GRAVY

Making delicious gravy

Gravy is a roasting sauce, typically made from juice that runs from meat or vegetables during cooking or frying.
Gravy is originally a Latin word that means sauce or juice.
The word has arrived from the French in Dutch, hence the if / zjuu / is pronounced.

In some dialects, such as the Rotterdam they say sometimes / su /.

The Dutch gravy is really nothing more than melted butter, margarine or fat in which the meat is fried and poured over the potatoes. Often the juice diluted with water or herbs (sometimes from a jar) added. This sauce is also called dot, because it was accustomed to dot the potato to the fork in the meat tin (dipping). Gravy through it some mustard hot mustard therefore still dot, although there is not dotted.

Jus make of what remains in the frying pan when the meat is removed. Put the pan on the heat and add a cup of water (or wine) in order to release the remains of the soil. Then add a roux to obtain a sauce thickness.
Holland is a gravy sauce at the last minute, just before serving, is created.

Another way to make gravy from a packet or a packet. To this only needs to be added to water, after which it has to be reheated.

Vegetarian gravy is especially for vegetarians. In this example, broth is used as a thickening agent with flour. Sometimes, there are added to vegetable juices, which give the gravy a dark green color.

In many parts of Asia, especially India, Malaysia and Singapore, the word “jus” used with any liquid thickened sauce that is part of a dish. Curry example is seen there as “gravy”.

Jus with meat

Meat Juices, grease pan frequently and give it the taste and color.
After baking, roasting or simmering the meat is removed from the pan or roasting pan.
Then follows the deglaze, which is the technical term to effect dissolution of the of sticky and caked during cooking pan frequently in a heated liquid. A little water in the pan pour, put on a high heat and scrape the pan frequently the soil loose with a wooden spoon. The gravy let simmer so that evaporates some of the water. If necessary, season with salt and pepper and pour the gravy over the meat and place in a sauceboat. Instead of water can milk, cream, broth, wine, sherry, brandy or other beverage used.
If desired, the gravy can be bound.
Tips frying some onion, carrot and leek with meat along for more and better gravy.

Gravy ready

The excipients for a quick sauce can be found in the famous bags of Maggi and Knorr and nowadays even in squeeze bottles with different flavors, but you can also use fresh ingredients and simple smaakbepalers. For lovers of vegetarian gravy from a packet: in health stores are pots of vegetarian gravy powder Vetara sale. Simple: mix 2 cups of hot water 1 tablespoon gravy powder, let it come to a boil and you have (quite properly) gravy. Maggi has also powder for vegetarian gravy.

page 26 / 71

foodpageandmore

Jus-based broth with roux

You take a frying pan and make a brown roux: You melt a knob of butter and stir a little flour until lightly brown color there. Then add meat broth, vegetable or mushroom broth until you have a thick sauce.
Any further bind with cornstarch.
There are many variations, just look here.

Maillard reaction
For a real gravy must there be some fried, because on the basis of any delicious gravy is the Maillard reaction:
taste change that occurs as a meat (or vegetables or anything else) is seared at high temperature and creates a browning.
Very suitable for gravy are fried onions, preferably in combination with mushrooms or paprika.
You can also fry: teaspoon sugar, carrots, pieces of stale bread.

Seasonings to make the gravy tastier
Make use of natural flavor enhancers such as tomato, mushroom and soy sauce, these are umami-enhancing.

Tomato paste, ketchup and fresh tomato pulp not only provides a beautiful color, but also for a full flavor. Do not use too much, tomatoes make the gravy acidic.
Mustard has a tendency to taste somewhat sour alongside a spicy flavor. When mustard add to your cooking juices and blends well with the whisk the sour taste disappeared and remains spirited standing. Highly recommended in combination with fried onions.

The gravy is not brown enough? Then add a little soy sauce. Do not use too much, most soy sauces are salty and sweet soy sauce makes the gravy sweet.
Instead of water, it is better to use, for example brown beer or red wine or sherry, Madeira and cognac. Fruit onions for flavor and color. Of course you can also fresh peppers, garlic, onions and leeks meefruiten.

Mushrooms: bake fresh mushrooms along with the onion, or soak dried mushrooms, cut them finely and fry them or use for example jars porcini broth Vitam, which remains a very long time in the refrigerator and any gravy, soup or sauce a good boost displays.
Boil seasoning in the sauce, bay leaf, chives, thyme, rosemary, basil and fennel.

Use bouillon cubes or powder instead of salt. Sources: among others, wiki and viva

Recipe: Homemade gravy without meat Description: Vegetarian gravy-based roux and broth Ingredients
roux
2 tablespoons butter or oil

page 27 / 71

foodpageandmore

2 tablespoons flour (for roux not use cornstarch) 1 cube vegetable or mushroom broth
seasonings

1 onion, finely chopped 1 tomato, skinned
5 mushrooms
1 bay leaf

1 tablespoon soy sauce Preparation

Fry the onion with a bay leaf until it is even brown colored.
The mushrooms briefly meefruiten until they brown.
One tablespoon of soy sauce and finely diced add tomato and cook gently for a minute.
Make a roux: Dissolve bouillon cube in a cup of hot water. Heat the butter in a saucepan. Stir in the flour back to the boil .Voeg the broth and stir until the sauce boils, add a little water if necessary.
Add the onion-mushroom mixture to the roux.
Season with salt and pepper.
Jus about? Store in freezer.

Preparation time: 10 minute (s) Cooking time: 10 minute (s) Number of servings (yield): 4

Rated 5 stars: ????? 1 Review (s)
Google Translate voor bedrijven:Translator ToolkitWebsite TranslatorGlobal Market Finder Rechtstreekse vertaling uitschakelenOver Google TranslateMobielCommunityPrivacy en voorwaardenHelpFeedback verzenden