How to Make Perfect Gravy from Stock: A Step-by-Step Guide

One of the most delicious and versatile toppings for your Thanksgiving dinner is a rich and savory gravy. Homemade gravy is much better than the canned stuff and it’s easier than you might think to make! With a rich and hearty base of turkey, chicken, or beef stock, you can easily whip up a savory gravy that is sure to impress your guests.

All it takes is some patience and a little bit of practice. If you want to learn how to make a delicious and flavorful gravy, you’ve come to the right place. In this article, we’ll walk you through the steps to make gravy from stock, giving you all the tips and tricks you need to create the perfect accompaniment to your holiday meal. So, grab your whisk and let’s get started!

Choosing the Right Stock

When making gravy from stock, it is important to choose the right type of stock. Chicken, beef, or vegetable stocks are the most commonly used stocks for making gravy. Each type of stock will give your gravy a unique flavor and color. If you have homemade stock, this is the best choice. Not only will it have a richer taste, but it also won’t contain any unwanted preservatives or additives. However, if you don’t have homemade stock, store bought stock works just as well.

Preparing the Ingredients

Before you begin making your gravy, it is important to have all your ingredients ready. You’ll need your stock, a roux (flour and fat), and any additional seasonings you’d like to add. If you don’t have roux handy, you can make it by melting butter in a saucepan and adding an equal amount of flour. Whisk the mixture together until it becomes a thick paste.

Making the Roux

The first step in making gravy from stock is to make the roux. Heat the melted butter or fat in a saucepan over medium heat. Add the flour and whisk the mixture until it becomes a thick paste. Cook the roux for a few minutes until it turns golden brown.

Adding the Stock

Once the roux is ready, gradually pour in your stock while whisking continuously. Keep whisking the mixture until the gravy thickens and starts to boil. This usually takes about 10-15 minutes. If your gravy is too thick, add more stock, and if it’s too thin, let it simmer for a longer period.

Seasoning the Gravy

Now is the time to add any additional seasonings you’d like to include in your gravy. Salt, pepper, and herbs, such as thyme or rosemary, are excellent choices. Stir in your seasonings and let the gravy simmer for another few minutes to fully incorporate the flavors.

Straining the Gravy

After your gravy has thickened, and all the flavors are well combined, it’s time to strain it. Pour the gravy through a fine-mesh strainer or cheesecloth to remove any lumps or impurities. Discard these leftover bits.

Serving the Gravy

Your delicious homemade gravy is now ready to serve! Pour it over your mashed potatoes, roast chicken, steak, or any other dish that could use a boost in flavor. Store any leftover gravy in an airtight container in your refrigerator for up to a week.

Making Gravy Ahead of Time

If you’re planning on making gravy ahead of time, store it in the refrigerator for up to three days. When you’re ready to serve it, gently reheat the gravy in a saucepan over low heat until it’s heated throughout.

Mistakes to Avoid When Making Gravy

Making gravy can be tricky, so here are a few mistakes to avoid. Firstly, always whisk your roux continuously to keep it from burning. Secondly, don’t pour too much stock at once because this will result in lumpy gravy. Lastly, don’t forget to season your gravy to taste.

Conclusion

Making gravy from stock might seem a daunting task, but it is straightforward once you get the hang of it. With the right stock, a well-made roux, and the right seasonings, you can create a flavorful and delicious gravy that will elevate your dish to new heights. Don’t be afraid to start with a simple recipe and experiment with different herbs and spices until you find a gravy recipe that suits your taste buds.

Equipment and Ingredients Needed to Make Gravy from Stock

Now that you know a bit about the basics of making gravy from stock, let’s delve into the specific equipment and ingredients you’ll need to get started.

Equipment

To begin with, you’ll need a sturdy and well-sized saucepan, as well as a whisk or wooden spoon for stirring. A ladle and measuring cup will also come in handy. You may also want to have a fat separator at hand, especially if your stock isn’t pre-made and contains a lot of fat.

Ingredients

The ingredients you’ll need to make stock-based gravy are straightforward and simple. You’ll need at least 2 cups of stock, which can be made from scratch or purchased from the store. You’ll also require some fat, such as butter or oil, and flour or cornstarch to thicken the gravy. Finally, seasoning is essential; classic herbs like rosemary, thyme, and sage can add rich flavor, while salt and black pepper can create a perfect balance.

Choosing the Right Stock for Your Gravy

Gravy is all about the flavor, so it’s crucial to choose a stock that will complement your dish. If you’re making chicken gravy, go for a chicken stock, and if you’re making beef gravy, opt for a beef stock. You can also mix different stocks for a unique flavor profile, like using half chicken and half vegetable stock for a vegetarian option. Just ensure you taste the stock before using it, and adjust seasoning to taste.

