Lyla Lindsey
Making gravy in Australia is a beloved tradition, with many families having their own recipes passed down through the generations. A good gravy can elevate a roast dinner, adding flavour and moisture to the meat. While there are many ways to make gravy, the basic ingredients are usually the same: pan drippings, stock, and flour. The type of stock used will depend on the meat being served and personal preference. Gravy can be customised with herbs, wine, or other ingredients to create a unique flavour profile.
| Characteristics | Values |
|---|---|
| Ingredients | Pan drippings from a roast, good-quality stock, salt, and pepper |
| Stock | Chicken stock for any meat, beef stock for beef and lamb roasts, vegetable stock |
| Pan | Metal roasting pan made of stainless steel |
| Flour | Commercial gluten-free flour, rice flour, or arrowroot flour |
| Herbs | Basil, oregano, garlic, rosemary |
| Add-ins | Wine, mint sauce |
| Consistency | Thin gravy, then reduce to the desired thickness |
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What You'll Learn
Using pan drippings
Making gravy from pan drippings is a great way to add flavour and depth to your sauce. The process can be as simple or as complicated as you like, and you can adjust it to your preferred consistency. Here is a step-by-step guide to making gravy using pan drippings:
First, it is important to prepare your pan drippings. If you are roasting meat, add stock or water to the bottom of the roasting pan before and during cooking to prevent the drippings from burning. Once cooked, remove the meat and rack from the pan. If your roasting pan cannot go on the stove, pour the drippings into a skillet or another pan that can be placed on the stove.
Next, you will need to separate the fat from the drippings. Pour off all but 2 tablespoons of fat, retaining any browned bits in the pan. If you have a lot of drippings, you can separate the fat by transferring them to a measuring cup and letting it sit for 15 minutes or until the fat rises to the top. You can then skim the fat off with a spoon.
Now, you can start making your gravy. Heat the fat over medium-high heat, bringing it to a simmer. If you are using a roasting pan, place it over two burners. Add your chosen thickening agent, such as flour or cornstarch, to make a roux. Whisk continuously until the roux is smooth and lightly golden, which should take about 30 seconds to 1 minute. If you are using cornstarch, create a slurry by mixing it with water first before adding it to the hot fat.
Slowly pour in your liquid, such as water, broth, or milk, whisking continuously to prevent lumps. Bring the mixture to a boil and continue cooking until the gravy thickens. Add any desired seasonings, such as salt and pepper, or herbs.
Finally, strain your gravy through a fine-mesh strainer to ensure a smooth and creamy consistency. Serve immediately, or store in an airtight container in the refrigerator for up to a week or in the freezer for up to 2 months.
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Choosing the right stock
The choice of stock is crucial for achieving the perfect gravy. It forms the foundation of the gravy and determines its flavour and colour. Here are some tips for choosing the right stock:
Stock Cubes vs. Liquid Stock
Using stock cubes or bouillon cubes is a convenient option, and they are available in chicken, beef, or vegetable flavours. Stock cubes provide a more intense flavour than liquid stock, making them ideal for creating gravy from scratch. Liquid stock or broth, on the other hand, is more suitable when starting with pan drippings as the drippings already contribute flavour to the gravy.
Combining Chicken and Beef Stock
Combining chicken and beef stock cubes is a popular technique for achieving a well-rounded gravy flavour. Chicken stock serves as the base flavour, while beef stock adds depth and a nice deep brown colour. This combination makes the gravy versatile, complementing various meats, including white and red meats, as well as vegetables.
Stock Customisation
Customising your stock is a great way to enhance the flavour and tailor it to your preferences. You can add a dash of Worcestershire sauce, soy sauce, or fish sauce to deepen the flavour. For a unique twist, consider adding red wine, cranberry sauce, or redcurrant jelly to your stock. These ingredients not only add flavour but also contribute to the overall character of the gravy.
Homemade Stock
If you have the time, making your own stock can elevate your gravy to the next level. Start with free-range lamb bones, venison stock bones, chicken bones or carcasses, or even leftover bones from roast dinners. For a Christmas twist, you can create a turkey stock using the leftover carcass after the festive feast.
Store-Bought Options
If you're short on time or prefer a convenient option, store-bought gravy or stock can be a lifesaver. Popular brands in Australia, such as MasterFoods and Gravox, offer a range of liquid gravy and stock options that have received positive reviews for taste, consistency, and value for money.
