The Ultimate Guide to Gravy · i am a food blog
Gravy 101: tips, tricks and all your pressing gravy questions, answered I'm a sauce fan. Make it a rain sauce! I like my food that is tasty, not dry. A small pot of bright...

Gravy 101: tips, tricks and all your pressing gravy questions, answered

I'm a sauce fan. Make it a rain sauce! I like my food that is tasty, not dry. A small pot of bright and shiny sauce should accompany every meal. Rice? Tastes better with the sauce. Toast? Have you tried toast and gravy ?! Meats? Yes, they need the sauce. They want it. Sauce is an integral part of a good meal. Don't settle for a bad, lumpy, flavorless sauce. To make the sauce of your dreams, read on.

I never realized gravy was such a controversial food for a year, when we were at a buddy's house, someone took over the making of the sauce. The gravy ended up lumpy and lifeless and Thanksgiving dinner, while far from ruined, went from spectacular to drab. The host had graciously let the guest make the sauce but I could see the pain in his eyes. Sauce is the soul of a great holiday meal. Give a good soul to your holiday meal. Make the best sauce you can make.

types of sauce |

What is the sauce?

At its simplest, the sauce is a sauce. A super simple sauce made from three things: fat, flour and liquid. Gravy is easy to make, but all too often people turn to these little packets of powder because they're afraid of lumps. Don't be afraid of friends. If your sauce ends up being a bit lumpy, you can simply strain it with a fine mesh strainer! Don't let the bumps stop you.

Sauce ratio

This is my personal golden ratio. Neither too thin nor too thick, the golden curls of the sauce.

  • The ratio of golden sauce: 1: 1: 12
    1 C. 1 tablespoon of fat for 1 tbsp. Flour for 3/4 cup (12 Tbsp) of liquid.
  • If you want a thinner sauce, go for: 1: 1: 16
    1 C. 1 tablespoon of fat for 1 tbsp. Flour for 1 cup (16 Tbsp) of liquid
  • If you want a thicker sauce, go for: 2: 2: 16
    2 tbsp. Tablespoon of fat for 2 tbsp. Flour for 1 cup (16 Tbsp) of liquid

How to make sauce

    1. Heat raise the fat over low heat in a saucepan.

      melting butter |
    2. Sprinkle over the flour and whisk to make a roux.

      to make a redhead |
    3. cook the roux until light brown, whisking or stirring. The roux will look like a sandy paste.

      red |
    4. Slowly drip in stock or drip while whisking constantly. Whipping constantly during this step eliminates lumps!

      to make sauce |
    5. To bring heat to medium-high and cook until sauce begins to thicken, whisking occasionally.

      to make sauce |
    6. Taste and season with salt and pepper!

      sauce |

What kind of fat for the sauce?

You can use the fat that comes off your meat when you cook it, or you can use butter. Really, any type of fat works: bacon fat, sausage fat, roast fat, all fat goes.

What are drops?

Drips are the liquid at the bottom of your roasting pan when roasting. They are a mixture of fat and gravy and have a tremendous amount of rich flavor. To separate the fat from the broth, carefully transfer your cooking juices to a liquid measuring cup. The lighter substance floating on top is oily, and the darker substance below is broth or gravy.

What if my roast has no cooking juices?

Sometimes you roast a piece of meat and there is no cooking juices. Maybe your roast was lean or small. Help yourself in the future by adding a small amount of sodium-free broth to your pan while you roast, about 1/4 inch or so. The cooking juices obtained will be supplemented by the fat and the gravy of your roast. If you need to top up your drops, simply pour the drops into a liquid measuring cup, remove the fat, and then top it off without broth or sodium broth.

What is a redhead

A roux is a mixture of butter and flour cooked together into a paste that can thicken liquids. There's a bunch of science behind why it works, but all you need to know is: roux is flour and fat.

The secret ingredient in the best sauce

The secret to the best sauce is a burst of color and umami from one of my favorite ingredients: soy sauce! The soy sauce will make your sauce naturally deliciously golden and add just a hint of umami in the background. No one will know why, but your sauce will be absolutely addicting. Just add 1-3 teaspoons at the end when seasoning, depending on the color and salty taste you want.

What if I don't want to use flour?

Cornstarch sauce

If you are gluten free or just avoid flour in general you are probably wondering if I can make gravy without flour? The answer is yes, you can make cornstarch sauce using the slurry method. Cornstarch sauce is bright and shiny without the opacity you get from flour sauce. It's a bit lighter on the palette and silky smooth. Some people swear by it, others think it's a travesty. I think the cornstarch sauce is excellent! It's never lumpy, so if you're a novice sauce maker, cornstarch sauce is for you!

