Tips for Preparing Sauces and Gravies

Making perfect sauces and gravies for your holiday dinner feast is much easier than you might think. The following tips are helpful suggestions for making a roux and turning it into a wonderful smooth and flavorful sauce or gravy! To make gravy, you first have to start with a roux. A roux is the fat and flour base for many sauces and gravies.

Tip 1: Equal parts fat and flour.

For a smooth roux start with equal parts fat and flour. Whether the recipe calls for shortening, oil, butter, margarine, lard, or a combination of these, any of these serve as your fat. Heat your fat first then add in the flour.

Tip 2: Substituting Flour for Cornstarch

If a sauce or gravy recipe suggests using flour as a thickener, but you prefer to use cornstarch, remember to halve the amount for cornstarch. Cornstarch has double the thickening power of flour so you don't need to use as much of it.

For example, if your gravy recipe calls for 1 Tablespoon of flour you should substitute only ½ Tablespoon of cornstarch.

Tip 3: Roux is too thin

If your roux is too thin, add another equal part flour.

Justin Wilson's Chapter on Sauces and Gravies in Homegrown Louisiana Cookin' is an excellent resource for beginning cooks or anyone who isn't already familiar with the basics on how to make a roux.

Tip 4: Cook on Medium Heat.

Generally, sauces and gravies turn out best if you don't try to rush them along. Cook your roux on medium heat to prevent burning.

A roux will gradually change from a lighter to a darker color, however if you burn the roux, throw it out and start over. Be sure to wash the pan before trying again too or else the burnt flavor will still appear in your next batch.

Tip 5: Stir Constantly.

Most gravy and sauce recipes suggest that you stir constantly. While this doesn't necessarily mean your ladle should be doing laps worthy of an Olympic gold medal, your gravy and sauce will be most well served if you do slowly, stir your roux continuously, especially after it begins to darken. Stirring prevents the gravy from sticking and burning to the bottom of the pan.

Tip 6: Skim meat juices.

Most cooks know that the best gravies are made by adding some of the meat juices or drippings to the roux. However, do not just pour some of the juices into the pan with your roux. Instead pour the juices into a small bowl or measuring cup and skim what collects at the top. Try to keep just the juices as those clumpy drippings make a very lumpy gravy.

Tip 7: Add liquid slowly.

Any type of liquid can be added to a roux, but when adding liquid always do so slowly, smoothly, and while whisking or stirring constantly. Steady motion, especially at this stage helps prevent lumps.

Tip 8: Whistle while you work.

For beginners, here's a jingle, to the tune of "Row, Row, Row Your Boat" that will help you remember several of these suggestions. As the saying goes, a watched pot never boils, so this little jingle can help keep your mind focused on the task at hand while you work.

Roux, roux, roux, your gravy boat!
Stir gently as it steams!
Constantly, constantly, constantly, constantly,
It's easier than it seems!

Additional Resources:
Justin Wilson, Homegrown Louisiana Cookin' Macmillan Publishing Company.