Even the most accomplished cooks have experienced gravy failure at one time or another (probably more than once). But with a good gravy base, a little understanding, and a few great recipes, those too-thick, too-thin, too-salty, too-bland, too-lumpy sauces can be a thing of the past. Here are 5 easy steps to get perfect results every time:
1. Sauté seasoning components. Cook until softened and browned.
2. Stir in a flour roux. For medium-thick gravy, the standard ratio for roux is 2 Tbs. flour combined with 2 Tbs. fat for every 1 cup of liquid. Using less flour and fat per liquid cup means gravy can be simmered longer for richer taste, and opens up texture options from light and brothy to rich and thick.
3. Whisk in liquid. Gradually mix in liquids (broth, wine, etc.), then whisk or stir constantly until the gravy comes to a boil to avoid lumps.
4. Simmer till thickened. Simmer the gravy to the desired consistency, stirring often to prevent sticking. Dip a spoon into the gravy at intervals to check how it coats the spoon and ultimately how it will coat your food.
5. Season with salt and pepper only at the end. Resist the temptation to season as you go to avoid oversalting.
Need a little gravy inspiration? Try these VT favorites: