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How to Make Great Gravy
by Cheri Sicard
FabulousFoods.com
The art of gravy making can be a challenge to those who only prepare the robust sauce on special holiday occasions, but in fact, making great gravy isn't difficult.
To make the gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour the poultry drippings through a sieve into a container or cup. Add 1 cup stock to the roasting pan and stir until crusty brown bits are loosened: pour the deglazed liquid/stock into the container with the pan drippings. Let the mixture stand a few minutes until the fat rises to the top.
Skim and discard any fat that remains on top of the poultry.
Over medium heat, spoon the reserved fat into a 2 quart or larger saucepan. Whisk an equal amount of flour into heated fat and continue to cook and stir until the flour turns golden (photo at left). To produce a full flavored gravy, it is critical to cook the flour in about an equal portion of fat until the flour has lost its raw taste. A rather common problem is the temptation to use too much flour, which decreases the flavor.
If a shortage of turkey gravy is a common problem at your house, double use a little melted butter and extra warmed poultry stock to increase the volume of the pan drippings.
The following chart lists several common gravy problems and ways to eliminate them so the grand feast will be complete.
Optional Ingredients:
You can dress up your gravy by adding optional ingredients. Try some fresh or dried herbs (use whatever you used to make your turkey). A little wine ( 3/4 cup or less) or brandy ( a few tablespoons) will add a complex flavor. For an extra rich gravy, try adding a little cream (1/4 - 1/2 cup). You can also add vegetables like cooked onion or mushrooms for variety. Use your imagination!
| GRAVY PROBLEMS |
GRAVY SOLUTIONS |
| Gravy is lumpy. |
With a whisk rotary beater, beat
the gravy until smooth. If all other attempts fail, use a food
processor, strainer or blender. Reheat, stirring constantly.
Serve. |
| Gravy is too salty. |
If the over salting is slight:
- A. Add several raw potato
slices and cook until the potato slices are translucent.
Remove and discard the potato prior to serving.
- B. Add a few pinches of light
brown sugar. DON'T ADD TOO MUCH or your gravy will turn
sweet.
If the over salting is severe, the
gravy must be repaired by increasing the quantity. Prepare
another batch of gravy, omitting all salt. Blend the two batches
together. |
| Gravy is too light in color. |
Add 1/2 teaspoon of instant
coffee. |
| Gravy is not thick. |
If time permits, allow the gravy
to continue to simmer on the stovetop. If time does not allow,
mix the following thickening agents as indicated:
- A. Cornstarch - Blend 1
teaspoon per cup of liquid in cold water. Stir until
dissolved then mix into gravy. Continue to cook and stir to
eliminate the cornstarch flavor.
- B. Make a thin paste of flour
and cold water, stir into gravy and continue to cook to
eliminate the raw flour flavor.
- C. Arrowroot - Blend 1
tablespoon per cup liquid in cold water. Stir until
dissolved, then mix into gravy. Can be served as soon as the
gravy thickens due to arrowroot's lack of taste.
NOTE: Mixing starch with cold water
before adding it to a hot mixture prevents lumping. |
| Gravy is too thick. |
Slowly whisk in more broth until
the desired thickness is achieved. |
| Gravy is greasy/fatty. |
For an immediate fix, the fat can
be skimmed off the top or soaked up with a fresh bread slice. If
more time allows, chill the gravy, skim off the fat and reheat
the gravy until it bubbles. |
Related Articles:
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A
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Buffet service fits perfectly into the relaxed, informal pattern of
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Terrific
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Thanksgiving
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Holiday
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Crazy
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