Jus is a relatively simple dish, but it is strikingly easy to make a mess of it. We have all experienced the disappointment of enthusiastically pouring gravy on our mashed potatoes, only to realize that it is too fluid, too lumpy or too bland. And because gravy is so simple, even if you don't mess it up it's still a challenge to make it memorable and tasty.
With these ten tricks and tips you can prevent an gravity disaster while you also make something really delicious.
1. Use the right flour
The first step in making gravy is to make a roux with flour and fat – this thick base will ultimately bear the taste of your gravy. However, it is a common misconception that every flower will work.
When you make gravy, you want to use a flour with a lot of starch and few proteins, like all purposes (cake flour also works). This flower helps prevent your gravy from getting the dreaded skin that occurs when you're done.
2. Cook the Roux longer than you think
The most common mistake people make with gravy is not cooking the roux long enough. After you have added the flour to your fat (butter or dripping), you must boil the roux for at least five minutes before adding liquid. If you add liquid immediately, the flour in the roux never boils and your gravy has a faint taste of raw flour. Not tasty.
Cook your roux instead until it changes from a light brown to an orange color. The smell will also change; The aroma shifts from that of raw flour to a nutty scent that resembles freshly baked cookies.