How To Make Gravy Master

Gravy can be a fantastic garnish for meats, potatoes, vegetables, and more. Whether it is a smooth sauce that coats your entire meal, or a chunkier sauce with much more flavor than the food that it covers, you need to know how to make it. If you want even more flavor in your gravy, then you need to give a gravy master a try!

What Is Gravy Master?

Gravy Master is a sauce that is very similar to traditional gravy, and it can be used as an amplifying sauce for foods or as a thickening agent as well. The main ingredient is cornstarch, and when combined with a traditional gravy recipe, it can thicken the sauce up very well. Additionally, you can place it in soups or glaze it over your food.

It is also extremely easy to make yourself, and the ingredients for most gravy masters include the following: celery, onion, parsley, apple vinegar, salt and pure cane sugar, and hydrolyzed soy and corn protein. Once you gather these together, you can start to cook a large pot of gravy and then add gravy master!

How to make gravy: simple tips for success

Making gravy isn’t that hard, and if you follow these simple tips you will be able to create a large batch in no time. The easiest way to make gravy is to use drippings from various meat dishes, because that gives you a strong flavor base.

Tip #1 – Remove Excess Fat

Once the meat is roasted and toasted, a lot of fat in the pan remains and you need to remove the meat from the pan. Then you need to pour all of that fat into a measuring cup and then scoop out three tablespoons of fat, discard the rest because too much fat will make the resulting gravy greasy without adding too much flavor in return.

Tip #2 – Deglazing the Roasting Pan

The next step is to deglaze the pan, so place the empty pan on the stovetop over medium high heat. Then add ¼ of a cup of water, and the three tablespoons of fat you also reserved. Stir with a spoon, making sure to scrape off all the bottom bits because that is where all that wonderful caramelized flavor is.

Tip #3 – To Strain or Not To Strain The Gravy

While all the brown bits are packed with flavor, texture, and crunch, some people don’t want those bits in their gravy. You might want to pour the gravy into a strainer and separate the solids from the liquids. Whether or not you strain it, you need to pour three cups of chicken broth or water into the liquid mixture.

Tip #4 – Heat The Liquid Mixture, It Needs To Be Hot!

Now, once you have the liquid mixture, then you need to place three cups of juice from the pan and the fat mixture into a three quart saucepan. Turn on the heat until the mixture comes to a full boil, because the gravy needs to be very hot. Let it bubble and boil a bit before you move to thicken it in the next step.

The gravy needs to cook for at least a few minutes. If the gravy gets rushed when it comes to cooking, then it will not thicken to the consistency that you need to have. Additionally, you might decide that you need to add more flour to the mixture, but really all you need is heat and time. Bring the gravy to a boil and then reduce it down to a simmer.

Tip #5 – Thickening The Gravy

The gravy needs to be thick, so take another container that has a lid. Then combine half a cup of water with half a cup of flour inside of the container, apply the lid, and shake it in order to get everything all mixed together. Cold water works best here, because then lumps don’t form inside the container, as reducing the number of lumps is something that you need to do throughout the entire process.

Keep on shaking the container until the mixture is fully mixed together, and it should be a smooth and thick liquid. If it doesn’t look fully mixed together, just keep on shaking until it is!

Tip #6 – Use A Whisk To Mix In The Flour Mixture

Take a whisk and use it as you add the flour mixture to the liquid in the pot, and continue to whisk constantly. If you don’t have your other hand whisking away, then the flour will create lumps. The whisk prevents lumps from forming and if they do form then the whisk will help to break them up.

Keep whisking until both liquids are fully mixed into one mixture, and then you should have some amazing (and hopefully lump free) gravy! Pour it out and use it on anything you might want to add flavor to!

Tip #7 – If your gravy gets lumpy, strain it!

You might whisk until your hand feels numb, but as hard as you might try the gravy still has some lumps. If you don’t want lumpy gravy, then carefully pour the gravy into a strainer and remove all the lumps. Then boil the gravy for about two minutes to make sure that the flour is going to be fully cooked.

Once the gravy is fully cooked, you should season the gravy with salt and pepper until it is fully seasoned to your liking. Then you can ladle your gravy into or onto anything you want, and it will make your meal even better!

Conclusion

Making gravy is pretty easy, especially if you plan to cook a lot of meats. You’ve got a lot of grease and fat and drippings to work with. So rather than throwing all of that away, you can make batches of gravy and add flavor to your future meals! Plus, once you get into the world of making gravy, you can thicken it up with gravy master and experience a whole new world of taste, texture, and flavor!