The process of making brown gravy is easy.All gravy starts with a simple roux, just melted flour and a fat, to provide a rich, thick base.The coloring and flavorings are added from there.Anyone can make brown gravy with only a few simple ingredients.
Step 1: Measure everything out before you start.
If you leave something on the stove to measure it could burn quickly.Measure everything you need ahead of time.
Step 2: The butter should be in a small saucepan.
The butter should be melted on medium heat.Move on once it is completely liquified.You don't want any chunks of flour in the butter as this will lead to a gravy.Aroux is a mixture of flour and butter.
Step 3: The white flour is whisked constantly.
When the mixture becomes smooth, stir continuously.It is easy to add the flour at a time, using your whisk to quickly break up chunks and smooth out the sauce.You should notice that it is getting bigger.The richer the flour gets, the longer you cook it.As the gravy turns tan, move on.If you want a rich brown gravy, keep stirring and cook for an extra few minutes.The gravy is made from butter and flour.You can add more of both for a richer, thicker gravy, but keep the ratio of flour and butter equal.
Step 4: Bring the 2 cups of liquid to a boil.
Before adding the liquid, warm it up in a separate pot or in the microwave.If you want to add the next bit, pour it in a quarter cup at a time.There are a lot of options for liquids here, and it all depends on the meal you are serving.Brown gravy has a beef base which gives it its color.2 cups beef stock is one of the other options.A can of beef soup.If you want a lighter gravy, you can mix in some milk or water, but keep the ratios the same.
Step 5: After boiling, lower the heat and let it cook until you want it to be thicker.
When the gravy starts to boil, lower the heat and let it cook until you want it thick.If you want your gravy to be consistent, take it off the stove 1-2 minutes before it cools.
Step 6: To enjoy the gravy, season it to taste.
As it cooks, add a pinch of salt and pepper.It's a great way to get "classic" gravy flavor and coloring.Other options include garlic and onion powder, fresh herbs, and a dash of sauce.
Step 7: It is still warm to serve.
Either pour over meat slices directly before serving or pour into a small serving jug and place on the table for diners to serve themselves from.
Step 8: As your meat is roasting, measure out your ingredients.
The best gravy is made from pan drippings, the juices and fats that come off the meat as it finishes roasting.A beef roast, chicken, or turkey could be what this is.When the meat has a few minutes to go, get your other ingredients out and ready to mix into your gravy: 2 cups pre-warmed liquid (chicken/beef/vegetable stock, water, milk) Salt and pepper to taste
Step 9: Set aside the meat after the roast is removed from the oven.
Roasts need to stand for 5 minutes before being cut up, so you have time to make gravy.While you attend to the pan drippings, tent the meat with foil and set it aside on a cutting board.
Step 10: Remove the fat from the liquid.
Use a fine mesh sieve to separate the fat from the liquid.Both should be saved.The fat will mix with the flour and butter to make aroux.If you want quicker gravy, you can skip this step and heat up 2 ounces of drippings.The chunks of fat will lead to a lumpier gravy.
Step 11: On medium heat, cook the fat on the stove.
If you've moved the drippings to another pan, they should still be warm.The gravy can also be made in your roasting pan.If you put the pan over the two burners on the stove, you can heat them up.
Step 12: Remove the pan from the oven with a splash of cool liquid and a whisk.
Use a splash of red wine, water, or stock and then remove any brown bits of meat and juice from the bottom of the pan.As soon as you add the liquid you'll get a loud sizzle, and you need to work quickly with a whisk or spatula to get all the stuff on the bottom of the pan.eglazing is when you use a cool liquid to clean a hot pan, removing the caramelized bits and adding them to your sauce or gravy.
Step 13: One at a time, whisk in 2 ounces of flour.
Add the flour slowly with one hand while whisking with the other.You want the sauce to be consistent.You should keep whisking until you get to the bottom of it.
Step 14: Slowly add the 2 cups of liquid.
Put your liquid in a quarter cup at a time.Remove the lumps, then add the next cup.If you don't have 2 cups of strained pan juices, then use other liquids.Milk or heavy cream can be used for a richer sauce in creamy gravies.You can combine them with a cup of each.If you are going to use it as a liquid, be sure to warm it in a separate pan or microwave first.If your gravy seems watery, you can add butter or fat and a pinch of flour.
Step 15: Cook over medium-low heat for a while.
As the gravy cooks, stir occasionally.Remove it 1-2 minutes before you want it to be consistency.
Step 16: As the gravy develops, season it.
The gravy will have the same flavor profile as the meat that it is made from.If you want your gravy to compliment the rest of the meal, you can either add a light mixture of these same spices or use a variety of them.A dash of cayenne, paprika, crushed red pepper, dried mustard powder, onion and/or garlic powder is needed.Kitchen bouquet is a sauce for brown coloring.To eat salt and pepper.
Step 17: It's a good idea to strain the gravy before serving.
The gravy can be run through a sieve before you serve it.Simply pour the gravy into a sieve placed over a metal bowl, then use your wooden spoon to push it through the mesh and into the serving bowl.This leads to a smooth sauce.
Step 18: It was warm to serve.
If you need to prepare the rest of the meal, lower the heat and serve it in a dish or poured directly on top of meat.Cool gravy is usually unappetizing.