I wasn't intending to make a page about these originally, but I can't help myself.
Sauces truly can make or break a meal. So we'll hit on a few more here.
Let's start by demystifying one of the classic painfully difficult sauces to make, a simple gravy. It really is simple. If you keep a couple of things in mind, you'll never have lumps again.
Gravy is a simple Fat - Starch - Liquid sauce.
Fat can refer oil like olive oil or veggie oil, it doesn't have to be animal fat... so we'll use "fat" to talk about any kind of fat here including butters, oils, melted animal fat / grease / lard, etc.
First, look at the ratio. You need a rough approximation:
- 1 Tbsp fat
- 1 Tbsp starch
- 1 cup liquid
To keep your gravy from having lumps, technique is key.
You can combine 2 of the ingredients first, mix them well, and add the third.
You have to be especially careful when adding the starch (e.g. flour, corn starch, etc.) to the combination of fat and liquid. If the fat / liquid mixture is hot, and you add the starch, you're almost sure to get lumps.
One simple way to avoid this is to combine the liquid and the starch and add the fat OR combine the fat and the starch and add the liquid.
For a simple gravy if you have 'drippings' in a pan - which are typically mostly animal fat - you are better off adding your starch, then adding the liquid.
For example, if you make bacon and want to make a gravy afterward, you would take out the bacon, estimate (or measure if you want to be really diligent) how much fat is in the frying pan, and add the appropriate amount of starch. Then on a low heat, slightly brown the mixture (called a 'roux' ). Then remove it from the heat. This is a key point as you'll evaporate a lot of the initial liquid if you add it while the pan is really hot.
Once you remove the fat / starch mix, the roux, from the heat, add about 1/4 of your liquid and stir it together with a whisk or a spoon, mushing the roux and the liquid together. It will look kind of freaky, but don't panic.
Then add about 1/4 more and mix again.
Finally add the remaining liquid, stir or whisk until smooth.
Remember, do all of this OFF OF THE HEAT!
Once you have mixed the sauce smooth, return it to the heat and stir constantly.
The sauce will begin to thicken as it simmers. It actually won't reach maximum thickness till it boils. If it gets too thick, just add more liquid.
Once it starts to thicken, it will get really really thick really really fast, so watch out!
