I make a lot of gravies and sauces on this blog. But have you ever wondered how it’s done? Sure, I say to put this, this and this together and magically there is a perfect sauce or gravy, but what I do, I do by feel and sometimes I can’t express that well when typed. So I decided to put together a “perfect sauce” tutorial in photos to help illustrate how I make great gravies and cream sauces.
To illustrate the techniques I use to get the best results, I made a creamy cheese sauce for my homemade macaroni and cheese. I have no formal training as a chef or cook, but this is what works for me. Also, I don’t measure when it comes to a few recipes that I make. Pancakes, mac and cheese and chili are a few recipes that are like this. I do these things by feel so the measurements are not as accurate as one would think. If you’re looking for a recipe that is exact, check out this Plank Baked Mac and Cheese.
|Add flour a little at a time until you have a nice paste.|
|Adding the cream may look like a scary lumpy mess, but the results don’t lie.|
|You’re almost there.|
|Starting to smooth out.|
|There you go.|
|Add the cream and milk.|
|Stir constantly until thickened. Add your mustard and garlic powder now.|
|Now add your cheese.|
This process is the same for a gravy.
Instead of using butter you will use pan drippings (unless you have very little to no pan drippings). Add the flour in the same way, until you have a paste. Then add the water left over from cooking your vegetables or broth if you drained the water, just like you would if making the cream sauce. When doing gravy, you can bring to a complete simmer as you have no milk that can be scorched. But remember to stir constantly. Once thickened your gravy will be done and ready to serve.
I don’t know. I feel like I was still a bit vague, but sometimes cooking is! Doing things by feel when you’re comfortable in a kitchen and especially by the grill, that’s just how some of us roll. If you still need some clarification, give me a shout. I would be happy to help in any way I can. Email me at Sultana_of_Sizzle@napoleonproducts.com if you need to chat.
With Candied Bacon
Basically I saw this and said the words Stout & Chocolate Cheesecake With Candied Bacon to my husband, the Baron of Baking. Stunned, he stopped everything and slowly turned to me. “Yes” was all he said.View Details
With Roasted Potatoes
Glazed carrots and roasted potatoes were both always on the menu when it came to any major family holiday meal. These dishes were prepared in the same way every time and passed down from mother to daughter for at least four generations. Today I am going to share with you a new take on the classic Roasted Carrots, and tell you the secret (as per my mother’s mother) to the perfect Roasted Potato.View Details
On A Beer Can
Lemon Thyme Roast Chicken the most moist chicken you’ve ever had with a hint of citrusy-goodness, nice and herb-y finish.View Details
With Caramelized Shallots
Leftover Chicken Potstickers are a great way to use the leftover chicken from the Lemon Thyme Roasted Chicken you made.View Details
on the Grill
“Third times the charm”. And charmed it was. They were a big hit! Delicious and fudgey, they turned out pretty fantastic. Here’s how I made Cake Pops on the grill.View Details
Sweet Snack Food
Smoked Date Squares are a hefty, coffee cake-like delicacy with a satisfying finish. Add a little smoke and you have a grilled delight that is sure to please.View Details
With Grilled Veggies
This Cheesy Pesto Pasta With Grilled Veggies is a vegetarian dish that is sure to fill that hollow leg and leave you begging for more.View Details
With Pancetta And Roasted Peppers
Friends and family won’t believe that this creamy sauce is actually free of heavy cream and butter! And it is not free of taste! The smokiness of the barbecue blends beautifully with the squash and makes a smooth sauce.View Details