Using Fat to Create Flavor and Smoothness

Fat is an essential component in gravy, as it adds a rich flavor and helps to create a smooth texture. You can use any kind of fat you like, such as butter or oil. However, it’s essential to use unsalted fat to avoid oversalting your gravy. If your stock contains a lot of fat, you may want to skim some off the top or use a fat separator to remove the excess.

Thickening Your Gravy with Flour or Cornstarch

Flour and cornstarch are the most common thickeners used in gravy making. To use flour, you’ll need to make a roux: melt your fat in a saucepan, add flour, and cook until the mixture becomes smooth and bubbly. To use cornstarch, mix it with cold water or stock to create a slurry before adding it to your gravy. Be careful not to add too much thickener, or your gravy might become gloopy.

Seasoning Your Gravy to Perfection

Seasoning is one of the most crucial aspects of making gravy. Start with a small amount of salt and black pepper and taste your gravy before adding more. Herbs like rosemary, thyme, and sage can add depth and complexity, while a dash of soy sauce or Worcestershire sauce can give the gravy a boost of umami goodness. Remember, it’s always better to season your gravy a little at a time, rather than go all in from the start.

Creating a Smooth and Silky Gravy

To create a silky smooth gravy, ensure you add your thickener little by little and whisk or stir continuously to avoid lumps. If you still end up with lumps, use a fine-mesh sieve or a blender to remove them. If your gravy is too thin, you can cook it for a bit longer to reduce it, or add more thickener, a little at a time.

Adjusting the Texture of Your Gravy

The texture of your gravy is a matter of preference. For a thicker and denser gravy, use more thickener, or reduce the gravy on low heat for a longer time. For a thinner and lighter gravy, add more stock or water to the mixture. Remember, you’re in control of your gravy, and you can adjust it to your liking.

Storing and Reheating Your Gravy

Gravy can be made ahead of time and stored in an airtight container in the fridge for up to three days. To reheat it, simply warm it on low heat while stirring continuously. If your gravy is too thick when reheating, add more stock or water to loosen it up.

Using Gravy as a Complement to Your Meal

Gravy is a popular condiment that can accompany a wide variety of dishes, from meatloaf and roasted chicken to mashed potatoes and vegetables. You can also use gravy as a base for casseroles and stews or to add flavor to sandwiches and burgers. Get creative with how you use your gravy, and let your taste buds be your guide!

Tips for Making Perfect Gravy from Stock

Gravy is the ultimate comfort food that pairs well with almost any dish. Whether it is a classic Thanksgiving turkey or a juicy steak, a good gravy can elevate the flavor and add richness to any meal. If you are looking to make your own gravy from stock, here are some tips to help you create the perfect texture and flavor.

1. Use High-Quality Stock

The flavor of your gravy largely depends on the quality of the stock you use. You can make stock by simmering meat, bones, vegetables, and herbs in water. Alternatively, you can use store-bought stock or bouillon cubes. However, for the best flavor, it is recommended to use homemade stock or broth made with the freshest ingredients possible.

2. Strain the Stock

Before using the stock to make your gravy, it is important to strain it to remove any bits of bones or vegetables. You can do this by using a fine mesh strainer or cheesecloth. This will result in a smoother and more consistent gravy.

3. Make a Roux

A roux is a mixture of equal parts fat and flour that is used as a thickening agent in gravy. Start by melting butter or oil in a pan and then adding flour. Stir the mixture constantly until it turns a light brown color. This will help to remove the raw flour taste and add a nutty flavor to the gravy.

4. Add the Stock Gradually

Once the roux is ready, add the stock gradually while whisking continuously. This will help to prevent lumps from forming and ensure a smooth texture. Add the stock little by little until you reach your desired thickness.

5. Season to Taste

Finally, season your gravy to taste with salt, pepper, herbs, and spices. The amount of seasoning needed will depend on the flavor of your stock and your personal preference. Taste your gravy after each addition of seasoning to ensure that it is perfectly balanced.

Follow these simple tips and you’ll have a perfect gravy from stock every time. Experiment with different stocks and seasonings to create your own unique flavor. Creating a perfect gravy from stock is a skill that requires some practice, but once you get it right, it will become one of your favorite cooking techniques. Happy cooking!

Thanks for taking the time to read this article on how to make gravy from stock. Remember to take it slow and let your ingredients simmer together, letting those flavors mingle and dance on your taste buds. Don’t be afraid to experiment with different herbs and spices, and most importantly, have fun in the kitchen! Come visit us again for more tasty tips and tricks on how to cook up a storm. Bye for now!