Making gravy freaks out a lot of people — oh, the lumps! — which is the very reason bottled versions exist. Relax. There’s no pre-made gravy shaming here, we’re all about serving up a few ingredients to help turn that convenient shortcut into something with a little more character. Something that tastes more like homemade. Here’s a short list of add-in’s. Remember to go slowly when experimenting, adding a little bit at a time, and tasting along the way, especially before ladling over that pile of mashed potatoes.
- Herbs including thyme, sage, chopped parsley. When using fresh herbs, add toward the end of cooking.
- A splash of dry white wine brightens up lighter poultry gravy, while red wine adds complexity to beef and pork gravy. Not a wine fan? Go with beer.
- Half a teaspoon of mustard brings in that rustic character, even if it’s the yellow stuff you love to slather on top of hot dogs.
- A couple shakes of fish sauce bumps up the umami factor. That’s the name of the fifth taste that’s sometimes called the definition of deliciousness. Don’t have it? Try soy sauce instead.
- Chop a shallot or half an onion and saute it in the pan with a little butter before pouring the gravy on top to heat up.
- Freshly ground pepper gives a lighter gravy a sharp edge and a striking appearance. Don’t go overboard, though, because the flavor deepens as it cooks.
- Pan drippings are the foundation of a traditional gravy, but if you’re skipping that step, swirl in a tablespoon from the roast for added depth.