Is it Possible to Make Gravy Without Milk or Cream?

Yes, it is absolutely possible and indeed incredibly delicious to prepare rich, flavorful gravy without relying on milk or cream. Whether you're cooking a hearty chicken gravy, a robust mutton gravy, or any other meat-based dish, there are stoups and techniques that can help achieve the perfect consistency and flavor without the need for these staples.

What You’ll Need to Make Gravy Without Milk or Cream

To make gravy without milk or cream, you can use a roux (a mixture of flour and fat) as the primary thickening agent. Here’s a detailed guide on how to create an exquisite gravy using just water, stock, and a few key ingredients:

Ingredients:

About 80 grams of fat (like butter or rendered fat from your meat) for every 100 grams of flour Beef or chicken broth Flour (for thickening) Drippings from cooking your meat (chicken or turkey) Optional: White wine, stock, and water Spices (for flavor) Starch (for an alternative thickening option)

Step-by-Step Guide to Making Gravy Without Milk or Cream

1. Prepare the Roux:
Heat some fat in a sauteuse or any other cooking vessel. Add flour and stir until the mixture foams and turns a straw color for a light gravy, or a darker brown for a richer, denser gravy. This process is known as making a roux, and it sets the foundation for the thick, rich texture of your gravy.

2. Deglaze:
Once your roux is prepared, remove it from the heat and lower it into a cold water bath. Stir it until it’s cold enough to stop darkening. While it’s still warm, roast offcuts of bones and mirepoix (a finely chopped mixture of vegetables) in a heavy stockpot until they are well browned. This step adds depth and color to the gravy.

3. Add Tomato Paste and Spices:
For extra flavor, you can add tomato paste and spices like black peppercorns, bay leaves, juniper berries, or allspice. Cooking these elements in the roux further enhances the flavor of your gravy.

4. Deglaze Again:
Deglaze the pot at least twice with red or white wine, depending on the type of gravy you are making. This will help extract and infuse flavors into the roux.

5. Simmer and Strain:
Fill the pot with water or stock and bring it to a boil. Reduce the heat, remove the foam that accumulates on top, and let it simmer for as long as possible. This step allows the flavors to meld and the gravy to thicken. During this time, keep skimming off the foam and fat that accumulate on top.

6. Sieve and Return to Heat:
Pour the liquid through a coarse sieve, then a fine sieve, or a cloth to create a clear, smooth base for your gravy. Return the liquid to a boil and slowly stir in the roux. Gradually add more roux and let it boil for a minute to set. For an alternative, you can use starch to thicken the jus.

7. Simmer to Perfection:
Let the gravy simmer for a quarter to four hours to remove any raw flour taste. This step ensures that the flavors have time to develop fully and the gravy has reached the perfect thickness and texture.

Alternative Method: Cooking with the Meat

Instead of preparing the gravy separately, you can achieve an even richer and more flavorful result by cooking the gravy directly with the meat. Sear the offcuts and mirepoix, place them in a pan with a grate on top, and add your roast, making sure to deglaze the pan with wine, stock, or water as needed. Once your roast is resting, strain the jus, bring it to a boil, and thicken it with roux or starch.

Conclusion

Gravy without milk or cream not only eliminates the richness some people may find off-putting, but it also allows you to experiment with different flavors and textures. Whether you choose to prepare the gravy separately or with the meat, the key is to use a roux as your primary thickening agent, which will result in a smooth, rich, and flavorful gravy. Give it a try, and your family and guests will be delighted with the results!

Keywords: gravy without milk, gravy without cream, roux-based gravy