Random thoughts about gravy

I love gravy!  Why does it have such a bad reputation?  Is it really bad for you, or merely void of any real nutritional value? 

These are the crazy things I think of as I drive down back roads in the fog, windows open just a crack, radio off, mind going void-of-course.  What about gravy makes most nutritionists and other so-called diet gurus cringe?  How bad is it for me, really?

Let's break it down.  I'm talking about a basic gravy here.  Not fancy-schmancy sauces (although I really like them, too!).  In it's most basic form it's nothing more than fat, starch, and liquid, mixed together to form a sikly, tasty accompiament to mashed potatoes, french fries, sandwiches, meat, biscuits, etc.....  I will grant them this: some gravies may be more not-so-good-for-you than others, but for the amount consumed is it really going to be the death of me? 

I used to think I needed a special packet from the store to make gravy...just add water and stir.  Ha!  Once I learned how easy it was to make from scratch, I now whip up a little batch of gravy whenever I want it!  You only need three main ingredients - fat (usually butter in my case), starch (I use simple AP flour), and liquid (beef or chicken stock, or milk for a cream gravy).  Whatever else you want to add is up to you - onions, seasonings, mushrooms, whatever! 

This is how I do it:
Melt some butter.  If I add mushrooms or onions, this where it goes into the pot.  Let them cook together for a few minutes, careful not to let the butter burn.  Add in flour in an amount equal to the amount of butter (one tablespoon of each, three teaspoons of each, whatvever is in equal proportions to the other, depending on the amount your are making).  Stir or whisk together until you have a smooth mixture.  Cook for anywhere from a minute to five minutes, stirring constantly and over a medium heat.  The idea here is to cook out the starchiness of the flour.  Once you have the desired browness, slowly add the liquid in small amounts, stirring after each addition until it's smooth.  If you add all the liquid at once, it's harder to control your gravy's thickness.  I keep adding liquid in small pours and stirring until I have the gravy at the thickness I want it.  Tatse your gravy - add salt, pepper, paprika, dill, whatever seasonings work for you. 

That's it.  Pretty easy, huh?  Try it for yourself.  Once you've become comfortable with the basic roux and liquid gravy, then you can experiment.  Use bacon fat instead of butter, or olive oil.  Add coffee and stock for a richer gravy.  After adding milk, add cheese. 

So the question remains:  is it bad for you, or just not that great for you?  I like to think it's all okay in moderation.  Not to mention that if I add onions and/or mushrooms, I've put in a vegetable!  And, even in the small amount of butter I may use, it's still got calcium!  See what I did there?  I just gave gravy some nutrtional value!   Yay me!