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Pureeing vegetables in with the gravy?

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  • E_M Apr 20, 2011 01:49 PM
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So my brisket came out of the oven. I strained the liquid and separated all the chopped up vegetables. I am waiting for the fat to rise in the liquid so that I can scrape it off.

Rather than just adding the veggies back can I puree them into the liquid? Will this screw things up or make a nice luscious gravy?

The liquid is meat juice, beef broth, and a lot of red wine.

Thanks.

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  1. People do that all the time to thicken a sauce. I do it with my pot roast. It thickens without a roux.

    I don't have anything against a roux and a roux is more consistent but the veggies do the job.

    4 Replies
    1. re: Hank Hanover

      Should I puree the veggies separately, then add to the liquid, or puree them together?

      1. re: E_M

        I would not puree the vegetables at all. You will have a very grey, mushy gravy - not luscious whatsoever.

        1. re: CarrieWas218

          Not true, at all, unless your liquid is grey to start with. Mine has red wine, stock and tomatoes, plus the veggies. It's a luscious reddish brown.

        2. re: E_M

          I use a stick blender to puree them right in the pot, and continue simmering it uncovered to reduce it to make a richer tasting gravy. Only caution is not to reduce it if it's already very salty.

      2. You can absolutely do that. Chef Paul Prudhomme takes the idea even further. For his turducken gravy, he caramelizes eggplant, sweet potato, onion, etc, then purees it and uses it to thicken the gravy. I liked that idea so much that I keep little containers of the puree in the freezer for whenever I make any kind of gravy.

        1. I use a stick blender with a portion of the carrots and onions in a separate bowl, then add it back in. I would not puree all of the vegetables since I like to have the carrots and onions in tact too.

          1. The stick-blended gravy on Giada's pot roast comes out quite wonderful: http://www.foodnetwork.com/recipes/gi...

            1. Both carrots and onions can add sweetness--maybe too much. Of course the gravy should have the vegetables in it, but be careful you don't add too many. I've been stuck adding salt to counter the sweet, then back again-- the whole thing got pretty pungent. You can add stick-blended fresh bread to thicken,--and soak up some "pungent". Milk/cream too if that's an option.

              Blender pureed stuffing is a good way to thicken turkey gravy.

              9 Replies
              1. re: blue room

                I just add a little cider or red wine vinegar to counter the sweetness. It is lovely!

                1. re: magiesmom

                  Never crossed my mind to use sour rather than salt -- will remember that!

                2. re: blue room

                  I also blend veg in pan-roast gravy to avoid adding flour or making a roux in an attempt to make a healthier gravy. However, aside from potatoes (which defeat the purpose of avoiding flour if you are aiming for low GI, diabetic friendly, or whatever) the veg gives a distinct taste to the gravy, most noticeably a sweetness from carrots, bell peppers, caramelized onions, etc. I am wondering, what would be an ideal alternative vegetable to potato that would give good thickness but not create tanginess or sweetness like some other veg? I like the milk idea to temper the strong veg flavor.

                  1. re: luckyfatima

                    "I am wondering, what would be an ideal alternative vegetable to potato that would give good thickness but not create tanginess or sweetness like some other veg? "

                    Turnip.

                    1. re: mcf

                      Mushrooms, too. I do a Tuscan chicken with onions, carrots, celery, tomatoes, and dried porcinis and blend all the veggies and we love the sauce it creates.

                      1. re: mcf

                        Turnip has a very distinct flavor. I like celeriac in this application, as well as mushrooms like Niki.

                        1. re: magiesmom

                          White turnips are very mild, if flavorless, particularly if small. I love rutabaga, too, but it's carbier and has a stronger flavor. In my house, celeriac is a non starter.

                          1. re: mcf

                            True about the white turnips, especially in spring. That's a good thought. We love celeriac cooked many ways though I won't eat celery in any circumstance. Takes all kinds, huh?

                            1. re: magiesmom

                              I guess, lol. We eat celery plenty, but the root was an instant "meh."

                  2. I braised some beef cheeks the other day with onions, garlic, carrots, and celery, stock and wine. I strained the liquid and put the vegetable with some of the luquid into the blender. Then I pushed it through a sieve. Although I have a stick blender, I thought a regular blender would work better plus I wanted to strain it. The result was a smooth sauce rather than a thick gravy.

                    1. I remember Alton recommending this as a healthier alternative to a flour based gravy or roux.

                      I've done it a few times. It usually turns out OK.

                      1. I've tried it. If you want your gravy to taste like veggies, go for it.