{"id":1036,"date":"2018-01-06T14:24:14","date_gmt":"2018-01-06T22:24:14","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=1036"},"modified":"2021-11-24T18:06:18","modified_gmt":"2021-11-24T18:06:18","slug":"gravy","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2018\/01\/06\/gravy\/","title":{"rendered":"Gravy"},"content":{"rendered":"<p><em>\u201cI come from a family where gravy is considered a beverage.\u201d<\/em> \u2015 Erma Bombeck.<\/p>\n<p>It doesn&#8217;t come much simpler unless you buy it in a can, jar or packet of powder (but, please don&#8217;t!)<\/p>\n<ul>\n<li><span class=\"id-ingredient-name\">Unsalted butter<\/span><\/li>\n<li><span class=\"id-ingredient-name\">All-purpose flour<\/span><\/li>\n<li><span class=\"id-ingredient-name\">Stock \u2013 homemade, low sodium or regular<\/span><\/li>\n<li><span class=\"id-ingredient-name\">Salt (or equivalent)<\/span><\/li>\n<li><span class=\"id-ingredient-name\">Freshly ground black pepper<\/span><\/li>\n<\/ul>\n<p><strong>For an optional flavor boost:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp garlic powder<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp dried parsley<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp onion powder<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">tsp dried thyme<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">tsp dried oregano, paprika<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">tsp paprika<\/span><\/li>\n<\/ul>\n<table>\n<tbody>\n<tr>\n<td width=\"122\"><strong>Gravy needed<br \/>\n<\/strong><strong>(Cups)<\/strong><\/td>\n<td width=\"101\"><strong>Butter <\/strong><strong>(TBS)<\/strong><\/td>\n<td width=\"113\"><strong>AP Flour <\/strong><strong>(TBS)<\/strong><\/td>\n<td width=\"64\"><strong>Stock<br \/>\n<\/strong><strong>(Cups)<\/strong><\/td>\n<\/tr>\n<tr>\n<td width=\"122\">1<\/td>\n<td width=\"101\">1\u00bd<\/td>\n<td width=\"113\">1\u00bd<\/td>\n<td width=\"64\">1<\/td>\n<\/tr>\n<tr>\n<td width=\"122\">2<\/td>\n<td width=\"101\">3<\/td>\n<td width=\"113\">3<\/td>\n<td width=\"64\">2<\/td>\n<\/tr>\n<tr>\n<td width=\"122\">3<\/td>\n<td width=\"101\">4\u00bd<\/td>\n<td width=\"113\">4\u00bd<\/td>\n<td width=\"64\">3<\/td>\n<\/tr>\n<tr>\n<td width=\"122\">4<\/td>\n<td width=\"101\">6<\/td>\n<td width=\"113\">6<\/td>\n<td width=\"64\">4<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><strong>Stock:<\/strong> The term stock opens an ocean of possibilities.\u00a0 The best stock is home made from bones and other reserved scraps from previous recipes.\u00a0 Canned or boxed stock from the supermarket is always an option, but is a huge step down from home made.\u00a0 Stock base, in particular Better than Bouillon brand is better than most canned stocks.\u00a0 Just mix it in water to make instant stock substitute.\u00a0 Their beef and chicken versions are available in most supermarkets.\u00a0 Others are available on-line.<\/p>\n<p>Gravy is basically three steps. Make a roux, add stock to create gravy, season to taste.<\/p>\n<p>All gravy should start with a roux. The ratio of butter to flour is always one to one. Only the amount changes depending on how much stock is being thickened and what the result is desired. For most gravies the ratio of roux to stock is 1\u00bd TBS to one cup of stock. So for one cup of gravy you need 1 cup of stock, 1\u00bd TBS of butter and 1\u00bd TBS of flour.<\/p>\n<p>To make the roux, heat a sauce pan large enough to hold the desired amount of gravy over medium high heat.<\/p>\n<p>Add the butter and melt.<\/p>\n<p>Add the flour and mix to combine with butter. Wooden spoons are recommended, but anything works. I like to use a whisk.\u00a0 Some chefs use a flat whisk.\u00a0 The key is to be able to get into the corners of the pan between the side and bottom to get all the flour incorporated into the butter.