Brown gravy, with its rich, savory flavor, is a staple condiment in many cuisines. It’s the perfect accompaniment to mashed potatoes, roasted meats, biscuits, and so much more. But what happens when you’re out of brown gravy, short on time, or simply looking for a change of pace? Fear not! There are plenty of delicious and creative substitutes that can elevate your meal just as well, if not better. Let’s explore a wide array of alternatives to brown gravy, catering to various tastes, dietary needs, and skill levels.
Understanding the Essence of Brown Gravy
Before diving into the substitutes, let’s first dissect what makes brown gravy so appealing. Its characteristic flavor comes from a combination of several key elements: a rich, savory base (typically beef or chicken broth), a thickening agent (usually flour or cornstarch), and a deep, browned flavor achieved through the Maillard reaction. This reaction happens when proteins and sugars are heated, creating hundreds of flavor compounds that give brown gravy its signature taste.
When seeking substitutes, it’s important to consider which of these elements you want to replicate most closely. Are you after the meaty depth, the smooth texture, or the overall comforting experience? Understanding your priorities will guide you toward the perfect alternative.
Savory Broth-Based Alternatives
The heart of many brown gravy recipes is a flavorful broth. If you have a good-quality broth on hand, you’re already halfway to a satisfying substitute.
Beef Broth Reduction
A simple yet effective approach is to reduce beef broth on the stovetop. Simmering the broth over medium heat allows the water to evaporate, concentrating the flavors and creating a richer, more intense sauce. This works particularly well for dishes that already feature beef, such as steak or pot roast. To add even more depth, consider adding a splash of red wine or balsamic vinegar during the reduction process. These ingredients introduce complex flavors and acidity that complement the beef.
Chicken Broth Gravy Variations
While traditionally associated with poultry, chicken broth can be adapted to create a versatile gravy substitute. To mimic the depth of brown gravy, consider adding a touch of soy sauce, Worcestershire sauce, or even a small amount of mushroom powder. These ingredients provide umami, the savory “fifth taste,” which enhances the overall flavor profile. For a thicker consistency, whisk in a cornstarch slurry (cornstarch mixed with cold water) or a roux (flour cooked with butter or oil).
Mushroom Broth Substitute
For a vegetarian or vegan alternative, mushroom broth is an excellent choice. Its earthy and umami-rich flavor is surprisingly similar to beef broth. You can enhance the mushroom flavor by adding dried porcini mushrooms that have been rehydrated in hot water. The soaking liquid can then be added to the broth for an extra boost of flavor. Thicken the broth with a cornstarch slurry or a roux made with olive oil or vegan butter.
Dairy-Based Alternatives
For a creamier and more decadent alternative to brown gravy, consider using dairy products as a base.
Cream Sauce Enhancements
A simple cream sauce can be easily transformed into a savory gravy substitute. Start with a basic white sauce (béchamel), made from butter, flour, and milk or cream. To add depth of flavor, consider incorporating sautéed onions, garlic, or herbs such as thyme or rosemary. For a richer, more complex flavor, add grated Parmesan cheese or a splash of dry sherry.
Sour Cream Gravy
Sour cream adds a tangy and slightly acidic flavor to gravy, creating a delightful contrast to savory dishes. Whisk sour cream into a warm broth-based sauce or a pan sauce after cooking meat. Be careful not to boil the sour cream, as it can curdle. For a smoother texture, temper the sour cream by whisking in a small amount of the warm sauce before adding it to the main mixture.
Yogurt Sauce Option
Similar to sour cream, yogurt can be used to create a tangy and creamy sauce. Greek yogurt, with its thicker consistency and higher protein content, works particularly well. Season the yogurt with herbs, spices, and a touch of lemon juice or vinegar to enhance the flavor. Again, avoid boiling the yogurt, as it can separate.
Wine-Based Alternatives
For a sophisticated and flavorful alternative, wine can be used to create a delicious gravy substitute.
Red Wine Reduction Sauce
A red wine reduction sauce is a classic accompaniment to beef and other red meats. Simmer red wine with beef broth, shallots, and herbs until the liquid has reduced by about half. The result is a rich, concentrated sauce with a complex flavor profile. To add sweetness and depth, consider adding a small amount of balsamic vinegar or brown sugar.
White Wine Sauce Variations
White wine can be used to create a lighter and more delicate sauce that pairs well with chicken, fish, and vegetables. Simmer white wine with chicken broth, garlic, and herbs such as parsley or dill. Thicken the sauce with a cornstarch slurry or a roux. For a creamier texture, add a splash of cream or crème fraîche at the end of cooking.
