When it comes to the perfect accompaniment to your favorite dishes, gravy is often the unsung hero. It can elevate a meal from bland to grand, adding a rich, savory flavor that complements the main course. But with so many types of gravy out there, it can be overwhelming to decide which one is the best. In this article, we’ll delve into the world of gravy, exploring the different types, their ingredients, and cooking methods to help you determine the best gravy for your taste buds.
Understanding the Basics of Gravy
Before we dive into the various types of gravy, it’s essential to understand the basics. Gravy is a sauce made from the pan drippings of cooked meat, usually mixed with flour or other thickeners to create a smooth, velvety texture. The key to a great gravy is to use high-quality ingredients, including the meat itself, the cooking liquid, and any additional flavorings.
The Importance of Pan Drippings
Pan drippings are the foundation of a great gravy. They’re the juices that are left behind after cooking meat, and they’re packed with flavor. To get the most out of your pan drippings, make sure to cook your meat in a hot pan with a small amount of oil. This will help to caramelize the natural sugars in the meat, creating a rich, savory flavor.
Choosing the Right Meat
The type of meat you use will also impact the flavor of your gravy. Beef, pork, and lamb are popular choices, but you can also use poultry or game meats. When selecting a meat, look for one with a good balance of fat and lean protein. The fat will help to create a rich, unctuous gravy, while the lean protein will add depth and complexity.
Types of Gravy
Now that we’ve covered the basics, let’s explore the different types of gravy. From classic brown gravy to creamy mushroom gravy, there’s a type of gravy to suit every taste.
Brown Gravy
Brown gravy is a classic choice, made by deglazing the pan with a small amount of liquid (usually wine or broth) and then whisking in flour to thicken. This type of gravy is perfect for beef, pork, or lamb, and is often served with roasted meats.
Recipe: Classic Brown Gravy
Ingredients:
- 2 tablespoons all-purpose flour
- 2 tablespoons butter or oil
- 2 cups beef broth
- 1 cup red wine (optional)
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions:
- Melt the butter or heat the oil in a small saucepan over medium heat.
- Whisk in the flour to make a roux, cooking for 1-2 minutes.
- Gradually whisk in the broth and wine (if using), bringing the mixture to a boil.
- Reduce the heat to a simmer and cook for 5-7 minutes, or until the gravy has thickened.
- Stir in the thyme and season with salt and pepper to taste.
Mushroom Gravy
Mushroom gravy is a creamy, savory choice, made by sautéing sliced mushrooms in butter and then whisking in flour to thicken. This type of gravy is perfect for poultry or pork, and is often served with roasted meats or mashed potatoes.
Recipe: Creamy Mushroom Gravy
Ingredients:
- 1 cup sliced mushrooms (button, cremini, or shiitake)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken or beef broth
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions:
- Melt the butter in a small saucepan over medium heat.
- Add the sliced mushrooms and cook until they’re tender and lightly browned.
- Whisk in the flour to make a roux, cooking for 1-2 minutes.
- Gradually whisk in the broth and cream, bringing the mixture to a boil.
- Reduce the heat to a simmer and cook for 5-7 minutes, or until the gravy has thickened.
- Season with salt and pepper to taste.
Country Gravy
Country gravy is a Southern classic, made by whisking together pan drippings, flour, and milk. This type of gravy is perfect for breakfast dishes, such as biscuits and gravy or country fried steak.
Recipe: Classic Country Gravy
Ingredients:
- 2 tablespoons all-purpose flour
- 2 tablespoons butter or oil
- 1 cup milk
- 1 cup pan drippings (from cooked sausage or bacon)
- Salt and pepper to taste
Instructions:
- Whisk together the flour and butter or oil in a small saucepan over medium heat.
- Cook for 1-2 minutes, or until the mixture is lightly browned.
- Gradually whisk in the milk and pan drippings, bringing the mixture to a boil.
- Reduce the heat to a simmer and cook for 5-7 minutes, or until the gravy has thickened.
- Season with salt and pepper to taste.
Conclusion
When it comes to the best gravy, the answer ultimately depends on your personal taste preferences. Whether you’re a fan of classic brown gravy, creamy mushroom gravy, or country gravy, there’s a type of gravy out there to suit your needs. By understanding the basics of gravy and experimenting with different ingredients and cooking methods, you can create a delicious, savory gravy that elevates your meals to the next level.
So the next time you’re cooking up a storm in the kitchen, don’t forget to save those pan drippings and whisk up a batch of your favorite gravy. Your taste buds will thank you!
What is the difference between brown gravy and white gravy?
The main difference between brown gravy and white gravy lies in their color, texture, and flavor. Brown gravy is typically made with a roux of flour and fat, which gives it a rich, dark color and a thick, velvety texture. It is often served with roasted meats, such as beef or lamb, and is a staple of traditional British cuisine. On the other hand, white gravy is made with a mixture of flour, fat, and milk or cream, resulting in a pale color and a smooth, creamy texture.
