A popular sauce that gives depth and richness to many different foods is gravy. Though tomatoes are a staple in many traditional gravies for color and flavor, there are plenty of ways to make tasty gravies without them.
This recipe will show you how to make gravy without tomatoes that you can serve over roasted meats, mashed potatoes, or even vegetarian dishes to make your dinners taste better.
How to Make Gravy without Tomatoes: Ingredients
To make a savory gravy without tomatoes, you will need the following ingredients:
Fat (butter, oil, or drippings)
All-purpose flour
Broth (chicken, beef, vegetable, or mushroom)
Aromatics (onions, garlic, or shallots)
Herbs and spices (thyme, rosemary, black pepper, or paprika)
Salt to taste
Optional: cream or milk for a richer texture
Choosing Your Base
The base is the cornerstone of any delicious gravy. Here, we’ll concentrate on using broth as the main liquid ingredient. The flavor profile of your gravy can be greatly influenced by the broth you choose.
Here are a few choices:
Chicken Broth
Poultry dishes benefit from the mild, flavorful flavor of chicken broth. It is adaptable and can be improved by adding herbs like rosemary or thyme.
Beef Broth
Beef broth is a great alternative if you’re looking for something heartier. It complements red meats well by giving gravies a deeper, richer flavor.
Plant-Based Broth
For vegetarian or vegan gravies, vegetable broth works well. It can be infused with various herbs and spices to create a complex flavor.
Mushroom Broth
The earthy flavor of mushroom broth complements both plant-based and animal meals well. It works very well for making gravies with lots of umami flavor.
How to Make Gravy without Tomatoes
Preparing the Roux
The thickening substance that gives gravy its velvety consistency is called a roux. To get the roux ready:
Melt Your Amount of Fat To begin, melt the fat of your choice in a pot over medium heat. This is a great time to use any leftover pork drippings from roasting to add even more flavor.
When the fat is melted and beginning to bubble, add the same amount of all-purpose flour. Use a whisk or wooden spoon to constantly stir until the flour and fat are well combined.
Prepare the Roux: The roux should be cooked for a further two to five minutes, or until it becomes a light golden brown. This is an important step since it helps create a nutty flavor and gets rid of the taste of raw flour.
Adding Aromatics
In order to add multiple layers of flavor to your gravy, aromatics are crucial. This is how you include them:
Add finely chopped onions or shallots to the pan and sauté them after your roux has attained the correct color. They should be sautéed until aromatic and transparent.
Add Garlic: Once the onions have softened, add minced garlic, if you like your food spicy. Simmer one more minute, or until aromatic but not browned.
Adding the Broth
Now is the moment to combine your gravy:
Slowly Stir in Broth: Pour in your preferred broth gradually, stirring constantly to avoid lumps. To loosen the roux, start with a tiny amount and gradually add more broth.
Simmer: Keep stirring while lowering the mixture to a slow simmer. As a result, the gravy will get thicker during cooking.
Seasoning Your Gravy
The secret to making your gravy tasty is to season it well:
Add Herbs and Spices: You can add dried herbs like thyme or rosemary and spices like black pepper or paprika, depending on your taste and what you’re serving it with. To get the flavor profile you want, taste as you go.
Modify Consistency: To get the right consistency, add more stock if your gravy is too thick. Allow it to cook longer to reduce and thicken if it’s too thin.
Add salt last: Lastly, add salt to taste for seasoning. Keep in mind that store-bought broth can already have salt in it, so make the necessary adjustments.
See also: How to make roast potatoes in duck fat
Optional Enhancements
For those wishing to improve their gravy further:
Creamy Texture: Just before serving, think about drizzling in some cream or milk for a thicker sauce. This will provide a silky texture that goes incredibly well with a variety of foods.
Umami Boost: Without depending on tomatoes, you may amp up the umami flavor of your gravy with a dash of soy sauce or Worcestershire sauce.
Fresh Herbs: Just before serving, toss in some freshly cut parsley or chives for a vibrant pop of color and taste.
Serving Ideas
You can serve your tomato-free gravy in a number of mouthwatering ways.
Pour it over roasted meats, such as beef, hog, turkey, or chicken, to add taste and moisture.
Mashed Potatoes: A traditional combination, sprinkle copiously over creamy mashed potatoes for the epitome of comfort food.
Recipes Using Vegetables: To add vibrancy to roasted or sautéed veggies, use it as a sauce.
Grain Bowls: For extra richness, pour over quinoa or rice bowls topped with vegetables.
Storage Advice
Refrigeration: You may keep leftover gravy in the fridge for up to three days by storing it in an airtight container.
Instructions for Reheating: To bring back the consistency, add broth if needed. To reheat, place in a saucepan over low heat and stir gently until warmed through.
Option for Freezing: Gravy may be saved for up to three months in portion sizes; just let it defrost in the fridge for a night before reheating.
Conclusion
It is feasible to know how to make gravy without tomatoes, and the results are incredibly satisfying! Any meal may be improved with a rich and tasty sauce made with a few basic ingredients and cooking methods. Whether you’re creating comfort food classics or fancy feasts, this dish will become a fixture in your cooking arsenal.
