05-08-2013, 04:25 PM
We, Chefs, got two kinds of Gravies. Pan Gravy, which is the process if you roast your portion cuts of meat in a pan and turn what's in the pan into a nice sauce, i.e. Turkey, Pork Chops or Fillets, Steaks, etc, or what we call Jus, meaning Juice of the a certain kind meat, i.e. Veal, Lamb, Game or Poultry.
Pan Gravy. Roast your meat in a pan, when done remove and let it rest on a tray. Add brunnoisse (small cubes or chopped) of carrots, onions, celery and leek to your pan, add a bit of butter and sautee until they all look nice and caramelized, add red wine for dark meat, or white wine for white meat, or port wine for game meat, let it reduce, add some water, season it and add some cold cubes of unsalted butter. You can add many herbs or spices according to what you are cooking, but that's pretty much the process.
Gravy as per se. We use this in kitchens to have a ready stock of gravy on hand for the according meat. Take the bones of the meat you want, i.e. Veal (we like Veal because of its high protein content which makes it extra shiny), Lamb, Chicken, Game, and roast them in a large pan, or as we call it, Dutch Oven. As smaller the bones are chopped, as better for flavour. No matter if you do it in the oven or on top of the stove, what's roasting at the bottom of the pan is the flavour!
Once the bones are golden brown add the mirepoix, cubes of carrots, onions, cellery and leek. In fine dining places we go carrots and cellery, after some time onion, and last the leek, then roast until all golden brown. Add tomato paste and some sugar, caramelize and deglaze with either red, white or port wine. Add what herbs and spices you like, i.e. Junniper Berries for Game, Rosmary and Garlic for Lamb, etc. Add water until the bones are covered and let it slowly boil down for about 2-3 hours.
Strain it through a fine mesh sieve, eh voila, Gravy.
Old style is to use flour for thickening, but nowadays we just reduce until we get it as thick as we want it. A bit more expensive but lighter.
Pan Gravy. Roast your meat in a pan, when done remove and let it rest on a tray. Add brunnoisse (small cubes or chopped) of carrots, onions, celery and leek to your pan, add a bit of butter and sautee until they all look nice and caramelized, add red wine for dark meat, or white wine for white meat, or port wine for game meat, let it reduce, add some water, season it and add some cold cubes of unsalted butter. You can add many herbs or spices according to what you are cooking, but that's pretty much the process.
Gravy as per se. We use this in kitchens to have a ready stock of gravy on hand for the according meat. Take the bones of the meat you want, i.e. Veal (we like Veal because of its high protein content which makes it extra shiny), Lamb, Chicken, Game, and roast them in a large pan, or as we call it, Dutch Oven. As smaller the bones are chopped, as better for flavour. No matter if you do it in the oven or on top of the stove, what's roasting at the bottom of the pan is the flavour!
Once the bones are golden brown add the mirepoix, cubes of carrots, onions, cellery and leek. In fine dining places we go carrots and cellery, after some time onion, and last the leek, then roast until all golden brown. Add tomato paste and some sugar, caramelize and deglaze with either red, white or port wine. Add what herbs and spices you like, i.e. Junniper Berries for Game, Rosmary and Garlic for Lamb, etc. Add water until the bones are covered and let it slowly boil down for about 2-3 hours.
Strain it through a fine mesh sieve, eh voila, Gravy.
Old style is to use flour for thickening, but nowadays we just reduce until we get it as thick as we want it. A bit more expensive but lighter.