Sunday, October 7, 2007

Mmmm Gravy

Gravy can be a lovely part of a meal. Whether you're cooking it for a roast, for turkey dinner or for another meal, good gravy can be the crowning glory of a well prepared meal.

Here's mine. This works with or without pan drippings. Pan drippings are obviously desired but I make it without them when I do it for salisbury steak, hot hamburger gravy or poutine.

Start with brewed tea. It makes a great base instead of plain water. Add your drippings if you have them. If you don't, use extra Bovril.

My two favourite gravy helpers are Bovril and Horne's Gravee powder. I use them both for best results. Taste your gravy as you cook it to find out what works for you.

Add your drippings and your bovril (beef or chicken, whatever you prefer) to your tea and then add a dollop of butter. I know, I know, my alter ego health blog self would tell you to use the butter sparingly but this is the cook with love blog, not the health blog. I can cook healthfully and lovingly but not when I cook gravy. Sorry. :)

Bring it to a boil. When it's bubbling, add your thickener. Some prefer cornstarch and water, others flour and milk but my favourite gravy thickener is milk blended with Bisquick mix (a 1/2 cup milk, 2 tbsps of Bisquick). You can also start the dish with the thickener by a dollop of butter and teaspoon of flour and let it get thick and add to the mixture from there.

It'll thicken quickly and then you need to turn it down or off) and adjust either the thickness, the taste or leave it just as it is. I use gravy in a lot of dishes. Less drippings means less calories and more gravy helpers mean more sodium so serve it the way you like it and do some experimenting until you find the perfect gravy for your tastebuds.

Bon Apetite!

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