Gravy Revisited

RhumAndJerk · December 2000

Here is something that I found in my archives on making gravy. I posted it sometime ago, but I figured that it was worth repeating. Enjoy.[p]Nature Boy,
When it comes to gravy, I make it about million different ways. Here are some of things that I do. [p]First, let us deal with the pan drippings. Depending upon how much fat there is to liquid, you could buy a special cup that has a spout at the bottom. It will pour off the drippings while the majority of the fat remains in the cup. I almost never do this. Next you have to deglaze the pan. My choices are (in order) Jim Beam, beer (Any kind, Porter works great for Beef), vermouth (Sweet or Dry), wine (any kind). It only takes a little bit to loosen the concentrated flavor off of the bottom of the pan.[p]Next, make a choice as to where the gravy is to be made, in the drip pan or a saucepan. I usually transfer to a saucepan. I put it on low to medium heat. Also, you are now going to stir constantly until you finished, so be ready. I use a whisk to stir with.[p]Increase the total amount of liquid to the amount you want. Do not try to add too much, I end up with between one to two cups of gravy. I use beer or stock, depending upon what I have and what I want the finished product to taste like. Bring the liquid to a boil and add any other seasoning except salt. Taste the liquid and adjust as needed.[p]Now it will be time to thicken the gravy. Here is where things get sketchy and I am just approximating the amounts. I will use any one of the follow combinations to thicken:
¼ flour dissolved in ½ cup water
3 TBS corn starch dissolved in ½ cup water
½ cup flour mixed with ½ cup sour cream
A roux made of equal parts flour and butter, fried either light or golden brown depending upon the flavor that I want. Start with 3 TBS of each
If you kept the existing fat content of liquid already, I would not recommend using the sour cream or roux. You could strain the flour or cornstarch mixture if you are worried about lump but I do not.[p]Add thickening to the saucepan. Continue stirring until it is thick. It will burn quickly.[p]If you like the color and flavor, you are done. If I am making a beef gravy I use Kitchen Bouquet to darken the color. If it still needs something, then add a little bit of it and taste again. Go easy on the salt and add only as last resort. [p]To answer your next question, I have never had gravy turn out the same way twice. [p]Good Luck,
RhumAndJerk[p]

Nature Boy · December 2000

RhumAndJerk,
That is one of the classic posts of all time. I refer to the worn out laser print often.[p]Just a prime example of all of the knowledgeable folks who share selflessly...making this forum what it is.I would be nowhere without you guys.[p]Happy Holidays to you, Mike, your family, and to everybody else who reads this!
NB

Cornfed · December 2000

RhumAndJerk,[p]Just as an addendum to this very informative post, I often use chicken or beef broth instead of stock as the liquid to reduce. While not quite as flavorful, I have it laying around more often than I do stock, and it's a pretty decent substitute.[p]Also, my gravy never comes out exactly the same twice, either...[p]Cornfed

RhumAndJerk · December 2000

Cornfed,
I thank College Inn every time I cook. I buy the Low Sodium, Low fat kind and figure that I will add my own salt if I need to. [p]Merry Christmas,
RhumAndJerk[p]

Gravy Revisited

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