American gravy is a beloved and versatile condiment that holds a special place in the hearts of many. From creamy sausage gravy on biscuits to rich brown gravy served over mashed potatoes, it has a unique way of enhancing various dishes. In this article, we will explore what American gravy is made out of, the different types of gravy, and the techniques used to prepare it. By the end of this thorough guide, you’ll have a deeper appreciation for this comforting sauce.
What is Gravy?
Gravy, in its broadest sense, is a sauce made from the juices of cooked meat, thickened with flour or cornstarch. Gravy adds moisture, richness, and flavor to a dish, enhancing the overall dining experience. Different cultures have their own takes on gravy, but American gravy has distinct characteristics that set it apart.
In American cuisine, gravy can come in many forms and flavors, ranging from white sausage gravy to deeply colored brown gravy. Each type of gravy complements specific dishes and is central to various regional cuisines across the United States.
Types of American Gravy
American gravy can be categorized mainly into three types: white gravy, brown gravy, and gravy made from drippings. Let’s dive into each of these types, discussing their ingredients and usage in detail.
White Gravy
White gravy, often referred to as country gravy, is creamy and thick. It’s typically made with a few simple ingredients, making it a staple in Southern cooking. The foundation of white gravy includes:
- Fat: This can be butter or the rendered fat from breakfast sausage.
- Flour: All-purpose flour is commonly used to thicken the gravy.
- Milk: Whole milk or cream provides the desired creaminess.
- Seasoning: Salt, pepper, and sometimes additional spices like garlic powder or cayenne pepper for a kick.
To prepare white gravy, start by cooking the sausage in a skillet to render the fat. Add flour to create a roux, which is then cooked until it turns golden. Gradually whisk in the milk to achieve a smooth and creamy consistency. Once the gravy thickens, it’s tasted and seasoned appropriately, often served over biscuits for a hearty breakfast.
Brown Gravy
Brown gravy is commonly prepared from the drippings of roasted or fried meats. Known for its rich, savory flavor, brown gravy usually consists of:
- Drippings: The flavorful fat and juices left in the pan after cooking meat.
- Flour: Used to create a roux that thickens the sauce.
- Broth or Stock: Beef or chicken broth adds depth of flavor.
- Seasoning: Commonly includes salt, pepper, and herbs.
Preparing brown gravy begins with collecting drippings from the meat after cooking. The drippings are often combined with a bit of fat if necessary, and flour is added to make a roux. Once the roux reaches a deep brown color, broth is whisked in slowly. The mixture is simmered until thickened, and it can be adjusted with seasoning to taste.
Gravy from Drippings (Spoonable Gravy)
This type of gravy falls under the category of drippings gravy but deserves its own recognition for its distinctive preparation method. Chaplism sauces derive from the abundance of drippings found in pans after cooking certain meats, specifically poultry. Here’s a more comprehensive breakdown:
Basic Process
Collecting Drippings: After roasting or frying a bird, remove it from the roasting pan and pour off excess fat, leaving the flavorful bits stuck to the bottom.
Deglazing: Add broth, wine, or water to the pan, scraping up the brown bits that accumulate at the bottom for added flavor.
Thickening: Incorporate flour mixed with a bit of cold water to prevent lumps. Stir it constantly until thickened and bubbly.
Seasoning to Taste: The gravy is then seasoned, perhaps with herb sprigs or spices that complement the main protein.
Ingredients Breakdown: What Goes Into American Gravy?
To further understand American gravy, let’s delve deeper into the main ingredients involved in its preparation.
Fat: The Flavor Foundation
Fat serves as the backbone for many gravies. It not only enhances flavor but also helps in creating a smooth sauce. Here are some common fats used:
- Butter: Universally acclaimed for its rich flavor, butter is a classic choice for gravies.
- Rendered Bacon or Sausage Fat: Often utilized in white gravy, this adds depth and a savory note.
- Meat Drippings: The accumulated fat and flavor from cooking meat give a unique taste to gravies.
Thickening Agents: Making It Stick
The thickening agent is crucial in achieving the right gravied consistency. Common options include:
- Flour: The most traditional choice for creating roux-based gravies.
