Whether you're using it to bathe a batch of buttermilk biscuits or smother a Thanksgiving plate, gravy is a rustic, homestyle condiment made from pan drippings thickened with flour or cornstarch, and often jazzed up with added ingredients and seasonings. Although scratch-made gravy is inimitable, store-bought varieties are far more convenient and don't require the extra step of cooking meat to collect drippings. However, packaged gravy often lacks depth, flavor, and soul.
But with the help of a little browned butter, you can achieve that homemade bravado without roasting a whole turkey . Browned butter is butter that has been cooked over medium heat until the water evaporates and the milk solids turn golden brown. When it's heated, butter undergoes the Maillard reaction – a chemical heat reaction in food between amino acids and sugars that results not only in a jute-colored tint but also a toastier, richer flavor.
Introducing browned butter to store-bought gravy provides it with a new dimension of savory, slightly sweet complexity that deepens it with a homemade feel and lush consistency boost. Whether you purchase creamy white gravy, brown gravy, or vegetarian options, browned butter works. Zhuzhing up browned butter gravy Adding browned butter to store-bought gravy is enough to give a bland batch a much-needed, flavor-forward facelift.
However, if you want to take it a step further, there are additional ingredients you can introduce to brown butter-infused store-bought gr.
