Gravy is a fundamental element of many delicious meals, often enhancing the flavors of roasted meats, mashed potatoes, and vegetables. But have you ever wondered how gravy is made from scratch? Making homemade gravy is an easy and rewarding process, once you understand the basic steps. Best of all, it allows you to customize flavors, control the ingredients, and avoid the preservatives found in store-bought versions.
In this comprehensive guide, we will explore how gravy is made from scratch, troubleshoot common issues, and show you how to customize it for various meals. By the end, you’ll have all the knowledge you need to prepare a rich, savory, and smooth homemade gravy.
Why Make Gravy From Scratch?
Many home cooks resort to pre-made or packaged gravy for convenience, but there are several benefits to making gravy from scratch. First, it allows you to control the ingredients, meaning you can avoid additives and preservatives while adjusting the seasoning to suit your tastes. Second, homemade gravy provides a fresh, rich flavor that pre-made varieties can’t match. Lastly, learning how gravy is made from scratch is a valuable skill that will elevate your cooking and impress your guests.
Gravy is highly versatile and can be adapted to different dishes, from roasted meats to mashed potatoes and even breakfast favorites like biscuits. With a few essential ingredients, you can create a wide variety of gravy styles, each suited to different types of meals.
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Key Ingredients for Making Gravy from Scratch
If you’re wondering how gravy is made from scratch, the first step is understanding the basic ingredients that form the foundation of any gravy recipe. Here’s what you’ll need:
1. Fat or Butter
Fat is an essential ingredient for making gravy from scratch, as it serves as the base for the roux. The fat helps bind the flour, which thickens the gravy. The most common fat used is butter, but other options include oil, bacon fat, or pan drippings from roasted meats. The type of fat you use will affect the flavor, so choose one that complements your dish.
2. Flour
Flour is used to thicken the gravy. All-purpose flour is the most common thickening agent, but you can also use other options like cornstarch or arrowroot powder if you’re looking for a gluten-free alternative. For a standard roux, you’ll want to use equal parts fat and flour.
3. Liquid (Broth, Stock, or Water)
The liquid in your gravy will largely determine its flavor. Most gravies use broth or stock, such as chicken stock, beef stock, or vegetable broth, depending on the dish you’re serving. If you’re out of broth, you can use water, though you may want to add bouillon cubes or soy sauce to enhance the flavor.
4. Seasonings
Seasoning is crucial for creating a flavorful gravy. At a minimum, you’ll need salt and pepper, but adding other spices like onion powder, garlic powder, and fresh or dried herbs like sage or thyme can add complexity and depth. Don’t forget to taste your gravy as it cooks, adjusting the seasoning as needed.
Once you have these ingredients on hand, you can begin experimenting with different flavors and textures. For example, you might consider adding soy sauce to darken your gravy or Worcestershire sauce for a tangy twist.
If you’re interested in learning more about another classic sauce, be sure to explore the ultimate guide to BBQ sauce to see how similar techniques can apply to other sauce-making adventures.
Optional Add-ins for Customization
When making gravy from scratch, one of the greatest advantages is the ability to customize the flavor to complement your meal. Here are some common add-ins that can help elevate your gravy:
1. Soy Sauce
A small amount of soy sauce can add a savory umami flavor to your gravy and help darken it, giving it a richer appearance. This works particularly well with brown gravies made from beef or pork.
2. Worcestershire Sauce
Worcestershire sauce is another popular addition that brings a tangy, savory flavor to gravy. Just a teaspoon or two can transform a standard gravy into something truly unique. It pairs well with beef dishes and can enhance the flavor of roasted meats.
3. Cream or Milk
For a creamier gravy, especially in the case of white gravy, you can substitute some or all of the broth with milk or cream. This will give the gravy a smooth, rich texture, perfect for serving with biscuits, chicken-fried steak, or pork chops.
4. Herbs
Fresh or dried herbs like thyme, rosemary, sage, or parsley can give your gravy an aromatic flavor that enhances the overall dish. Herbs work particularly well in gravies served with poultry or roasted vegetables.