- Cornstarch: A gluten-free alternative that provides a smooth texture but should be mixed with cold liquid to avoid lumps.
Liquid: The Body of the Sauce
The liquid in gravy is what binds the flavors together. Common liquids include:
- Milk or Cream: These are used predominantly in white gravies, adding creaminess.
- Broth or Stock: Using meat-based broths amplifies the meaty flavor, especially in gravy from drippings.
Techniques for Making American Gravy
The art of making gravy lies in mastering a few basic techniques. While recipes can vary widely, the methodology often remains the same.
1. Create a Roux
A roux is a mixture of fat and flour cooked together until smooth. The cooking time can vary based on the desired color of the gravy. For white gravy, cook until just combined; for brown gravy, cook longer until golden brown.
2. Add Liquid Gradually
When adding liquid, do so slowly while whisking continuously. This prevents lumps from forming and allows the mixture to become smooth.
3. Simmer for Flavor Development
Allowing the gravy to simmer for a few minutes helps the flavors meld together. Stir occasionally to avoid sticking, ensuring even cooking.
4. Taste and Adjust Seasoning
Lastly, don’t forget to taste your creation! Seasoning plays a vital role, so adjust flavors to your liking before serving.
Serving American Gravy
Gravy is versatile and can enhance a range of dishes. Here are some popular pairings:
For Breakfast
- Biscuits and Gravy: Creamy white gravy over fluffy biscuits is a Southern breakfast classic.
- Sausage and Eggs: Drizzle gravy over scrambled or fried eggs for added flavor.
For Lunch or Dinner
- Mashed Potatoes: Brown gravy is the perfect partner for creamy mashed potatoes.
- Roast Chicken: Serve drippings gravy alongside roast chicken for a hearty meal.
For Snacks
- Poutine: This Canadian-inspired dish features fries topped with cheese curds and gravy—it’s an indulgent treat that can include any type of gravy!
How to Store and Reheat Gravy
If you find yourself with leftover gravy, storing and reheating can be simple if done correctly.
Storage Tips
- In the Refrigerator: Store gravy in an airtight container for up to 3-4 days.
- In the Freezer: Gravy can be frozen for up to 3 months; however, it may change consistency upon thawing.
Reheating Techniques
- Stovetop: The best method for reheating is to use a saucepan over low to medium heat, stirring frequently to avoid scorching.
- Microwave: If you opt for the microwave, take care to heat in short bursts, stirring in between for even heating.
Conclusion
American gravy is more than just a simple sauce; it embodies tradition, comfort, and a sense of home. Understanding what American gravy is made out of, its types, and preparation methods adds to its rich culinary narrative. Whether you enjoy it over biscuits, mashed potatoes, or a hearty roast, it complements dishes beautifully, making every meal feel a little more special.
As you experiment with various gravies, each spoonful invites you to savor the experience further, transforming an ordinary dish into something extraordinary. So the next time you whip up a batch of gravy, remember the labor of love and the skill that goes into making this timeless American staple.
What are the basic ingredients used in American gravy?
American gravy typically consists of a few fundamental ingredients: fat, flour, and liquid. The fat can be derived from meat drippings, butter, or oil, which adds flavor to the gravy. The flour acts as a thickening agent, creating a smooth consistency when combined with the fat. The liquid is usually broth, stock, or even milk, depending on the type of gravy being prepared.
Once the fat is heated in a pan, flour is added to form a roux, which is cooked briefly to eliminate the raw flour taste. Gradually, the chosen liquid is whisked in to prevent lumps from forming. This creates the rich, velvety texture that characterizes American gravies.
What are some common types of American gravy?
There are several popular types of American gravy, each with its own unique flavor profile and uses. Some of the most common include sausage gravy, pepper gravy, and turkey gravy. Sausage gravy, a Southern staple, is often served over biscuits at breakfast and is characterized by its robust flavor from ground pork sausage. Pepper gravy, which includes freshly cracked black pepper, adds a spicy kick and is often used in dishes like biscuits and gravy.
