How to Make Brown Gravy Mix Taste Better – Making gravy freaks out a lot of people — oh, the lumps! — which is the very reason bottled versions exist. Relax. There’s no pre-made gravy shaming here, we’re all about serving up a few ingredients to help turn that convenient shortcut into something with a little more character.
7 Ways How to Make Brown Gravy Mix Taste Better
Something that tastes more like homemade. Here’s a short list of add-in’s. Remember to go slowly when experimenting, adding a little bit at a time, and tasting along the way, especially before ladling over that pile of mashed potatoes.
1. Add Herbs – How to Make Brown Gravy Mix Taste Better
Try thyme, sage, chopped parsley, a teeny bit of tarragon, some chives. When using fresh herbs, add toward the end of cooking.
Garden Herbs for Simple Syru, Lemon verbena, lavender, rosemary, basil, and mint for simple syrups.
2. Add a Splash of Wine – How to Make Brown Gravy Mix Taste Better
A couple of tablespoons of dry white wine brightens up lighter poultry gravy, while red wine adds complexity to beef and pork gravy. Not a wine fan? Go with beer or hard cider.
3. Mustard Adds Character – How to Make Brown Gravy Mix Taste Better
Half a teaspoon of mustard brings in that rustic character, with Dijon-style and coarse ground topping the list. In a pinch, the yellow stuff you love to slather on top of hot dogs works, too.
4. For Umami’s Sake
A couple shakes of fish sauce bumps up the umami factor. That’s the name of the fifth taste that’s sometimes called the definition of deliciousness. Don’t have it? Try soy sauce instead.
5. Veggies Deliver Fresh Flavors
Chop a shallot or a couple tablespo an onion and saute it in the pan with a little butter before pouring the gravy on top to heat up.
6. Finish with Heat
Fresh ground pepper gives a lighter gravy a sharp edge and a striking appearance. Don’t go overboard, though, because the flavor deepens as it cooks.
7. Visit the Roasting Pan
Pan drippings are the foundation of a traditional gravy, but if you’re skipping that step, swirl in a tablespoon from the roast for added depth.
How to Make Brown Gravy Mix Taste Better – Convenient gravy packages can be dressed up
If you’ve never tried a packaged-gravy mix, give this simple and homey recipe a shot. You’ll soon find yourself stocking a few envelopes in your pantry, too.
Menu suggestion: Chicken with Onions and Sherry Gravy Refrigerated mashed potatoes
Steamed baby carrots
CHICKEN WITH ONIONS AND SHERRY GRAVY
Start to finish: 20 minutes
Refrigerated mashed potatoes, rice or pasta, for serving, if desired
1 package (about 1 ounce) brown gravy mix (see Cook’s notes)
1/4 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil
1 pound skinless chicken tenders, defrosted if frozen
1 large onion (for about 1 cup sliced)
2/3 cup sherry wine or cider (see Cook’s notes)
How to Make Brown Gravy Mix Taste Better – Cook’s notes: The exact ounce weight of brown-gravy mixes will vary slightly from brand to brand, but that won’t affect the dish. Just make sure to choose a brand that makes at least 1 cup finished gravy. (Some mixes make up to 1 1/2 cups gravy, which is fine, too.) We tested this recipe with Knorr-brand brown-gravy mix, but any good-quality gravy mix will work. Sherry is a fortified wine that can usually be found in the wine section. We do not recommend cooking sherry. Cider can also be substituted.
Prepare the mashed potatoes, rice or pasta according to the package instructions.
Meanwhile, prepare the gravy mix according to the package directions and set aside.
Combine the flour, garlic powder, onion powder, salt and pepper in a 1/2-gallon-size zipper-top plastic bag and shake to mix. Drop the chicken into the bag and shake to coat it well with the flour mixture.
Heat the oil in a 12-inch skillet over medium heat. Add the chicken and cook until brown on the first side, 3 to 4 minutes. Meanwhile, peel the onion, and cut it into thin slices. Add the onion to the skillet, separating it into rings. Turn the chicken tenders over and cook until they are browned on the second side and the onion rings soften, about 3 to 4 minutes more.
Add the sherry to the skillet with the chicken, stirring and scraping to loosen any bits stuck to the pan bottom. Add the prepared brown gravy and stir well to mix in the sherry and coat the chicken. Serve at once over mashed potatoes, rice or pasta, as desired.
Approximate values per serving: 252 calories (28 percent from fat), 8 g fat (2 g saturated), 66 mg cholesterol, 26 g protein, 12 g carbohydrates, 1 g dietary fiber, 594 mg sodium.