How to Make Brown Gravy from Scratch: A Step-by-Step Guide
When it comes to comfort food, brown gravy is often at the top of the list. Rich, savory, and utterly delicious, it’s the perfect accompaniment to your favorite roast, mashed potatoes, or biscuits. But making brown gravy from scratch can be intimidating, especially for those who are new to cooking. Fear not, dear reader, for we’re about to demystify the process and guide you through the simple steps to make brown gravy from scratch.
The Fundamentals of Brown Gravy
Before we dive into the recipe, it’s essential to understand the fundamentals of brown gravy. At its core, brown gravy is a mixture of flour, fat, and liquid. Flour provides structure and thickness, while fat adds richness and flavor. Liquid, typically stock or broth, brings moisture and helps to thin out the gravy. Salt and pepper are also crucial elements, used to season the gravy to taste.
Gathering Your Ingredients and Equipment
Before we begin, here are the ingredients and equipment you’ll need:
- 2 tablespoons (30 ml) all-purpose flour
- 2 tablespoons (30 ml) butter or oil
- 1/2 cup (120 ml) browned pan drippings (see below for browning instructions)
- 1 cup (240 ml) liquid (stock or broth)
- Salt to taste
- Freshly ground black pepper to taste
- A whisk for stirring
- A spatula for scraping the pan
Browning Pan Drippings: The Secret to Great Brown Gravy
Browning pan drippings is a crucial step in making brown gravy. To do this, follow these simple steps:
- Preheat a large skillet or Dutch oven over medium-high heat.
- Add 2 tablespoons (30 ml) of oil or butter and let it melt.
- Add 1-2 pounds (0.5-1 kg) of cut meat (beef, pork, or chicken) and cook until nicely browned, about 5-7 minutes.
- Remove the meat from the pan and set it aside. Leave the pan drippings behind.
- Add 2 tablespoons (30 ml) of flour to the pan and whisk to combine. Cook for 1-2 minutes, or until the mixture turns a light golden brown.
- Gradually add the liquid (stock or broth) to the pan, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook for an additional 2-3 minutes to cook off any excess liquid.
Assembling and Seasoning the Gravy
Now that you have your browned pan drippings, it’s time to assemble the gravy. Follow these steps:
- Add the browned pan drippings to a small saucepan and whisk to combine.
- Add 1 cup (240 ml) of liquid (stock or broth) to the pan and whisk to combine.
- Bring the mixture to a simmer and cook for 2-3 minutes, or until the gravy has thickened to your liking.
- Season the gravy with salt and freshly ground black pepper to taste.
- Transfer the gravy to a serving dish or gravy boat.
Tips and Variations for Perfecting Your Brown Gravy
- Use a slurry: If the gravy becomes too thick, mix in a little more liquid. If it’s too thin, whisk in a little more flour.
- Add flavor boosters: Try adding a teaspoon of Dijon mustard, Worcestershire sauce, or a sprinkle of paprika to give your gravy an extra kick.
- Use different types of fat: Experiment with using different types of fat, such as bacon drippings, duck fat, or even beef tallow, to create unique flavor profiles.
- Make ahead: Brown gravy can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months. Reheat with a little more liquid to thin out the sauce.
In conclusion, making brown gravy from scratch is a simple, straightforward process that requires just a few basic ingredients and some common sense. By following these steps and tips, you’ll be well on your way to creating rich, savory, and utterly delicious brown gravies to elevate your favorite dishes. Happy cooking!