When it comes to comfort food, few things can elevate a dish from bland to grand like a rich, savory gravy. But have you ever stopped to think about what real gravy is made from? Is it just a matter of mixing some flour and water, or is there more to it than that? In this article, we’ll delve into the world of gravy, exploring its history, the different types, and most importantly, what makes real gravy truly special.
A Brief History of Gravy
Gravy has been a staple of many cuisines for centuries, with its origins dating back to ancient Rome and Greece. The word “gravy” itself comes from the Old French word “grane,” meaning “sauce” or “dressing.” Initially, gravy was made from the juices of roasted meats, which were mixed with flour or bread to thicken the sauce. Over time, different cultures developed their own unique takes on gravy, incorporating various ingredients and spices to create a wide range of flavors.
The Evolution of Gravy
As cooking techniques and ingredients evolved, so did the art of making gravy. In the Middle Ages, gravy was a staple of medieval cuisine, often made with the juices of roasted meats and served at banquets and feasts. The introduction of new spices and herbs, such as black pepper and thyme, further enhanced the flavor of gravy. In the 18th and 19th centuries, the development of roux-based gravies became popular, particularly in French cuisine.
What is Real Gravy Made From?
So, what makes real gravy truly special? The answer lies in the ingredients and the process of making it. Real gravy is made from the following key components:
- Pan drippings: The juices that are left in the pan after cooking meat, such as beef, pork, or lamb. These drippings are rich in flavor and contain the essence of the meat.
- Stock: A liquid made from the bones and scraps of meat, simmered for an extended period to extract the collagen, gelatin, and other flavorful compounds.
- Roux: A mixture of flour and fat (such as butter or oil) that is cooked together to create a smooth, velvety texture.
- Seasonings: A blend of herbs, spices, and other flavorings that add depth and complexity to the gravy.
The Importance of Pan Drippings
Pan drippings are the foundation of real gravy. They contain the concentrated flavors of the meat, which are released during the cooking process. When you cook meat, the proteins and fats break down, releasing a rich, savory liquid that is packed with flavor. These drippings are the key to creating a truly authentic gravy.
How to Make Pan Drippings
To make pan drippings, simply cook your meat in a pan over medium-high heat, allowing the juices to accumulate in the bottom of the pan. Once the meat is cooked, remove it from the pan and set it aside. Leave the juices in the pan and continue to cook them over low heat, scraping up any browned bits from the bottom of the pan. This will create a rich, concentrated liquid that is perfect for making gravy.
The Role of Stock in Gravy
Stock is another essential component of real gravy. A good stock is made by simmering bones and scraps of meat in water for an extended period, typically several hours. This process extracts the collagen, gelatin, and other flavorful compounds from the bones, creating a rich, savory liquid that is perfect for making gravy.
Types of Stock
There are several types of stock that can be used to make gravy, including:
- Beef stock: Made from beef bones and scraps of meat, this stock is rich and savory, with a deep, beefy flavor.
- Chicken stock: Made from chicken bones and scraps of meat, this stock is lighter and more delicate, with a subtle, chicken flavor.
- Vegetable stock: Made from a variety of vegetables, such as carrots, celery, and onions, this stock is a great option for vegetarians and vegans.
The Art of Making Roux
Roux is a mixture of flour and fat that is cooked together to create a smooth, velvety texture. It is an essential component of real gravy, as it helps to thicken the sauce and add depth and complexity to the flavor.
How to Make Roux
To make roux, simply melt a small amount of fat (such as butter or oil) in a pan over medium heat. Add a small amount of flour and whisk it into the fat, cooking for several minutes until the mixture is smooth and velvety. The key to making good roux is to cook it slowly and patiently, stirring constantly to prevent lumps from forming.
Putting it All Together: Making Real Gravy
Now that we’ve explored the key components of real gravy, let’s put it all together. Here’s a simple recipe for making real gravy:
| Ingredients | Quantity |
|---|---|
| Pan drippings | 2 tablespoons |
| Stock | 1 cup |
| Roux | 2 tablespoons |
| Seasonings | to taste |
Instructions:
- Start by making the pan drippings, as described above.
- In a separate pan, make the roux by melting the fat and whisking in the flour. Cook for several minutes until the mixture is smooth and velvety.
- Add the stock to the pan with the roux, whisking constantly to prevent lumps from forming.
- Bring the mixture to a simmer and cook for several minutes until it thickens.
- Add the pan drippings to the gravy and stir to combine.
- Season the gravy with salt, pepper, and any other desired herbs or spices.
