Damon Mcknight
Gravy is a sauce made from meat juices and vegetable juices that are released naturally during cooking. The gravy can be thickened with thickeners like cornstarch or flour for added texture and flavour. In Australia, the word gravy specifically refers to a meat-based sauce derived from meat juices, stock cubes, or gravy granules. While gravy can be made from scratch using pan drippings, commercially produced instant gravy granules are also available and suitable for vegetarians and vegans.
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What You'll Learn
Gravy is made from meat juices and thickened with flour or cornflour
Gravy is a sauce made from meat juices and thickened with flour or cornflour. It is commonly served with roast meats, such as chicken, beef, pork, or lamb. In Australia, the word "gravy" specifically refers to a meat-based sauce derived from meat juices.
Gravy is typically made by collecting the juices, or "drippings," from a roast and placing them in a saucepan or skillet. These drippings are a combination of juices and fat that have browned at the bottom of the pan during the cooking process. The browned bits at the bottom of the pan add a lot of flavour to the gravy.
To thicken the gravy, flour or cornstarch is added. Cornstarch has more thickening power than wheat flour due to its pure starch content. However, flour-based gravy tends to hold up better and reheats well, making it a preferred choice for some.
For each cup of gravy, two tablespoons of drippings and fat, along with two tablespoons of flour or cornstarch, will result in a rich and thick gravy. Adjustments can be made to create a thinner gravy, such as using one tablespoon each of drippings and starch or adding more liquid.
Gravy can also be made without meat drippings by using chicken and beef stock cubes for flavour and colour. This type of gravy is suitable for a variety of proteins and vegetables. Additional ingredients like butter, onion powder, and garlic powder can be added for extra flavour.
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Stock cubes are used for flavour and colour
Gravy is a sauce made from meat and vegetable juices, often thickened with cornflour or flour for added texture. In Australia, the word "gravy" refers to a meat-based sauce derived from meat juices, stock cubes, or gravy granules.
Gravy can be made from the juices of meats and vegetables that run naturally during cooking. The gravy may be further coloured and flavoured with gravy salt (a mix of salt and caramel food colouring), gravy browning, or bouillon/stock cubes. Bouillon cubes are a type of dehydrated stock or broth, often made from meat or vegetables. They are convenient and easy to use, providing a quick way to add flavour and colour to gravy.
Chicken and beef stock cubes can be used together to create a well-seasoned gravy with a deep brown colour. These stock cubes can be combined with butter and flour to create a thick and flavourful gravy. The butter is melted first, followed by the addition of flour to create a roux, a thickening agent that provides a base for the gravy. This mixture is then boiled with the stock cubes, creating a tasty gravy in just a few minutes.
Stock cubes are an essential ingredient in gravy-making, providing a convenient and flavourful way to enhance the dish's colour and taste. With their intense flavour and ease of use, stock cubes are a popular choice for creating delicious gravies in Australia and beyond.
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Vegetable juices can be added for extra flavour
Gravy is a sauce made from the juices of meats and vegetables. In Australia, the word "gravy" refers to a meat-based sauce derived from meat juices, stock cubes, or gravy granules. Vegetable juices can be added to enrich the flavour and give the gravy a dark green colour. For instance, onion gravy is made from large quantities of slowly sweated, chopped onions mixed with stock or wine. Mushroom gravy is another variety made with mushrooms.
A quick and flavourful vegetable gravy can be made from any combination of vegetable broth or vegetable stock, flour, and one of either butter, oil, or margarine. For instance, brown vegetarian gravy can be made with savoury yeast extract like Marmite or Vegemite.
Gravy can also be made without meat or vegetables. For example, instant gravy granules are commercially produced and suitable for both vegetarians and vegans.
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Gravy salt or gravy browning can be used for colour and flavour
Gravy is a sauce made from the juices of meats and vegetables that are released during cooking. It is often thickened with thickeners like flour or cornstarch for added texture. The gravy may be further coloured and flavoured with gravy salt or gravy browning.
Gravy salt, also known as kitchen bouquet, is a mix of salt and caramel food colouring. It is a seasoning that provides a rich brown colour to dishes like gravy and stews. Gravy salt can be dissolved in water to create gravy browning, a liquid browning agent that enhances the colour and flavour of gravies.
Gravy browning, also known as browning sauce, is a type of condiment that gives a deep brown colour to gravies, sauces, and other dishes. It is made by dissolving gravy salt in water, resulting in a liquid that can be easily poured and mixed into gravies. Gravy browning adds a savoury flavour and a rich, dark colour to gravies, enhancing their taste and appearance.
Both gravy salt and gravy browning are useful for achieving the desired colour and flavour in gravy. Gravy salt provides a concentrated source of colour and flavour, allowing for precise adjustments. Gravy browning, on the other hand, offers convenience and ease of use by providing a liquid form that can be readily mixed into gravies.
In addition to gravy salt and gravy browning, there are other ways to enhance the colour and flavour of gravy. Using a combination of chicken and beef stock cubes adds a deep brown colour and a robust flavour. Browning the flour before adding liquid also adds colour and flavour, enhancing the overall taste of the gravy.
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Meat drippings are used as a base for cream gravy
Gravy is a sauce made from meat juices and vegetables that are cooked and thickened for added texture. In Australia, the word "gravy" specifically refers to the meat-based sauce derived from meat juices.
To make cream gravy, you start by removing the roast from the pan and pouring the drippings into a measuring cup. You then transfer the desired amount of fat into a saucepan or skillet, scraping up all the brown bits from the bottom of the roasting pan and adding them to the pan. The brown bits add a lot of flavour to the gravy. You can then add flour or cornstarch to thicken the gravy, with cornstarch having more thickening power than wheat flour. For each cup of gravy, you would typically use 2 tablespoons of drippings and fat, and 2 tablespoons of flour or cornstarch, resulting in a rich and thick gravy. If a thinner gravy is desired, you can start with one tablespoon each of drippings and starch or add more liquid to thin it out.
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