Experimenting with these add-ins allows you to create a gravy that matches the flavor profile of your dish. Once you understand how gravy is made from scratch, you’ll find endless ways to tweak and perfect the recipe.
Different Types of Gravy Made from Scratch
Once you’ve mastered the basics, you’ll want to explore the different types of gravy. Each variety has its unique flavor, and knowing how to prepare them is essential to serving the right sauce with your meal.
1. Brown Gravy
Brown gravy is made from pan drippings or beef broth and is typically served with roasted meats like beef, pork, or turkey. The gravy gets its color and depth of flavor from the meat drippings and the roux (a mixture of fat and flour). Brown gravy is rich and savory, often benefiting from the addition of soy sauce or Worcestershire sauce to deepen the flavor and darken the color.
2. White Gravy
White gravy is a staple in Southern cuisine, often served over biscuits or fried chicken. Made with butter and flour, it’s usually thickened with milk or cream rather than broth, giving it a creamy texture and mild flavor. White gravy is the perfect companion for savory breakfast dishes, and adding a pinch of black pepper gives it a little extra kick.
3. Vegan or Gluten-Free Gravy
For those following a vegan or gluten-free diet, making gravy from scratch is still very achievable. Instead of butter, you can use a plant-based fat like olive oil, and for a gluten-free version, you can replace flour with cornstarch or arrowroot powder. Vegetable broth makes a great base for vegan gravy, and you can enhance the flavor with nutritional yeast for a cheesy, umami taste.
4. Mushroom Gravy
If you love earthy flavors, try making mushroom gravy. Start by sautéing mushrooms in butter or olive oil, then add flour to make a roux. Once the mushrooms are tender and the roux is golden brown, add your broth and let the mixture simmer. The mushrooms add an umami-rich flavor, making this a great option for serving over steak, mashed potatoes, or roasted vegetables.
Now that you know how gravy is made from scratch and the different varieties you can create, let’s move on to the step-by-step process for preparing homemade gravy.
Step-by-Step Guide: How Is Gravy Made from Scratch?
Making gravy from scratch is a simple process that begins with a roux, followed by adding your liquid of choice. Here’s a breakdown of the steps:
How to Make Brown Gravy from Scratch
Brown gravy is the perfect accompaniment to roasted meats and savory dishes. Here’s how to make it:
- Skim the Fat: After cooking your meat, collect the pan drippings and skim off most of the fat. Leave a small amount to use as the base of your gravy.
- Create the Roux: In a saucepan, whisk together the reserved fat and flour over medium heat. Cook the mixture until it forms a smooth, golden-brown paste (about 2-3 minutes).
- Add Liquid: Slowly whisk in your broth or stock, stirring constantly to prevent lumps. Use about 2 cups of liquid for every 1/4 cup of fat and flour.
- Simmer and Thicken: Bring the gravy to a simmer and cook for about 5-10 minutes, stirring occasionally, until it reaches your desired consistency.
- Season and Serve: Taste the gravy and season with salt, pepper, and any additional herbs or spices you like. Serve it hot over roasted meats, mashed potatoes, or vegetables.
How to Make White Gravy from Scratch
White gravy is perfect for Southern-style dishes and breakfast favorites. Here’s how to make a creamy white gravy:
- Melt Butter: In a saucepan over medium heat, melt 2-4 tablespoons of butter.
- Whisk in Flour: Stir in an equal amount of flour to create a roux. Cook for about 2-3 minutes, stirring constantly.
- Add Milk or Cream: Slowly whisk in 2 cups of milk or cream, continuing to stir as the gravy thickens. If it becomes too thick, add a bit more milk to thin it out.
- Season and Serve: Season the gravy with salt, pepper, and any additional spices you prefer. Serve it over biscuits, chicken-fried steak, or pork chops.
