How to Make Gravy with the Slurry Method Learn how to make homemade gravy in every situation: with or without droppings, for turkey, chicken, beef, pork, or any other dish. (Note: If you prefer a thicker gravy, use 2 tablespoons fat and 2 tablespoons flour to 1 cup liquid, yielding 1 cup gravy.). ****************************** Anna~ Unfortunately, I have no idea how to create a blog HOWEVER~ Plz let me know if you do as my grandmother said she had planned to leave her recipes to me in her will (& she had a LOT; in the Era she was born, 99% of married women didn't work outside the home & Grampa LOVED to eat! Can You Use Ground Beef Pork And Veal For Meatballs? About DrDan, COPYRIGHT 2010-2022 101 COOKING FOR TWO. Mix vigorously and continuously. For novice cooks, making gravy from scratch seems too intimidatingbut it is quick and easy to make the best gravy at home with just a few simple steps. Homemade gravy from scratch is a simple skill even beginner home cooks can and should master. With this method, the flour starch is hydrated enough to prevent lumps before being sturred into the drippings and liquid slowly. Similar to cornstarch, adding a little water to flour to make a liquid-like mixture, or slurry, is the best way to thicken gravy using flour (you may also use a fine-mesh sieve to strain the dry flour into the hot liquid). The flour will absorb more of the fluid over time, so you may need to thin it a bit with broth or water when you reheat.Gravy made with other thickeners will vary. It will generally have some fat in the droppings, but you don't need to add any. The main tips I always give out: no mater the flavor or dish, never forgo the bay leaf (unless, of course, there is dislike) and most important, when it comes time to make the gravy for the meal, make certain nothing else needs your attention and plant yourself at the stove; make that whisk your best friend because you're not going anywhere! Throughout the decades, for as long as I have been making my gravy, I have *never* come across a recipe that mirrors my own nor did I have a name for it - The Slurry Method! Slowly pour the liquid for the gravy.
I am a 68 year old granny who cooks for a family of four daily plus cooking for many more at holidays. You add more liquid to thin more. This flexibility of the slurry method makes it easier for home cooks. Youll have Thanksgiving-worthy gravy to serve with your turkey and mashed potatoes in no time. When using flour as a gravy thickener, however, you must use two tablespoons of flour per one cup of liquid. Fresh, hot-off-the-stove gravy - yum! Flour is a natural thickening ingredient that can be used in a variety of ways (you can also use arrowroot flour or a gluten-free flour mix like Bobs Red Mills 1-to-1 or King Arthurs Measure for Measure for a gluten-free option). General ratio: 2 tablespoons flour:1 cup liquid for both methods. Everybody contributed their own best recipes. If you have more than 2 tablespoons of fat per cup of gravy you are making, you should remove some by skimming or using a fat separator.
The slurry method is almost the opposite, making a mixture of flour and a small amount of liquid, then adding that to a pan of the hot liquid you want to be thickened. If you have fluid from your meat, use it. Cook for 2 minutes while constantly whisking. About start a blog, it is a lot more involved than many want you to believe in the "How to start a blog in 5 minutes" type articles. Add a bit more flour mixture, if needed, to thicken more or dilute with some broth or water if too thick. Heres a quick technique to thicken your gravy before the big meal. But gravy is sometimes the main dish, like sausage gravy with biscuits or beef tips in gravy. How Much Does Beef Production Contribute To Global Warming? You can use it to enhance vegetables, and it is perfect on mashed potatoes. Let me know if you have any questions. I use the following proportions: 1.5 tablespoons fat to 1.5 tablespoons flour to 1 cup liquid, yielding 1 cup of gravy.
