Ultimate Easy Brown Gravy Recipe with Basic Ingredients: By Letitia Montoya

Brown gravy is a savory sauce commonly served alongside meat and vegetables. While traditionally made from meat drippings, it can also be made with beef or chicken stock and thickened with a roux made of flour and butter. Making homemade brown gravy doesn't have to be complicated - you can easily create a delicious and flavorful gravy using the pan drippings from a roast. After removing the roast from the oven, simply place the roasting pan on the stovetop and start making the gravy. Thickening the gravy can be done with either cornstarch or flour, and the process is similar for both. With a few basic ingredients and a little bit of time, you can make a rich and satisfying brown gravy to elevate any meal. Description Ingredients 1/4 cup fat drippings (see recipe note) 1/4 cup all-purpose flour or cornstarch 3 to 4 cups stock, water, milk, cream, or a combination season to taste with your choice of seasonings Making Gravy With Flour Recipe Description: 1. Remove all but 1/4 cup of fat from pan: 2. Remove the roast from the pan. Remove excess fat leaving 4 tablespoon of fat plus juices and browned drippings in the pan. 3. Scrape up the drippings and place the pan on the stovetop on medium heat: Use a metal spatula to scrape up any drippings that are sticking to the pan. Place the pan on the stovetop on medium high heat. 4. If you are using a roasting pan that won't work well on the stovetop, scrape up all of the drippings and fat and put into a large shallow sauté pan. 5. Sprinkle 4 tablespoons of flour onto the drippings: Quickly stir with a wire whisk so that the flour gets incorporated. Let the flour brown a bit if you want, before adding liquid in the next step. 6. Whisk the gravy while slowly adding liquid: Slowly add stock, water, milk, cream, or a combination to the pan, whisking vigorously to dissolve the flour into liquid. 7. Allow the gravy to simmer and thicken, continuing to slowly add liquid until you have about 2 cups of gravy. (You'll probably need to add 3 to 4 cups of liquid.) 8. Taste and season: Taste first and then add salt and pepper to taste, if needed. Making Gravy With Cornstarch Description: 1. Remove all but 1/4 cup of fat from the pan: 2. Remove the roast from the pan. Remove excess fat leaving 4 tablespoons of fat plus juices and browned drippings in the pan. 3. Scrape up the drippings and place the pan over medium heat: Use a metal spatula to scrape up any drippings that are sticking to the pan. Place the pan on the stovetop on medium high heat. 4. If you are using a roasting pan that won't work well on the stovetop, scrape up all of the drippings and fat and put into a large shallow sauté pan. 5. Make the cornstarch slurry: Dissolve 4 tablespoons of cornstarch in the minimum amount of water needed to make a thin paste—about 1/2 cup. 6. Pour the cornstarch slurry into the pan and whisk while slowly adding liquid: Stir with a wire whisk until the gravy begins to thicken. As the gravy thickens, slowly add stock, water, milk, or cream, or some combination to the pan (I like to use stock, my mother usually uses water). 7. Alternate stirring and adding liquid, maintaining the consistency you want, for several minutes (about 5 minutes). 8. You will probably add about 3 to 4 cups of liquid all together. Taking into consideration the evaporation that is occurring while the gravy is simmering, you will end up with about 2 cups of gravy. 9. If the gravy isn't thick enough, make more cornstarch slurry and whisk it into the pan. 10. Taste and season: Taste first and then add salt and pepper to taste, if needed. Achieving the perfect consistency for a sauce can be a delicate balance. It should be thick enough to coat the food it's being served with, but not so thick that it overwhelms or masks the flavors. Chefs often use the French term "nappé" to describe the ideal consistency of a sauce. This term means "to top or coat with sauce" and refers to a sauce that is light and fluid enough to flow evenly over the food it's being served with, yet thick enough to cling to the food and impart flavor with each bite. A properly "nappé" sauce will leave a light coating on the back of a spoon and enhance the flavors of the dish it accompanies without overwhelming them. Subscribe to TishsDishs ‪@tishsdishs‬