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Gravy is a rich and flavorful sauce that is commonly served with meat, potatoes, and other dishes. While it is easy to buy premade gravy from the store, making it from scratch allows you to have complete control over the taste and ingredients. Whether you are a novice in the kitchen or an experienced cook, making homemade gravy is a skill that everyone should have in their culinary repertoire.

Ingredients

To make gravy from scratch, you will need a few basic ingredients: pan drippings or butter, flour, broth or stock, and seasonings. Pan drippings are the flavorful liquids that are left in the pan after cooking meat. If you don’t have enough pan drippings, you can use butter as a replacement. Flour is used as a thickener for the gravy, while broth or stock adds depth and richness to the flavor. Finally, seasonings such as salt, pepper, and herbs can be added to enhance the taste of the gravy.

Tip: You can customize the flavor of your gravy by using different types of broth or stock, such as beef, chicken, or vegetable. You can also experiment with different herbs and spices to create a unique and delicious gravy.

Step 1: Start by heating the pan drippings or butter in a saucepan over medium heat. If using pan drippings, make sure to scrape up any browned bits from the bottom of the pan, as they will add flavor to the gravy.

Why Cook Gravy from Scratch?

Cooking gravy from scratch has several advantages over using store-bought or instant mixes. Not only does it allow you to customize the flavors and ingredients to your preference, but it also gives you control over the quality and freshness of the ingredients used. Here are some reasons why you should consider cooking gravy from scratch:

1. Fresh Ingredients

By making gravy from scratch, you have the freedom to choose fresh, high-quality ingredients. You can use homemade stock, fresh herbs, and spices to enhance the flavor and aroma of your gravy. This ensures that your gravy will have a rich and delicious taste.

2. Control over Flavors

When you cook gravy from scratch, you can adjust the flavors according to your preference. You have the ability to balance the sweetness, saltiness, and tanginess of the gravy. Whether you prefer a rich and savory gravy or a lighter, tangy one, making it yourself allows you to cater to your taste buds.

3. No Artificial Additives

Many store-bought gravy mixes contain artificial additives, preservatives, and flavorings. By making gravy from scratch, you can avoid these unnecessary ingredients and have a healthier and more natural option on your table. You have full control over what goes into your gravy and can ensure it is free from any unwanted chemicals.

In conclusion, cooking gravy from scratch allows you to create a homemade, flavorful, and healthier option. With fresh ingredients and the ability to customize flavors, it’s worth the effort to make your own gravy from scratch.

Gravy Cooking Basics

Making gravy from scratch adds a delicious homemade touch to any meal. Whether you are making beef, chicken or vegetable gravy, the basic steps are the same. Follow these gravy cooking basics to create a savory sauce that will elevate your dishes to the next level.

• Start with the pan drippings: After cooking meat, save the drippings in the pan. These flavorful fats and juices will form the base of your gravy.
• Add an equal amount of fat and flour: Measure the amount of pan drippings and add an equal amount of fat, such as butter or oil, to the pan. Stir in an equal amount of flour to create a roux, a thickening agent for the gravy.
• Cook the roux: Over medium heat, cook the roux for a few minutes until it turns a golden brown color. This cooking process helps develop a rich flavor in the gravy.
• Whisk in liquid: Slowly whisk in a liquid, such as broth, stock, or milk, to the roux. Continue whisking until the mixture is smooth and well combined.
• Simmer and thicken: Bring the mixture to a simmer and cook for a few minutes, stirring occasionally. As the gravy simmers, it will thicken to a smooth consistency.
• Season to taste: Taste the gravy and season with salt, pepper, and any additional herbs or spices you prefer. Adjust the seasoning to your liking.
• Strain and serve: If desired, strain the gravy to remove any lumps or solids. Pour the hot gravy into a serving dish and serve immediately with your favorite dishes.

Now that you know the basics of cooking gravy from scratch, you can experiment with different flavors and variations. Get creative and enjoy the delicious homemade goodness!

Choosing the Right Ingredients

When it comes to cooking gravy from scratch, choosing the right ingredients is essential to achieving a delicious and flavorful result. Here are some key ingredients to consider:

1. Meat Drippings

Start by collecting and reserving the meat drippings from the roasting pan. These drippings are packed with flavor and will be the base of your gravy.

2. Fat

Next, you’ll need to decide on the type of fat you want to use. Common options include butter, vegetable oil, or even bacon fat. This fat will help create a roux, which is the thickening agent for the gravy.

3. Flour

Flour is used to make the roux, which will give the gravy its smooth and velvety texture. All-purpose flour is a popular choice, but you can also use alternative flours such as cornstarch or rice flour for a gluten-free option.

4. Liquid

The liquid component of your gravy can vary depending on your preference. Some popular choices include beef or chicken broth, red wine, or a combination of broth and wine. The liquid will help thin out the gravy and add more flavor.

5. Herbs and Spices

To enhance the flavor profile of your gravy, consider adding herbs and spices. Common choices include thyme, rosemary, sage, garlic, onion powder, salt, and pepper. Feel free to experiment with different combinations to suit your taste.