To make a cornstarch sauce:

  1. Make a porridge: whisk together 1 tablespoon of cornstarch with 1 tablespoon of water until smooth.
  2. Bring 3/4 cup of the cooking juices (you can leave a little fat in it for flavor) and simmer in a saucepan over medium heat.
  3. Whisk the slurry in the juice and simmer.
  4. Taste and season.

Sauce variations

The classic is the best, but if you want some fun sauce flavors, these are the ones for you!

Sausage sauce

Remove a sausage from its casing and cook in a heavy-bottomed pan, breaking it into pieces, until golden brown and cooked through. Stir in the flour and cook lightly. Slowly add 3/4 cup of milk while whisking. Simmer and thicken. Season generously with freshly ground pepper.

sausage sauce |

Herb sauce

Finely chop some fresh sage, thyme and rosemary and stir them at the end, when seasoning.

herb sauce |

Mushroom sauce

Cook the sliced ​​mushrooms in the butter. Add an extra tablespoon of butter and whisk in the flour and cook lightly. Slowly filter through the broth while whisking. Simmer and thicken.

mushroom sauce |

Red wine and shallot sauce

Melt the butter, then add the shallots and cook until tender. Stir in the flour and cook lightly. Slowly add a mixture of 3/4 cup broth and 1/4 cup wine while whisking. Simmer and thicken.

red wine sauce |

Sage brown butter sauce

Melt the butter and add the sage leaves. Let the butter brown over low heat. When it is nutty and aromatic, whisk in the flour and cook lightly. Slowly filter through the broth while whisking. Simmer and thicken.

hazelnut butter sauce with sage |

What to eat with sauce

Bonus Sauce Posts

Swedish Meatballs with Cream Sauce |

sauce |

Classic sauce recipe

Classic sauce with soy sauce to increase your gravy sauce to new gravy heights.

Serves 2

Preparation time 2 minutes

Cooking time seven minutes

Total time 9 minutes

  • 1 tablespoon Butter or fat from cooking juices, or other fat, see notes
  • 1 tablespoon flour
  • 1 Chopped off chicken stock no sodium preferred, no cooking juices
  • 1 teaspoon soya sauce optional

Other fat options: bacon fat, sausage fat, roast fat, all fat is gone.

Nutritional intake

Classic sauce recipe

Quantity per serving

Calories 75 Calories from Fat 52

% Daily Value *

Fat 5.8 g9%

Saturated fat 3.7g23%

Cholesterol 15 mg5%

Sodium 106 mg5%

Potassium 132 mg4%

Carbohydrates 3.5 g1%

Fiber 0.1g0%

Sugar 0.5 g1%

Protein 2.5 g5%

* Percent Daily Values ​​are based on a 2000 calorie diet.

If you’re a regular cook, you’ll know the “eureka” feeling when you discover a way to cut an everyday kitchen task in half. As our cookery team has spent so many hours writing and triple-testing recipes, they’ve picked up a fair few tricks and tips along the way, so we asked them to impart their wisdom…

You probably already know that adding a dash of vinegar to egg poaching water helps coagulate the white. But did you know that adding a dash of vinegar to the water when boiling eggs helps the shell peel off more easily ? Say goodbye to piles of tiny egg shell shards. Test this tip out with one of our egg recipes.

A pizza blade can be wheeled through a sheet of pastry or bread dough with ease, saving you the expense of buying shaped cutters, or having to fiddle around, twizzling the point of a knife into strange angles.

‘Hard’ herbs like rosemary and thyme can be frozen whole. When you come to use them, they’ll naturally crumble into pieces, bypassing the mezzaluna completely. Try this recipe for lemon, pancetta

If your brown sugar has clumped into pieces, place a piece of soft white bread in the packet and the sugar will break back down into sandy granules in a few hours. tera stop it happening again, make sure the storage space is nice and dry.

Save yourself the disappointment of an un-squeezy lemon by microwaving it whole for around 20-30 seconds on high. It’s just enough time to release the juices, but be careful not to go overboard and dry the flesh out. Try one of our zesty lemon recipes.

If you have plain flour in the cupboard, you always have bread on hand. Just take one mug of plain flour combined with 1-2 teaspoons of olive oil per person, then slowly add cold water until it’s a soft, smooth dough which leaves the bowl clean. Divide the dough into balls, roll out to a 2mm thickness then dry fry in a non-stick pan. They’ll only take a few moments and are ready when both sides have golden brown patches all over.

While the rind of cheese such parmesan, pecorino and Grana Padano is difficult to grate, it’s a shame to waste such an expensive byproduct. But there’s no need to. Add the rind whole when you’re sweating onions in the first stage of making a risotto or sauce. It will impart lots of its flavour but save you taking to it with a chainsaw. Don’t forget to remove it before serving though…Try using cheese rind in a risotto recipe.

