Gravy is a fundamental component of many cuisines around the world, adding flavor, moisture, and richness to various dishes. From the classic brown gravy served with roasted meats to the spicy tomato gravy used in Indian cuisine, there are numerous types of gravy that cater to different tastes and preferences. In this article, we will delve into the diverse world of gravy, exploring its various types, ingredients, and uses.
Understanding Gravy Basics
Before we dive into the different types of gravy, it’s essential to understand the basic components and techniques involved in making gravy. Gravy is typically made from a combination of ingredients, including:
- Stock or broth: This is the foundation of most gravies, providing the liquid base and flavor.
- Roux: A mixture of flour and fat (such as butter or oil) used to thicken the gravy.
- Seasonings and spices: Various herbs, spices, and condiments are added to enhance the flavor of the gravy.
The technique of making gravy involves cooking the roux to a desired color, then gradually adding the stock or broth, whisking continuously to prevent lumps. The gravy is then simmered to allow the flavors to meld together and the sauce to thicken.
Types of Gravy
There are numerous types of gravy, each with its unique flavor profile and uses. Here are some of the most common types of gravy:
Brown Gravy
Brown gravy is a classic type of gravy made from a dark roux, stock, and seasonings. It’s often served with roasted meats, such as beef, pork, or lamb. The dark color and rich flavor of brown gravy come from the caramelization of the roux, which is cooked to a deep brown color before adding the stock.
Variations of Brown Gravy
- Red-eye gravy: A type of brown gravy made with coffee or espresso, which adds a distinctive flavor and color.
- Country gravy: A variation of brown gravy made with sausage or bacon drippings, often served with breakfast dishes.
White Gravy
White gravy, also known as bechamel sauce, is a type of gravy made from a light roux, milk, and seasonings. It’s often served with poultry, fish, or vegetables. The light color and creamy texture of white gravy make it a popular choice for delicate dishes.
Variations of White Gravy
- Mushroom gravy: A type of white gravy made with sautéed mushrooms and onions, often served with poultry or pork.
- Herb gravy: A variation of white gravy made with fresh herbs, such as parsley or thyme, which add a bright and refreshing flavor.
Tomato Gravy
Tomato gravy is a type of gravy made from a mixture of tomatoes, onions, garlic, and spices. It’s often served with pasta, meatballs, or sausages. The acidity and sweetness of tomatoes make tomato gravy a popular choice for Mediterranean and Italian cuisine.
Variations of Tomato Gravy
- Arrabbiata gravy: A spicy variation of tomato gravy made with hot peppers and garlic.
- Puttanesca gravy: A type of tomato gravy made with olives, capers, and anchovies, which add a salty and savory flavor.
Asian-Style Gravy
Asian-style gravy is a broad term that encompasses various types of gravy used in Asian cuisine. These gravies are often made with ingredients such as soy sauce, ginger, garlic, and sesame oil, which add a distinctive flavor and aroma.
Variations of Asian-Style Gravy
- Oyster sauce gravy: A type of gravy made with oyster sauce, soy sauce, and garlic, often served with stir-fries and noodle dishes.
- Teriyaki gravy: A sweet and savory gravy made with soy sauce, sugar, and vinegar, often served with grilled meats and vegetables.
Other Types of Gravy
There are many other types of gravy used in various cuisines around the world. Some examples include:
- Chimichurri gravy: A type of herb gravy made with parsley, oregano, garlic, and red pepper flakes, often served with grilled meats and vegetables.
- Peppercorn gravy: A type of gravy made with black peppercorns, cream, and butter, often served with steak and roasted vegetables.
- Mushroom ketchup gravy: A type of gravy made with mushroom ketchup, soy sauce, and spices, often served with meat and vegetable dishes.
Using Gravy in Cooking
Gravy is a versatile ingredient that can be used in various dishes, from roasted meats and vegetables to pasta and stir-fries. Here are some tips for using gravy in cooking:
- Enhance flavors: Gravy can be used to enhance the flavors of various dishes, adding a rich and savory flavor to meats, vegetables, and grains.
- Add moisture: Gravy can be used to add moisture to dry dishes, such as roasted meats and vegetables.
- Thicken sauces: Gravy can be used to thicken sauces and soups, adding a rich and creamy texture.
Conclusion
Gravy is a fundamental component of many cuisines around the world, adding flavor, moisture, and richness to various dishes. With its diverse types and uses, gravy is a versatile ingredient that can be used in various cooking applications. Whether you’re making a classic brown gravy or a spicy tomato gravy, understanding the basics of gravy and its various types can help you create delicious and memorable dishes.
