Gravy
There are many iterations of gravy — from the basic brown to more intricate concoctions with a variety of ingredients like herbs, mushrooms, and wine. Each variation has its own unique taste and character. But all gravies share several common characteristics: they’re usually smooth in consistency, flavorful, and lusciously savory.
Whether you’re pouring it over mashed potatoes or drizzling it over a plate of grilled steak, gravy always enhances the meal with its bold presence. It’s a condiment that adds a balance of saltiness, sweetness, and umami that makes each bite more enjoyable. And if you’re looking to spruce up your dinner plate, gravy can add a welcomed dose of opulence to the table.
Gravy is also a great way to quickly dress up leftovers. Simply heat some broth, mix in a few spices, stir in some flour or cornstarch, and you’ve got a newfound flavor power-packed into your boring old dinner. Plus, it’s a surefire way to add some much needed moisture and flavor to dry, lackluster foods.
Whether you’re making gravy from scratch or simply jazzing up store-bought varieties, this luscious condiment is sure to add a touch of decadence and uplift any meal. From its characteristic silky texture and rousing flavor profile, gravy is certainly a must-have for any gastronome.
Gravy recipes
Amazing Gravy recipes sourced from the web.
The origin of Gravy
Ah, gravy. The ultimate staple of comfort food. The perfect accompaniment to roasts and stews; the classic American addition to fried chicken and mashed potatoes. There's something so comforting about gravy, its creamy coating of savoriness adding an unparalleled dimension to any dish. But where did this timeless condiment come from? In truth, gravy has an interesting and rather complex origin story.
To begin, it's important to note that many cultures have a version of gravy, each offering its own unique spin. For instance, the French prepare beef bourguignon, a rich stew made of red wine, beef stock, and mushrooms, which is very similar to gravy. The Italians concoct a mixture of tomato sauce, ground beef, and seasonings called ragù, used to top pasta. Even the British make a thick, brown sauce for their favorite dishes. Though these sauces all differ in some ways, they all share a common thread: They all offer an indulgent burst of flavor.
The history of gravy itself can be traced back to ancient Rome, where the Roman statesman Cato the Elder wrote a book titled De Agri Cultura. In it, he described the use of a sauce made from flour and butter added to stews to thicken them. This technique was later adopted by French and Italian chefs, who added wine, lard, and bones to the mixture to create a more flavorful sauce. The word "gravy," as it's known today, is said to have originated in France during the Middle Ages, when cooks referred to the concoction as “grave” or “gras”--meaning "fatty."
In the 18th and 19th centuries, gravy began to take on more global forms. American cooks adopted the French version of the dish, substituting lard with bacon grease, while some German cooks developed a lighter version of white sauce called schnitzelsoße. In the mid-1800s, many dishes in America were served with a gravy made from pan drippings and flour. By the mid-20th century, canned and packaged gravies were commonplace, further cementing gravy's place in culinary history.
Gravy has come a long way from its humble beginnings. Today, the dish has evolved into a plethora of unique and delicious variations. From the classic and beloved brown gravy to spicy béchamel sauces, it remains a popular and invaluable part of the culinary landscape. Whether served over entrees, roasted vegetables, or even French fries, gravy is sure to remain an irreplaceable favorite for generations to come.
Types of Gravy
Gravy, known by many as a comforting accompaniment to meals, is a staple in many classic recipes. But did you know that there are actually several distinct varieties of gravy? Each type has its own unique flavor and unique uses, making it an invaluable ingredient for adding richness, umami, and complexity to any dishes that feature it.
Perhaps the most common variety of gravy is the one made from a standard roux. A roux consists of equal parts butter and flour cooked together to form a paste. This is then combined with milk or broth to create a creamy sauce with a light golden hue. This type of gravy is excellent for use in mashed potatoes, fried chicken, and even scrambled eggs.
On the flip side, brown gravy takes its stature from a flavorful base of sautéed onions, garlic, mushrooms, and sometimes even bacon. After the vegetables are nicely browned and softened, a small amount of flour is added and cooked until a golden crust appears. The mixture is then simmered with beef or vegetable stock to make a delightfully aromatic and robust-tasting gravy. This type of gravy is often served with a variety of beef dishes, such as roasts and steaks, as well as vegetables like green beans and Brussels sprouts.
Another popular type of gravy is red-eye gravy, which has its roots in southern cuisine. It is made by cooking ham hocks or country ham in its own juices with coffee. The liquid is then strained and reduced until it forms a thick rich sauce. This dark and earthy-tasting gravy is perfect for serving alongside pork chops and other soul food favorites.
Finally, vegetarian gravy is a great option for those seeking a delicious alternative to the more traditional offerings. This type of gravy typically starts with a base of sautéed vegetables, such as mushrooms and onions. These vegetables are then simmered in stock and finished off with a splash of white wine, a bit of nutritional yeast, and a few spices. The end result is a savory and nutritious sauce perfect for topping all kinds of vegetarian dishes.
So, now that you know a bit more about the different types of gravy, why not give them a try? Whether you’re enjoying an old-fashioned feast or indulging in some vegetarian comfort food, any dish can be taken to the next level with just a dollop of this delightful sauce. Bon appetit!