{"id":839213,"date":"2018-12-04T15:29:23","date_gmt":"2018-12-04T21:29:23","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/?post_type=collection&p=839213"},"modified":"2024-09-24T06:07:54","modified_gmt":"2024-09-24T11:07:54","slug":"homemade-gravy-mistakes","status":"publish","type":"listicle","link":"https:\/\/www.tasteofhome.com\/collection\/homemade-gravy-mistakes\/","title":{"rendered":"8 Mistakes You’re Probably Making with Homemade Gravy"},"content":{"rendered":"
\"Homemade<\/div>\r\nWhen we say something is \"gravy,\" we mean it's a \"luxury.\" But the truth is, gravy isn't a luxury\u2014it's an essential! It helps enhance the flavor of your roasted meats and brings together all the flavors on the table.\r\n\r\nGrandma accentuated the positive when she taught us how to make gravy<\/a>, but it's also helpful to know how to avoid mistakes.\r\n\r\n\r\n
\"Rape<\/div>\r\n

Skimping on the fat<\/strong><\/h2>\r\nGood gravy starts with fat. There's simply no way around it. You'll need a few tablespoons of a neutral fat (such as canola oil) to brown your aromatics. And, of course, you'll need pan drippings to build your gravy's flavor.\r\n\r\nFind our directions for how to make gravy from scratch.<\/a>\r\n\r\n\r\n
\"cornstarch<\/div>\r\n

Shunning starch<\/strong><\/h2>\r\nIn addition to fat, another gravy essential is starch, usually in the form of flour, cornstarch or something similar. Starch helps bind the elements of your gravy together and give it a substantial body.\u00a0Here's how to decide which starch to use.<\/a>\r\n\r\n\r\n
\"Tasty<\/div>\r\n

Skipping the roux<\/em><\/strong><\/h2>\r\nBefore you can add starch to your gravy, you'll need to blend the starch with fat. That's what roux <\/em>is: a smooth paste made from starch mixed with fat<\/a>. We recommend a 1:1 ratio of starch to fat, and the consistency should resemble smooth, wet sand.\r\n\r\n\r\n
\"Glass<\/div>\r\n

Adding liquid too quickly<\/strong><\/h2>\r\nIn addition to fat and starch, gravy requires a liquid (such as broth). The liquid not only adds flavor but also increases the volume of the gravy so that it has time to cook down to an intense flavor without burning. But if you add the liquid too quickly, you're going to risk lumps.\r\n\r\nFinally! The difference between broth and stock explained.<\/a>\r\n\r\n\r\n
\"Making<\/div>\r\n

Not using a whisk<\/strong><\/h2>\r\nSpeaking of blending, you'll want to use a whisk. Along with adding your liquid gradually, a whisk helps in the fight against lumps. Sure, a fork would work, but a whisk is so much better. Keep whisking until your gravy boils and thickens (again, to avoid lumps).\r\n\r\nHere's our favorite kind of whisk for making gravy.<\/a>\r\n\r\n\r\n
\"Young<\/div>\r\n

Seasoning before tasting<\/strong><\/h2>\r\nSince you're building your gravy from pan drippings, your gravy's flavor will reflect the seasoning used on your meat. In addition, whatever liquid you're adding to your gravy will have its own flavors. Until the drippings and liquid come together, you won't know what extra seasonings your gravy needs.\r\n\r\n\r\n
\"Making<\/div>\r\n

Not letting the gravy cool once<\/strong><\/h2>\r\nWhen you let your gravy cool once, the excess fat will rise to the top, and you can skim it off easily. Skipping this step can leave your gravy with a greasy mouth-feel. Plan to cool your gravy, then re-heat and serve.\r\n\r\nNext up\u2014mastering the art of the perfect stuffing.<\/a>\r\n\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"

The process of learning how to make gravy is fraught with mistakes. 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