How to make gravy for any roast (2024)

FAQs

Is gravy better with flour or cornstarch? ›

Flour also gives the gravy a traditional opaque look, she adds, whereas cornstarch will make the gravy shiny and clear. It's also important to consider whether you'll be reheating your gravy, as flour-thickened gravy is much better for reheating.

(The classic ratio for gravy is three:two:one, so 3 tablespoons flour, 2 tablespoons fat, and 1 cup of hot stock.) You can add other flavors to the mixture, swap out the stock for another liquid, or use cornstarch rather than flour to thicken your gravy.

A basic gravy recipe can be made with: 1 tablespoon of fat or butter, 1 tablespoon of flour, and 1 cup of pan drippings or broth.

What is the gravy at KFC made of? The restaurant uses a simple combination of gravy powder, water, and – their secret ingredient – chicken crackling. This is a collection of the browned bits and pieces leftover from frying their world famous chicken.

The dissolving gelatin and juices from the meat are what make the pot roast sauce so delicious, and too much liquid at the start means a diluted sauce with less silky mouthfeel and rich flavor. Remember that the meat and any veggies in the pot will also add to the liquid volume.

Basic gravy starts with a roux, which is a mixture of cooked butter and flour that will naturally thicken liquid. There's a reason we're not just tossing cornstarch in here- a butter and flour based roux provides one of the main flavor components.

I often make a roux instead of a slurry when making gravy. A roux contains equal amounts of flour and fat (instead of being made with flour and liquid). A roux is generally browned or cooked and then the liquid is added to the roux to thicken it (as opposed to the other way around with a slurry).

Mix one tablespoon of cornstarch with one cup of cold water, whisking the mixture together until the cornstarch granules dissolve. Stir this mixture into your gravy on low heat. You can use arrowroot powder, tapioca flour, or potato starch as a thickener if you don't have cornstarch.

Milk and cream add richness and flavor; they can round out or mellow any sharper flavors that develop along the way. Finishing a sauce or gravy with butter will thicken the gravy and add a velvety texture—a surefire way to up your gravy game.

How do you add depth of flavor to gravy? ›

Fortunately, Shannon has several suggestions for fixing bland gravy, starting by adding a bouillon cube, herbs or a splash of wine or cognac. But if you have time to spare, add pan drippings from turkey, bacon or bacon drippings, caramelized vegetables (like onions, leeks, carrots and celery), herbs or garlic.

Another way to thicken gravy with flour is by making a roux. A roux is a mixture of fat and flour, and it's an easy way to thicken a sauce. If you make a roux, it should also be added incrementally. A final option is making a beurre manié, which is made by rubbing flour into butter to create a dough or paste.