By carefully selecting these ingredients, you’ll be well on your way to making a rich and savory gravy from scratch.

Preparing the Roux

The first step in making gravy from scratch is preparing the roux. Roux is a mixture of equal parts fat (such as butter) and flour that is used to thicken sauces and gravies. It adds richness and depth of flavor to the gravy.

To prepare the roux, start by melting the butter in a saucepan over medium heat. Once the butter is melted, add an equal amount of flour to the pan. For example, if you melted 2 tablespoons of butter, add 2 tablespoons of flour.

Use a whisk or a wooden spoon to stir the butter and flour together, ensuring that there are no lumps. Continue stirring the mixture for about 2-3 minutes, until it is well combined and turns a golden brown color.

Keep in mind that the longer you cook the roux, the darker it will become and the more flavor it will develop. However, be careful not to overcook it, as it can burn easily.

Once the roux is cooked to your desired color and consistency, it is ready to be used as the base for your gravy. Proceed to the next steps in the gravy-making process, such as adding broth or pan drippings, and simmering until the gravy thickens to your liking.

Adding Flavors and Seasonings

Once you have the base of your gravy ready, you can enhance its flavor by adding various seasonings and ingredients. This will ensure that your gravy is not only rich and creamy but also packed with flavor. Here are some popular options:

1. Herbs and Spices

Add depth and complexity to your gravy by using herbs and spices. Some popular choices include thyme, rosemary, sage, garlic powder, onion powder, and black pepper. You can either add them directly to the gravy or create a spice blend to season the ingredients used in the gravy.

2. Worcestershire Sauce

Another way to add depth to your gravy is by incorporating Worcestershire sauce. This sauce has a tangy and slightly sweet flavor that complements the richness of the gravy. Start by adding a small amount and gradually increase to suit your taste.

Before adding any seasonings, taste your gravy and adjust the salt levels if necessary. Remember that some seasonings, such as Worcestershire sauce, may already contain salt, so be mindful of the overall saltiness of your dish.

By experimenting with different flavors and seasonings, you can customize your gravy to complement various dishes. Whether it’s a classic turkey gravy or a savory beef gravy, these additions will elevate your cooking to the next level.

Seasoning	Flavor Profile	Recommended Dishes
Thyme	Earthy and aromatic	Chicken, pork, or vegetable-based gravies
Rosemary	Woody and fragrant	Lamb, beef, or poultry gravies
Sage	Herbaceous and savory	Pork, turkey, or sausage gravies
Garlic Powder	Intense and pungent	Beef, chicken, or vegetable-based gravies
Onion Powder	Sweet and savory	Beef, pork, or poultry gravies
Black Pepper	Pungent and spicy	All types of gravies

Cooking and Thickening the Gravy

Once you have prepared your broth and added the pan drippings, it is time to cook and thicken the gravy.

Start by placing the saucepan with the broth and drippings on medium heat. Bring it to a gentle simmer, stirring occasionally to prevent sticking and burning.

To thicken the gravy, you can use a roux or a slurry.

Roux:

To make a roux, melt butter in a separate saucepan over medium heat. Once the butter is melted, gradually whisk in an equal amount of all-purpose flour.

Continue whisking the mixture for a few minutes until it turns golden brown and becomes fragrant. The cooked roux will help thicken and add flavor to the gravy.

Note: For a darker gravy, you can cook the roux a bit longer until it turns a darker shade of brown.

Slurry:

If you prefer a gluten-free option or a quicker thickening method, you can use a slurry. In a separate bowl, whisk together equal parts cornstarch and cold water until the mixture is smooth.

Once your roux or slurry is ready, gradually add it to the simmering broth and drippings, stirring continuously. This will prevent lumps from forming.

Continue cooking the gravy for a few more minutes, stirring constantly until it reaches your desired thickness. Remember that the gravy will thicken further as it cools, so don’t over-thicken it.

Note: If your gravy turns out too thick, you can thin it out by adding small amounts of broth or water until the desired consistency is achieved.

Finally, season the gravy with salt, pepper, and any other desired herbs or spices. Taste and adjust the seasoning according to your preferences.

Your homemade gravy is now ready to be served alongside your favourite dishes!

FAQ

What is gravy?

Gravy is a sauce made from the juices of cooked meat or vegetables, combined with stock and thickened with flour or cornstarch.

Can I make gravy from scratch?

Yes, you can make gravy from scratch by using the drippings from cooked meat or vegetables, stock, and thickening agents such as flour or cornstarch.

What are the basic ingredients needed to make gravy from scratch?

The basic ingredients needed to make gravy from scratch are meat or vegetable drippings, stock or broth, flour or cornstarch, and seasoning.

How do I thicken gravy?

To thicken gravy, you can use flour or cornstarch. Mix a small amount of either thickener with cold water to form a paste, then whisk it into the hot gravy until it reaches the desired consistency.

Can I make gravy without meat drippings?

Yes, you can make gravy without meat drippings by using vegetable drippings or by using a combination of stock and seasonings to create a flavorful base.