You should add broth or other liquid to get to the volume you want to make. No added salt or fat. Simmer a few minutes to cook the flour a bit more. You will not be dissatisfied! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Top Gravy Recipes I have a long discussion at https://www.101cookingfortwo.com/start-food-blog/ where I cover the basics and lots of the pitfalls. Google is your friend again. For some reason, I have always called gravy "the nectar of the gods." It is then brought to a boil to help the liquid absorb and cook the "raw" out of the flour. If you have more than 2 tablespoons of fat per cup of gravy you are making, you should remove some by skimming or using a fat separator. It is cooked until browning some to cook out the raw flour taste, usually only a few minutes. The roux method starts with fat heated in a pan. I am now known for my gravy and when people come over I'm always asked, "are you making your gravy?" The number of servings per recipe is stated above. You will not have time to read and do this simultaneously. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print. Its also important to note how you add the flour. They suggest things that make them money and are not the best for you. White gravy is gravy made with milk as the primary liquid. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights. Add most of the liquid but not all. Around the Thanksgiving holiday, one question always arises: what is the best technique to thicken gravy? I use a slurry method and add seasoning salt and pepper. Click here to save your own private notes only you will see. Have the pan over two burners if the pan is large. This is home cooking, and there are many variables. In the gravy, whisk in the warm flour mixture. Originally published February 15, 2011. Whisk together 2 tablespoons flour and 1/4 cup cold water until smooth. If the gravy is too thin, add 3 to 4 tablespoons flour or cornstarch to a small amount of cold water and whisk until a thick paste is formed. Making gravy using the slurry method easily allows for multiplying the ingredients for large events. Youll need approximately half as much if youre using potato starch, arrowroot, or tapioca, and somewhat less if youre using cornstarch around 2 to 2 1/2 teaspoons per cup. Updated with expanded options, refreshed photos, and a table of contents to help navigation. How Long Can You Marinate Pork Tenderloin? Every recipe is different, but in general, you should add around 2 tablespoons of flour per cup of liquid if you want a medium-thick sauce or gravy. Lol. My husband of nearly 30 years is a meat/potato/gravy man so when we got married, I joke that learning how to make gravy was in my wedding vows! Some from the 1930s but mostly the 1950-1970 range. In a nonstick saucepan, melt butter and meat drippings together. Whisk the mixture slowly and steadily into the gravy, a little at a time, until it thickens. Comments. Making a roux is the classic method of thickening sauces and gravy. Corn starch thickened liquids will have a clearer shiny appearance, and it holds up well to long cooking, but it can have a slight taste. Whisk the flour into the fat until it is completely smooth. Gravy is so easy once you learn a few secrets. Its only a matter of taste. To thicken gravy that has already been produced, use cornstarch instead of flour. After the simmer, I pour the cooked gravy liquid through a mesh strainer into another saucepan I've had sitting on the stove nearby to get it nice and warm, straining out the cooked onion, bay leaf and seasonings. When in a hurry or needing to whip up a batch, I'll go with the quicker, shorter simmer time. BUT it does NOT adjust the text of the instructions. Use 2 teaspoons per cup of liquid to thicken so not quite as strong as flour.Arrowroot has no taste and does freeze well. You want about 2 tablespoons of flour per cup of gravy you are making. I find the best source is your local antique mall. Leave the drippings in the pan. Key ratio: for 1 cup of gravy, you will need 1 cup of broth/drippings and 2 tablespoons of flour. FourthStir continuously to combine and decrease the heat to simmercook for a few minutes. Even gluten-free if you want. Use alternative types of meat drippings instead of beef drippings, such as sausage, bacon, turkey, or even chicken. The raw flour will lump a lot and, worse, will taste awful. Fourth and LastContinue to cook for another 2-3 minutes while stirring continuously. For novice cooks, making gravy from scratch seems too intimidatingbut it is easy and quick to make the best gravy at home with just a few simple steps. Cook until the roux browning someusually 3-5 minutes. Now I have just the flavored base for my gravy so I put it on a burner set at med-high and right away start whisking in the measured amount of flour/cornstarch mixture for my batch. Simmer a few minutes to cook the flour a bit more. Serving size is my estimate of a normal size unless stated otherwise. A typical example is the white gravy of chicken fried steak. I always talk about using things like cornstarch in a slurry and I needed to call it something. With the slurry method, using hot liquid to dissolve the flour is the most common reason. FAQs about Gravy Remove the pan from the heat and add some butter to make a silky smooth, glossy gravy. Over medium heat, add the mixture to your sauce and continue to swirl and simmer until you reach the desired consistency. I have never had anyone complain about them and often receive compliments. If your meat has pan drippings, it will hold a considerable amount of