Recipe for brown gravy
Are you on the hunt for the perfect recipe for a brown gravy that can bring your dish together? Then you’ve come to the right place!
The great thing about a brown gravy is that it pairs well with hamburger patties, chicken, meatballs, or a roast on a Saturday evening. This is because you usually use the drippings from the meat it will be served with. This type of gravy is called a pan gravy because you use the juices and flavors left in the pan. Here, you will find a recipe for a good pan gravy that can be made quickly and without much hassle.
Below, opposite to the pan gravy, you will find a brown gravy made from a good, homemade stock – which you can freeze for the next time you need to serve gravy but don’t have as much time. If you’re not up to making the stock yourself, you can use a store-bought version instead.
The perfect sauce should contain all five basic tastes: sweet, sour, salty, bitter, and umami. If it does, it rarely goes wrong, and with a bit of practice, you can learn to make sauce that will make the angels sing.
Brown gravy
Equipment
- Deciliter Measure
- Chef'S Knife
- Cutting Board
- Pot
- Sieve
- Hob
- Whisk
Ingredients
Stock
- Meat Trimmings preferably from dry-aged meat - can be replaced by marrow bones
- 1 pcs. Onion
- 1 pcs. Carrots
- 1/4 pcs. Celery
- 150 gram Red Wine preferably a leftover that has been aged a bit
- Rome a splash, for flambéing (optional).
- 0.5 l Water
Sauce
- Stock above, or use a store-bought variant
- 28.4 gram Butter
- 15.6 gram Wheat Flour
- 100 gram Whipping Cream
- Oil for frying
- Sugar
- Gastrique or vinegar
- Lemon Juice
- Spices salt and pepper
- Gravy Color
Instructions
Stock
- The good sauce always starts with a stock. On weekdays, in a pinch, you can use a bouillon cube, but for special occasions, you should treat yourself to making a sauce from a stock you made yourself. The taste speaks for itself!
- For this sauce, we used trimmings from dry-aged beef. Any kind of trimmings can be used, as they are only meant to add flavor, juice, and body to the sauce (the trimmings and soup greens are strained out and discarded in the final stage of preparation).
- Chop the vegetables into coarse cubes.
- Heat a pot with oil.
- Brown the meat along with cubes of carrots, celeriac, and onions.
- If you want to flambé, add a little rum, ignite with a match, and wait until the flames die out. Always remember to turn off the extractor hood when flambéing.
- Add the wine and let it reduce a bit. Add the water.
- Let the stock simmer for about 20 minutes.
- Pour the stock through a sieve into another pot.
- You now have your own homemade stock for the sauce.
Gravy
- Make a roux-based gravy:
- Melt the butter over medium heat and add the flour.
- Whisk vigorously with a hand whisk to avoid lumps.
- Add the stock while whisking vigorously.
- Let the sauce simmer for about five minutes.
- Add cream and optionally extra stock/liquid (liquid from the roast and cooking water from potatoes or vegetables).
- When the sauce has reduced a bit, add cream and optionally caramel coloring.
- Season the sauce with lemon juice, sugar, vinegar, salt, and pepper.
Notes
If you don't have gastrique, just use a little extra sugar and vinegar instead.