Looking for the perfect brown gravy recipe to elevate your meals? Look no further! In this blog post, I'll share my go-to brown gravy recipe that is easy to make and packed with flavor. Whether serving it over meat, mashed potatoes, or veggies, this Gravy will surely impress. Follow my step-by-step instructions and enjoy a delicious, homemade brown gravy that will take your meals to the next level.
History and Origins of Gravy
Gravy is a sauce made from cooked meat juices and thickened with flour. It's typically served over potatoes, meats, or other grilled or roasted foods. Despite its seemingly simple recipe, the history of Gravy is rich and diverse, reflecting the cultural and culinary traditions of regions around the world.
In the 17th and 18th centuries, Gravy became increasingly popular in England. It was also a staple of the Sunday roast, a tradition that continues in many English-speaking countries. The Gravy was made by combining the juices from the roasted meat with flour and seasoning it with herbs and spices.
Gravy also played a significant role in the cuisine of the American South. This is where it was used to complement dishes such as fried chicken and biscuits. This is how most of us think of Gravy today. In the 19th century, southern-style Gravy became a staple of American cuisine. It's most commonly made with milk, butter, flour, and pan drippings from cooked meat.
Another type of Gravy is pan gravy. Which is made by deglazing the pan in which meat has been cooked and then thickening the liquid with flour or cornstarch. This type of Gravy is mainly used in dishes such as chicken fried steak.
In addition to these traditional gravies, many variations have developed in different regions worldwide. In France, a classic brown gravy is made with wine and beef or veal stock.
Despite its long history, Gravy continues to evolve and adapt to new trends and tastes. Recently, there has been a growing trend towards healthier and lighter gravies made with low-fat milk, broth, and seasonings. There are also vegetarian and vegan versions of Gravy, made with ingredients such as mushrooms, vegetables, and non-dairy milk.
How to make Homemade Brown Gravy
This Brown Gravy Recipe is super easy and quick to make. Plus, it only takes a few simple ingredients you probably already have.
Liquids: I like to use chicken stock for the liquid in this recipe
Seasonings and Spices: All you need here is Onion Powder, Garlic Powder, and Black Pepper.
Other: The only remaining ingredients for this Brown Gravy Recipe are Beef Better Than Bouillon, Butter, and Flour.
Begin by boiling the chicken stock in one medium saucepan and add the beef better than bouillon, stirring to make sure it is fully dissolved.
Once the bouillon has dissolved, turn the chicken stock low and allow it to simmer.
In a second medium saucepan over medium-low heat, melt the butter and add the flour, onion powder, garlic powder, and black pepper. Stir this together until a roux begins to form. Not too long or too hot as you don't want to burn the mixture.
Pour the chicken stock mixture into the butter mixture and whisk over low heat until the Gravy thickens. This should only take about 2 minutes.
In conclusion, Gravy is a versatile and flavorful sauce that's been a staple of cuisine worldwide for centuries. From the medieval kitchens of Europe to the American South, from the traditional Sunday roast to contemporary health-conscious dishes, Gravy has proven to be a timeless and delicious addition to any meal.
This Brown Gravy may be a straightforward recipe. However, it has a ton of flavor and is perfect with many different dishes.
If you like this recipe, then you'll love these!
- The Best Mashed Potatoes
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- Italian Sausage Stuffing
- Twice Baked Mashed Potatoes
- Hatch Chile Meatloaf
- Coleslaw with a Twang
I hope this Brown Gravy is everything you've been looking for, and as usual...
- 1 tsp. Beef Better than Bouillon
- 2 ¼ Cups Chicken Stock
- 4 Tbsp. Salted Butter
- 4 Tbsp. All Purpose Flour
- ½ tsp. Onion Powder
- ½ tsp. Garlic Powder
- ¼ tsp. Black Pepper
- Begin by boiling the chicken stock in one medium saucepan and add the beef better than bouillon, stirring to make sure it is fully dissolved.
- Once the bouillon has dissolved, turn the chicken stock low and allow it to simmer.
- In a second medium saucepan over medium-low heat, melt the butter and add the flour, onion powder, garlic powder, and black pepper. Stir this together until a roux begins to form. Not too long or too hot as you don't want to burn the mixture.
- Pour the chicken stock mixture into the butter mixture and whisk over low heat until the gravy thickens. This should only take about 2 minutes.
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