Welcome back to Angie’s Kitchen! Before we get into Gravy I have a confession. If you know me, you know I’m honest to a fault. I recently found three plastic bowls still lurking in my kitchen. After reading my own blog, I thought, “Angie, what are you doing?” So, out they went! Even after a year, I’m still discovering items that no longer serve my family and me as we journey in this new direction. So keep your eyes open lol.
This morning, I woke up thinking about my gravy and what a journey it has been to perfect. For my family, gravy is a staple, a comforting presence at most meals. As I continue my culinary adventures, creating food from scratch, I realize my gravy has evolved and keeps getting better with every turn of the spoon.
For the best gravy, the fresher the onions and garlic, the better the flavor. The key is also in the broth used to loosen the roux after it has seasoned.
Gravy Types
I’m excited to share my three favorite types of gravy: brown gravy, white gravy, and seafood gravy.
My brown gravy pairs wonderfully with chicken or beef. I accidentally created a seafood gravy while preparing shrimp for my family, we try and eat fish of some kind once a week.
A little secret: as I’ve gotten older, my taste buds have changed, and foods I once disliked have now become some of my favorites.
The photos below show the Gravy process.
Common Mistakes: When making gravy avoid using a high heat, take your time and season as you layer in core ingredients. Tips on preventing lumps, achieving the right consistency, and balancing liquid to the roux. Continue to taste so the flavors become full and complementary to meats and side dishes.
Flavor Variations: Flavor can vary as you use such as adding herbs, spices, or even a splash of wine or cream.
Serving Suggestions: Gravy pairs well with mashed potatoes and roast meats, as well as more creative ideas like rice or even over biscuits and corn bread.
Ingredients used and Instructions
Onions
Garlic
Celery
Bacon Grease (healthy alternative Olive Oil)
Self rising flour
Bone Broth
Salt
Pepper
Seasoning Salt
Garlic Salt
Instructions
Dice onions, garlic and celery set aside until grease is ready.
Pour a 1/2 of bacon grease in a cast iron pan- put the heat on medium . When you hear the oil start to sizzle one at a time add in your diced ingredients.
After you have added all fresh ingredients allow them to cook and savor, continue to stir the ingredients, if need be turn the heat back so it does not burn.
Add 1/2 teaspoon of each dry ingredient one at a time with a few stirs in between.
Then add 1/2 cup of flour.
Stir the flour and it may seems clumpy but keep stirring. Allow this to cook as the flour starts to turn brown.
Next add 1/2 box of the chicken bone broth. Pour it in slowly and keep stirring. Continue to add broth until you reach a smooth gravy consistency. Lift gravy on spoon and pour back in the pan to test out the thickness of the gravy.
Now take a small spoon and taste test the gravy. Remember you know your family, add any extra salt or pepper to arrive at your desired flavor.
Check out the video clips below. If you have questions add them in the comment section on the blog
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