How To Make Gravy
User Reviews
5
-
Prep Time
5 mins
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Cook Time
20 mins
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Servings
6
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Calories
58 kcal
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Course
Condiments
-
Cuisine
American
How To Make Gravy
Description
"How To Make Gravy" focuses on making a buttermilk brown gravy starting with sautéed onions that are cooked until tender and caramelized, lending sweetness and depth. Minced garlic and creole seasoning add a savory, aromatic layer. Cornstarch is cooked with the onion mixture until it browns to a toffee-like color, which adds a nuanced flavor and thickening base.
Chicken broth and buttermilk are then combined, with constant stirring to incorporate brown bits from the pan, creating a velvety sauce that finishes thickening while simmering. The buttermilk provides a mild tang that complements the spiced base and enriches the gravy’s mouthfeel.
This gravy suits poultry dishes particularly well, such as fried chicken, enhancing their moisture and flavor. The notes offer flexibility to adjust the sweetness level by adding sugar or honey or to modify thickness with roux or broth. Various flavor variations include using pan drippings or adding mushrooms or bacon to deepen taste.
The method and ingredient suggestions give flexibility for customization according to preference or pairing needs.
Ingredients
- 2 teaspoon vegetable oil
- 1 teaspoon butter
- 1 yellow onion sliced, large
- 1 teaspoon garlic minced
- 1/3 teaspoon creole seasoning
- 3/4 tablespoon cornstarch
- 1 3/4 cups chicken broth reduced-sodium, 414mL
- 1/4 cup buttermilk 60 ml
Instructions
- Heat oil and butter in a skillet, add onions and sauté for about 7 minutes until tender.
- Then stir in the minced garlic and creole seasoning and cook till fragrant for 1 minute.
- Add in the cornstarch, stirring with spatula constantly while cooking for 2-3 minutes, until the flour changes to a rich toffee color.
- Next, stir in the reduced-sodium chicken broth and buttermilk. Mix together, making sure to scrape the bottom of the skillet so the cornstarch and brown bits get combined into the liquid.
- Reduce heat and let simmer for about 15-20 minutes until it thickened.
- Switch off the heat, adjust seasonings, and serve your brown gravy.
Notes
- Adjust gravy thickness by adding roux if too thin or broth/water if too thick.
- Sweeten slightly with brown sugar or honey if desired to balance the tang from buttermilk.
- Add pan drippings from browned meats for deeper flavor when possible.
- Experiment with flavor additions like mushrooms, bell peppers, or bacon for a hearty variation.
- This gravy pairs well with classic poultry dishes and Southern comfort foods.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 58 kcal
% Daily Value*
| Calories | 58kcal | 3% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 3mg | 1% |
| Sodium | 38mg | 2% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 176IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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