{{ :recipes:gravy.jpg?200|}} ====== Gravy ====== /* Description */ **From "The Professional Approach to Basics" at the Cooks of Crocus Hill in St. Paul:** Gravy making is the last step after the meat or poultry are roasted. When the meat reaches the desired internal temperature, it is removed from the roasting pan. Then the process of gravy making begins. {(rater>id=100|name=recipes:gravy|type=rate|headline=off)} |**Preheat:** °|**Yield:** servings|| |**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:00| ====== Ingredients ====== * Roasting pan with remaining liquid and mirepoix/roasting vegetables (if using) * Flour * Fat * S&P ====== Directions ====== **Calculate the amount of gravy needed:** - Weight of the roasted meat divided by the ounces per portion - Ounces of gravy multiplied by the number of roast portions - Covert the desired ounces into volume and round up to the next convenient volume - Example: 5 lb of meat / 4 oz portions = 20 portions * 2 oz gravy/portion = 40 oz gravy. Therefore, make 48 oz gravy, or 1 1/2 quarts **Make the Gravy:** - Remove the meat from the pan, leaving the mirepoix, drippings and fat - Reduce the drippings and mirepoix until all of the moisture is evaporated. Through the influence of heat, mirepoix will brown and the actual flavor will brown as well and stick to the bottom of the pan. The browning will help to give the gravy its color. - Calculate the amount of flour necessary to make the gravy on the basis of 1 lb of roux for 1 gallon of liquid. - Example: 1 1/2 quarts of gravy needs 6 oz or roux => 3 oz flour (1 1/2 Tbsp) and 3 oz (1 Tbsp) fat. - Guess the amount of fat in the roasting pan or drain off all of the fat into a container. - If guessing that there is too much fat, pour off excess. - If poured off, return the correct amount of fat to the pan - Add the calculated amount of flour and make a roux - If there was not enough fat from the roast, add additional fat to bring the roux to a creamy-sandy consistency. - **Never change the amount of flour calculated - manipulate the fat to match the flour.** - Deglaze the pan with the liquid and bring to a simmer. Add 1/3 more liquid than calculated to allow for evaporation while deglazing. Simmer until the desired consistency is achieved. Test for flavor, add S&P as necessary, and strain. ====== Notes ====== /* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */ /* ====== Nutrition ====== |Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] | |Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): | |Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): | */ {{tag>Recipes Sauce-Gravy}} /* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line, replacing the "TagsNeeded" tag and separated by spaces. */ /* ---Recipe Types--- Appetizer Beverage Beverage/Cocktail Beverage/Liquor-Mixer Bread Bread/Biscuit-Roll Bread/Muffin Bread/Quickbread Brines-Marinades-Rubs Breakfast Casserole Canning-Freezing Condiment Dessert Dessert/Bar-Brownie Dessert/Cake Dessert/Cake/Frosting Dessert/Candy-Chocolate Dessert/Crisp-Buckle Dessert/Cookie Dessert/Custard-Curd Dessert/IceCream-Ice Dessert/Pie Dessert/Pie/Crust Dessert/Topping Dip-Spread Entertaining Fondue Grilling-BBQ Grilling-BBQ/BBQSauce Holiday Ingredient-Seasoning Kid-Friendly MainDish MainDish/Beef MainDish/Poultry MainDish/Pork MainDish/Seafood Pasta-Rice Pizza Roast Salad Salad/Dressing Sandwich Sauce-Gravy Sausage-Pate Side SlowCooker-Crockpot Snack Soup Stew-Braise Stir-Fry Vegetarian ---Recipe Cuisines--- American American/Cajun-Creole American/Southern American/TexMex Asian Asian/Chinese Asian/Indian Asian/Japanese Asian/Korean Asian/Thai Asian/Vietnamese European European/Belgian European/Czech European/Dutch European/English European/French European/German European/Greek European/Polish European/Irish European/Italian European/Portuguese European/Russian European/Scandinavian European/Spanish European/Swiss Latin Latin/Brazilian Latin/Mexican MiddleEastern MiddleEastern/Ethiopian MiddleEastern/Jewish MiddleEastern/Lebanese ---Recipe Sources--- 365Recipes 365Recipes/Grilling 365Recipes/Chicken 365Recipes/Pasta AmericasTestKitchen AmericasTestKitchen/CooksCountry AmericasTestKitchen/CooksIllustrated BetterHomesGarden BonAppetit Chowhound FineCooking FoodWine GoodEats Gourmet Jennivines MilkStreet HDawson LMaidment TMaidment AMarcos DMarcos JMarcos KMarcos JPhalen DPendergast ---Recipe Ratings--- 5★ 4★ 3★ 2★ 1★ No★ ---Recipe Alerts--- RecipeNeeded RecipeIncomplete RecipeWrong RecipeFails TagsNeeded */ ~~DISCUSSION~~