Sunday, December 13, 2015

Brown Gravy

The price of a can or mix for brown gravy is crazy when you can make your own easily.

Brown gravy is traditionally made from meat "drippings" (what's left in the pan after removing roasted or fried meat), water and corn starch or flour.

The method is simple, but I don't have precise measurements. Each pan of drippings will vary slightly and that's what you start with.

First, add enough water, or broth if you have it, to cover the pan by at least a half inch. Water is fine because the drippings have all the flavor needed.

The cornstarch package usually has the amount to be used for thickening, but if yours doesn't, use 2 tablespoons of cornstarch or flour for each cup of broth/water (estimate; don't worry about being exact). Don't put either directly into the pan, but mix with a small amount of cold water.

The easiest way to do this is to put it in a small jar with a tight lid and shake it until the thickener is dissolved.

Bring the water and drippings to a smart simmer and add the thickener slowly, stirring all the while. If it's too thick, add more water. If it seems too thin after a few minutes of cooking, add more thickener (careful... use a teaspoon full at a time in just a little water).

Keep cooking for about 15 minutes, stirring often. The gravy will be thicker as it cools, so don't let it get too thick.

No pan drippings but you still want brown gravy anyway? No problem. For each cup of gravy, bring a cup of broth of your choice to a simmer, add thickener as above and that's it. If you want giblet gravy, just add chopped giblets to the gravy.

Simple? It's almost as easy as opening a can, and it's a lot cheaper!

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