Gravy is the heartwarming, flavour-boosting component of countless meals. Whether drizzled over a succulent roast chicken, enriching a slice of tender beef, or complementing a pile of creamy mashed potatoes, gravy turns good meals into great ones. But how do you craft the perfect gravy? And more importantly, how can the OXO Good Grips 2 Cup Gravy/Fat Separator make the process foolproof and enjoyable? Let's dive into the art of making gravy, covering everything from a classic onion gravy to the ideal accompaniments for chicken and beef, and finally, mastering the trick of achieving the perfect thickness every time.

The Essential Tool: OXO Good Grips 2 Cup Gravy/Fat Separator

Before we get into the recipes, let's talk about the game-changer in gravy making, the OXO Good Grips 2 Cup Gravy/Fat Separator. This cleverly designed kitchen gadget allows you to effortlessly separate fat from broth, ensuring your gravy is rich in flavour without being overly greasy.

Simply pour in the juices from the bottom of your roasting dish through the top of the jug. The perforated design will catch any pieces of meat, herbs or other aromatics that were roasted with the meat. As the liquid pours through the perforations, the fat will rise to the top and the meat juices will sink to the bottom.

When you pour the liquid out from the spout, the fat will remain in the jug and the meat juices will easily flow out into your pan, allowing you to create a delicious non-greasy gravy every time. Its 500ml capacity makes it ideal for family dinners, while its heat-resistant and BPA-free material ensures durability and safety.

How to Make Onion Gravy

Onion gravy is a British classic, beloved for its deep, caramelised flavour that pairs wonderfully with sausages, roasts, and mashed potatoes.
To start, thinly slice two large onions and gently fry them in a tablespoon of butter or oil until golden and soft.
Sprinkle two tablespoons of flour over the onions, cook for a minute, then gradually add 600ml of beef or vegetable stock, stirring continuously.
Let it simmer and thicken to your liking, and don't forget to use your OXO Separator to remove any excess fat from your stock before adding it to the onions.
To finish, season with salt, pepper, and a splash of balsamic vinegar for an extra depth of flavour.

How to Make Chicken Gravy

The key to a mouth-watering chicken gravy lies in using the pan drippings left after roasting your chicken.
Once your chicken is done, transfer it to a plate to rest. Use your OXO Separator to separate the fat from the stock and achieve the perfect consistency without the grease.
Pour the stock back into your roasting pan and place the pan over medium heat. Then sprinkle in two tablespoons of flour, and whisk for about a minute.
Let it simmer until thickened, and season with salt, pepper, and a squeeze of lemon juice for a bright finish.

How to Make Beef Gravy

Beef gravy requires a robust flavour to complement the richness of the meat. Begin by transferring the precious pan drippings from your cooked roast into your OXO Separator. Reserve those delicious juices, you’ll need them later. Deglaze your roasting pan with a splash of red wine, or you can use apple cider vinegar for a touch of tangy sweetness and acidity.

Once your deglazing liquid sizzles, whisk in two tablespoons of flour, creating a roux. Gradually add 500ml of beef stock, whisking constantly until smooth. Simmer the mixture for 15-20 minutes, allowing it to thicken and flavours to meld. Season generously with salt, pepper, and Worcestershire sauce.

How to Thicken Gravy

Achieving the perfect gravy consistency is a matter of preference, but there are a few techniques to thicken it if needed. The most straightforward method is to allow your gravy to simmer and reduce, concentrating the flavours and naturally thickening the sauce.

For an instant thickener, a cornstarch slurry (a mixture of cornstarch and cold water) can be whisked into the gravy; just remember to cook it for a minute or two to eliminate the starchy taste. Alternatively, a beurre manié (equal parts butter and flour kneaded together) can be stirred piece by piece until the desired thickness is achieved.

Pro Tips For the Best Gravy

• Don't be afraid to experiment with herbs, spices, and flavourings like soy sauce, Worcestershire sauce, or Dijon mustard.
• Season generously with salt and pepper throughout the process.
• For a silky-smooth gravy, strain it through a fine-mesh sieve once again before serving.
• Consider infusing the broth with fresh herbs like rosemary, thyme, or bay leaves during simmering. Sauteed mushrooms or blended roasted vegetables can also add earthy richness.
• If needed, whisk in more stock for a thinner gravy or simmer longer for a thicker one.

Gravy is more than just a sauce; it's a celebration of flavour and the perfect finishing touch to many dishes. With the OXO Good Grips 2 Cup Gravy/Fat Separator, making gravy is not only easier but also healthier, allowing you to enjoy the richness of the sauce without the unwanted fat.

Whether you're whipping up a comforting onion gravy, a delicate chicken gravy, a robust beef gravy, or simply seeking to perfect the consistency of your sauce, this tool is the perfect ally in your kitchen. Embrace the joy of gravy-making and elevate your meals with all the cooking essentials you need from Cooksmill.