Even though it’s not always necessary, gravy enhances the flavor of a Thanksgiving turkey or holiday roast. It adds a decadence that just elevates the whole meal. Even though store-bought gravies are rarely inferior to homemade ones, there are moments when we simply lack the time to prepare a rich, thick gravy.
During these times, I pick up a packet of powder from the assortment at the store and bring it home to make a straightforward gravy that complements the entire meal. The only issue is that most gravies made with powder are either thin, bland, or just don’t have the same flavor punch that homemade gravies do. However, that is only true if you adhere to the packet’s instructions to the letter or if you don’t bother flavoring premade gravy that is sold in jars.
While it’s simple to make a sufficiently fine sauce by adding water or stock to gravy powder and serving it with your preferred protein, it’s equally simple to add one or more additional ingredients to make that basic gravy into something truly exceptional. Something you would enjoy spreading over your mashed potatoes and meat Something that no one would ever realize isnt homemade. It turns out there’s more than one extra ingredient, so the only question now is, what is it? In just a few minutes, you can transform your plain store-bought gravy into something spectacular with these 12 different ideas.
Bottled gravy can be a convenient option but it often lacks the depth of flavor and richness of homemade gravy. Fortunately, with a few simple additions you can transform bottled gravy into a delicious and satisfying accompaniment to your Thanksgiving feast.
7 Ways to Enhance Bottled Gravy
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Add Herbs: Fresh or dried herbs like thyme, sage, rosemary, and parsley can infuse the gravy with a fragrant and savory aroma. Add them towards the end of cooking to preserve their freshness.
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Splash of Wine: A splash of dry white wine can brighten up lighter poultry gravy, while red wine adds complexity to beef and pork gravy. Alternatively, consider using beer or hard cider for a unique twist.
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Mustard for Character: A dollop of mustard, particularly Dijon or coarse ground, adds a rustic depth and complexity to the gravy. In a pinch, even yellow mustard can work wonders.
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Umami Boost: A few dashes of fish sauce or soy sauce can enhance the gravy’s umami flavor adding a savory richness that elevates the overall taste.
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Fresh Vegetable Flavors: Sautéing chopped shallots or onions in butter before adding the gravy adds a subtle sweetness and depth of flavor.
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Finishing Touch with Heat: Freshly ground black pepper adds a sharp edge and visual appeal to the gravy. Start with a small amount and adjust to your taste, as the flavor intensifies during cooking.
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Pan Drippings for Depth: If you have pan drippings from roasting your turkey or other meat, add a tablespoon or two to the gravy for an extra layer of flavor and richness.
Tips for Using Bottled Gravy
- Start with a good quality bottled gravy. Choose a brand known for using real ingredients and avoiding artificial flavors.
- Don’t overcook the gravy. Overheating can cause the gravy to thicken excessively and lose its flavor.
- Adjust the seasonings to your taste. Start with small amounts of each ingredient and taste as you go, adding more if desired.
- Serve the gravy warm. Reheat it gently in a saucepan over low heat, stirring occasionally.
By incorporating these simple tips and ingredients, you can easily transform bottled gravy into a flavorful and satisfying accompaniment to your Thanksgiving feast. Experiment with different combinations of herbs, spices, and other additions to find your perfect gravy recipe.
Frequently Asked Questions
What are the best herbs to add to turkey gravy?
Thyme, sage, rosemary, and parsley are classic choices for turkey gravy. You can also experiment with other herbs like tarragon, chives, or even a touch of lavender for a unique flavor profile.
How much wine should I add to the gravy?
Start with a tablespoon or two of wine and adjust to your taste. Remember that the alcohol will cook off during the heating process, leaving behind a subtle flavor enhancement.
What type of mustard is best for gravy?
Dijon mustard or coarse ground mustard are excellent choices for adding depth and complexity to the gravy. However, even yellow mustard can work in a pinch.
Can I use broth instead of water to thin the gravy?
Yes, using broth instead of water adds additional flavor to the gravy. Chicken broth is a good choice for poultry gravy, while beef or vegetable broth can be used for other types of gravy.
How do I know when the gravy is done?
The gravy is done when it has reached your desired consistency and flavor. It should be smooth and thick enough to coat the back of a spoon.
Blend in the earthy essence of mushrooms
Even though they are fungus, mushrooms are a fungus that many foodies love. Because there are so many varieties of mushrooms, each with a unique flavor, they give meals a heartiness that is hard to replicate. In addition to being a delicious main course, mushrooms can enhance a meal by contributing a deep, umami flavor. Here, we’re using them to improve the pre-made gravy considerably.
Every type of mushroom has a distinct flavor, ranging from the well-known button mushroom to the rich and meaty portobello. Some mushrooms even have a lobster-like flavor. What you’re in the mood for will determine which mushroom you choose. When it comes to a creamy gravy, you want something that counteracts the richness of the gravy with lots of meatiness. While you could concentrate on just one kind of mushroom, it’s best to get a variety of kinds and mix them up for an earthier gravy if you want to make a really complex meat topper. In this manner, you’ll savor a symphony of flavor rather than the bland gravy you first bought.
Savory drippings will elevate gravy
When roasting a turkey, the drippings that collect at the bottom of the pan are a great way to enhance the flavor of store-bought gravy. Although you might believe that drippings are just made of melted fat, they also include a large number of tiny pieces of roasted turkey. Those tiny browned bits, when simmered for a few minutes over a low heat, contain a burst of savory goodness that will only enhance the depth of your gravy.
Having trouble getting all that deliciousness into that jar that will keep for a long time? Here’s how it can be done easily: just move the turkey to a platter, pour in the rendered fat from the roasting pan, and then set the pan over low heat to deglaze it with your preferred wine or chicken stock, making sure to scrape down the sides of the pan with a wooden spoon. Save those pan drippings and then mix them into store-bought gravy to create a delicious gravy that tastes as though it was made over a hot stove for hours.