Best 2 Gravy All Purpose Recipes
**Gravy: The Ultimate Guide to Making Delicious Sauces for All Occasions**
Gravy, a culinary masterpiece that transforms simple meals into delectable feasts, is more than just a sauce; it's an art form. This versatile condiment, made from meat juices, stock, or other liquids, adds richness, flavor, and moisture to a wide range of dishes. Whether you're a seasoned chef or a home cook looking to elevate your cooking skills, this comprehensive guide to gravy will equip you with the knowledge and techniques to create mouthwatering sauces that will impress your family and friends.
From classic brown gravy, perfect for roasted meats and poultry, to creamy mushroom gravy, ideal for pasta and vegetables, this article offers a diverse collection of gravy recipes that cater to various tastes and preferences. Learn how to harness the natural flavors of meats and vegetables to create rich and flavorful stocks, the foundation of any great gravy. Discover the secrets of roux, a mixture of fat and flour that thickens and adds depth to gravies, and explore the art of deglazing, a technique that extracts caramelized bits from the pan to enhance the gravy's flavor.
With step-by-step instructions, helpful tips, and variations for different dietary needs, this guide ensures that every home cook can create restaurant-quality gravies at home. Whether you're preparing a traditional roast beef dinner, a hearty pot pie, or a comforting bowl of soup, the perfect gravy recipe awaits you in this comprehensive collection. So, let's embark on a culinary journey and explore the world of gravies, transforming ordinary meals into extraordinary experiences.
ALL-PURPOSE GRAVY
An America's Test Kitchen recipe that I received in an email. What's great about it is that it can be made ahead and frozen (a great holiday time saver!) since it doesn't use any pan drippings.
Provided by Soup Fly
Categories Sauces
Time 42m
Yield 2 cups
Number Of Ingredients 12
Steps:
- Heat butter in large saucepan over medium-high heat.
- Add vegetables and cook, stirring frequently, until softened and well-browned (about 7 minutes).
- Reduce heat to medium.
- Add flour, stirring constantly, until well-browned (about 5 minutes).
- Gradually add broths while whisking constantly.
- Bring mixture to boil and skimming off any foam on surface.
- Reduce heat to medium-low and add bay leaf, thyme, and peppercorns.
- Simmer, stirring occasionally, about 20 minutes until thickened and reduced to 3 cups.
- Strain gravy through fine-mesh strainer.
- Press on solids to extract as much liquid as possible.
- Add salt & pepper to taste.
- To thaw frozen gravy:.
- Add gravy to pan with 1 tablespoon of water and warm on low heat until thawed.
- Gravy may appear to have separated.
- Whisk vigorously to recombine.
ALL PURPOSE GRAVY
Number Of Ingredients 11
Steps:
- 1. In food processor, pulse carrot until broken into rough 1/4-inch pieces, about five 1-second pulses. Add celery and onion. Pulse until all vegetables are broken into 1/8-inch pieces, about five 1-second pulses. 2. Heat butter in large heavy-bottomed saucepan over medium-high heat. When foaming subsides, add vegetables and cook, stirring frequently until softened and well browned, about 7 minutes. Reduce heat to medium Stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes. Whisking constantly, gradually add broths. Bring to boil, skimming off any foam that forms on surface. Reduce heat to medium-low and add bay leaf, thyme, and peppercorns. Simmer, stirring occasionally until thickened and reduced to 3 cups, 20 to 25 minutes. 3. Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids. Adjust seasonings with salt and pepper. Serve hot. If you want to double the recipe, use a Dutch oven to give the vegetables ample space for browning. And increase the cooking times by roughly 50 percent. The finished gravy can be frozen. To thaw either a single or double recipe, place the gravy and 1 tablespoon of water in a saucepan over low heat and bring slowly to a simmer. The gravy may appear broken or curdled as it thaws, but a vigorous whisking will recombine it.
Tips:
- Use a flavorful base: The foundation of your gravy is crucial. Consider using meat drippings, pan drippings, or a combination of both. For a vegetarian gravy, use vegetable broth or a mixture of mushrooms and water.
- Thicken the gravy: To achieve the desired consistency, there are several thickening agents you can use. These include flour, cornstarch, and roux (a mixture of flour and butter). Whisk them into the gravy slowly, ensuring it reaches the thickness you prefer.
- Don't let the gravy boil: Keep in mind that boiling the gravy can cause it to curdle or lose its smooth texture. Maintain a gentle simmer throughout the cooking process to prevent this from happening.
- Add flavor enhancers: Elevate the taste of your gravy by incorporating herbs, spices, and seasonings. Common choices include garlic, onion, thyme, rosemary, salt, and pepper. You can also add a touch of acidity with lemon juice or white wine.
- Strain the gravy: If you want a smooth, lump-free gravy, strain it through a fine-mesh sieve. This will remove any solids or unwanted bits, resulting in a silky texture.
Conclusion:
Creating a delicious all-purpose gravy involves careful attention to technique and the selection of high-quality ingredients. Whether you prefer a classic brown gravy, a creamy white gravy, or a flavorful vegetarian gravy, the techniques described in this article will guide you towards success. Experiment with different flavor combinations and find the perfect gravy that complements your favorite dishes. With practice and a passion for cooking, you'll be able to create restaurant-quality gravy that will impress your family and friends.
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