White gravy is commonly served with breakfast dishes, such as biscuits and sausage, and is a popular condiment in Southern American cuisine. While both types of gravy have their own unique characteristics, they share a common goal: to add flavor and moisture to a dish. Whether you prefer the rich, savory taste of brown gravy or the light, creamy texture of white gravy, there’s no denying the importance of gravy in elevating a meal from ordinary to extraordinary.
What is the best type of flour to use for making gravy?
When it comes to making gravy, the type of flour used can greatly impact the final result. All-purpose flour is a popular choice for gravy, as it provides a neutral flavor and a smooth texture. However, some cooks swear by using bread flour, which has a higher protein content and can help to create a thicker, more robust gravy. Others prefer to use cake flour, which has a lower protein content and can result in a lighter, more delicate gravy.
Ultimately, the best type of flour to use for making gravy is a matter of personal preference. If you’re looking for a classic, all-purpose gravy, all-purpose flour is a safe bet. But if you’re looking to experiment with different flavors and textures, don’t be afraid to try out different types of flour. Just be sure to adjust the ratio of flour to liquid accordingly, as different types of flour can absorb liquid at different rates.
Can I make gravy ahead of time and refrigerate or freeze it?
While it’s possible to make gravy ahead of time and refrigerate or freeze it, the results may vary depending on the type of gravy and the storage method. In general, it’s best to make gravy just before serving, as it can thicken and lose its flavor over time. However, if you need to make gravy ahead of time, it’s best to refrigerate it rather than freeze it. Refrigerated gravy can be stored for up to a week and can be reheated gently over low heat.
Frozen gravy, on the other hand, can be stored for up to three months, but it may separate or become watery when thawed. To minimize this risk, it’s best to freeze gravy in small batches and to reheat it slowly over low heat, whisking constantly. It’s also worth noting that some types of gravy, such as brown gravy, may not freeze as well as others, such as white gravy. So, it’s always best to test a small batch before freezing a large quantity.
How do I prevent lumps from forming in my gravy?
Lumps are a common problem when making gravy, but they can be easily prevented with a few simple techniques. First, make sure to whisk the flour and fat together thoroughly before adding the liquid, as this will help to create a smooth, even roux. Next, add the liquid gradually, whisking constantly to prevent lumps from forming. Finally, cook the gravy over low heat, whisking constantly, until it reaches the desired consistency.
Another way to prevent lumps is to use a slurry, which is a mixture of flour and liquid that is whisked together until smooth. The slurry can then be added to the gravy, whisking constantly, to thicken it. This method is especially useful when making large quantities of gravy, as it can help to prevent lumps from forming. By following these simple techniques, you can create a smooth, lump-free gravy that’s sure to impress.
Can I use store-bought broth or stock to make gravy?
While it’s possible to use store-bought broth or stock to make gravy, the results may not be as rich and flavorful as using homemade broth or stock. Store-bought broth or stock can be high in sodium and preservatives, which can affect the flavor and texture of the gravy. Additionally, store-bought broth or stock may not have the same depth of flavor as homemade broth or stock, which can be made with a variety of ingredients, such as bones, vegetables, and aromatics.
That being said, if you’re short on time or don’t have access to homemade broth or stock, store-bought broth or stock can be a good substitute. Just be sure to choose a low-sodium option and to adjust the seasoning accordingly. You can also add a few aromatics, such as onions and carrots, to the gravy to enhance the flavor. By using a combination of store-bought broth or stock and a few simple ingredients, you can create a delicious and flavorful gravy.
How do I make a gluten-free gravy?
Making a gluten-free gravy is relatively easy, as long as you use gluten-free ingredients. One option is to use gluten-free flours, such as rice flour or cornstarch, to thicken the gravy. Another option is to use a gluten-free broth or stock, which can be made with gluten-free ingredients, such as vegetables and aromatics. You can also use gluten-free seasonings, such as salt and pepper, to add flavor to the gravy.
When making a gluten-free gravy, it’s also important to be mindful of cross-contamination with gluten-containing ingredients. Make sure to use separate pots, pans, and utensils to prepare the gravy, and avoid using ingredients that may contain gluten, such as wheat-based broths or stocks. By following these simple tips, you can create a delicious and gluten-free gravy that’s perfect for special diets.
Can I make a vegetarian or vegan gravy?
Yes, it’s possible to make a vegetarian or vegan gravy, depending on the ingredients used. For a vegetarian gravy, you can use vegetable broth or stock, which can be made with a variety of ingredients, such as vegetables, aromatics, and mushrooms. You can also use vegetarian-friendly thickeners, such as cornstarch or tapioca flour, to thicken the gravy.
For a vegan gravy, you can use plant-based milks, such as soy milk or almond milk, to create a creamy texture. You can also use vegan-friendly thickeners, such as arrowroot powder or tapioca flour, to thicken the gravy. Additionally, you can use vegan-friendly seasonings, such as nutritional yeast, to add a cheesy flavor to the gravy. By using a combination of plant-based ingredients, you can create a delicious and vegan-friendly gravy that’s perfect for special diets.