Remember, the choice of stock sets the foundation for your gravy, so choose wisely, and don't be afraid to experiment with different combinations to find your perfect gravy flavour.
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Adding herbs and spices
The basic ingredients for gravy are pan drippings from a roast, a good quality stock, and salt and pepper. However, adding herbs and spices can take your gravy to the next level.
Start with the basics, and then experiment with adding different herbs and spices to create your own perfect homemade gravy. For lamb, you could add garlic and rosemary, or substitute 1/2 cup of mint sauce for 1/2 cup of stock. For extra colour, add a tablespoon of tomato paste with the stock. You can also add a splash of red or white wine for a more sophisticated flavour profile.
If you want to keep things simple, stick to just one or two herbs or spices that complement the meat you're serving. For example, rosemary and thyme go well with chicken, while sage and oregano pair nicely with beef.
Don't be afraid to experiment with different combinations of herbs and spices until you find the perfect flavour profile for your gravy. Just remember to taste and adjust your seasonings as you go. You can always add more, but it's hard to fix an over-seasoned gravy!
Finally, don't forget that the quality of your herbs and spices matters. Try to use fresh herbs if you can, and make sure your spices are fresh and haven't lost their potency.
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Getting the right consistency
Gravy will have the best flavour if you start with a thin consistency and then reduce it down to your desired thickness. Reducing the gravy this way will give it a rich flavour. Stir the gravy constantly while it simmers so it doesn't get lumpy.
If your gravy becomes too thick, add more stock, a little water, or the water you're boiling your vegetables in to thin it out. It will still keep its rich taste. If it's too thin, continue to simmer and reduce it until you get your desired consistency.
You can also vary the flavour by substituting some red or white wine for part of the stock. For lamb gravy, you can substitute 1/2 cup mint sauce for 1/2 cup of stock. You can also add any of your favourite herbs, like basil or oregano, and a tablespoon of tomato paste for extra colour.
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Seasoning to taste
Seasoning is a crucial step in making gravy, as it enhances and balances the flavours. Here are some detailed instructions on seasoning your gravy to perfection:
Start by tasting the gravy as it is. This initial tasting will guide you in determining what adjustments are needed. Take a spoonful of the gravy and allow it to cool briefly so you can get an accurate sense of the flavours.
When it comes to seasoning, salt and pepper are the dynamic duo. Start with salt; add a small pinch at a time, stirring well and tasting after each addition. Remember, you can always add more, but it's difficult to salvage a dish that has too much salt. Salt enhances the flavours and brings the gravy to life. Continue tasting and adding salt until the flavours pop, but be careful not to oversalt.
Now, introduce black pepper. Freshly ground black pepper adds a subtle warmth and depth to the gravy. Again, add a small pinch at a time, stirring and tasting as you go. Black pepper can provide a subtle kick that enhances the overall flavour profile. Avoid adding too much, as it can overpower the other flavours.
At this point, consider adding additional seasonings to further enhance the gravy. A small squeeze of lemon juice can brighten the flavours and add a subtle acidic note. Alternatively, a dash of Worcestershire sauce or soy sauce can contribute savoury, umami flavours that enhance the depth of the gravy. These condiments can also add a subtle colour boost to your gravy.
Finally, trust your palate. Everyone's taste preferences are unique, so adjust the seasonings to your liking. If you prefer a bolder, spicier kick, you might add a pinch of red pepper flakes or a dash of your favourite hot sauce. Perhaps you enjoy the complexity of herbs; a sprinkle of dried thyme or rosemary can lend an earthy, aromatic touch. Remember to add and taste in small increments to ensure a well-balanced gravy that complements your meal.
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Frequently asked questions
The three essential ingredients for making gravy are pan drippings from a roast, a good-quality stock, and salt and pepper.
You can use homemade stock or buy it. Avoid stock powder or cubes and opt for real stock in tetra packs, preferably salt-reduced so you can control the flavour. Choose the type of stock that best suits the meat you are serving: chicken stock for any meat, beef stock for beef and lamb roasts, or vegetable stock.
To thicken the gravy, simmer it while stirring to prevent lumps. If it becomes too thick, thin it out with a little stock or water. If it's too thin, continue to simmer and reduce it until you achieve the desired consistency.