Common Problems When Making Gravy from Scratch
Even if you follow the steps carefully, making gravy from scratch can sometimes lead to common issues. Here are some troubleshooting tips to help you out:
1. Lumpy Gravy
Lumps often form when the flour isn’t whisked into the fat properly. To avoid this, whisk continuously while slowly adding the liquid. If lumps do form, you can strain the gravy through a fine mesh sieve or use an immersion blender to smooth it out.
2. Thin or Watery Gravy
If your gravy is too thin, it means you didn’t use enough flour or the liquid ratio was off. To fix it, create a slurry by mixing equal parts flour or cornstarch with cold water, then whisk it into the gravy. Simmer for a few more minutes until the gravy thickens.
3. Too Salty
Accidentally added too much salt? Don’t worry—there’s an easy fix. Dilute the gravy by adding more unsalted broth or water, or balance the saltiness with a bit of cream or milk, which can soften the flavor.
Flavor Variations for Homemade Gravy
Once you’ve mastered how gravy is made from scratch, you can get creative with different flavor variations. Here are some ideas:
- Herb-Infused Gravy: Add fresh or dried herbs like thyme, rosemary, or sage while the gravy simmers. This works well with poultry dishes and roasted vegetables.
- Mushroom Gravy: Sauté mushrooms before adding your flour to the roux for a rich, earthy flavor.
- Spicy Gravy: Add a dash of cayenne pepper or hot sauce to give your gravy a spicy kick.
- Onion Gravy: Caramelize onions before making your roux to create a sweet, savory gravy that pairs beautifully with sausages and mashed potatoes.
Serving Suggestions for Gravy Made from Scratch
Gravy is versatile and can be paired with a variety of dishes. Here are some ideas for how to serve your homemade gravy:
- Mashed Potatoes: A classic pairing for any holiday meal.
- Roasted Meats: Serve your brown gravy with roast beef, turkey, pork, or chicken.
- Biscuits: Pour white gravy over biscuits for a traditional Southern breakfast.
- Roasted Vegetables: Drizzle gravy over roasted root vegetables like carrots, parsnips, and potatoes to add a savory note.
- Poutine: Serve brown gravy over fries with cheese curds for a Canadian-style poutine.
Storing and Reheating Gravy Made from Scratch
If you have leftover gravy or want to make it in advance, here’s how to store and reheat it:
Refrigeration
Store leftover gravy in an airtight container in the refrigerator for up to 5 days. When you’re ready to use it, reheat it on the stovetop over medium heat, whisking frequently. If the gravy thickens too much in the fridge, add a little broth or water to loosen it.
Freezing
Gravy can also be frozen for up to 3 months. To freeze, let the gravy cool completely before transferring it to a freezer-safe container or resealable plastic bag. When you’re ready to use it, thaw the gravy overnight in the fridge and reheat it on the stovetop, whisking to smooth out any lumps.
Frequently Asked Questions About Making Gravy from Scratch
How is gravy made from scratch without flour?
You can use cornstarch, arrowroot, or potato starch to thicken gravy without flour. Simply mix the starch with cold water to make a slurry, then whisk it into the hot broth.
Can you make gravy with just water?
Yes, you can use water to make gravy, but you’ll need to enhance the flavor with bouillon cubes or soy sauce. While the flavor won’t be as rich as gravy made with broth, it’s still a quick and easy alternative.
How do I fix lumpy gravy?
To fix lumpy gravy, strain it through a fine-mesh sieve or blend it until smooth with an immersion blender.
Can gravy be made ahead of time?
Yes, gravy can be made a day or two in advance and stored in the refrigerator. Reheat it slowly over medium heat, whisking frequently to maintain a smooth consistency.
Conclusion: Mastering How Gravy is Made from Scratch
Making gravy from scratch is a valuable kitchen skill that allows you to elevate any meal, whether you’re serving it over roasted meats, mashed potatoes, or biscuits. By following the basic steps and experimenting with flavors, you’ll soon master the art of homemade gravy.
Don’t forget to explore other sauces, such as what is burger sauce made of and the ultimate guide to BBQ sauce, to expand your culinary repertoire even further.