Gravy boat on cloth with a ladle
12 Ways To Make Store-Bought Gravy Taste Homemade
Brown Butter
Brown butter takes time to prepare but can provide a richness that can't be achieved with ordinary butter. To make brown butter, get a pan on low heat.
As you melt the butter, brown specks become visible due to the Maillard reaction and imbue the liquid with a rich, nutty flavor that enhances your gravy.
When this happens, you’ll need to keep a close eye on the butter and stir it. It only takes a minute for your brown butter to become burned butter.
Cognac's essences of leather, citrus, and vanilla can add earthiness to gravy. It's especially good for creamier gravy, and it won't make you feel tipsy, either.
To cook off any mind-bending effects that the liquor would normally have, combine the cognac and gravy in a pan and let it simmer for several minutes over low heat.
Savory Drippings
If you're roasting a turkey, the drippings can add a ton of flavor and depth to your gravy, especially when left to simmer for several minutes over a low flame.
Simply transfer the turkey to a platter, pour the liquefied fat from the pan, and then place the pan over a low flame to deglaze it with your favorite wine or chicken stock.
While you deglaze it, scrape the bottom of the pan with a wooden spoon. After you save the drippings, simply stir them into your store-bought gravy.
Adding white wine to gravy is perfect for turkey or chicken, while red wine is great for red meat. Each type of wine can make gravy more flavorful with its unique flavors.
A chardonnay or sauvignon blanc might add a nice tart pop that would brighten up the gravy, while a cabernet or merlot would give the gravy a more hearty, wintery feel.
With so many herbs to choose from, adding them to dishes, including gravy, can give you a variety of results, from fresh and bright to subtle and spicy.
With just a teaspoon or two of chopped rosemary or sage, you can elevate gravy and add an extra layer of depth. Just be sure to add them in the last few minutes of cooking.
It’s also important to keep in mind that dried herbs tend to be more potent than fresh herbs. Regardless of which you use, you should taste the gravy as you add the herbs.