What are make-ahead gravies that suit multiple cuisines?

Question

What are some make-ahead gravies that suit multiple cuisines? Learn how to create a versatile base for a variety of different dishes.

Answer 1

A versatile make-ahead gravy base can be created using roasted vegetables like carrots, onions, and celery, blended with vegetable broth and seasonings. This base can then be customized with different herbs, spices, and liquids to complement various cuisines.

Detailed Explanation:

Creating a make-ahead gravy that works across multiple cuisines involves building a flavorful, neutral base that can be easily adapted. Here's a step-by-step guide:

1. Roast the Vegetables: Roughly chop 2 carrots, 2 onions, and 2 celery stalks. Toss them with olive oil, salt, and pepper. Roast at 400°F (200°C) for 30-40 minutes, or until softened and slightly caramelized. Roasting deepens their flavor.
2. Blend the Base: Transfer the roasted vegetables to a blender or food processor. Add 4 cups of vegetable broth (low sodium is best to control the salt level later). Blend until completely smooth.
3. Strain (Optional): For an extra smooth gravy, strain the blended mixture through a fine-mesh sieve. This removes any remaining fibrous bits.
4. Simmer and Thicken: Pour the blended mixture into a saucepan. Bring to a simmer over medium heat. To thicken, you can use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) or a roux (equal parts butter and flour, cooked until golden). Whisk the thickening agent into the simmering gravy and cook until it reaches your desired consistency.
5. Season and Store: Season the base gravy with salt, pepper, and any other neutral seasonings you like (such as garlic powder or onion powder). Let it cool completely before storing it in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
6. Customize for Different Cuisines: When you're ready to use the gravy, reheat it and customize it to match your dish. Here are some examples:
   • Italian: Add tomato paste, oregano, basil, and a splash of red wine.
   • Mexican: Add chili powder, cumin, smoked paprika, and a squeeze of lime juice.
   • Indian: Add garam masala, turmeric, ginger, and a touch of coconut milk.
   • Asian: Add soy sauce, ginger, garlic, and a drizzle of sesame oil.

Pro Tip:

Don't over-thicken the base gravy. It's better to keep it slightly thinner than you want it to be in the final dish, as it will thicken further when you add other ingredients and reheat it. This prevents a gluey or overly thick final product.