How to Flavor Gravy

Flavorful gravy covers up any shortcomings in the quality of the entree.

Gravy is a delicious addition to any meal, and yet there are many cooks who are afraid to make it for fear of being criticized for serving flavorless, lumpy or thin gravy. Flavor is the most important consideration in making good gravy. Other shortcomings are overlooked if the flavor is intense and satisfying. While flavor is the most important component, smooth gravy of the right consistency adds to the experience. Dedicate the 10 to 15 minutes and the attention necessary to follow a good recipe for good gravy. Do not try to multitask during the preparation time -- devote your attention to making the gravy flavorful.

Things You'll Need

• Bacon grease
• Salt
• Pepper
• Concentrated beef base paste
• Worcestershire sauce
• Onion powder
• Garlic powder
• Mushrooms
• Butter
• Crushed garlic
• White onion
• Poultry seasoning
• Sage
• Tarragon

Instructions

1. Use bacon grease instead of oil or butter to make the roux for flavorful cream gravy. Collect bacon grease and reserve it until you have ½ cup per 1 qt. of gravy. Complete the flavoring of the gravy by stirring in salt and pepper to taste.

2. Add 1 tbsp. concentrated beef base paste, available at retail stores, to each quart of beef gravy to impart a rich beef flavor. Adjust the intense flavor by adding more or less of the beef base. Stir in 3 tbsp. of Worcestershire sauce, 1 tsp. each of onion and garlic powder for each quart of gravy. Sauté ½ cup sliced mushrooms lightly in butter and add to the gravy.

3. Sauté 1 tsp. crushed garlic and ½ cup of finely diced white onion in the oil or drippings when making the roux for each quart of gravy. When they are lightly sautéed, add the flour and proceed with the recipe. Stir in 1 tbsp. each of poultry seasoning, sage and tarragon for each quart of gravy when it is at the halfway point. Add salt and pepper to taste. Add more of the poultry seasoning, sage and tarragon if necessary.

Tips & Warnings

• Cover the bacon grease in an airtight container and refrigerate it.

• If the gravy is a white color, use a gravy coloring product, available at retail stores, to make it into brown gravy.

• The longer the flour and grease mixture is cooked, the darker it becomes -- the resulting gravy will also be browner.

• If the gravy is too thin, simply mix an equal amount of all-purpose flour with an equal amount of cold water and whisk it until it is smooth. Slowly add the mixture to the gravy while it is very hot and stir until the gravy is the right thickness.

• Continually stir the gravy and bacon grease mixture and watch it closely to make sure it does not scorch. This makes the gravy unusable.

References

• Ohio State University: Flour Gravy
• Brigham Young University: Roux