How to Make Your Gravy Even Better With Tips From the Pros

Gravy is one of the most important parts of any holiday meal. It can add something extra to plain dishes and make them juicy and flavorful. Plus, you only need fat, flour, and liquid to make it. But do you want to make yours taste even better? In this article, you’ll find a few tips from gravy experts!

What Exactly Is Gravy?

In short, gravy is a pan sauce that you can make with only liquid and an appropriate thickener. The traditional recipe involves fat, flour, and stock. Add seasoning to those ingredients, and you’ll have your sauce! The flour and fat give it that thick texture everyone knows and loves. Of course, you can add other flavors to the mixture, such as cornstarch instead of flour.

If you’re feeling ambitious, chef Erick Williams says you should try making a double amount of roux in the morning. Only stir it until it gets to a color similar to peanut butter, and then split the batch in half. Take half of the roux and stir in milk and stock to make sausage gravy. It goes perfectly with biscuits. Later, you can use the remaining amount and cook it on the stove to a milk chocolate color. Then, use it for the Thanksgiving turkey.

Fat Goes First

When making gravy, the first ingredient that should go in the pan is fat. You can also use any leftover drippings from your turkey instead. If you’re cooking for up to 16 people, Kelsey Youngman suggests using 1/4 cup of dripping. You can add other fats, too, such as bacon or melted butter.

Warm the fat over medium-low heat. Anthony Bourdain recommends adding turkey essence as well by preparing a stock from the wings and neck. It will make the gravy saucy and even more flavorful.

Add the Aromatics

If you want to get creative and add extra flavors, you can go for sweet onions and garlic or mushrooms and herbs. Cook until soft and brown around the edges.

Of course, you can skip that part, but it can definitely elevate your gravy experience. To prevent clumps, Jonathan Waxman suggests spooning the flour into a fine-mesh sieve and then sifting it into the pan.

What if it Gets Too Thick?

If you let it sit for too long, the sauce can thicken quite a lot. Whisk in more hot stock or hot water, a tablespoon at a time. Continue until you get the desired consistency. If, however, your gravy is too thin, you can make a thickener by using equal amounts of all-purpose flour and unsalted butter. Bring the sauce to a boil and gradually add the paste while whisking. Cook it for at least 5 minutes after adding the thickener. It will eliminate the taste of raw flour.

To store the sauce, put the leftovers into freezer containers, leaving half an inch of headroom. You can date, label, and freeze your gravy for up to a month.