This Gravy Recipe Is the Last One You'll Ever Need
From a roast, gravy can be made in a variety of different ways. Some of them can become rather difficult. What we do is straightforward. The drippings in the pan can be used to make a delicious gravy that will make your mouth water in no time.
After the roast has finished cooking, it is transferred to a cutting board where it is allowed to rest. While the roast is resting, we begin preparation of the gravy by placing the roasting pan, along with all of the drippings that it contains, on the stovetop.
To thicken the gravy, we'll either use cornstarch or flour; the method is the same for both of those ingredients.
Elise BauerWhat is the primary distinction between making gravy with cornstarch and gravy made with flour? Cornstarch does have a greater capacity for thickening than wheat flour does (due to the fact that cornstarch is composed entirely of starch, whereas wheat flour contains some protein). Therefore, in most cases, you'll need a little less cornstarch than flour to achieve the same level of thickening.
Having said that, we are using the same quantity of either flour or cornstarch in this method because the amount of liquid that we add varies, and we reduce the thickness of the gravy by simmering it. This allows us to achieve the desired consistency.
Cornstarch also has the characteristic that if you cook it in the gravy for an excessive amount of time, it will lose its ability to thicken the sauce, causing the sauce to become watery once more. When it is refrigerated and then reheated, it will also lose some of its thickness. In the event that this occurs, you will need to reheat the gravy and add additional cornstarch slurry in order to achieve the desired level of thickness.
Before adding the liquid, the flour, if you are using flour, needs to be toasted in the fat for a few minutes. The raw taste of the flour is eliminated during the browning process, which also adds more flavor to the gravy. You are, in essence, preparing a roux.
We have discovered that a gravy made with flour lasts longer and reheats more successfully, which is why, when making gravy, we prefer to use flour rather than cornstarch. The only exception to this rule is when we have a guest who requires a gluten-free diet.
Keep this ratio in mind. Start with two tablespoons of drippings and fat, as well as two tablespoons of either flour or cornstarch for each cup of gravy that you want to make. (This will result in a sauce that is savory and quite thick. If you want the gravy to be thinner, you can either begin by adding one tablespoon of drippings and one tablespoon of starch, or you can add more liquid to the gravy to achieve the desired consistency. )
If you want to make 2 cups of gravy, remove all of the fat and drippings from the roasting pan, save the remaining 4 tablespoons for later use, and then proceed with the recipe.
These directions will produce approximately 2 cups of gravy, but you can easily divide or multiply them to make as much or as little gravy as you like.
Elise BauerYou can keep gravy frozen for up to three months if you store it in containers that are safe for the freezer or bags with zip-tops. Refrigerator defrosting is recommended. To reheat, place in a pot on the stovetop set over medium heat, and cook, whisking occasionally, until it reaches a full rolling boil.
When you're serving things like mashed potatoes or meatloaf, put any drippings that weren't used to make gravy in the freezer so you can make a quicker version later.
Keep the gravy in the refrigerator for up to five days by storing it in an airtight container. Place in a pot and heat over medium heat on the stove, stirring occasionally, until it reaches a full rolling boil. This will bring it back up to temperature.
In the event that the gravy turns out lumpy, simply use an immersion blender to smooth it out right in the saucepan. Alternately, you could put it in a blender or food processor. Another option is to push it through a strainer and discard the lumps that remain.
The gravy is supposed to be made in the roasting pan directly, but if your pan won't fit on the stove or if it's too shallow to make gravy, you can make the gravy in a skillet or a saucepan instead.
Take the roast out of the pan and set it aside. The drippings should be poured into a measuring cup, and then 4 tablespoons of the fat should be transferred to the saucepan or skillet that will be used to make the gravy (the additional fat and juices should be set aside).
Then, using a metal spatula, remove all of the browned bits that have accumulated on the bottom of the roasting pan and place them in the saucepan or the skillet. Do not skip over this section. These browned bits are going to impart a lot of flavor into the gravy.
Complete the gravy by following the directions beginning with Step 3 and continuing on through the remaining steps for either flour or cornstarch. Make sure you add the savory juices from the pan to your gravy so it has a little more depth of flavor.
When you're done cooking a roast, regardless of whether it's turkey, chicken, beef, or lamb, you should have a lot of browned drippings and fat left over from the roast itself.
The "drippings" are the juices and fat that have browned. These browned bits are responsible for imparting all of the flavor into the gravy that is made from the drippings. You can't make gravy without some sort of fat as the foundation.
After the roast is finished cooking, you can place the empty pan back into the oven if there is still juice in the pan and the juice has not yet browned at the bottom of the pan. Adjust the temperature to 450 or 500 degrees Fahrenheit and continue cooking until the juices have evaporated and the bottom of the pan begins to bubble and turn brown.
With this method of making gravy, the drippings are broken up with a whisk to the best of our ability, but we don't worry about any browned bits that may be present in the finished gravy. You can make the gravy more smooth by pulsing it in a blender, but we never bother to do that. The parts that have a browned color are the most delicious.
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1/4 cup drippings of fat (for a note on the recipe, see here)
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1/4 cup all-purpose flour ...or maize starch
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3 to 4 cups stock , You can use water, milk, cream, or any combination of the three.
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Take the roast out of the pan and set it aside. Remove any excess fat from the pan, leaving behind only 4 tablespoons of fat along with any juices and drippings that have browned.
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You can remove any drippings that are stuck to the pan by using a metal spatula to scrape them off. Put the pan on the stovetop and set the temperature to medium-high.
If you are using a roasting pan that is not suitable for use on the stovetop, remove all of the drippings and fat from the roasting pan and place them in a large sauté pan that is shallow.
Elise Bauer -
Using a wire whisk, quickly combine the ingredients so that the flour is incorporated. If you so desire, you can slightly toast the flour before moving on to the next step, which involves adding liquid.
(If you want, you can also begin with a slurry made of flour and water, which consists of equal parts flour and cold water that has been whisked together.) )
Elise Bauer Elise Bauer -
In a saucepan, dissolve the flour into the liquid by whisking vigorously while adding the stock, water, milk, or cream slowly or any combination of these.
Allow the gravy to come to a simmer and thicken while you continue to add liquid very slowly until you have approximately 2 cups of gravy. (You will most likely need to add between three and four cups of liquid. )
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First, take a taste, and then, if necessary, season it with salt and pepper to taste.
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Take the roast out of the pan and set it aside. Remove any excess fat from the pan, leaving behind only 4 tablespoons of fat along with any juices and drippings that have browned.
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You can remove any drippings that are stuck to the pan by using a metal spatula to scrape them off. Put the pan on the stovetop and set the temperature to medium-high.
If you are using a roasting pan that is not suitable for use on the stovetop, remove all of the drippings and fat from the roasting pan and place them in a large sauté pan that is shallow.
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To make a thin paste, dissolve four tablespoons of cornstarch in the minimum amount of water required, which is approximately half a cup.
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Whisk the gravy with a wire whisk until it reaches the desired consistency. As the gravy begins to thicken, add stock, water, milk, cream, or a combination of these to the pan in a slow and steady stream (I prefer to use stock, while my mother typically uses water).
While maintaining the desired consistency, continue to stir the mixture while alternating with adding liquid for a few minutes (around 5 minutes).
You should probably add somewhere between three and four cups' worth of liquid in total. When all is said and done, you will end up with approximately 2 cups of gravy after taking into account the evaporation that takes place while the gravy is simmering.
If the gravy does not have the desired consistency, prepare additional cornstarch slurry and stir it into the pan.
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First, take a taste, and then, if necessary, season it with salt and pepper to taste.
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