How to Make Gravy from Scratch Without Milk

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Growing up, I always loved my grandmother’s gravy. It was rich, flavorful, and the perfect complement to any meat dish. When I moved out on my own, I tried to recreate her gravy, but it never turned out quite right. Mine was always thin and watery, and it lacked the deep flavor of hers. After many failed attempts, I finally figured out her secret ingredient: she didn’t use any milk. That’s right, you can make delicious, flavorful gravy without a drop of milk.

How Do You Make Gravy From Scratch Without Milk

In this article, I’ll share my grandmother’s recipe for gravy from scratch without milk. I’ll also discuss the latest trends and developments in gravy-making, and I’ll offer some tips and expert advice to help you make the best gravy possible.

What is Gravy?

Gravy is a sauce made from the juices of roasted meat, thickened with flour or cornstarch. It is typically served over meat, poultry, or vegetables. Gravy can be made with or without milk, but milk-based gravies tend to be thinner and less flavorful than milk-free gravies.

The History of Gravy

Gravy has been around for centuries. The first recorded recipe for gravy dates back to the 14th century. In the Middle Ages, gravy was often made with bread crumbs or oatmeal to thicken it. By the 18th century, flour had become the preferred thickening agent for gravy.

The Meaning of Gravy

Gravy is more than just a sauce. It is a symbol of comfort and home cooking. A good gravy can make a simple meal into a special occasion. It can also bring people together. When we share a meal with gravy, we are sharing a piece of our culture and our history.

How to Make Gravy from Scratch without Milk

Making gravy from scratch without milk is easy. All you need is a few simple ingredients:

• Meat drippings or broth
• Flour
• Salt and pepper

Here’s how to make it:

1. In a saucepan, heat the meat drippings or broth over medium heat.
2. Whisk in the flour until a smooth paste forms.
3. Cook the paste for 1-2 minutes, or until it begins to brown.
4. Gradually whisk in enough water or broth to reach the desired consistency.
5. Season with salt and pepper to taste.

Tips and Expert Advice for Making the Best Gravy

Here are a few tips and expert advice for making the best gravy possible:

• Use a good quality meat drippings or broth. The better the quality of the drippings or broth, the better the gravy will be.
• Don’t overcook the flour paste. Overcooking the flour paste will result in a bitter, grainy gravy.
• Use the right amount of liquid. If you add too much liquid, the gravy will be thin and watery. If you add too little liquid, the gravy will be thick and pasty.
• Season the gravy to taste. Salt and pepper are the basic seasonings for gravy, but you can also add other spices, such as garlic powder, onion powder, or thyme.

FAQ

Here are some frequently asked questions about gravy:

1. What is the best way to thicken gravy?

The best way to thicken gravy is to use a flour paste. A flour paste is made by mixing equal parts flour and water. The paste is then whisked into the hot meat drippings or broth.

2. Can I use cornstarch instead of flour to thicken gravy?

Yes, you can use cornstarch instead of flour to thicken gravy. However, cornstarch is not as strong a thickener as flour, so you will need to use more of it.

3. How can I make gravy without lumps?

To make gravy without lumps, whisk the flour paste into the hot liquid slowly and constantly. This will help to prevent the flour from clumping together.

Conclusion

Gravy is a delicious, versatile sauce that can be used to enhance the flavor of any meat, poultry, or vegetable dish. Making gravy from scratch without milk is easy, and it only takes a few simple ingredients. By following the tips and advice in this article, you can make the best gravy possible.

Are you interested in learning more about gravy? If so, please leave a comment below and I will be happy to answer any questions you may have.

How Do You Make Gravy From Scratch Without Milk

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