Gravy, a savory sauce made from the pan drippings of roasted meat, is a staple in many cuisines around the world. It’s a delicious way to add flavor and moisture to various dishes, from roasted meats and vegetables to mashed potatoes and stuffing. While many people think of gravy as a single entity, there are actually numerous types of gravy, each with its unique characteristics, ingredients, and uses. In this article, we’ll delve into the wonderful world of gravy, exploring the different types, their flavor profiles, and the various ways to prepare them.
Understanding the Basics of Gravy
Before we dive into the different types of gravy, it’s essential to understand the basic components and process of making gravy. Gravy is typically made from the pan drippings of roasted meat, which are then mixed with a liquid, such as stock or wine, and thickened with a roux or other thickening agents. The resulting sauce is rich, flavorful, and perfect for accompanying a variety of dishes.
The Role of Pan Drippings in Gravy
Pan drippings, also known as fond, are the browned, caramelized bits that form at the bottom of a roasting pan when cooking meat. These drippings are packed with flavor and are the foundation of a great gravy. The type of meat being cooked will determine the flavor profile of the pan drippings, which in turn will influence the overall taste of the gravy.
The Importance of Liquid in Gravy
The liquid used in gravy can vary depending on the type of gravy being made. Stock, wine, and milk are common liquids used in gravy, each adding a unique flavor and texture. The liquid helps to thin out the pan drippings, creating a smooth, velvety sauce.
Thickening Agents in Gravy
Thickening agents, such as roux, cornstarch, or flour, are used to thicken the gravy to the desired consistency. The type of thickening agent used will depend on the type of gravy being made and personal preference.
Types of Gravy
Now that we’ve covered the basics of gravy, let’s explore the different types of gravy. From classic brown gravy to creamy mushroom gravy, there’s a type of gravy to suit every taste and dish.
Brown Gravy
Brown gravy, also known as beef gravy, is a classic type of gravy made from the pan drippings of roasted beef. It’s a rich, savory sauce with a deep brown color and a thick, velvety texture. Brown gravy is often served with roasted meats, mashed potatoes, and stuffing.
Country Gravy
Country gravy, also known as sausage gravy, is a type of gravy made from the pan drippings of cooked sausage. It’s a creamy, slightly spicy sauce with a light brown color and a smooth texture. Country gravy is often served with biscuits, eggs, and sausage.
Mushroom Gravy
Mushroom gravy is a type of gravy made from sautéed mushrooms and pan drippings. It’s a creamy, earthy sauce with a light brown color and a smooth texture. Mushroom gravy is often served with roasted meats, mashed potatoes, and vegetables.
Red-Eye Gravy
Red-eye gravy is a type of gravy made from the pan drippings of cooked ham or bacon. It’s a thin, salty sauce with a reddish-brown color and a smooth texture. Red-eye gravy is often served with biscuits, eggs, and ham.
Giblet Gravy
Giblet gravy is a type of gravy made from the pan drippings of cooked giblets (the internal organs of a bird). It’s a rich, savory sauce with a dark brown color and a thick, velvety texture. Giblet gravy is often served with roasted poultry, stuffing, and mashed potatoes.
Vegetable Gravy
Vegetable gravy is a type of gravy made from the pan drippings of roasted or sautéed vegetables. It’s a light, flavorful sauce with a variety of colors and textures depending on the vegetables used. Vegetable gravy is often served with roasted vegetables, tofu, and whole grains.
International Types of Gravy
Gravy is not just a staple in Western cuisine; it’s also a popular condiment in many international cuisines. From Japanese teriyaki sauce to Indian curry gravy, there are many types of gravy enjoyed around the world.
Teriyaki Sauce (Japan)
Teriyaki sauce is a type of gravy made from soy sauce, sugar, and vinegar. It’s a sweet, savory sauce with a thick, syrupy texture. Teriyaki sauce is often served with grilled meats, seafood, and vegetables.
Curry Gravy (India)
Curry gravy is a type of gravy made from a mixture of spices, herbs, and yogurt or coconut milk. It’s a creamy, aromatic sauce with a variety of colors and textures depending on the type of curry being made. Curry gravy is often served with rice, naan bread, and a variety of curries.
Demiglace (France)
Demiglace is a type of gravy made from the reduction of beef or veal stock. It’s a rich, savory sauce with a dark brown color and a thick, syrupy texture. Demiglace is often served with roasted meats, vegetables, and mashed potatoes.
Conclusion
Gravy is a versatile and delicious condiment that can elevate a variety of dishes. From classic brown gravy to international types like teriyaki sauce and curry gravy, there’s a type of gravy to suit every taste and cuisine. Whether you’re a seasoned chef or a beginner cook, experimenting with different types of gravy can add a new level of flavor and excitement to your cooking. So next time you’re cooking up a storm, don’t forget to try out a new type of gravy – your taste buds will thank you!
Additional Tips and Variations
- Experiment with different types of meat and pan drippings to create unique flavor profiles.
- Add a splash of wine or beer to your gravy for added depth and complexity.
- Use different types of thickening agents, such as cornstarch or flour, to achieve the desired consistency.
- Try adding a pinch of spice or herbs to your gravy for added flavor.
- Make ahead and store gravy in the fridge or freezer for later use.