Turkey gravy is widely enjoyed during Thanksgiving and is made using the drippings from roasted turkey, giving it a rich flavor. Brown gravy, typically served with meats like meatloaf or pot roast, is made from a roux and beef stock or broth. Each type of gravy complements different dishes and showcases a variety of flavors and techniques.
How do you achieve the perfect consistency in gravy?
Achieving the perfect consistency in gravy involves a careful balance of fat, flour, and liquid. It’s important to measure the flour and liquid accurately according to the amount of fat used. A common ratio is 1 tablespoon of flour for every tablespoon of fat, and this can be adjusted based on how thick or thin you want your gravy to be.
Another key factor is the cooking process. After the roux is prepared, the liquid should be added gradually while whisking continuously to ensure a smooth texture. If the gravy becomes too thick, additional liquid can be incorporated, whereas if it’s too thin, you can simmer it longer or create a slurry with flour and water to thicken it to your desired consistency.
Can gravy be made ahead of time and reheated?
Yes, gravy can be made ahead of time and stored for later use. To do this, prepare the gravy as you normally would, allowing it to cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for about 3 to 4 days or frozen for up to a couple of months if you want to keep it longer.
When reheating, it’s important to do so gently to prevent the gravy from separating. You can reheat the gravy on the stovetop over low heat, adding a splash of broth or water if it has thickened too much during storage. Stir continuously to ensure even heating and maintain a smooth consistency.
What techniques can be used to prevent lumps in gravy?
To prevent lumps in gravy, a few techniques are essential. Firstly, making a smooth roux by cooking the flour and fat together thoroughly before adding any liquid will help eliminate lumps. It’s crucial to allow the roux to cook for a minute or two without browning it, which enhances flavor while maintaining a smooth texture.
Another effective method is to gradually add the liquid while whisking continuously. This helps to disperse the flour evenly throughout the liquid. If lumps do occur, you can use an immersion blender or a regular blender to smooth out the gravy, and passing it through a fine-mesh strainer can help achieve a silky consistency.
What is the difference between gravy and sauce?
Gravy and sauce, while often confused, serve different purposes in cooking. Gravy is primarily made from meat drippings and is typically thicker than sauce. It tends to have a strong flavor that complements main dishes such as roasted meats and biscuits, making it a staple in American cuisine. Gravy’s rich texture and hearty coating enhance the overall experience of a dish.
Sauce, on the other hand, is a broader category encompassing a variety of liquid condiments used to enhance dishes. Sauces can be cold or hot and are often made from fruits, vegetables, or dairy, and they may or may not contain fat or thickening agents. They are meant to elevate the dish’s presentation and flavor, serving a wider range of culinary purposes compared to gravy.
What are some tips for enhancing the flavor of gravy?
Enhancing the flavor of gravy can be achieved through several techniques. Using high-quality drippings from roasted meats contributes a rich and robust base flavor. Deglazing the pan with wine, broth, or even vinegar after cooking meat can help develop a deeper flavor by incorporating those tasty browned bits that stick to the pan. Adding aromatic ingredients like onion, garlic, or herbs during the roux-making process can also infuse additional flavors.
Seasoning is a crucial aspect of flavorful gravy. Start by seasoning lightly with salt and pepper, tasting as you go to avoid over-salting. You can consider adding a dash of Worcestershire sauce, soy sauce, or even hot sauce for an extra zing. Fresh or dried herbs, such as thyme, rosemary, or parsley, can be mixed in for added complexity and freshness.
Can vegetarian or vegan gravy be made?
Absolutely! Vegetarian and vegan gravies can be just as rich and flavorful as their meat-based counterparts. Instead of meat drippings, plant-based oils, such as olive oil or coconut oil, can be used as the fat base. For the liquid component, vegetable broth or stock is a great option, providing depth of flavor without any animal products.
To achieve a satisfying texture, the same roux technique can be employed with flour. You can enhance the flavors by adding components like sautéed mushrooms, garlic, onions, or nutritional yeast, which impart umami. These ingredients ensure that a vegan or vegetarian gravy is robust enough to accompany a variety of dishes.