Last Updated on October 13, 2023 by Shari Mason
Have you ever made a delicious meal in your crock pot and wondered what to do with all those tasty juices left behind? Well, I did!
Let’s turn that liquid gold into the most mouth-watering gravy you’ve ever tasted. It’s super easy, and I promise it will be a game-changer for your meals.
Today, I’ll teach you how to make gravy from crock pot juices. Read on.
A Simple Guide to Making Gravy from Crock Pot Juices
- Collect the Juices: After cooking your dish in the crock pot, carefully pour the juices into a bowl or container. Set aside.
- Measure the Juices: Check how much juice you have. For every 2 cups of juice, you’ll want to use about 2 tablespoons of flour  or cornstarch for thickening.
- Make a Slurry: In a separate bowl, mix your thickener (flour or cornstarch) with 4 tablespoons of cool water until smooth. This mixture is called a slurry.
- Heat the Juices: Pour the crock pot juices into a saucepan and heat over medium heat.
- Add the Slurry: Once the juices are warm, slowly stir in the slurry. Keep stirring to avoid lumps.
- Simmer: Let the mixture come to a light boil. As it simmers, you’ll notice it thickening.
- Season: Taste your gravy. Add salt, pepper, or any other desired seasonings to your liking.
- Serve: Once the gravy reaches your desired thickness, remove it from heat and pour it into a serving dish or gravy boat.
- Enjoy: Drizzle your homemade gravy over mashed potatoes, meat, or any dish you choose. Enjoy your meal!
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How Do I Get The Fat Out Of The Crock Pot Juices?
To remove the fat from the crock pot juices, let the juices sit for a few minutes after pouring them out of the crock pot. As the juices settle, the fat will naturally rise to the top.
“I make damn good biscuits and gravy. The key is maple sausage.”– Juliana Harkavy, American Actress
You can then use a spoon or a fat separator to skim off and discard the fatty layer, leaving clearer juices ready to be turned into delicious gravy or used in other recipes.
How Do I Make The Gravy Thick?
Mix a few tablespoons of cornstarch or flour with equal cold water in a small bowl to thicken your gravy, creating a smooth paste called a “slurry.”
Gradually whisk this slurry into the hot crock pot juices, stirring constantly. Then, bring the mixture to a boil. As it boils, the gravy will start to thicken.
Reduce the heat and let it simmer until it reaches your desired consistency. Remember, the gravy will also thicken a bit more as it cools.
Adjust the thickness by adding more or less slurry as needed.
Can I Add Flavors To My Gravy?
Absolutely! Gravy is versatile and can quickly embrace additional flavors. Add rosemary, thyme, or sage to jazz up your gravy. A splash of wine, Worcestershire sauce, or soy sauce can give it a richer taste.
“In the heart of every crock pot’s juices lies the soul of a savory gravy, waiting to be awakened.”– Eat Pallet Restaurant & Food Advice
A little apple cider or fruit preserves might do the trick for a sweeter touch. Always add new ingredients in small amounts and taste as you go, ensuring your gravy remains balanced and delicious to your preference.
Tips & Trick On How To Make The Best Gravy
- Use Fresh Herbs: Fresh herbs such as rosemary, thyme, and sage  can enhance the flavor of your gravy. They add depth and a wonderful aroma that dried herbs often can’t match.
- Skim Off Excess Fat: Before making your gravy, skim off any excess fat from the juices. This will prevent your gravy from being too greasy. Save a little fat, though. It adds flavor!
- Use Cornstarch or Flour for Thickness: If you want a thicker gravy, use a mixture of cornstarch or flour with a bit of cold water. This slurry mixture can be added gradually to the simmering juices until the desired thickness is achieved.
- Whisk Constantly: Whisk your gravy constantly to prevent lumps, especially when adding your slurry. This ensures a smooth, velvety texture.
- Strain For Smoothness: If you want a super smooth gravy, consider straining it through a fine mesh sieve to remove any lumps or bits.
- Taste and Adjust Seasoning: Always taste your gravy before serving. Adjust the seasoning with salt, pepper, or other desired flavors.
- Add a Splash of Acidity: A splash of wine, apple cider vinegar, or even lemon juice can balance out the rich flavors and give your gravy a rounded taste.
- Keep It Warm: If you’re not serving the gravy immediately, keep it warm over low heat and stir occasionally to prevent skin from forming on top.
- Make Ahead: Gravy can be made and reheated when needed. This can be a time-saver, especially during big dinners.
- Freeze Leftovers: If you have leftover gravy, don’t waste it! Pour it into ice cube trays or freezer bags and freeze for later use. They can be thawed and reheated for future meals.
Does gravy need to boil to thicken?
The gravy must be brought to a simmer or light boil to thicken correctly. The heat activates the thickening agents like flour or cornstarch.
Does liquid reduce in a crock pot?
Yes, but very slowly. Crock pots are designed to retain moisture, so while some liquid may evaporate, it’s much less than in open-pot cooking.
Transforming the flavorful juices from your crock pot into a delightful gravy is a simple yet effective way to elevate your meal.
By separating the fat, adjusting the thickness, and personalizing flavors, you can create a sauce that complements and enriches your dish.
So, the next time you slow-cook a meal, don’t let those precious juices go to waste. Instead, harness their potential and craft a gravy that will impress.
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