Shine OnSecrets for the perfect gravy
For many people, one of the best parts of the holiday season has to be all the food that comes with the endless parties and get-togethers, not to mention the big meal itself. And next to stuffing, gravy has got to be the best part of Christmas dinner, in our humble opinion. Not only does it elevate every item it touches on your plate, it can save even the driest main dish or make the blandest side more palatable.
Given how essential good gravy is to a holiday meal, we went to celebrity chef, television personality and magazine publisher Ricardo Larrivée to get the low-down on how to make the best gravy for your holiday celebration.
There are several styles of gravy, from thin jus to a thick sauce, and depending on your family background you’ll likely have a preference for what style you’ll prefer.
“Gravy can go from a jus where you’re just recuperating everything from the bottom of the pan and you can strain it,” says Larrivée, “Or you can make gravy that you have to thicken.”
The basics of homemade gravy are fairly simple – the first step is to create your jus base. You’ll want about two-three cups total. Larrivée says cooks add some onions, carrots and other favourite veggies along with a bit of liquid (broth, juice, wine or spirits) and desired herbs or spices into the bottom of the pan they’re cooking their main dish in, be it turkey, chicken or roast.
“Make sure while it cooks when you know that you want to make a sauce to add liquid,” says Larrivée. “If it dries too much, add more liquid. It will concentrate the flavours and then you can deglaze the pan with whatever you want. Then let it reduce again.”
The quality of ingredients can really make a difference when it comes to making delicious gravy.
“The juice is only going to be as good as what you put into it,” says Larrivée. “So if you’re really a sauce lover, I would say just boil a chicken before. Let it reduce, reduce, reduce and you’ll have something very tasty. You will have a great base to create lots of sauce for your turkey.”
If you don’t have the time or inclination to make your own stock base from scratch, Larrivée says that many ready-made varieties are great stand-ins (opt for low-sodium varieties when possible).
The next step is to thicken your gravy. You can use whatever thickening agent you prefer – popular choices include cornstarch, flour or butter. Mix with a bit of liquid and then add to your jus. Simmer on low heat, whisking continuously until your gravy is as thick as you like. It doesn’t take a lot – a tablespoon or two should be all you need.
That’s it. Season as desired and pour away – it’s not any more complicated than that. What’s your secret to making the perfect gravy? Tell us in the comments below.
