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Use add-ins to improve store-bought gravy
11/19/2002
Grocery stores carry an amazing assortment of packaged gravies: cans,
jars and dry mixes in a wide variety of flavors. Curious about the gravy
that graces many family tables, Texas Taste staged a blind tasting of
the most available products.
We tasted them the way you would eat them: on turkey and dressing. We
kept the seasonings toned down on these basics so the gravy flavor
wouldn't be overwhelmed.
Even the best of them would be much improved with simple additions, so
here are some tips to improve the store product:
• Don't "just add water," even though the package
says so. Flavor will be much improved if you add chicken or turkey
broth, either packaged or homemade, or water flavored with chicken
bouillon cubes or granules.
• Add herbs such as sage and thyme that will
complement the flavors you're using on your turkey and in your dressing.
Sage gravy won't stand a chance against Cajun turkey.
• Be sure that those herbs and spices are fresh, not from
last year. Flavors fade over time, so try the sniff test: if you can't
detect an aroma, there won't be any flavor. Better yet, buy fresh herbs
in the produce department.
• Consider adding wine, about 1 tablespoon per cup of
finished gravy. The alcohol evaporates as the gravy heats, leaving a
pleasant fruity taste.
• Add salt and pepper carefully, taste and then add more if
desired. Guests can always shake more on at the table if they wish.
Consider using seasoned salt for an additional flavor boost.
• A splash of Worcestershire sauce will perk up dull
flavors and help conceal an artificial, canned taste. Kitchen Bouquet
will darken the gravy to a rich sheen and add caramel undertones. It
only takes a little to turn pale gravy into a thing of beauty.
• Add real turkey drippings, straight from the pan. Many
packaged gravy products recommend this, and it's a sure-fire method of
having true turkey taste.
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