How To Make Gravy Print E-mail

From my RV Kitchen

Who among us does not like gravy, that thick, rich, velvety liquid that graces mashed potatoes and makes everything taste even better? Unfortunately, making gravy has the reputation of being difficult and labor intensive. Nothing could be further from the truth.

The secret to making good gravy is in its foundation - the roux (pronounced "roo" - like kangaroo). Roux is cooked fat, in this case butter, and flour, browned to a particular color, thus imparting a particular flavor. This is the thickening agent in your gravy and you can control just how thick - or thin - you want to go.

And guess what? Roux isn't only for gravy. It's the base for sauces such as bechamal (white sauce), soups like New England-style corn or clam chowder - even a fantastic sauce for chicken pot pie.

So stop right there, put down the jar of gravy or the powder envelope, and spend a quick couple minutes watching this RV Cooking Show 2-Minute RV Kitchen Tip episode.

Thanksgiving in my RV kitchen episodes can be seen here:

"Traditional" Crockpot Turkey Breast

Trash Can Turkey

Aunt Lucy's Stuffing

Mom's Famous Cranberry Sauce (A top YouTube video around the world! Go Mom!)

Sweet Potato Oven Fries

Sweet Potato Mash (recipe only - no video)

I love simple, fresh veggies and typically steam asparagus though my mom used to make cheese carrots. Just make a roux (you know how now), add milk instead of broth (this is a bechamel!) to loosen to desired thickness, and add cheese (she used Velveeta). Once you have a nice thick sauce, add cooked carrots and there you have it.

Ingredients

4 T butter - salted or unsalted

3-4 T flour

1 c broth

pan drippings

salt/pepper to taste

have cornstarch on hand for a lump-free thickener...just in case

How-to

In a saucepan melt butter over medium heat and let it come to a bubble. Slowly add flour, a little at a time, stirring with the back of a large spoon or paddle to incorporate the flour and remove any clumps.

Once all the flour has been added, continue to stir until the butter/flour mixture turns a tan or golden brown. This will happen quickly - don't take your eyes off the mixture or you run the risk of burning it and having to start over. Poof! You just made a roux!!

Slowly begin to incorporate the broth. Initially the butter and flour will seize up into a thick paste. Continue to add the broth and it will loosen. Once all the broth has been added and you've stirred the mixture smooth begin to add the pan drippings, stir and continue adding until you've reached the desired thickness. Add salt and pepper to taste. Add more liquid for flavor or thickness if desired.

As the mixture bubbles it will thicken. Adjust to your liking. Additionally, once you pour the gravy into your serving dish, it will begin to thicken as it cools. Too thin*? See the note in Additional Tips below.

Additional Tips

Add ins: Love mushrooms, onions, nuts, or giblets in your gravy? Cook them in the butter and push them to the side of the pan, separating the fat and mixing in the flour as noted above.

Use a fat separating measuring cup so you get all the good tasting drippings without the fat. OXO Good Grips 2-cup size is the one I use. They also make a 4-cupper.

*If you've gone a little overboard with the liquid and need to thicken up your gravy, do so by mixing a half cup of the hot liquid with a teaspoon of corn starch until it's dissolved and adding it to the pan. As it bubbles it will thicken and you'll avoid any nasty flour lumps and doughy taste as a result of using flour as a last minute thickener.

 

Are we connected? Click a chicklet!

Subscribe to the RV Cooking ShowRV Cooking Show on FacebookRV Cooking Show on TwitterRV Cooking Show BlogRV Cooking Show on Pinterest

Free e-Cookbook for Subscribers

Subscribe to the RV Cooking Show by clicking here and get a copy of our popular e-Cookbook - Great Getaway Grilling. Don't fudge your email address...you'll be receiving a message to confirm your subscription and get the link for the e-Cookbook. See you at the virtual campfire...it's how we roll!

Drop me a line

I love to hear from you!! Drop me a line and let me know how you like the RV Cooking Show, recipe or destination ideas or anything else that's on your camping mind. I'm always on...Evanne@RVCookingShow.com

 

 

We're a featured partner at ifood.tv!    

RV Cooking Show on ifood.tv

 

Log in

Log in