Good Gravy!

Gravy is one of those wonderful dishes that elevates a meal. I’m going to share my tried-and-true method for making gravy along with a couple ways you can tailor this sauce to make it gluten free or vegan (or both). 

Gravy starts with a mix of equal parts flour and fat – in this case the fat is the drippings from a roasted piece of meat. This mixture, called a roux, is then seasoned and thinned out to a pourable consistency with stock or wine. It’s really that simple.

Let’s get going.

Ingredients

1 ½ tbsp pan drippings – including those delicious brown bits stuck to the pan- from a roasted piece of meat. The drippings should be warm enough to still be liquid.

1 ½ tbsp flour

1 ½ cup chicken, beef, or vegetable stock

Salt and pepper to taste

1. Mix the warm drippings and flour in a saucepan over medium heat.
2. Cook for about 1 minute (or longer if you want a deeper golden to brown coloured gravy).
3. While whisking the flour and fat mixture, add the stock and a little wine (red for beef and white for chicken) a bit at a time until the mixture comes to a boil and is still thin enough to be pourable.
4. Pass the sauce through a fine mesh strainer so you have silky smooth sauce. 
5. Return the gravy to the heat and season with salt and pepper to taste*.

*Try some different seasonings such as a little parsley, fresh or dried or some fresh finely chopped sage.  If your beef gravy is light, add 2 tbsp of strong coffee per cup of gravy.

Make it gluten free!

If you’re allergic to gluten and want to use a different ingredient, you can use cornstarch mixed with soy protein or pea protein to achieve the same result as wheat flour. Use 1 part cornstarch to 1 part pea protein. Add the two together, and you will have a flour alternative to achieve the same emulsification and water-holding properties as flour.

Try this vegan version! I asked a foodie friend who is vegan what her favourite vegan gravy recipe is, and she immediately recommended this recipe from the Buddhist Chef.  She said, “It’s just weird enough to work with the smoothness, umami and fatty vibes you want from great gravy.”  You can make this recipe gluten free by using my cornstarch substitution above and ensuring your soy sauce is gluten free as well.