The Best Gravy | Slimming Eats Recipes (2024)

FAQs

What is the secret to good gravy? ›

A traditional roux uses roughly an equal amount of flour and fat, but gravies often call for a bit more flour than that, to ensure the gravy is thick enough. (The classic ratio for gravy is three:two:one, so 3 tablespoons flour, 2 tablespoons fat, and 1 cup of hot stock.)

Slimming World Onion Gravy 350g | Meals | Iceland Foods.

For every cup of gravy, use 1 cup of liquid (the degreased pan juices combined with an appropriate chicken or beef broth), with a roux made from 1½ tablespoons each flour and the fat from the pan. Just multiply this amount as needed.

Browning adds more flavor to the gravy and gets rid of the raw flour taste. You're basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy unless we have a guest who is eating gluten-free.

Bonus: Seasoning for Tasty Gravy

I only season my homemade gravy with salt and pepper, and it's delicious! If you want to add more spices, avoid anything with large pieces (such as dried rosemary) to keep gravy smooth. Thyme, onion powder, garlic powder, parsley, paprika, and oregano all taste great.

What is the gravy at KFC made of? The restaurant uses a simple combination of gravy powder, water, and – their secret ingredient – chicken crackling. This is a collection of the browned bits and pieces leftover from frying their world famous chicken.

Similar to flour, cornstarch is another ingredient that can be used to make gravy thicker. With cornstarch, making a slurry is also an option, but with 1 tablespoon of cornstarch whisked into cold water. Again, you'll want to add the slurry in increments so you don't over-thicken the gravy.

If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.

Directions. Add the butter and flour to a skillet over medium heat and cook, stirring, until melted together and well combined, 2 to 3 minutes. Slowly stream in the stock while whisking and continue to cook until thickened, 8 to 10 minutes. Season with salt and pepper and stir in a little shredded turkey.

Is Aldi gravy good? ›

Quixo For Meat Gravy Granules from Aldi were just as hearty and velvety smooth. It too was quite salty but was nice and robust.

The chain has always fried its chicken in a pressure cooker for fast and delicious results, but the original gravy served underwent a much slower cooking process. As business grew, and more and more locations opened, Sanders's gravy recipe proved to be entirely unsustainable for fast food service.

1 cup oil plus 1 cup flour equals 1 cup plus 3 tablespoons roux. To thicken 6 to 8 cups of liquid for a gumbo, soup, or another dish, use 1 cup prepared roux or start with 1 cup flour and 1 cup fat.

Gravy is basically a roux, elevated with meat drippings or stock added. While a roux is a neutral fat and flour combined, gravy takes it a step further by using drippings for the fat and stock for flavor.

However, when using flour as a gravy thickener, you must double the amount—use 2 tablespoons of flour per 1 cup of liquid. Use a whisk or wooden spoon to incorporate, stirring constantly until you thicken the gravy to the desired consistency.

If the gravy lacks oomph, adjust seasoning as necessary with kosher salt and freshly ground pepper. If you used canned stock instead of homemade, the gravy might not be as flavorful. Homemade stock, even made with chicken stock rather than turkey, will produce a superior gravy—so it's worth the effort.