taste you want to capture for your meal. Apologies for the following reply as (since I'm incredibly NON tech savvy) I thought it was going to Anna; I realized it before I sent it, but then thought, instead of starting all over, I'd send as is in hopes of getting some really good "old fashioned" recipes like my Gramma used to make. To taste ingredients such as salt will be my estimate of the average used. Welcome to the blog and glad an experienced n cook approves of my discussion. I'm only discussing a few common wheat flour alternative thickeners. Youll find dry flour within one of these lumps if you squeeze it open. I suggest beginners start with the slurry method. Make Your Gravy Gluten-Free with Alternative Thickeners Corn starch has about double the thickening power of flourso use half as much. It is harder to find, but I keep a bottle in my pantry. I want to share old fashioned, economical and/or easy recipes that I think many people would benefit from reading. Alternative thickeners and other tips are discussed in the post. The same procedure may be used for almost any starch, but be careful not to overestimate the amount of starch youll need or overheat the sauce too much heat can cause the starch to break down and thin the sauce. Use a spoon to check. DON'T FALL FOR IT. The roux method makes a paste of flour and fat in a hot pan, then adds the liquid you are thickening to the roux. Following their direction is like a new driver learning to drive by just getting in a car blindfolded and hoping to drive somewhere safely without any guidance. Gradually pour in the broth while constantly mixing. SecondWhen the fat is hot, turn the heat to medium and sprinkle in an equal amount of flour slowly while stirring or whisking continuously. Best Wishes & Happy Holidays to You & Yours! Not kidding! Yes, gravy made with flour will refrigerate well for 4 to 5 days and freeze well for 3-4 months. Anyway, I don't know how one goes about starting a recipe blog site on the internet but I would love to do that. ALL RIGHTS RESERVED | BASED ON FOODIE PRO THEME, How to Cook Bacon in the Oven - Step by Step, How to Cook a Turkey Breast - The Easy Way, Oven Baked Chicken Legs - The Art of Drummies. I'm so glad I've kept that habit and picked up your idea (just in time for Holiday Cooking!) No matter the portion or reason, your slurry method allows the gravy to be tailored to the main dish, so since I don't add the meat fat or pan scrapings for my gravy, instead I add the same seasonings to the gravy mixture that I put in the main dish (a tip I learned years ago in an old cookbook I found in a thrift store - those are the best! All content and photographs are copyright protected by us or our vendors. You may remove all the fat if you wish with this method. Cook until the roux is browning someusually 3-5 minutes. How to Make Gravy with the Roux Method You may adjust the number of servings in this recipe card under servings. ThirdSlowly start pouring the flour mixture to the area of hardest boil SLOWLY while VIGOROUSLY stirring with a slotted spoon or whisk. In a way, the roux method is the opposite. Glenda Barrett. Nutrition is based on a cup serving with the slurry method and chicken broth. Mix in the flour until it turns golden brown. I want to add that many alternative flours, like almond flours, are known as not good thickeners since thickening depends on starch. The first question for every suggestion, like a spam phone call, what is in it for them. I will drop you an email when I have time probably later today. I don't necessarily use 'all' the same seasonings as the main dish but at least the ones which will set the flavor in the right direction. Season with salt and pepper, then boil until the sauce has thickened to the desired consistency. I started using cornstarch so long ago I don't even recall why except I believe I found the finished gravy to be silkier so I've stuck with it ever since. Flour is added, then mixed into the fat until smooththis is the roux. To thicken with corn starch, make a slurry of corn starch with a small amount of cold water. Learn how to make homemade gravy in every situation: with or without droppings, for turkey, chicken, beef, pork, or any other dish. Please dont make a slurry with flour or stir dry flour into warm gravy. Now over medium-high heat, bring the liquid to a boil. Equipment: Tupperware Quick Shaker is recommended, but a bowl and whisk will do, stovetop pan with a large bottom, a large slotted spoon, or whisk. But it does not hold up well to more prolonged cooking. Remove from heat and serve immediately. After all, when youre serving cornbread dressing, mac & cheese, collard greens, and mashed potatoes, a small amount of gravy just wont cut it. Please read and understand the instructions BEFORE you start. Table of ContentsRoux vs. Slurry Method of Making Gravy But the car salesman made money which is all they cared about. Add more liquid if needed. In the slurry method, you add more flour mixture to thicken more if needed. Fat covers the starch granules in a roux so they dont clump together when they come into contact with boiling liquid. The liquid needs to be in a stovetop-safe pan. People are so afraid of making gravy but this slurry method you've laid out truly is very easy. Add some broth if you need to, and thicken awayno need to get all the bits of meat or veggies out of the drippings. Thank you, Anna Gilstrap. You may remove all the fat if you wish with this method. Turn the heat down to simmer. Cover and let it simmer on the lowest setting for about 15-20 min. 101 Cooking