Make your own dried breadcrumbs by grating stale bread on the coarse side of a grater, then spread the crumbs in a thin layer over a baking sheet. Bake for 30 minutes at 140C, giving them a good shake halfway through. The golden, crispy crumbs will last in a sealed container for up to two weeks. Try our wild garlic chicken Kiev recipe made with panko breadcrumbs.

If you need your meat injected with a bermuda, sharp burst of flavour, choose marinade ingredients wisely. Red wine quickly penetrates meat, giving it a deep colour, while citrus zest and juice tenderises it rapidly.

Not enough space for your party loot ? Save space for food by putting drinks into big tubs, buckets and bowls filled with salted ice water – the salt will cause the temperature to drop, giving you icy cold drinks in seconds. Browse our petit cocktail recipes for drinks inspiration.

Spruce up a shop-bought block of shortcrust by popping it into a food processor with a flavouring like herbs, vanilla, cheese, cocoa powder, honey or spice. All great additons to give your pastry an edge.

Bypass pencil outlines and fiddly scissors when lining a springform cake tin ( that’s one with a clippable ring and removeable base ). Lay the parchment onto the flat base of the tin, then press down and clamp the ring into place on top of it, leaving the edges around the outside to easily tear off. Try the clamping technique with this showstopping courgette, lemon

We love a stripy rainbow cake, but it’s perhaps one for an experienced baker to take on. If you want your sponge to sing with Technicolor joy but need an easier route to success, pick up a tub of multi-coloured hundreds and thousands. Mix some through your sponge batter ( not too many ) and when you cut a slice of your finished cake, you’ll have beautiful polka dots.

tera peel a kiwi, just chop off the top and bottom, then push a dessertspoon in between the fruit and the skin. Turn the kiwi until all the skin falls off the back of the spoon.

When you cut the avocado in half, twist into two pieces, then use a spoon to scoop out the flesh from the side without the stone for immediate use. Return the empty skin to the other half, which still contains the stone, using the skin to cover it over. Keeping the stone in and covering with the skin helps retain colour and freshness until the following day.

Make this comforting ham hock colcannon, topped with a fried egg. ' /> Make this comforting ham hock colcannon, topped with a fried egg. ' /> Achieve the perfect set white and runny yolk with a few splashes of water. Fry the eggs in a non-stick pan and when the whites are almost cooked, put a few drops of water into the pan, quickly cover it with a lid and turn the heat down low, or off completely, and leave for a minute or two to finish cooking. The effect will be a perfect semi-poach. >Make this comforting ham hock colcannon, topped with a fried egg.

As soon as you buy herb plants from the supermarket or greengrocer, remove the plastic wrapping and trim the top leaves quickly to use in your cooking. By trimming off the top leaves first you’ll help the plant shoot out from lower down the stem making it stronger. Water every other day or according to the instructions on the pack.

Nutty brown rice can take a long time to cook until tender, so speed up the process by soaking it in water overnight, as you would hard pulses like lentils. It’ll cook far quicker as a result. Try a recipe with brown rice.

Making a roux from flour and butter isn’t too difficult a process, but if time is of the essence, it might be easier to reach into the fridge. A tub of cream cheese watered down until the same consistency as béchamel makes a super simple solution. If you want to boost the flavour, add a grating of nutmeg. Alternatively, use crème fraîche and grated cheese.

Garlic cloves are one of the trickiest items to prepare, and if you find it frustrating, invest in a sturdy garlic press, and voilà – the whole clove can be passed through it with the skin inchangé. It may take a bit of pushing, but once through, the flesh is passed through the holes while the skin is left in the press to be easily removed. Watch this video for tips on how to crush garlic.

Don’t just stick with salt and pepper, experiment with other storecupboard seasonings. Try sprinkling a crushed chicken stock cube over a whole chicken before roasting, or add a splash of soy sauce or wine to boost the flavour of your gravy.

Plastic bags of washed and ready-to-eat salad leaves are really convenient but don’t seem to last very long at all, even in the fridge. If you find yourself with leftover leaves, that are starting to lose their crispness, ensure they don’t go to waste. Instead, pop them in a pan with a little olive oil or butter, garlic and seasoning and wilt down as you would for spinach. This works particularly well with leaves like watercress and rocket. Learn how to build the perfect salad with our handy infographic.

Stir a few extra ingredients through your favourite shop-bought hummus and everyone will think you’ve made it yourself. Add a dash of lemon juice, chopped fresh coriander, some ground cumin, smoked paprika or a smidge of harissa paste to give it a kick. Alternatively add a few whole chickpeas and a drizzle of olive oil to make it look homemade.


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