January 19, 2017

Hasty Gravy

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There's no need to skimp. Satisfy your gravy cravings, with or without a roast beast. You can prepare this gravy on a whim. Alternatively, cook it in advance to supplement the meagre gravy made from the drippings and juices of your roast (see Land of Plenty Gravy). Need a guide? Hop on My Gravy Train. Gluten-free? Click here.

1/4 cup (60 mL) unsalted butter, bacon grease, duck fat or schmaltz
1/2 cup (125 mL) all-purpose flour (2-1/4 oz/65 g)
3-3/4 cups (900 mL) low-sodium chicken or beef stock, divided
1 tbsp (15 mL) soy sauce or worcestershire sauce
1 tsp (5 mL) or more kosher salt
1/8 tsp (0.5 mL) freshly ground white pepper
Browning to taste

In medium pan, melt fat on medium heat. Add flour. Whisk constantly 1 minute, or until slightly golden.

Remove from heat. While whisking vigorously, gradually add 3-1/2 cups (875 mL) stock. Whisk until smooth after each addition. Whisk in soy sauce or worcestershire, 1 tsp (5 mL) salt and pepper. Heat, stirring occasionally, on medium-high. When mixture comes to full boil, reduce heat to medium-low and simmer, stirring often, 3 to 5 minutes, until thickened and velvety.

Remove from heat. Add some or all of remaining 1/4 cup (60 mL) stock to adjust thickness. (Gravy will thicken more as it cools.) Adjust salt. Add browning.

Makes 3-3/4 cups (900 mL).

• This gravy tastes awesome when made with bacon fat.
• If desired, simmer the stock beforehand with 2 stalks thyme or parsley, 1 stalk rosemary or 1 sprig sage. Strain and cool to room temperature before using.
• It’s important to add stock gradually and to whisk until smoothly combined before adding more. Otherwise, the gravy will be lumpy.
• Instead of soy sauce or worcestershire, you can add a few dashes of Maggi seasoning.
• Browning is sugar so darkly caramelized that it has lost its sweetness. It is used as food colouring in everything from gravy to cake. Supermarkets sell it.
• The gravy can be reheated. Do not cover the pan to keep it warm. It will thin out if steam attacks it.
• You can prepare this gravy a day or three in advance. Refrigerate it, and when the time comes, reheat in a small pan on medium-low heat, whisking occasionally, until bubbly. Or use the microwave, stirring every 30 seconds.
• If you have juices from a roast, stir them into the gravy.

Credit: Susan Sampson
Tested in Imperial