Gravy is Good

No matter what we were told in childhood.

I love gravy. No, I mean I LOVE gravy. I’d probably make gravy and something to serve it on if I were sad, unmotivated, but knew I had to eat. Mmmm, gravy. Still, all I can think of is the beloved propaganda song, which is a public service announcement from my childhood, "Don't Drown Your Food" in the Bod Squad series.

Source: Nostaligic Commericals YouTube

I remember it every time I put gravy on meat and potatoes (or mashed cauliflower or rice or noodles or biscuits) or I use mayonnaise, or make a fancy French sauce, sometimes even singing it aloud while I do so, but still I persist.

Why? Obviously, because “Gravy is Good.” I like the additional goo flavor and moisture. When pan-searing meat, what could be better than the mix of released juices, fond, herbs and spices, wine, stock, and fat added back on top? I make gravy in several ways, a few of which I will detail here, some of them healthier than others. At the time of writing I am not sure if I have a picture of gravy, but I pledge that I will have one for you by the time this posts, even if I have to make one from scratch and eat it with dinner.

Roast Beef with mashed potatoes and brown gravy, creamed spinach casserole, and Red Lobster Gluten Free Cheddar Bay Biscuits. Photo Credit: Hattie Quinn

This is the burden I have taken on for you, my readers. I searched through 1,757 pictures that came up when I search food in my camera roll, to find you a gravy picture. But, really we had better talk stock before we get to gravy: MAKE IT FROM SCRATCH.

Making stock on the stovetop while on vacation. Too much water so I had to cook even longer than normal.

I do not care how good you think that box or can or concentrate is, it cannot compare. Stock must be lovingly assembled and slowly simmered for hours and hours, filling the house with a warm, healing aroma that makes you hungry and drives the cats crazy. Or you know, just buy a gravy packet because the flavor will be better. I won’t lie, I do. My preferred are the Pioneer brand of gluten free gravy mixes (brown and country), and their wheat containing au jus, which I should try not to eat but occassionally will anyway. If I use anything to be easy but still make my own, I use Better Than Boullion Paste.

I am—despite my desire to make as much as I can from fresh, wholesome ingredients—a lazy woman. I have no desire to stand over a large pot skimming scum off of the top. I am really not that happy with the fact that it produces a scum at all. It's such a horrid word for a horrid thing. Instead, as my friend Steve taught me many, many years ago, I make mine in a 6-qt slow cooker like a civilized person. (wink)

Bone Stock or Broth (Basics)

If the bones contain meat or you only use meat, it is a broth. If you only use naked bones, it is a stock.

Ingredients

• animal bones of choice (I save them in a one gallon ziplock bag and make when needed or the bag is full or definitely before there are two full bags)

• 2-4 carrots, roughly chopped

• 1-2 onions, roughly chopped

• 2-3 stalks celery, roughly chopped

• 1 tbsp olive oil or other fat of choice, if vegetables are not roasted

• 2-3 tablespoons fresh herbs, such as rosemary or thyme, or 2-3 tsps dried and crushed

• 1-2 bay leaves

• 1-3 peppercorns

• water to cover

• 2 tbsp apple cider vinegar

Directions

1. Place bones in bottom of slow cooker, if using.

2. Heat oil in heavy pan. Add veggies and brown if not roasted. Move to slow cooker.

3. Add herbs and spices. DO NOT SALT.

4. Fill with water.

5. Cook 12-18 hours.

6. Bring to room temperature (~2 hours). Package in favorite containers for freezing.

Note: all you need are bones and water and maybe a little vinegar to make a good bone stock.

Vegetable Stock (Basics, Vegan)

Ingredients

• Vegetables and vegetables scraps, preferably roasted, roughly chopped

• 1 tbsp olive oil or other fat of choice, if vegetables are not roasted

• 2-3 tablespoons fresh herbs, such as rosemary or thyme, or 2-3 tsps dried and crushed

• 1-2 bay leaves

• 1-3 peppercorns

• water to cover

• 2 tbsp rice vinegar

Directions

1. Optional: Heat oil in heavy pan. Add veggies and brown, if not roasted.

2. Place vegetables in bottom of slow cooker, if using.

3. Add herbs and spices. DO NOT SALT.

4. Fill with water. Top with vinegar.

5. Cook 12-18 hours.

6. Bring to room temperature (~2 hours). Package in favorite containers for freezing.

Classic Brown Gravy (Basics, Sauces)

Ingredients

• 4 tbsp butter or olive oil

• 4 tbsp all-purpose flour (see below for alternatives)

• giblets, chopped (optional)

• 1 quart chicken or beef stock or better yet both

• herbs of choice

• salt and pepper

Directions

1. Heat butter over medium heat. Add giblets if using, stir and brown.

2. Add flour and stir. Cooked to desired brownness.

3. Slowly whisk in stock. Add desired herbs. Simmer until thickened.

4. Remove from heat. Salt and pepper to taste.

Modifications for Dietary Restrictions

Paleo, Keto, GF:

Either of these work. I like to add 1 tbsp coconut aminos into the stock at the beginning for depth of flavor.

Heat the fat over med-high heat. Stir 1.5-tbsp almond flour and 2-tbsp arrowroot powder into fat until thick and roux-like.

Or

Also, Nut-Free:

You can start with 1-qt stock of choice. Stir 4-tbsp arrowroot into 1/4 cup cold water and whisk into the hot liquid, bringing to boil for 1 minute, or until thickened. In which case, please add 1 Tablespoon cold unsalted butter, off heat, and serve.

Vegan:

Start with roux or finish with slurry, as you prefer. Make with vegetable broth and avoid ghee and other animal fats. Consider mushrooms or coconut aminos to add umami.

Fauxsage Gravy (Basics, Vegan, GF)

Ingredients

• 1 lb meat substitute of choice: mushrooms, non-meat crumbles (textured vegetable product (TVP) or skip to make Country Gravy

• 4 tbsp oil

• 1 tbsp almond flour (see substitution note in brown gravy section)

• 3 tbsp arrowroot

• 1/2 small onion, chopped

• 3 cups almond milk, original, unsweetened, or soy milk to be nut-free

• 1 cup vegetable stock

• 1 tsp ground sage

• 1/2-tsp ground fennel

• 1 tsp dried oregano

• 1 tsp dried parsley

• salt and pepper to taste

Directions

1. Heat pan to med-high.

2. Place oil in the hot pan, add onion, and sauté for two minutes.

3. Add almond flour, arrowroot powder, and herbs, stirring until you have a toasty paste. If you do not need gluten-free, feel free to use all-purpose flour.

4. Add the “meat” into the mixture.

5. Add almond milk and stock (or 4 cups of water if that is all you have) and bring to a slow boil. Continue stirring until it is just shy of the desired thickness.

6. Move to the back burner and set on low, stirring occasionally, while the gravy conveyance platform finishes and is ready to serve.

Sausage Gravy

From the Recipe Collection…

Pro-tip:

Fill ice cube trays with stock and freeze. I use a neoprene tray of 1/2-cup squares and 1-tbsp ice cubes. Once frozen, transfer to a sealed container for quick use in dishes.

Go the Extra Mile:

Save the vegetable scraps or bones of roast meats in your freezer for later use or just make it a habit to prepare stock after having these meals. I have tried to get in said habit, as I found I was accumulating a small herd of skeletons in my second freezer. It ultimately takes less space to store quarts and cubes of stock. Be sure to label them if you make different types.