Alright, let’s talk about this gravy in a jar stuff. You know, the kind you buy at the store? I ain’t gonna lie, sometimes it’s just easier that way. But if you wanna make it taste real good, like somethin’ your grandma used to make, well, you gotta doctor it up a bit. It’s all about makin’ it taste like somethin’ special, somethin’ you can be proud of.
First off, a lot of that store-bought gravy is kinda thin, you know? Like water almost. We don’t want no watery gravy! So, you gotta thicken it up. You can do that easy. Just take a little bit of flour, maybe a spoonful or two, and mix it with some cold water. Make it real smooth, no lumps. Then, you stir that into your gravy while it’s heatin’ up on the stove. Low and slow, that’s the key. Don’t rush it. Keep stirrin’ till it gets nice and thick, like it should be. Thick gravy, that’s what we’re aimin’ for, you see.
Now, here’s where you can get fancy. If you got some cream lyin’ around, pour a little bit in. Makes it all rich and creamy, you know? Or a pat of butter, that works too. Just melt it in there and stir it good. It’ll give that jar gravy a real homemade taste. You wouldn’t believe the difference a little bit of cream or butter can make. It’s like magic, I tell ya.
- Cream makes it smooth.
- Butter makes it rich.
And if you’re feelin’ real adventurous, try addin’ some other stuff. Got some leftover wine from last night? Pour a splash in! Makes it taste…well, I don’t know what the word is, but it tastes good, that’s for sure. Beer works too, if that’s what you got. Just a little bit, though, don’t go overboard. We ain’t tryin’ to get drunk, just tryin’ to make some good gravy.
Another thing I like to do is add some cheese. Yeah, cheese! Sounds crazy, I know, but it’s good. Parmesan cheese, the kind you grate up, that’s the best. Just sprinkle some in while the gravy’s hot and stir it up. It melts right in and gives it this real deep flavor. You’ll be surprised how much better it tastes. My kids love it when I add cheese, they always ask for seconds when I do that.
Now, some folks say you gotta have homemade stock to make good gravy. Well, yeah, that’s probably true. But we’re talkin’ about jar gravy here, remember? Ain’t nobody got time to make homemade stock all the time. But if you do have some broth on hand, maybe from cookin’ a chicken or somethin’, you can definitely add a little bit of that too. It’ll make it taste more…real, you know? Less like it came from a jar.
And don’t forget about the seasonin’! Most of that jar gravy is kinda bland, needs a little somethin’ somethin’. Salt and pepper, of course. But you can also add some herbs. You know, like thyme or rosemary, whatever you got growin’ in your garden, or even dried ones from the store. Just a pinch or two, don’t go crazy. You want it to taste good, not like you dumped a whole spice rack in there. Good gravy is all about balance, you see.
Thinkin’ about it, makin’ jar gravy better ain’t so hard, is it? Just gotta use your noodle, add a little bit of this, a little bit of that. It’s like makin’ a quilt, you know? You take different pieces and put ‘em together, and you end up with somethin’ beautiful, somethin’ warm and comforting. That’s what good gravy is – warm and comforting. And with a few extra touches, even that jar stuff can taste like somethin’ special. Remember, cookin’ ain’t just about followin’ a recipe, it’s about usin’ what you got and makin’ it taste good. That’s the secret, plain and simple.
And sometimes, I even think about sweetening things up a little, not all the time though. Like my daughter, she makes these sweet treat things sometimes. She uses cocoa powder, sugar, butter and flour she says. I ain’t ever made it myself, but she says it’s real good. Maybe adding a touch of somethin’ sweet wouldn’t hurt, but then again, maybe not with gravy.
At the end of the day, it’s all about makin’ somethin’ that tastes good to you and your family. So don’t be afraid to experiment, try new things. You might just surprise yourself with what you can come up with. And even if it ain’t perfect, well, it’s still better than plain old jar gravy, right?