Homemade gravy can elevate any meal, but achieving the perfect consistency and flavor requires understanding common mistakes. Quality stock is crucial; using low-quality or overly salty broth results in bland gravy, regardless of technique. For deep, rich flavors, homemade stock made from simmered bones, vegetables, and herbs is ideal. When using store-bought options, opt for high-quality, low-salt varieties to allow for better seasoning adjustments. This guide aims to provide insights and tips for consistently successful gravy preparation, whether for novices or those facing repeated challenges.
Your gravy will only ever be as good as the liquid that you are using, so if you're ending up with bland results, it might be time to re-evaluate the base of your gravy. Many store-bought stocks and broths are packed full of salt but lacking in dimension.
Simmering bones, vegetables, and aromatic herbs on gentle heat for an extended period of time allows for a rich base and thus next-level gravy.
If you’re ending up with bland results, it might be time to re-evaluate the base of your gravy. Use high-quality stock or broth.
A well-made gravy is at the heart of a roast, capable of turning a good meal into a great one.
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