Learn How to Make Gravy in Quick Ways You’ll Love – 2017 Edition (And 15 Best Gravy Recipes)
While the steps on how to make gravy are not complicated at all, the simple dish is also very easy to mess up (bland, not having the right consistency, thin, thick, salty, lumpy). And at certain points in your life, you might have suffered from that big "D" (disappointment) for not coming up with that perfect gravy to pair with mashed potatoes or grilled meat cooked in your new smoker.
Or just because gravy is easy to make, some of us might not give it as much as the attention we'd give to slow-cooked meat or Turkey prepared using an anodized cookware.
So if your family loves gravy, you may want to learn the top ways to make it using different ingredients, such as pan drippings of chicken or broth/stock prepared in a rice cooker. In today's guide, you will learn about a couple of ways on how to prepare gravies – with or without pan drippings, along with the best tips on how to make them better tasting as well as how to avoid mistakes using the tips and tricks of pro bloggers and food enthusiasts.
Plus, we'll uncover the top errors and correct them in one of the sections of this guide.
Ways to Make Gravy
1. Using An Electric Stove
This method is a classic! You can simply use a pan or saucepan in making your gravies and turn on your stove to a low.
Prepare your ingredients, including a one-half cup of flour, one-half cup of butter, four cups of chicken stock, heavy cream *optional and salt and pepper to taste.
Add one-half cup of diced unsalted butter in a medium-sized saucepan and melt it until foamy in a copper cookware.
Add the flour and whisk it, just as how you whisk or beat your eggs for a toast. Keep cooking.
Add the chicken stock or any stock you have.
Whisk in a cup of it and gradually the entire chicken stock and cook until all of it is absorbed.
Add the cream for a richer flavor.
Taste it and then season with salt and pepper.
2. Making Gravy Without Pan Drippings Or Stock
This method is another easy way on how to prepare the simple dish. You start by making a roux – the butter and flour cooked to the right consistency. Read the following steps of the simple method so that you can serve your meat prepared in a convection microwave with the delicious gravy.
Prepare the roux.
Add some of the cold stock and cook it until it is well absorbed by the roux.
Dice the unsalted butter and add them to the saucepan. Melt it until foamy on low fire or oven temperature.
Add one-half cup of the flour and then whisk until well blended. Keep whisking to achieve a smooth texture.
Add the remaining stock gradually.
Test for consistency. Get a spoon on it and see if the gravy is coating it well and it is coming off in drips, not a runny stream.
Stir the gravy so it won't film and its bottom won't burn.
Add one-half of the cream and whisk for up to three minutes. Repeat the spoon test.
Season your gravy to taste. You may use salt and pepper or soy sauce, sour cream or whatever is preferred.
3. Cooking With Pan Drippings
Be able to set aside some pan drippings from your grilled or roasted meats cooked in a propane smoker. This method is a very easy method to make gravy, and just like the other methods, it will not take much time. Plus, you can make flavorful gravy for using all those flavors in your pan drippings, so there is nothing to go to waste as well.
Put the pan drippings in a bowl but make sure to skim off the fat from it. Wait for the fat to separate and come on top before skimming it off. Keep the fat for use later.
Keep the remaining pan drippings – that in which fat has been removed. Take note of the fat removed, as you will have to have it the same the amount of flour to use.
Add the flour and fat to your pan – again with the same amount. Mix them well with a wooden spoon until it thickens. Stir evenly to keep it from burning!
Put the broth and whisk until it combined well with the flour and fat.
Whisk until you achieved needed consistency.
Season the gravy with salt and pepper to taste.
4. Using An Oven
This particular method can yield two cups of gravy and you can choose it if you want another option to make gravy aside from using a rice cooker, let's say. You could add more of the ingredients if you needed more than this amount. We'll use butter or the fat from the meat you're cooking, a cup of heavy cream, two tablespoons of flour, chicken broth, lemon juice *optional and heavy cream, and salt and pepper to taste.
Heat the butter and take it out from the oven once melted.
Whisk in the flour, and then cook them together for about two minutes. Take it out the oven.
Add and whisk broth and cream.
Cook for two more minutes, and stir and cook for three minutes more.
Add the lemon juice and then add some more butter of up to four tablespoons.
Add the flour and cook it before adding fresh and sliced mushrooms. If you don't have fresh mushrooms, you can use canned ones.
Add cayenne pepper and lemon juice.
Remove from the oven and then season with salt and pepper to taste.
5. Using Induction Stovetop
If you don't have an electric or gas range stove, you can use the induction stove to cook gravy. You need just about the same ingredients as mentioned previously. Some of them are three tablespoons of flour, three tablespoons of butter, pan drippings, an egg yolk, turkey stock, salt and pepper and optional white wine.
Dice butter with a knife. Start melting the butter, and then add in the flour to make the roux. Keep cooking it for up to three minutes or until it changes color.
Get your roasting pan where you cooked the bird and set your induction stove over medium heat. Add some wine and scrape the bottom of your pan with a wooden spoon. Get the bits and add them, along with the stock, to the roux.
Season the gravy with salt and pepper.
Beat an egg yolk with some of the gravy and then turn on your induction stove to bring the gravy to a slow boil. Mix your gravy and make it more consistent and stable with the egg yolk.
6. Using Chicken Drippings
In this method, we'll be using chicken drippings, which you shouldn't throw away, as they have a purpose of making your chicken more flavorful with gravy later. Check out the following steps and learn how to prepare gravy using chicken drippings.
Reserve the pan drippings from your chicken.