By following these tips and experimenting with different types of gravy, you’ll be well on your way to becoming a gravy master. Happy cooking!
What is the difference between brown gravy and white gravy?
Brown gravy and white gravy are two of the most common types of gravy, and they differ primarily in terms of their color, flavor, and ingredients. Brown gravy is typically made with a roux of flour and fat, which is then mixed with stock or broth, resulting in a rich, dark brown color and a deep, savory flavor. On the other hand, white gravy is made with a roux of flour and fat, but it is mixed with milk or cream instead of stock, resulting in a pale, creamy color and a milder flavor.
The choice between brown gravy and white gravy often depends on personal preference and the type of dish being served. Brown gravy is often served with roasted meats, such as beef or lamb, while white gravy is commonly served with breakfast dishes, such as biscuits and sausage. However, both types of gravy can be used in a variety of dishes, and they can be flavored with a range of ingredients, such as herbs, spices, and wine, to create unique and delicious variations.
What is the role of roux in making gravy?
Roux is a mixture of flour and fat that is used as a thickening agent in gravy. It is typically made by melting fat, such as butter or oil, in a pan and then whisking in flour to create a smooth, paste-like consistency. The roux is then cooked for a few minutes to remove any raw flour taste and to develop a nutty flavor. The roux is then mixed with liquid, such as stock or milk, to create the gravy.
The type of fat used to make the roux can affect the flavor and texture of the gravy. For example, using butter will give the gravy a richer, more luxurious flavor, while using oil will result in a lighter, more neutral flavor. The ratio of flour to fat can also be adjusted to achieve the desired consistency and flavor. A higher ratio of flour to fat will result in a thicker, more robust gravy, while a lower ratio will result in a thinner, more delicate gravy.
How do I make a good giblet gravy?
Giblet gravy is a type of gravy that is made with the giblets, or internal organs, of a roasted bird, such as a turkey or chicken. To make a good giblet gravy, start by saving the giblets and neck from the bird and simmering them in stock or broth to create a rich, flavorful liquid. Then, strain the liquid and discard the solids. Next, make a roux with flour and fat, and then whisk in the strained liquid to create the gravy.
The key to making a good giblet gravy is to use high-quality ingredients and to cook the giblets slowly and carefully to extract all of their flavor. You can also add aromatics, such as onions and celery, to the pot with the giblets to add extra flavor to the gravy. Finally, be sure to season the gravy with salt, pepper, and any other desired herbs or spices to bring out the full flavor of the dish.
What is the difference between pan gravy and gravy made with stock?
Pan gravy and gravy made with stock are two different methods of making gravy. Pan gravy is made by deglazing a pan with liquid, such as wine or broth, to release the browned bits, or fond, from the bottom of the pan. The liquid is then mixed with a roux or other thickening agent to create the gravy. On the other hand, gravy made with stock is made by mixing a roux with stock or broth to create the gravy.
The main difference between the two methods is the flavor and texture of the resulting gravy. Pan gravy has a rich, intense flavor from the browned bits in the pan, while gravy made with stock has a more neutral flavor. Pan gravy is often thicker and more robust than gravy made with stock, which can be thinner and more delicate. However, both methods can produce delicious results, and the choice between them often depends on personal preference and the type of dish being served.
How do I make a vegetarian gravy?
Making a vegetarian gravy is similar to making a traditional gravy, except that you use vegetable broth or stock instead of meat broth. You can also use a variety of ingredients, such as mushrooms, soy sauce, and nutritional yeast, to add depth and umami flavor to the gravy. To make a vegetarian gravy, start by making a roux with flour and fat, and then whisk in the vegetable broth or stock to create the gravy.
One of the challenges of making a vegetarian gravy is creating a rich, savory flavor without using meat. To overcome this, you can use a variety of ingredients, such as mushroom broth or soy sauce, to add depth and umami flavor to the gravy. You can also use a variety of vegetables, such as carrots and celery, to add flavor and texture to the gravy. Finally, be sure to season the gravy with salt, pepper, and any other desired herbs or spices to bring out the full flavor of the dish.
Can I make gravy ahead of time?
Yes, you can make gravy ahead of time, but it’s best to make it just before serving for optimal flavor and texture. If you need to make gravy ahead of time, you can make the roux and cook it until it’s lightly browned, and then let it cool. You can then whisk in the liquid and refrigerate or freeze the gravy until you’re ready to serve it.
When reheating the gravy, be sure to whisk it constantly to prevent lumps from forming. You can also add a little more liquid to the gravy if it becomes too thick during refrigeration or freezing. Finally, be sure to taste and adjust the seasoning of the gravy before serving to ensure that it’s flavorful and delicious.
How do I fix a lumpy or too-thick gravy?
If your gravy becomes lumpy or too thick, there are several things you can do to fix it. To fix a lumpy gravy, try whisking it constantly over low heat until the lumps dissolve. You can also try straining the gravy through a fine-mesh sieve to remove any lumps. To thin out a gravy that’s too thick, try whisking in a little more liquid, such as stock or broth.
It’s also important to prevent lumps from forming in the first place by whisking the gravy constantly as you add the liquid to the roux. You can also use a slurry, or a mixture of flour and water, to thicken the gravy instead of a roux. Finally, be sure to cook the gravy slowly and carefully to prevent it from becoming too thick or lumpy.