Question

What can you add to bland vegetables to make them taste better?

Answer 1

Making professional gravy involves a few key steps to ensure a rich and flavorful result. Here's a general guide to help you make professional gravy:

Ingredients:

• Pan drippings from roasted meat (such as turkey, chicken, or beef)
• 2 tablespoons of all-purpose flour
• 2 cups of broth (chicken, beef, or vegetable)
• Salt and pepper to taste

Instructions:

1. After roasting your meat, remove it from the pan, and pour off any excess fat, leaving behind the flavorful drippings.

2. Place the roasting pan on the stovetop over medium heat. Add the flour to the pan drippings and whisk them together, creating a paste called a roux. Cook the roux for a few minutes until it turns slightly golden brown. This step helps to cook off the raw flour taste.

3. Slowly pour in the broth while whisking continuously. The broth will deglaze the pan, picking up all the flavorful bits stuck to the bottom.

4. Continue whisking until the mixture comes to a simmer. As it heats up, the gravy will thicken. If the gravy is too thick, you can add a bit more broth to achieve the desired consistency.

5. Let the gravy simmer for a few minutes to cook out any raw flour taste and to allow the flavors to meld together. Stir occasionally to prevent lumps from forming.

6. Taste the gravy and season with salt and pepper according to your preference. Remember that pan drippings and broth might already contain salt, so adjust accordingly.

7. Once the gravy reaches the desired thickness and taste, remove it from heat.

8. If you want a smoother gravy without any lumps, you can strain it through a fine-mesh sieve before serving.

9. Serve the professional gravy alongside your roasted meat, potatoes, or other dishes of your choice.

Note: If you don't have pan drippings, you can still make delicious gravy using butter or oil. Simply melt 2 tablespoons of butter or heat the same amount of oil in a saucepan, then add the flour and proceed with the recipe. You may also enhance the flavor of the gravy by adding herbs, spices, or other aromatics to the broth before incorporating it into the roux.