Mix one-four cup water and flour, and then stir them until smooth.
Pour this mixture in the pan dripping.
Cook together in your gas range and constantly stir to keep it from burning. Keep stirring until bubbly.
Serve the chicken with this awesome gravy!
You should use the right flour. As you may already know, the first step in every gravy recipe is the roux that will thicken the base and give flavor to your gravy. But remember, not every kind of flour will work. Instead, you should pick a low-protein and high-starch flour, such as cake flour or all-purpose flour to prevent skin or film from forming when done cooking. This advice is one of the amazing tips to learn for cooking gravy so that you can serve it with grilled meat cut to perfection using a meat slicer.
Thanks to the contributor at Bon Appétit for sharing it!
Remember to blend the thickener, like cornstarch, with cold liquid, and then dissolve it before getting that in the pan. Otherwise, you will get lumpy gravy. Be sure to follow this tip to avoid the common problem of getting lumpy texture when you finished cooking.
Thanks to Catherine Lo for sharing the idea!
To make the perfect gravy, you may want to use pan drippings – one of the essentials not to forget. Pan drippings will be that from roasted meat, which is cooked to perfection and sliced through a knife, and then set aside for use in your gravy. You may want to check out the link for the entire advice on how to make the perfect gravy!
Thanks to the contributor at Cooking Channel TV for the idea!
You can make the gravy in the pan with the vegetables, including carrots, before whizzing and sieving back in the saucepan. This advice is useful for those who don't only want delicious but also nutritious gravy for their family.
Thanks to Food Editor Sarah Cook for sharing the tips via BBC Good Food!
Pro Tips from Other Bloggers
This source is one of the best cooking and food websites that I always refer to whenever I need helpful advice and recommendations just like for making French toast. In the post by Kelli Foster, you will learn of the worst mistakes that you could be making to ruin gravy. One of the things highlighted is to taste the pan drippings before making the gravy, or else, you might end up with burnt-tasting or salty gravy. Thus, you should taste the pan drippings before using it for the recipe. As a tip, Kelli said that you might want to use a combination of butter and drippings (50/50) in making the roux, and then tasting and seasoning the gravy once more before serving it.
A contributor from Wait Rose revealed some tips if your gravy is lumpy in texture or you just want to have fine gravy. To fix, you should strain it using a fine sieve and then press it for the juices to come out. And for some twist, you can add some other seasonings, including Dijon mustard, peppercorns, Worcestershire sauce or dried oregano or thyme. You may want to click on the link for more suggestions and tricks from the blogger. Use this tip to serve delicious meat cooked on a contact grill, which will become more delicious with smooth and flavorful gravy.
This site is another great resource for cooking that you may want to refer to when looking for tips in making gravies. According to the contributor, you can make better-tasting recipes by adding cream or some more butter at the end of the cooking process for a richer flavor and smoother texture. You may also add some cranberry jelly or apple jelly to the roast pork or chicken gravy. Also, you may consider adding some dried tarragon in your roasted meat.
I find this source useful for its advice and tips, and one of those I discovered is on how to fix lumpy gravy. Do you have lumpy gravy? No problem, as Sarah Brooks via She Knows shared her tips. If your gravy is too thin after using a strainer, you can dissolve some flour in water and then add it to the gravy until dissolved by whisking to smooth out the gravy.
This website is one of the best sources of guides online, and I found something interesting in cooking gravy. How can we make it thick? We should mix flour or cornstarch in some water and then add to the gravy. Check out the source for the entire list of tips and tricks on how to make the perfect gravy. I am certain you will learn tidbits of more tips and recommendations from the site.
According to a contributor from the website, we should not throw away the Turkey bits, as we can use them for making gravy broth, and these include the giblets and neck. You may want to learn more about such useful tips by visiting the source where to find plenty of fantastic recommendations on how to make delicious gravies.
Correcting Common Problems
Why is my gravy bland?
One of the common mistakes is skimping on the stock, and this is probably why you're gravy is bland. You should start with a good stock base if you want to make a delicious gravy.Also, you should have a roux, which is made of flour and butter cooked and used to thicken your stock and make gravy. If you want a smooth gravy, you should not skip on making the roux for it.
Why is my gravy too thick?
You probably have used much cornstarch or flour to thicken it. If this happens, you can thin it out using some stock or water.
Why is it not flavorful?
One of the most common mistakes is not getting the browned bit in the roasting pan's bottom after cooking meat. You should not throw these bits, as you should use them in making flavorful gravy.Why is it too thin?It happened because you probably have put too much water on it. To fix the problem, you should simmer it for some more minutes to make it concentrated, and then add more roux if you still don't want its consistency.
Why is it too salty?
Another mistake is putting salt before the gravy is reduced. You should add salt only once your gravy is reduced to the right consistency. Thus, add salt near the end of the cooking process.
Why is it too lumpy?
It happened because the roux didn't combine well enough to your stock. What to do is to whisk it so that you can eliminate the lump. But if it didn't work, you can use a fine strainer.
What's the right temperature to serve it?
Do not serve it cold, as no one would like it. Thus, you should reheat your gravy if it is cold before serving.
There you have the many ways on how to make gravy, and you may want to use them if you are looking for different alternatives on how to make this dish. You can also use the top tips and recommendations from top bloggers so that you can avoid the mistakes that many people make when making it. Finally, you can make it ahead of time to lessen the pressure if you have to prepare several dishes for a special occasion like a Thanksgiving Day, and then just reheat it in the microwave or stove before serving to your guests later.