Introduction
Brown gravy is a classic and versatile sauce that can be used to enhance the flavor of many dishes, from mashed potatoes to meatloaf. However, making brown gravy from scratch can be intimidating, as various factors such as temperature and stirring speed can affect the outcome. In this step-by-step guide, we will show you how to make perfectly silky and rich brown gravy with just a few simple ingredients. We will also offer variations, troubleshooting tips, pairing suggestions, and interesting facts about this humble sauce.
Step-by-Step Tutorial
The basic ingredients for making brown gravy are:
- 2 tablespoons of butter or oil
- 2 tablespoons of all-purpose flour
- 1 cup of beef, chicken, or vegetable stock
- Salt and pepper to taste
Here’s how you can make brown gravy:
- Melt the butter in a saucepan over medium heat. If using oil, heat it until shimmering.
- Add the flour to the pan and whisk to combine. Keep whisking until the mixture starts to turn golden brown, about 2-3 minutes.
- Slowly pour in the stock, whisking constantly to prevent lumps from forming. Keep stirring until the mixture thickens and comes to a simmer, about 5 minutes.
- Lower the heat and let the gravy simmer for another 5-10 minutes, stirring occasionally. The longer you simmer, the more the flavors will meld together.
- Taste the gravy and adjust the seasoning to your liking with salt and pepper. If it’s too thick, add a bit more stock to thin it out. If it’s too thin, mix a teaspoon of cornstarch with a tablespoon of cold water and add it to the gravy, stirring constantly until it thickens.
- Remove the gravy from the heat and let it cool for a few minutes before serving.
Note: You can also use pan drippings from roasted or sautéed meats to make brown gravy. Simply deglaze the pan with a splash of stock, scrape up the brown bits with a spatula, and add the flour and butter as indicated above.
Here are some tips and techniques for making great brown gravy:
- Use room temperature ingredients to prevent the gravy from seizing or separating.
- Whisk the flour and butter together until the mixture is smooth and free of lumps before adding the stock.
- Add the stock slowly and in small batches, whisking vigorously after each addition.
- Use a heavy-bottomed pan to prevent scorching and promote even heating.
- Simmer the gravy over low heat to prevent it from boiling or splattering.
Video Tutorial
If you’re a visual learner, you might prefer to watch a video tutorial of how to make brown gravy. Here’s a real-time video that follows the same recipe and steps as above:
You can also find more video tutorials on YouTube, but make sure to choose one that matches your skill level and equipment.
Variations
Brown gravy can be customized to suit many dietary preferences and flavor profiles. Here are some variations to try:
Vegetarian Brown Gravy
- 2 tablespoons of butter or olive oil
- 2 tablespoons of all-purpose flour
- 1 cup of vegetable stock
- 1 tablespoon of soy sauce
- 1 teaspoon of balsamic vinegar
- Salt and pepper to taste
Follow the same instructions as for the basic recipe, but replace the meat stock with vegetable stock and add the soy sauce and balsamic vinegar for extra umami and depth of flavor.
Dairy-Free Brown Gravy
- 2 tablespoons of olive oil
- 2 tablespoons of all-purpose flour
- 1 cup of beef or chicken stock
- 1 tablespoon of tomato paste
- 1 teaspoon of dried thyme
- Salt and pepper to taste
Use olive oil instead of butter and add tomato paste and thyme for a tangy and aromatic gravy that doesn’t need milk or cream.
Mushroom Brown Gravy
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 1 cup of beef or chicken stock
- 1/2 cup of sliced mushrooms
- 1/4 cup of diced onion
- 1 garlic clove, minced
- 1 teaspoon of dried rosemary
- Salt and pepper to taste
Sauté the mushrooms, onion, and garlic in the butter until tender before adding the flour and stock. Add the rosemary for a woodsy and earthy flavor that pairs well with beef and lamb.
Troubleshooting
Even experienced cooks can encounter problems when making brown gravy. Here are some issues that you might encounter and how to solve them:
Lumps
If your gravy turned out lumpy, don’t worry. You can fix it by straining it through a fine-mesh sieve or using an immersion blender to smooth it out. You can also try mixing the flour with a bit of cool water before adding it to the pan, or whisking the gravy more vigorously while it’s simmering.
Too Thin
If your gravy is too thin and runny, try adding a bit of cornstarch slurry (cornstarch mixed with cold water) and simmer it for a few more minutes until it thickens. Alternatively, you can reduce it by simmering it uncovered for a longer time until it reaches the desired consistency.
Too Thick
If your gravy is too thick and gloopy, add a bit more stock or milk to thin it out to the consistency you like. Alternatively, you can dilute it with a bit of water or wine if you don’t mind the additional flavor.
History and Lore
Brown gravy has a long and rich history that varies by region and culture. In the United States, it is often associated with southern comfort food and is commonly served with chicken-fried steak, mashed potatoes, and biscuits. In the United Kingdom, it is known as “gravy” and is a staple condiment for roast beef, chips, and pies. In France, it is called “sauce espagnole” and is one of the five mother sauces in classic French cuisine.
Brown gravy’s origins can be traced back to medieval Europe, where cooks used flour, fat, and meat drippings to make a sauce to accompany roasted meats. Over time, the recipe evolved and became more complex, incorporating wine, herbs, and other ingredients. Today, brown gravy can be found in many cuisines worldwide and is a beloved comfort food for many.
Health Benefits
Brown gravy can provide some nutritional benefits when consumed in moderation. It is a good source of iron, which is essential for healthy blood cells, and contains antioxidants that can help fight inflammation and oxidative stress in the body. However, brown gravy can also be high in sodium and saturated fat, especially if made with butter or cream. To reduce the amount of salt and fat, you can use low-sodium stock and a plant-based oil instead of animal fat.
Pairing Suggestions
Brown gravy is a versatile sauce that can enhance the flavor of many dishes. Here are some classic pairings to try:
- Mashed potatoes
- Roast beef or pork
- Meatloaf
- Poutine
- Biscuits and gravy
- Shepherd’s pie
- Bangers and mash
- Roasted vegetables
To complement the savory flavor of the gravy, you can add some herbs, spices, or aromatics:
- Garlic
- Thyme
- Rosemary
- Paprika
- Cayenne pepper
- Worcestershire sauce
Conclusion
Now that you know how to make brown gravy from scratch, you can elevate your comfort food game and impress your dinner guests. Whether you prefer a classic recipe or a customized version, brown gravy is a versatile and delicious sauce that can add depth and complexity to many dishes. Remember to adjust the seasoning to your taste, use the correct equipment, and practice until you master the art of making silky and flavorful brown gravy.