Plant-Based Alternatives
For vegan and vegetarian diets, several plant-based options offer excellent alternatives to brown gravy.
Mushroom Gravy (Vegan)
As mentioned earlier, mushroom broth is a great starting point for vegan gravy. Sauté a variety of mushrooms, such as cremini, shiitake, and oyster mushrooms, until they are softened and browned. Add vegetable broth and herbs such as thyme or sage. Thicken the gravy with a cornstarch slurry or a roux made with olive oil or vegan butter. For an extra boost of flavor, add a splash of soy sauce or tamari.
Lentil Gravy
Lentils, especially brown or green lentils, can be cooked down and pureed to create a hearty and flavorful gravy. Simmer lentils with vegetable broth, onions, carrots, and celery until they are tender. Puree the mixture with an immersion blender or in a regular blender until smooth. Season with herbs, spices, and a touch of vinegar or lemon juice.
Cashew Cream Gravy
Cashew cream is a versatile vegan ingredient that can be used to create a creamy and decadent gravy substitute. Soak raw cashews in hot water for at least 30 minutes, or preferably overnight. Drain the cashews and blend them with vegetable broth, nutritional yeast, and seasonings such as garlic powder, onion powder, and smoked paprika. The nutritional yeast adds a cheesy and umami flavor that mimics the richness of brown gravy.
Quick & Easy Hacks
Sometimes, you need a gravy substitute in a pinch. These quick and easy hacks utilize ingredients you likely already have in your pantry.
Pan Sauce Magic
After cooking meat in a pan, don’t discard the drippings! These drippings are packed with flavor and can be transformed into a quick and easy pan sauce. Deglaze the pan with broth, wine, or vinegar, scraping up any browned bits from the bottom. Simmer the liquid until it has reduced slightly, and then whisk in a pat of butter or a splash of cream for richness.
Soy Sauce and Cornstarch Solution
For a simple and savory sauce, whisk together soy sauce, cornstarch, and water. Heat the mixture in a saucepan until it thickens, stirring constantly. Add a touch of sugar or honey for sweetness and a dash of vinegar for acidity. This sauce works well as a quick and easy substitute for brown gravy in Asian-inspired dishes.
Gravy Granules as a Base
Even if you’re out of ready-made brown gravy, you might have gravy granules hidden in your cupboard. These granules can serve as a base for creating your own customized gravy. Simply follow the package instructions and then add your own flavor enhancements, such as sautéed onions, mushrooms, herbs, or spices.
Flavor Enhancement Techniques
Regardless of the base you choose, certain flavor enhancement techniques can elevate your gravy substitute to the next level.
Umami Boosters
Umami is the savory “fifth taste” that adds depth and complexity to food. Ingredients rich in umami, such as soy sauce, Worcestershire sauce, mushroom powder, and nutritional yeast, can enhance the flavor of any gravy substitute.
Herbs and Spices
Fresh or dried herbs and spices can add a variety of flavors to gravy. Classic choices include thyme, rosemary, sage, parsley, and bay leaf. Experiment with different combinations to find your favorite flavor profile. Spices such as smoked paprika, garlic powder, and onion powder can also add depth and complexity.
Acidity Balance
A touch of acidity can balance the richness of gravy and add brightness to the flavor. Ingredients such as vinegar, lemon juice, and dry sherry can be used to add acidity. Start with a small amount and taste as you go, adding more until you reach the desired level of tanginess.
Texture Considerations
The texture of gravy is just as important as the flavor. A good gravy should be smooth, thick, and pourable.
Thickening Agents Comparison
Several different thickening agents can be used to achieve the desired consistency. Flour, cornstarch, arrowroot starch, and tapioca starch are all common choices. Flour creates a slightly opaque and rustic texture, while cornstarch provides a glossy and clear finish. Arrowroot starch and tapioca starch are gluten-free options that also provide a clear and glossy texture.
Techniques for Achieving Smoothness
To avoid lumps in your gravy, it’s important to use proper techniques. When using flour or cornstarch, always mix it with cold water or broth to create a slurry before adding it to the hot liquid. This helps to prevent the formation of lumps. Whisk the gravy constantly while it is simmering to ensure even thickening. If you do end up with lumps, you can strain the gravy through a fine-mesh sieve or use an immersion blender to smooth it out.
