I think everyone knows I make my own gravy, and I think I’m good at it. But what if I don’t have any drippings? Gravy mix.
Fried chicken was on sale at the hot deli at the supermarket, so I decided to get some. I also got some mashed potatoes. But no gravy. Roomie warned me once not to buy gravy though. They sell it by weight, and she was socked at the price. I may as well buy a couple of Favorite (brand) gravy mix for 79¢. It’s actually pretty good. It reminded me of the gravy they used to have at Pioneer Chicken, which I always liked.
Could I have made gravy with some chicken stock I have in the fridge (which I’d forgotten about until just now)? Sure. But the packet was quick, easy, and cheap. Being a ‘prepared food’ it probably has too much salt, but my blood pressure is good.
I always try to make my own gravy, but sometimes I need a packet to actually produce a decent amount. It’s mostly salt, thickener, and beef or chicken broth in that packet - so? I’m not cooking for Gordon Ramsey here, them that likes the gravy, here, want just plain old gravy, and plenty of it. Though the kind in a jar is OK, or even the kind in a can.
Gravy mixes are basically just a mixture of cornstarch and powdered stock. Don’t use them. If you don’t have drippings at home, you can still make a perfectly acceptable gravy by making a roux with flour and fat (butter, oil, bacon fat, whatever), then adding stock.
You can also whisk some cornstarch together with a can of broth or stock (whisk it in before you heat it), then heat to boiling and it will thicken. This is technically a sauce, not a gravy, but it will work in a pinch.
Canned gravy is healthier, only 25 calories and .5 grams of fat per serving (1/4 cup). Plus is has that school lunch flavor, which is some cases can be better. I like to experiment with different spices on a piece of meat, which can lead to bad gravy, say BBQ spice on a turkey.
On the whole I tend to buy brown gravy and make all the other kinds
What’s worse than instant gravy and real mashed potatoes? Instant (dehydrated) mashed potatoes and real gravy. Can’t stand either one. These are two of the most ‘artificial and chemical’ tasting offenders against my palate in the entire culinary world. Just reeks of the artificial… I guess it has something to do with the simplicity of the dish- two great and simple things that just run afoul if you take the shortcut.
If you don’t have the fixins for real gravy, what’s wrong with just using butter?
Mmmmmmmm! Butter on mashed potatoes! With some salt and pepper. Nothing better, including gravy. And, unlike my wife who makes gravy with a packet and a can of Cream of Soup (it’s the Welsh in her), I make a mean gravy. On the other hand, hers is virtually fat free and “you could almost starve to death eating it.”