<\/p>\n<p>Turn heat down to medium and cook for 4-5 minutes for most uses. Stir often to prevent burning. When the roux turns golden brown it is ready for most gravies. The goal of the roux is to cook out the raw flour flavor. Roux develops a nutty flavor the longer it cooks, but it loses its thickening power.<\/p>\n<p>When roux is at the desired color slowly pour in the stock while whisking continually. Cook until the gravy starts to boil and then turn heat down to low.<\/p>\n<p>You typically want to use chicken stock for chicken gravy, beef for beef, etc. For pork gravy I use half beef and half chicken.<\/p>\n<p>Season with salt and pepper to taste. You can use bouillon crystals instead of salt. Chicken or Beef bouillon brings flavor to supplement the stock. Whisk and taste between additions.<\/p>\n<p>If you think the gravy is too thick, add a little water or stock to thin.\u00a0 If it is too thin, simmer for a while until it thickens to the desired consistency.<\/p>\n<p>For darker gravy add a dash of Kitchen Bouquet. Whisk between additions until you see the final color.<\/p>\n<h2 style=\"text-align: center;\">Gravy in a Snap<\/h2>\n<h5 style=\"text-align: center;\">Yield: 4 Servings<\/h5>\n<h6 style=\"text-align: center;\">Better Than Bouillon<\/h6>\n<p>I use Better Than Bouillon as a stock substitute a lot.\u00a0 Be careful though.\u00a0 As written this might be quite salty.\u00a0 Might test this before you need it.\u00a0 I use a teaspoon per cup or water, but this is over twice that much.<\/p>\n<ul>\n<li><span class=\"quantity\">2\u00bd<\/span><span class=\"ingredient-name\">TBS Better Than Bouillon\u00ae Beef, Chicken or Turkey Base<\/span><\/li>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">cups water for gravy<\/span><\/li>\n<li><span class=\"quantity\">\u2153<\/span><span class=\"ingredient-name\">cup corn starch<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup cold water for corn starch slurry<\/span><\/li>\n<li><span class=\"quantity\">\u215b<\/span><span class=\"ingredient-name\">tsp ground white pepper<\/span><\/li>\n<li><span class=\"id-ingredient-name\">For Chicken or Turkey gravy, add \u00bc tsp poultry seasoning (optional)<\/span><\/li>\n<\/ul>\n<p>In a large saucepan, bring 4 cups water to a boil.<\/p>\n<p>Add Better Than Bouillon Base, whisk to combine.<\/p>\n<p>Reduce heat to medium.<\/p>\n<p>In a small bowl, add corn starch and cold water, whisk to combine.<\/p>\n<p>Slowly add starch slurry to saucepan, cook and stir until gravy thickens, about 2<\/p>\n<p>minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u201cI come from a family where gravy is considered a beverage.\u201d \u2015 Erma Bombeck. It doesn&#8217;t come much simpler unless you buy it in a can, jar or packet of powder (but, please don&#8217;t!) Unsalted butter All-purpose flour Stock \u2013 homemade, low sodium or regular Salt (or equivalent) Freshly ground black pepper For an optional flavor boost: 1tsp garlic powder 1tsp dried parsley \u00bdtsp onion powder \u00bctsp dried thyme \u00bctsp dried oregano, paprika \u00bctsp paprika Gravy needed (Cups) Butter (TBS)&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2018\/01\/06\/gravy\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":2470,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[122],"class_list":["post-1036","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","tag-gravy"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2020\/01\/Gravy.jpg?fit=590%2C365&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1036","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=1036"}],"version-history":[{"count":5,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1036\/revisions"}],"predecessor-version":[{"id":16985,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1036\/revisions\/16985"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/2470"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=1036"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=1036"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=1036"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}