What are most cost-effective gravies for batch cooking?

Question

What are the most cost-effective gravies for batch cooking? Find out which versatile curry bases give you the most bang for your buck.

Answer 1

Roux-based gravies, particularly those using vegetable or chicken bouillon for flavor, are the most cost-effective for batch cooking due to their simple ingredients and scalability.

Detailed Explanation:

When preparing gravy in large quantities, cost-effectiveness is key. Here's a breakdown of why roux-based gravies are ideal:

1. Roux Base: A roux, made from equal parts fat (like vegetable oil or melted butter) and flour, is the foundation. These ingredients are inexpensive and readily available.
2. Flavoring: Instead of relying solely on expensive meat drippings, use vegetable or chicken bouillon cubes or powder dissolved in water. This provides a rich, savory flavor at a fraction of the cost. You can also use leftover vegetable scraps to make a flavorful broth.
3. Scalability: The roux method easily scales up. Simply increase the quantities of fat, flour, and liquid proportionally to make larger batches.
4. Thickening Power: Roux is a very effective thickening agent, meaning you need less of it compared to other thickeners like cornstarch, which can be more expensive in large quantities.
5. Versatility: A basic roux-based gravy can be adapted to various flavors by adding herbs, spices, or even a touch of soy sauce for umami.

A simple recipe would involve melting the fat, whisking in the flour to form a roux, cooking it for a few minutes to remove the raw flour taste, and then gradually whisking in the bouillon-flavored water until the gravy reaches the desired consistency. Season with salt, pepper, and any other desired spices.

Pro Tip:

To avoid lumps when making large batches of gravy, whisk the cold liquid into the roux gradually and constantly. If lumps do form, use an immersion blender to smooth out the gravy before serving.