I asked two chefs for their top tips on making gravyhere’s what they had to say.
All eyes are on you while you hope and pray the mixture doesnt go lumpy.
I never quite understood the saying, Its All Gravy.
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However, fear not!
After many years of trial and error, I finally have this process down to a science.
verify the roasting pan you use encourages browning.
Simply Recipes / Adobe Stock
I use a stainless steel roasting pan because, with nonstick, you wont get as much delicious fond.
Simply Recipes / Adobe Stock
What Is Deglazing?
Once youve worked hard to develop all that flavor, you dont want to lose a drop of it.
Water or stock work well, but I prefer dry white wine or vermouth for the flavor.
Campanaro deglazes his pan with brandy or Madeira to add body and richness to his gravy.
Dont Rue the Roux!
Roux is a mix of fat and flour that thickens your gravy.
I usually fortify this fat by adding some butter.
I make my gravy roux with equal parts fat and flour.
Take your time when making the roux; slow and steady is best here.
For gravy, you want to cook the roux to a deeply golden blonde hue.
This usually takes three to four minutes, but your eyes and nose will be the best judge.
Cook it until it is the color of toffee and smells nutty.
Stock Options
Once your roux is perfect, its time to add stock.
He says, I like to make my stock the night beforeusing a slow cooker.
When adding the stock, start slow.
Troubleshooting
You did it!
If its not perfect, dont worry.
Ive got you covered!
So, I guess it really is all gravy?
Let these tips and tricks be your guide for your best holiday gravy ever!
