I come from Bavaria, in Bavaria a good gravy is the A and O of good food, the sauce and the beer 🙂
Making a good sauce yourself without using a pre-packaged or gravy is not that difficult. Even if you do something wrong, there are some tricks to save a muffed sauce.
There are different types of sauces. Here I will write about a dark gravy and light gravy.
First a few basic tricks to make gravy yourself:
- A sauce becomes creamier and thickens better if you take the water of cooked pasta, potatoes or dumplings instead of water.
- Flour thickens a sauce! If your sauce is too watery, you can also add a flour afterwards. Just add a bit of flour in a cup of cold water and stir quickly with a fork.
- If your sauce has no taste, simply stir a piece of a bullion cube.
- Flour chunks can be strained through a sieve.
- Root vegetables can be quite expensive, so it may be cheaper to buy the root vegetables individually in larger packages and then to freeze them into practical quantities. So you always have a freezer bag for a sauce.
- Typical root vegetables are: carrots, onions, Celery tubers
- You can freeze gravy
Like Pork Roast
- When frying, add root vegetables in little pieces
- When the roast is ready, take the meat out of the pan. Now everything should be prepared. You’ll need flour, a bowl and a colander.
- Keep the roast in another container warm. If necessary, drain the grease.
- Place the baking pan on the oven. Loosen the crusted drippings with a stirring spoon.
- Gather everything in the roasting pan, sprinkle on the pile of 1-2 spoons of flour and now stir quickly for a few minutes and stir well. This is done until this mass is brown.
- Then add water (or broth of noodles, potatoes or dumplings) under stirring.
- After you have stirred well, boil and taste. Add pressed garlic or other spices as needed, salt pepper, depending on the taste. The broth thickens when you simmer. If your sauce has the correct consistency, strain through a sieve into a bowl and push through the sieve with a spoon.
Dark gravy without root vegetables can also be done by pouring the fat and leaving something standing. Then skim off the fat that secretes up. In a pan, heat the pot and stir approximately the same amount of flour with whisk until the flour is darkened and then add the remaining roast juice and possibly water or broth (of noodles, potatoes or dumplings).
- Roast meat as usaly
- When it’s finished fried. Take the frying pan briefly from the oven and add water carefully (splash hazard)
- Put it back on the Hotplate and stir well
- Stir the flour dough and let it simmer (flour dough is flour stirred in cold water)
- Season according to taste. You can refine the sauce with cream or wine
You need: Same amount of butter or margarine and equal amount of flour
- First melt butter/margarine in a saucepan, then stir under small heat add flour and stir well
- Pour with soup broth and simmer under stirring
- Then refine with cream, milk or white wine.