What is gravy and how is it made?
Gravy is a savory sauce made from the pan drippings of cooked meat, usually mixed with flour or other starches to thicken it. The process of making gravy typically begins with deglazing the pan used to cook the meat, which involves adding a small amount of liquid to loosen the browned bits from the bottom of the pan. These browned bits, also known as the “fond,” are rich in flavor and are the foundation of a good gravy.
The liquid used to deglaze the pan can be stock, wine, or even water, depending on the desired flavor profile. Once the pan is deglazed, the liquid is whisked together with flour or another starch to create a smooth, lump-free mixture. The gravy is then simmered over low heat until it thickens to the desired consistency. Some recipes may also include additional ingredients, such as herbs or spices, to enhance the flavor of the gravy.
What are the different types of gravy?
There are several types of gravy, each with its own unique characteristics and uses. Some of the most common types of gravy include brown gravy, which is made with the pan drippings of browned meat and is often served with roasted meats; white gravy, which is made with the pan drippings of cooked poultry and is often served with breakfast dishes; and country gravy, which is a type of white gravy that is made with sausage or bacon drippings and is often served with biscuits and gravy.
In addition to these common types of gravy, there are also many regional and cultural variations. For example, in the Southern United States, gravy is often made with the pan drippings of fried chicken and is served over mashed potatoes or rice. In the United Kingdom, gravy is often made with the pan drippings of roasted beef and is served over roasted vegetables.
What is the difference between brown gravy and white gravy?
The main difference between brown gravy and white gravy is the type of pan drippings used to make them. Brown gravy is made with the pan drippings of browned meat, such as beef or lamb, which gives it a rich, savory flavor. White gravy, on the other hand, is made with the pan drippings of cooked poultry, such as chicken or turkey, which gives it a lighter, more delicate flavor.
In terms of texture, brown gravy is often thicker and more robust than white gravy, which is typically thinner and more pourable. This is because brown gravy is often made with more flour or starch to thicken it, whereas white gravy is often made with less thickening agent to preserve its light, creamy texture.
How do I make a good gravy from pan drippings?
To make a good gravy from pan drippings, it’s essential to start with a flavorful pan. This means cooking your meat in a hot pan with a small amount of oil or fat to create a rich, caramelized crust on the bottom of the pan. Once the meat is cooked, remove it from the pan and set it aside to rest. Then, deglaze the pan with a small amount of liquid, such as stock or wine, to loosen the browned bits from the bottom of the pan.
Next, whisk the deglazing liquid together with flour or another starch to create a smooth, lump-free mixture. Bring the mixture to a simmer and cook it over low heat until it thickens to the desired consistency. Be sure to whisk constantly to prevent lumps from forming. Finally, season the gravy with salt, pepper, and any other desired herbs or spices to taste.
Can I make gravy ahead of time?
Yes, you can make gravy ahead of time, but it’s essential to follow some guidelines to ensure that it remains fresh and flavorful. One option is to make the gravy base ahead of time, which involves deglazing the pan and whisking the liquid together with flour or another starch. This mixture can be refrigerated or frozen for later use.
However, it’s generally not recommended to make the finished gravy ahead of time, as it can thicken and become gelatinous when refrigerated or frozen. Instead, make the gravy base ahead of time and then finish it just before serving by whisking in any additional ingredients, such as stock or cream, and heating it over low heat until it’s warmed through.
How do I store leftover gravy?
Leftover gravy can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. To store gravy in the refrigerator, let it cool to room temperature and then transfer it to an airtight container. Cover the container with plastic wrap or aluminum foil and refrigerate it at a temperature of 40°F (4°C) or below.
To freeze gravy, let it cool to room temperature and then transfer it to an airtight container or freezer bag. Label the container or bag with the date and contents, and then store it in the freezer at a temperature of 0°F (-18°C) or below. When you’re ready to use the frozen gravy, simply thaw it overnight in the refrigerator or reheat it over low heat until it’s warmed through.
Can I use gravy mix or store-bought gravy?
While it’s possible to use gravy mix or store-bought gravy, these options often lack the rich, homemade flavor of gravy made from scratch. Gravy mix and store-bought gravy often contain preservatives and other additives that can affect the flavor and texture of the gravy.
That being said, there are some high-quality store-bought gravies available that can be a convenient alternative to homemade gravy. Look for products that are made with wholesome ingredients and have minimal added preservatives. You can also use store-bought gravy as a base and then add your own ingredients, such as pan drippings or herbs, to enhance the flavor.