Chef Gosselin’s Perfect Gravy
There is no need to fear the preparation of any gravy. Gravy will be that one area where you unfortunately are held to prepare on many occasions. Making a delicious gravy is a must and it should come easy and seamlessly with your growing skill set. These tips will get you in the right directions…you only are required to practice a few times. I must admit that many restaurants use dry powder gravy mix to offer their perfect taste. I am of the belief that every chef should be able to make perfect gravy from pan drippings and roux to meet the dining needs. At home you are committed to earn your gravy badge and honor your guests with an awesome taste. Let’s Make Some Gravy!
Chef Gosselin Gravy:
2 tbsp Butter
1 ½ tbsp Flour
1 cup Stock or Broth (Chicken for poultry gravy or Beef for lamb or beef gravy)
½ cup Wine (White or Marsala for poultry gravy, Red or Sherry for beef and lamb gravy)
1/3 cup of Drippings
In a 10-12″ skillet or 3 qt saute pan, melt the butter on medium heat.
Add the flour and whisk while over the heat to forms a thick roux .
Cook the roux for about 30 seconds (I often choose to cook my roux more or less time to get a color in the roux)
Add the wine and whisk well. Let the alcohol evaporate from the roux
Add stock and drippings.
TASTE… and season with salt and pepper
Increase heat to medium high.
Cover and bring to a slow boil (thicken)
Lower heat to low, uncover and stir.
Test the thickness…. simply add some more wine or stock if too thick
Simmer for an additional 5 minutes, covered.
Want thicker gravy (add a little roux or gently spread 1/2 teaspoon of flour over your gravy and stir with more cooking. It will thicken don’t add too much flour.
If it’s too oily, add a bit more wine or stock, stir and let simmer for 5 minutes.
Here are some common gravy issues that you might have already experienced.
Lumping: There is a couple of most reasons your gravy is lumpy
1 Flour added directly to the drippings or stock base without stirring it sufficiently
2 Not enough time to simmer and thicken which incorporates the lumps into the liquid T
REMEDY :Start all gravies with a roux. Flour incorporated in a buttery fat and gently cooked to make a roux is a proper way to make a lump-less gravy. Cheating by adding the flour to the base can be done though it requires that you cover the sauce pan where you are preparing the gravy and let simmer with some stirring and whisking. The strainer method can be used (pouring your gravy thru a strainer) if you are desperate to get your service/meal plating complete.
Too Thick: Too thick…..you added too much flour. Add a little wine, stock or broth, or even some water…. if making a CREAM type gravy add some milk.
Lacking the Silky Smooth Texture: You added too much drippings. It produces that fatty texture. More wine or broth (not water) added to the gravy that you are preparing can help remedy the fatty lard gravy.