for Two, LLC. I can not discuss every possible thickenER, so I'm sticking to the ones I have used. https://www.101cookingfortwo.com/start-food-blog/. There are occasionally food blogs specializing in vintage recipes but they seem to never last. I will usually use the leftover spiced-up flour coating mixture for the flour and the pan drippings, so there are a lot of flavors.Sausage gravy is a version of white gravy that uses milk and usually flour with cooked breakfast sausage. By default, I always skip gravy recipe's that are there to compliment the main dish recipe that I'm after (the roux method makes me question my abilities at everything, lol) but that doesn't stop me from scanning over them, always looking for ideas/insights. Good Luck!! And if there is fond on the pan, it is a treasure not to be missed. Gravy goes with chicken, turkey, beef, or pork. Get it all mixed and smooth. Stir continuously to combine and decrease the heat to simmercook for a few minutes. On several occasions I've made huge batches (gallons +) for church events using a dutch oven. No drippings since they are unpredictable. Boom! It will generally have some fat in the droppings, but you don't need to add any. Genius! PLEASE REVIEW THE PHOTO INSTRUCTIONS BEFORE STARTING - You will not have time to read them while doing this. With only 10 minutes and some pan drippings or broth, you will kick your meal up 2 to 3 notches. Get it completely smooth and slowly add it to your hot liquid while mixing. This simple method has saved even the most dreadful Thanksgiving gravies; give it a shot. FirstOver medium-high heat, heat your fat (butter, drippings from meat, etc.). FirstCombine about equal amounts of all-purpose flour and cool water or broth in a smaller bowl with a whisk or Tupperware Quick Shaker. Gravy can be stored refrigerated for 4-5 days and frozen for 3-4 months. If your pan drippings have a lot of fat, you need to skim it or drain it off. I have never seen it documented in any formal way although I'm sure it is out there without a name. Each method has its use along with advantages and disadvantages. It thickens nearly instantly and takes on a slightly glossy sheen. I can never find pork or turkey broth, so I make it with these products.Other things like Worcestershire sauce or soy sauce can boost flavors, and don't forget your favorite herbs and spices like thyme, sage, or rosemary. I learned it from my wife but really it is what my mother did but I didn't learn it then. It will thicken a little with the cooking in the next step. I keep them around. Then after an hour or more, when it's time to make the gravy, I strain out the bay leaf, seasons, and onions and proceed. This post is less of a gravy recipe and more instructions about the techniques. In a small saucepan over low heat, warm the fat (such as butter, turkey fat, bacon fat, or duck fat). 2 tablespoons flour, 2 tablespoons cold water, 2 tablespoons flour, 2 tablespoons cold water, 2 tablespoons flour, 2 tablespoons flour, 2 tablespoons flour, 2 tablespoons flour, 2 tablespoons flour, 2 tablespoons flour, 2 tablespoons flour, 2 tablespoons flour, 2 teaspoons When using this approach, gradually add the slurry, allowing the gravy to thicken for one to two minutes before adding more (you might not need the entire slurry or you might need more, depending on the consistency). So you need to do that yourself. I do have some old recipes, mostly from the 1950s to 1970s range. Perfect gravy, every time - The Slurry Method! This does the math for the ingredients for you. I generally make about 50% more than I estimate I need, so I can thicken a bit more if needed.
You can add more thickener if needed or dilute the gravy with some broth or water if needed. These are about $13 on Amazon, eBay, a Tupperware dealer, or a mall kiosk near you. The browner the roux, the browner the gravy, and the less thickening power as the starch breaks down with a Maillard reaction. Your email address will not be published. Pay attention to the thickness and stop adding the flour mixture when you get almost the consistency you want. Pay attention to the thickness and stop adding the flour mixture when you get almost the consistency you want. Just wanted to clarify since my previous post was a bit vague on this and vagueness doesn't go over well on the internet. NOTES: The Tupperware Quick Shaker is great in this technique. If I have a long cooking time for the main meal, I start off in my kitchen with the broth simmering up to 30-35 min then leave it sitting on that same but now 'off' burner, nearer to other burners in use or a hot oven always helps, keeping the broth warm and steeping the bay leaf for at least an hour. Youll get lumps if you add the flour immediately to the simmering liquid. Please see the discussion about alternate thickeners below. What Temperature Do You Cook Roast Beef For Medium Rare? The starch molecules on the surface of the flour almost rapidly gelatinizethat is, the starches swell, rupture, and become stickycausing lumps to develop. For a dollar or two, you can pick up those old cookbooks your local school PTAs published as fundraisers decades ago. Dont scrimp on the gravy during your Thanksgiving feast! Hi, Im DrDan and welcome to 101 Cooking for Two, the home of great everyday recipes with easy-to-follow step-by-step photo instructions. I somewhat made up the "slurry method" name but it does fit well. Add most of the liquid but not all. When the fat is hot, decrease the heat to medium and sprinkle in an equal amount of flour slowly while stirring or whisking continuously.
