Basics For a Good Gravy
A gravy is an important addition to meat dishes. It is prepared in the same manner as a white sauce except that meat drippings are substituted for fat or butter. These drippings are the fat and juices which escape from meat and poultry in cooking. a good gravy is served piping hot and should have the characteristic flavor of the meat. Every kind of meat has its own typical flavor, its color varies – according to the method of cooking, the temperature and the liquid used.
The proper seasoning of gravies has much to do with their success and when properly used can create interesting and different flavors. When good rich drippings are used, little more than salt and pepper are required and overseasoning must always be avoided. If gravy lacks rich meat flavor, use soup and/or gravy concentrate to improve its flavor: 1/2 lb, (1c.) of base to 2 gallons of liquid.
ROUX is an excellent medium for the gravies. A good roux is a cooked mixture of flour and fat (1 lb. of flour to 2 lbs, of fat) and will result in a well-prepared product. The thickness of a sauce or gravy is determined by the quality of roux combined with the liquid.