How to Make The Best Homemade Gravy

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I’m assuming you’re the king of roasting, smoking, and grilling. You cook some mean side dishes, and everyone leaves happy, full, and satisfied after one of your barbecues.

You worked hard to prepare that gigantic turkey, only to let it all down with instant gravy. Yeah, it tastes alright, it’s fast, and no one has ever complained about it.

Of course not, they’re there for the food. They leave thinking your BBQ game is on point, but your gravy is lacking.

How to nail your gravy every time

How to Make The Best Homemade Gravy

I consider gravy to be the king of condiments.

Do you know anybody else who can cook? If your meat is slightly overdone, cover it in rich homemade gravy and the entire family will be cheering you on.

So you kept a close eye on the turkey and it came out perfectly, but in doing so, you overcooked the potatoes and pushed the greens much beyond what they should have been steamed to. Can I tell it now, where is that? Condiment of condiments capable of saving a meal.

A package version can only do so much; when you make your own gravy, you can flavor it anyway you want. It will turn you become a versatile chef.

Let’s make some gravy

How to Make The Best Homemade Gravy

Why wouldn’t you want to cook it since it’s simple and requires little preparation?

Yes, you can peel and cut onions. Pour some water, then some stock and wine? Melt butter and stir it?

Then you can make this glorious liquid.

Peel and coarsely chop two medium-sized onions.

Add them to your oven or smoker with 2 to 3 cups of boiling water below the meat you’re cooking.

In the picture below, I’ve put the onion pan underneath a rotisserie chicken to capture all the juices, but you can just set it beneath a wire rack.

When the meat has rested, move the pan and drippings to a saucepan over medium to high heat.

Add a cup of white wine and a couple of cups of chicken stock. Whisk until it begins to simmer, then decrease the heat and let the contents to reduce and thicken by one-third.

Then, in a separate skillet, melt the butter and mix in the flour until it acquires a lovely nutty brown color.

Add this to the gravy mix to help thicken it up.

Season with salt and pepper to taste, then drain and serve.

Serving suggestions

In my home, I usually place the meat on everyone’s plate and then leave the jug of gravy nearby for them to add if they wish.

There is seldom any remaining since everyone goes right for the serving jug.

This just returns us to the assertion, the condiment of condiments.


What is the secret to good gravy?

Cooking Tips: Making Gravy – Easy Steps to Success
Tip #1: Trim any surplus fat.
Tip #3 – Should you strain the gravy?
Tip #4: Make sure the liquid combination is hot!
Thickening the gravy is Tip #5.
Tip #6: Use a whisk to incorporate the flour mixture.
7th Tip: If your gravy becomes lumpy, strain it!

What can you add to homemade gravy to make it taste better?

Herbs should be added. Try thyme, sage, parsley, a smidgeon of tarragon, and some chives. When using fresh herbs, add them at the end of the cooking time.

Does cornstarch or flour make the best gravy?

Gravy: Cornstarch vs. Flour

Cornstarch has higher thickening power than wheat flour (since it is pure starch, while flour contains some protein). As a result, for the same amount of thickening power, you normally need a bit less cornstarch than flour.

What is the formula for gravy?

(The typical gravy ratio is three-two-one: three tablespoons flour, two tablespoons fat, and one cup boiling stock.) You may experiment with other tastes, substitute another liquid for the stock, or use cornstarch instead of flour.

Is gravy better with water or milk?

Water, broth, or milk may all be used in this recipe. I like water-based gravy, but experiment and discover what works best for you. Broth will provide a flavorful gravy, whereas milk will produce a richer (but somewhat sweeter) sauce.

How do you add richness to gravy?

10 ways to flavor your gravy
Bacon grease. For that famous smokey and salty flavor, combine the pan drippings with some bacon grease (simply cook off some bacon beforehand, slice it up, and toss it into your potatoes).
Herb sprigs in their whole.
Mustard has a grainy texture.
Balsamic vinegar is a kind of vinegar.
The cream is thick.
Onions caramelized.

How do you make gravy taste like gravy?

5 Ways to Improve the Taste of a Jar of Gravy
Mix in the pan drippings. Use those beautiful turkey pan drippings (a mix of stock, meat juices, and fat) to give premade gravy a handmade taste.
Cook with fresh herbs.
Serve with an umami-rich condiment.
Cook some veggies.
Mix in the roasted garlic.

Why does my homemade gravy taste like flour?

If the gravy begins to taste floury as you near the end, increase the heat to maintain a quick simmer for several minutes, then thin it again with additional stock or water if required. This should be solved by using a fat separator.

Why is my gravy not tasty?

Gravy may become bitter if you burn the flour in the roux or add any burned drippings to the mix. Add a teaspoon of sugar, a splash of heavy cream, or a piece of butter to disguise bitter tastes.

What do chefs use to thicken gravy?

While you’re most likely to have flour or cornstarch on hand, there are additional options for thickening gravy that follow the same steps as making a slurry: Arrowroot. Tapioca starch is a kind of starch. Starch derived from potatoes.


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