# Gravy 101: Insights, Techniques, and All Your Burning Gravy Inquiries Addressed
Gravy is a cherished sauce that enhances the taste and moisture of numerous dishes. Whether poured over mashed potatoes, accompanied by roasted meats, or serving as a foundation for other sauces, a fine gravy can transform a meal from mundane to remarkable. Here’s all you require to know about crafting delightful gravy, along with some distinctive variations to experiment with.
## What Constitutes Gravy?
At its essence, gravy is a straightforward sauce created from fat, flour, and liquid. While it’s simple to prepare, many individuals opt for store-bought varieties due to concerns about lumps. However, lumps can be easily addressed—if your gravy turns out lumpy, just strain it through a fine mesh sieve.
## Gravy Proportions
The secret to flawless gravy lies in the correct proportions of ingredients. Here’s a personal ideal ratio to achieve the perfect texture:
– **The Ideal Ratio:** 1:1:12 (1 tbsp fat to 1 tbsp flour to 3/4 cup liquid)
– **Thinner Gravy:** 1:1:16 (1 tbsp fat to 1 tbsp flour to 1 cup liquid)
– **Thicker Gravy:** 2:2:16 (2 tbsp fat to 2 tbsp flour to 1 cup liquid)
## How to Prepare Gravy
1. **Warm** the fat in a pan over low heat.
2. **Add** the flour and whisk to form a roux.
3. **Cook** the roux until it becomes light brown, resembling a sandy mixture.
4. **Gradually** incorporate stock or drippings while whisking continuously to avoid lumps.
5. **Raise** the heat to medium-high and cook until the gravy thickens, whisking occasionally.
6. **Season** with salt and pepper to taste.
## What Type of Fat?
You can utilize any kind of fat for gravy, including butter, bacon grease, or the fat rendered from roasted meats. Each kind of fat will add its unique flavor to the gravy.
## What are Drippings?
Drippings are the tasty liquid left in the bottom of a roasting pan after meat is cooked. They consist of fat and meat juices, offering a rich flavor foundation for your gravy. To separate the fat from the juices, strain the drippings into a measuring cup; the fat will rise to the surface.
## What if My Roast Lacks Drippings?
If your roast is low in fat and doesn’t produce drippings, add a small amount of no-sodium stock to the roasting pan while it cooks. This will help create delectable drippings. If you require more liquid, simply mix stock into the drippings after separating the fat.
## What is a Roux?
A roux is a combination of fat and flour cooked together to thicken liquids. It’s an essential element of many sauces, including gravy.
## The Secret Ingredient for Exceptional Gravy
For an added dimension of flavor and color, include soy sauce in your gravy. Just 1-3 teaspoons at the end of cooking will boost the umami flavor and give your gravy a lovely golden tint.
## What if I Prefer Not to Use Flour?
### Cornstarch Gravy
If you seek a gluten-free alternative, cornstarch can replace flour. Here’s how to make cornstarch gravy:
1. **Create a slurry:** Whisk together 1 tbsp cornstarch with 1 tbsp water until smooth.
2. **Heat 3/4 cup of drippings** (including some fat for flavor) to a simmer in a pot.
3. **Whisk the slurry** into the drippings and allow it to simmer until thickened.
4. **Adjust seasoning.**
## Unique Gravy Variations
While traditional gravy is always popular, here are five unique variations to consider:
### 1. Sausage Gravy
Cook crumbled sausage in a skillet until browned. Whisk in flour, then gradually add milk while whisking. Allow to simmer until thickened and season with pepper.
### 2. Herbed Gravy
Incorporate finely chopped fresh herbs like sage, thyme, and rosemary at the end of cooking for a fragrant variation.
### 3. Mushroom Gravy
Sauté sliced mushrooms in butter, then mix in flour and cook lightly. Gradually whisk in stock and let simmer until thickened.
### 4. Red Wine and Shallot Gravy
Sauté shallots in butter until softened, then whisk in flour. Slowly add a mixture of stock and red wine, simmering until thick.
### 5. Sage Brown Butter Gravy
Brown butter with sage leaves, then whisk in flour. Gradually add stock and simmer until thickened.
## What to Serve It With
Gravy pairs wonderfully with mashed potatoes, roasted meats, biscuits, and more.