Wednesday, February 20, 2013
How to Make Easy Mouth-Watering Gravy
A perfect gravy should have four essential elements; it should be loaded with flavour, it should have an alluring aroma, bold colour and a perfect consistency - not too thick, nor too thin.
The right gravy can make the difference between a good meal and a spectacular meal. Unfortunately, too many gravies are simply a thick, flavourless, starchy mess made with flour. No wonder gravy has such a bad reputation. But it doesn't have to be so. I like to make gravies that are both healthy and a treat for the taste buds. Here is how I do it.
First Step, Make a Simple Vegetable Stock
Do not not use stock cubes! You need the natural starches in fresh vegetables to thicken your gravy. I like to use fresh onions. Peel and dice a couple of medium sized onions, then cook them in 2 cups of water, with a bay leaf, until the onions are very soft.
Add Gravy Salt
Stir in half a teaspoonful of Comptons Gravy Salt and continue to cook over a gentle heat until most of the onion has melted away into the gravy, thickening it in the process. Gravy Salt is a mixture of salt, corn starch and caramel (for that lovely brown colour). You can serve the gravy as is if you are seeking a vegetarian recipe, or add meat flavour from your roast.
Blend in the Beef
For a truly amazing beef gravy, pour a little boiling water into the roasting pan after the meat has been removed. Stir with a wooden spoon to soak up all the dripping in the pan. Add the dripping mix to your gravy. For a smooth texture, run the beef dripping mix through a blender first. This works equally well for any roast meat; chicken, pork etc.
Stir a splash of red wine into the gravy at the very end of your cooking, and a little dry, powdered garlic.
Comptons Gravy Salt is a traditional British product going back to the 1920s. It is available at Blighty's for just $2.99 for a 128g pack that will make lots of gravies.