Conclusion
As you can see, running out of brown gravy doesn’t have to be a culinary crisis. There are countless delicious alternatives to explore, each offering its own unique flavor and texture. Whether you’re looking for a savory broth-based option, a creamy dairy-based substitute, a sophisticated wine-infused sauce, or a plant-based vegan alternative, there’s a gravy substitute out there for you. By understanding the essential elements of brown gravy and experimenting with different ingredients and techniques, you can create a truly memorable meal, even without the traditional standby. So, get creative, have fun, and enjoy the journey of discovering your new favorite gravy substitute!
What are some simple, readily available alternatives to brown gravy that I can make quickly?
A quick and easy alternative is pan sauce. After roasting or sautéing meat, deglaze the pan with broth, wine, or even water, scraping up the browned bits (fond) from the bottom. Thicken the sauce with a cornstarch slurry or a pat of butter whisked in at the end for a richer flavor and texture. Season with salt, pepper, and herbs to taste.
Another rapid option is a simple au jus. This involves using the natural juices released from the cooked meat. You can enhance the flavor with beef bouillon or concentrate, a splash of Worcestershire sauce, and a pinch of garlic powder. Reduce the liquid slightly on the stovetop to concentrate the flavors, resulting in a savory and flavorful sauce.
Can I use a vegetarian or vegan option instead of brown gravy?
Absolutely! A mushroom gravy is an excellent vegetarian/vegan substitute. Sauté various types of mushrooms with onions and garlic, then deglaze the pan with vegetable broth or dry red wine. Thicken with cornstarch or a roux made with plant-based butter or oil. Season generously with herbs like thyme and rosemary for an earthy and savory flavor profile.
Another flavorful vegan option is a cashew cream sauce. Soak raw cashews in hot water until softened, then blend them with vegetable broth, nutritional yeast (for a cheesy flavor), garlic powder, and onion powder until smooth and creamy. This sauce provides a rich and satisfying texture that works beautifully as a gravy alternative.
How can I make a healthier alternative to traditional brown gravy?
For a healthier gravy, consider using a vegetable-based thickening agent. Instead of using a flour-based roux, thicken your sauce with pureed vegetables like butternut squash or sweet potatoes. These options add natural sweetness and nutrients while reducing the fat content.
Another approach is to reduce the amount of added fat and sodium. When making pan sauce or au jus, skim off excess fat from the surface. Use low-sodium broth and season with fresh herbs and spices instead of relying on salt. This allows you to control the sodium level while enhancing the flavor profile.
What if I don’t have any broth on hand? What can I use to make a gravy alternative?
Water can be used to deglaze the pan and create a base for your gravy alternative, although it will lack the depth of flavor that broth provides. To compensate, add bouillon cubes or powder, or concentrates that provide savory notes. Be mindful of the salt content when using these products.
Another option is to use vegetable scraps to create a quick and simple broth. Simmer onion skins, carrot tops, and celery ends in water for about 30 minutes to extract their flavor. Strain the liquid and use it as a base for your gravy alternative. This helps reduce waste and add a more nuanced flavor to your dish.
How can I adapt a gravy alternative to complement specific meats, like chicken or pork?
For chicken, a pan sauce made with white wine, lemon juice, and herbs like tarragon or parsley complements the delicate flavor of the meat. A touch of Dijon mustard can add a tangy and savory element. Use chicken broth as the base for the sauce.
For pork, consider an apple cider gravy. Sauté apples and onions, then deglaze the pan with apple cider or apple juice. Add a touch of maple syrup for sweetness and thyme for an earthy flavor. This sweet and savory gravy pairs beautifully with pork’s richness.
What are some global-inspired alternatives to brown gravy?
For an Asian-inspired alternative, try a teriyaki glaze. Combine soy sauce, mirin (sweet rice wine), sake (optional), sugar, and ginger to create a glossy and flavorful sauce. Thicken it with cornstarch if desired. This glaze adds a savory and slightly sweet dimension to meats and vegetables.
Another option is a vibrant chimichurri sauce, originating from Argentina. This sauce is made with finely chopped parsley, oregano, garlic, olive oil, red wine vinegar, and red pepper flakes. It provides a fresh and herbaceous counterpoint to rich meats and adds a bright, tangy flavor.
How can I thicken a gravy alternative without using flour or cornstarch?
Arrowroot powder is an excellent gluten-free alternative to flour or cornstarch. Mix arrowroot powder with cold water to form a slurry, then whisk it into the simmering sauce. Be careful not to overcook it, as it can lose its thickening power with prolonged heat. It creates a clear, glossy sauce.
Another thickening option is to use a reduction technique. Simmer the sauce over low heat to allow the liquid to evaporate, concentrating the flavors and thickening the sauce naturally. This method requires patience but results in a richer, more intense flavor. You can also use pureed vegetables like potatoes to add thickness and flavor.