/ck/ - Food & Cooking

[Anonymous No.5014238]

What's the best way to make gravy from stock?

[Anonymous No.5014248]

>>5014238

Start with a roux.

[Anonymous No.5014267]

>>5014248
Sautee onions into butter and then roux it

[Anonymous No.5014280]

Roux, then toss in stock, reduce until desired thickness. keep adding stock and reducing it if you're not getting enough flavor.
Another good way to get flavour is to sautee mushrooms.

[Anonymous No.5014284]

>>5014238

Ideally, you'd start with the drippings from a roast or the fond left over from cooking in a pan. If you don't have this then just add some fat of your choice to the pan. Add flour and make a roux. Light roux for chicken or pork, darker roux for beef. When the roux is done, pour in your stock and ideally some wine. White wine for chicken/pork, red wine for beef. Reduce.

If you don't have any fond or drippings then you can simply saute some mirepoix and/or meat scraps to make some, then go from there.

[Anonymous No.5014325]

I saute mirepoix and add the flour/cook the roux. I add the wine, reduce it to about 1/2 or 1/4 the volume then add the stock plus a bay leaf and slowly let that reduce. After the consistency is right I strain out the veggies.

[Anonymous No.5014465]

Corn starch.

[Anonymous No.5014483]

>>5014284
>Light roux for chicken or pork, darker roux for beef.
wut?

[Anonymous No.5014491]

>>5014465
Your Gravy is shit-tier.

[Anonymous No.5014526]

For beef, lamb, goat, mutton or mushroom gravy:
Make dark roux.
>if desired, stir in caramelised onions and/or sautéed mushrooms at this point
Pour into ice water; roux should clump on contact and sink to the bottom.
Drain off excess water, leaving roux behind and set aside.
Bring stock (beef, lamb, goat or mutton) or broth (mushroom) to a simmer.
Stir in roux, whisking constantly until completely dissolved and amalgamated into the stock/broth, making the liquid entirely opaque in the process.
Continue simmering until reduced to desired thickness.
Herb, spice and salt to taste.

For pork, vegetable or giblet gravy:
Make medium roux.
>if desired, stir in caramelised onions and/or sautéed mushrooms at this point
>if making giblet gravy, stir in giblet mince now
While stirring constantly, stream in pork stock (or chicken/turkey stock if making giblet gravy) or vegetable broth.
Keep stirring until roux is dissolved, fully incorporated into the broth/stock and the liquid is opaque.
Lower heat to maintain a low simmer and cook until reduced to desired thickness.
Herb, spice and salt to taste.

For chicken, turkey or sausage gravy:
>crumble cook sausage or pork mince if making sausage gravy
Make light roux.
>if desired, stir in caramelised onions and/or sautéed mushrooms at this point, though I don't think either goes well with sausage gravy
While stirring constantly, stream in chicken or turkey stock (or milk if making sausage gravy).
Keep stirring until roux is dissolved, fully incorporated into the stock/milk and the liquid is opaque.
Lower heat to maintain a low simmer and cook until reduced to desired thickness.
Herb, spice and salt to taste.

Dark roux: 2tbsp each flour and cooking fat (flour, lard, render, tallow etc) will thicken 1 cup/250ml of broth/stock.
Medium roux: 1½tbsp each flour and cooking fat will thicken 1 cup/250ml of broth/stock.
Light roux: 1tbsp each flour and cooking fat will thicken 1 cup/250ml of stock/milk.

[Anonymous No.5014788]

>>5014483
roux gets darker the longer you cook it.

[Anonymous No.5014792]

>>5014526
You...

You're a helpful guy!

[Anonymous No.5014800]

>>5014792
Thank you and you're quite welcome.

[Anonymous No.5015666]

You guys are confusing NOLA roux with French roux. That's okay and all, but a dark roux is not going to thicken like a blonde roux will. And I'm not even saying that a gravy made with a dark roux would taste bad, it would taste awesome to me, but it's definitely not how gravy is made in other parts of the world.
Just sayin

[Anonymous No.5015709]

>>5014526
saved

[Anonymous No.5015733]

Can you make a gravy from any kind of stock? Like vegetable stock? I want healthy vegetable gravy