Introduction
White gravy is a classic comfort food that can transform any dish, from biscuits and gravy to mashed potatoes and fried chicken. However, making white gravy can be a daunting task – it’s easy to end up with lumpy or thin gravy that doesn’t do justice to the dish. In this article, we’ll cover everything you need to know to make white gravy like a pro, from the basic ingredients to recipes and tips for achieving a smooth, creamy texture. Let’s get started!
Beginner’s Tutorial: A Step-by-Step Guide to Making White Gravy
To make a basic white gravy, you’ll need just a few ingredients: fat, flour, milk, salt, and pepper. For the fat, you can use butter, bacon grease, or even lard. To start, melt the fat in a pan over medium heat, then add an equal amount of flour, stirring constantly until the mixture forms a paste, or roux. Cook the roux for a minute or two to get rid of the raw flour taste, then slowly add milk, stirring constantly until the mixture thickens. Season with salt and pepper to taste, and you’ve got yourself a simple white gravy!
While this basic recipe is easy, there are a few common mistakes to avoid. Be sure to measure your ingredients carefully, as too much or too little flour or milk can throw off the texture and consistency of the gravy. Additionally, be sure to whisk or stir the gravy constantly to avoid lumps or burning.
The Secret to Perfectly Smooth and Creamy White Gravy
One of the biggest challenges in making white gravy is achieving a smooth, creamy texture. To get this right, it’s important to whisk or stir the gravy constantly while cooking to avoid lumps. If you do end up with lumps, don’t fret – you can strain the gravy through a fine-mesh strainer to get rid of them.
Another tip is to use warm milk instead of cold milk when making the gravy. This can help prevent the gravy from becoming too thick or lumpy. Additionally, you can use an immersion blender or a regular blender to blend the gravy to a smooth texture once it’s cooked. This is especially helpful if you’ve already added chunks of meat or vegetables to the gravy.
4 Delicious White Gravy Variations You Need to Try
While basic white gravy is delicious on its own, you can easily customize it by adding different ingredients and seasonings. Here are four variations on white gravy that you should try:
Sausage Gravy: Brown some breakfast sausage in a pan, then use the rendered fat to make the roux. Add the cooked sausage back into the gravy once it’s thickened, along with some extra salt and pepper to taste.
Mushroom Gravy: Sauté some sliced mushrooms in butter until they’re golden brown, then use the same pan to make the roux. Add the mushrooms back into the gravy once it’s thickened, and season with salt, pepper, and a pinch of thyme or other dried herbs.
Herb Gravy: Add some finely chopped fresh herbs, such as parsley, thyme, and chives, to your basic white gravy once it’s finished cooking. This will give the gravy a fresh, herbaceous flavor that pairs well with roasted meats.
Redeye Gravy: Instead of using milk, use black coffee to make the gravy. This will give the gravy a unique, slightly bitter flavor that pairs perfectly with ham.
How to Make White Gravy from Scratch: All You Need to Know
While store-bought gravy mixes can be convenient, making white gravy from scratch is the best way to get a rich, homemade flavor. To make white gravy from scratch, you’ll need to start with a roux made from flour and fat – the rest of the ingredients are up to you!
Here’s a basic recipe for white gravy from scratch:
– 1/4 cup unsalted butter
– 1/4 cup all-purpose flour
– 2 cups whole milk
– Salt and pepper, to taste
Melt the butter in a saucepan over medium heat, then whisk in the flour to make a roux. Cook the roux for 1-2 minutes, stirring constantly, until it starts to turn light brown. Slowly add the milk, whisking constantly to prevent lumps. Bring the mixture to a boil, then reduce the heat and simmer for 5-10 minutes, until the gravy has thickened to your liking. Season with salt and pepper to taste.
You can customize this recipe by adding different spices, herbs, or even shredded cheese to the gravy. Don’t be afraid to experiment and make the recipe your own!
Tips and Tricks for Making the Perfect White Gravy Every Time
Here are a few additional tips and tricks for making white gravy that you may not have considered:
– Use different types of fat to add different flavors to the gravy. Bacon grease, chicken fat, and duck fat are all great options.
– For even more flavor, sauté some diced onions and garlic in the fat before making the roux.
– If your gravy turns out too thin, you can thicken it by whisking in a slurry made from flour and water or milk. If it’s too thick, you can thin it out with more milk or chicken broth.
– To add extra richness and depth of flavor, you can whisk in a spoonful of sour cream or cream cheese at the end of cooking.
White Gravy Hacks: Shortcuts to Delicious and Easy Gravy Making
If you’re short on time or want to simplify the gravy-making process, here are a few hacks to try:
– Use pre-made roux to skip the step of making it from scratch. You can find roux in the freezer section of many grocery stores.
– Use a blender or immersion blender to blend the gravy to a smooth texture if you’re having trouble getting rid of lumps.
– Use chicken or beef bouillon cubes to add extra flavor to the gravy in a pinch. Dissolve the cubes in the milk before adding it to the roux.
– Make a large batch of white gravy and freeze it in small portions for easy reheating later on.
Conclusion
Making white gravy doesn’t have to be intimidating – with the tips and techniques we’ve covered in this article, you’ll be able to make perfect white gravy every time. Whether you’re sticking with a basic recipe or experimenting with different variations, white gravy is a versatile and delicious addition to any meal.
