Gravy is a thick liquid made from the drippings of poultry or meat roasts. Since drippings are fat-based, by nature gravy is a highly fattening addition to your meal. However, if you can't imagine enjoying your turkey or mashed potatoes without gravy, you can reduce the fat content of your favorite dish and still have a highly flavorful, richly textured sauce. Some light gravies remove the fat from the drippings while others base the gravy in sauteed vegetables.
Gravy from Drippings
Step 1
Collect 1 cup of drippings from your roasted dish. Lean meats provide less drippings, but also a lower fat content.
Step 2
Heat the pan to medium heat on the stove.
Step 3
Add 3 tbsp. butter and the drippings to the pan.
Step 4
Add 1 tbsp. flour to the pan, whisking it into the drippings for two minutes. Add another tablespoon of flour and whisk. Continue to add flour and whisk until the drippings become a light-colored brown with a heavier consistency.
Step 5
Allow the gravy to cool in an airtight container in the refrigerator. The fats will rise to the top, allowing them to be removed in solid form after chilling. If you don't have the time to chill the gravy, give it 10 minutes to cool.
Step 6
Use a basting syringe to pull the gravy from below the top fat layer.
Non-Drippings-Based Gravy
Step 1
Dice the onions into small pieces until you have 1 cup.
Step 2
Slice 2 cups of mushrooms lengthwise from the top of the mushroom through the stem.
Step 3
Heat a skillet to medium-high heat and add 3 tbsp. butter to the skillet.
Step 4
Sauté the mushrooms, onions and seasoning until the mushrooms become brown.
Step 5
Add 2 cups broth to skillet, then reduce the entire mixture until only 2 cups remain. Reducing is the method of allowing the sauce to come to a boil; as moisture evaporates, the sauce thickens but reduces in quantity. If your sauce isn't hot enough to reduce, increase the heat of the burner to high.
Step 6
Whisk flour into the mixture until it thickens and becomes a deep brown sauce.
Tips and Warnings
- For a richer gravy, you can add cream and extra butter. However, this will add to its fat content. If you are concerned about fats, limit this option to a minimum.
Things You'll Need
- Roast drippings
- Butter
- Pan
- Flour
- Whisk
- Basting syringe
- Airtight container
- Refrigerator
- Onion
- Mushrooms
- Beef or chicken broth
- Dried seasonings, including garlic, onion thyme or oregano
- Light cream
References
- "Craig Claiborne's Kitchen Primer"; Craig Claiborne; 1969
- "Cooking Light": How to Make Mushroom Gravy
Member Comments