- Serve the gravy hot over your favorite dish.
Conclusion
Real gravy is a culinary delight that is made from a combination of pan drippings, stock, roux, and seasonings. By understanding the key components of real gravy and following a simple recipe, you can create a rich, savory sauce that elevates any dish from bland to grand. Whether you’re a seasoned chef or a culinary novice, the art of making real gravy is sure to impress your friends and family. So next time you’re cooking up a storm, be sure to take the time to make real gravy – your taste buds will thank you!
What is the secret to making real gravy?
The secret to making real gravy lies in the combination of a rich, flavorful stock and a roux made from equal parts of fat and flour. The stock can be made from the pan drippings of a roasted meat, such as beef or turkey, and should be simmered for at least an hour to extract all the flavors from the bones and meat. The roux, on the other hand, should be cooked slowly over low heat, stirring constantly, until it reaches a dark brown color and has a nutty aroma.
By combining the stock and roux, you create a gravy that is both rich and flavorful, with a smooth, velvety texture. The key is to cook the roux slowly and patiently, as this will help to develop the flavors and prevent the gravy from becoming lumpy or too thick. With a little practice and patience, you can create a delicious, homemade gravy that will elevate any meal.
What is the difference between brown gravy and white gravy?
The main difference between brown gravy and white gravy is the color and flavor of the roux used to make them. Brown gravy is made with a dark brown roux, which gives it a rich, nutty flavor and a deep brown color. White gravy, on the other hand, is made with a light-colored roux, which gives it a lighter flavor and a creamy white color.
In terms of ingredients, brown gravy is often made with beef or turkey stock, while white gravy is often made with pan drippings from sausage or bacon. The type of stock used will also affect the flavor of the gravy, with beef stock giving a heartier, more robust flavor and chicken or turkey stock giving a lighter, more delicate flavor.
Can I make gravy ahead of time?
Yes, you can make gravy ahead of time, but it’s best to make the stock and roux separately and then combine them just before serving. This will help to prevent the gravy from becoming too thick or lumpy. You can make the stock up to a day in advance and store it in the refrigerator or freezer, and you can make the roux up to a few hours in advance and store it in an airtight container.
When you’re ready to serve, simply combine the stock and roux in a saucepan and whisk until smooth. Bring the gravy to a simmer over medium heat, whisking constantly, until it thickens to your liking. You can also add a little more stock or water if the gravy becomes too thick.
How do I prevent lumps from forming in my gravy?
To prevent lumps from forming in your gravy, it’s essential to whisk constantly when combining the stock and roux. You should also make sure that the roux is cooked slowly and patiently, as this will help to break down the starches and prevent lumps from forming.
Another tip is to use a slurry made from equal parts of flour and water to thicken the gravy, rather than adding flour directly to the stock. This will help to prevent lumps from forming and give the gravy a smooth, even texture. You can also strain the gravy through a fine-mesh sieve to remove any lumps or sediment.
Can I use store-bought stock to make gravy?
While it’s possible to use store-bought stock to make gravy, it’s not recommended. Store-bought stock often lacks the rich, depth of flavor that homemade stock provides, and can result in a gravy that tastes bland and unappetizing.
Homemade stock, on the other hand, is made from the bones and meat of a roasted animal, which gives it a rich, savory flavor that is essential to making a delicious gravy. If you don’t have time to make your own stock, you can try using a high-quality store-bought stock as a substitute, but be aware that the flavor may not be as rich and satisfying.
How do I store leftover gravy?
Leftover gravy can be stored in the refrigerator for up to a week or frozen for up to three months. To store gravy in the refrigerator, simply pour it into an airtight container and refrigerate at a temperature of 40°F (4°C) or below.
To freeze gravy, pour it into an airtight container or freezer bag and label with the date. Frozen gravy can be thawed overnight in the refrigerator or thawed quickly by submerging the container in cold water. Once thawed, the gravy can be reheated over low heat, whisking constantly, until it’s smooth and hot.
Can I use gravy as a sauce for other dishes?
Yes, gravy can be used as a sauce for a variety of dishes, from mashed potatoes and stuffing to roasted meats and vegetables. In fact, gravy is a versatile sauce that can be used to add flavor and moisture to a wide range of dishes.
One popular way to use gravy is as a sauce for breakfast dishes, such as biscuits and gravy or eggs and sausage. You can also use gravy as a sauce for roasted meats, such as beef or turkey, or as a topping for mashed potatoes or stuffing. The possibilities are endless, and the rich, savory flavor of homemade gravy makes it a great addition to many different dishes.