WHAT IS GRAVY MASTER?
Gravy Master is one of the ingredients I keep on hand at all times. I use it as a seasoning agent when preparing beef, hog, chicken, and turkey gravy. This tiny miracle in a bottle imparts richness and depth to the gravy’s flavor. I also utilize it in my soups and stews. It can also be utilized for caramelizing vegetables. Just a few drops are quite helpful.
This product was first introduced in 1935. It was marketed and advertised as a browning and caramelizing condiment. It quickly became a mainstay in households from Maine to Florida. Gravy Master® was marketed in greater amounts than the original 2 oz. and 5 oz. bottles as a growing number of cooks desired to utilize it in restaurant kitchens. They began manufacturing and selling the product in quart and gallon containers.
Other uses for the product include adding it to Bloody Marys and brushing it on meats or vegetables before grilling. Gravy Master® is a mix of concentrated celery, onion, parsley, garlic, caramel, hydrolyzed vegetable protein, apple vinegar, salt, and pure cane sugar. There are no chemical preservatives or artificial colorings present. It is entirely plant-based and may be utilized in any vegetarian or vegan dish.
I gathered all of my information from a website dedicated to Gravy Master®, where I also discovered that it is a Kosher product recognized by the Orthodox Union.
How to Use Gravy Master
Start with four tablespoons of fat remaining in the pan after cooking the meat (or substitute butter or margarine). Stir in four tablespoons of flour over low heat until smooth. Stir slowly add 2 cups of water and the pan drippings. Gently boil for five minutes. Add 1 teaspoon of GravyMaster®. Add salt and pepper to taste. Makes 2 cups of delicious gravy.
4 tbsp Pan drippings from cooking meat (or substitute butter or margarine)
4 tbsp Flour
2 cups Water
1 tsp GravyMaster
Salt and Pepper to taste