Cooking Louisiana  -  Gravy by Searing

This is the gravy that's made when a piece of meat is seared very brown. It has a great taste along with the nice color.

So when you hear the terms "brown the roast" you don't just get it brown, you sear it dark brown. This also holds true for all meats, ground beef included. There are two reasons for doing this. One is the gravy naturally, the other is through chemical reaction (The Mailliard Reaction) you improve the flavor of the seared part, hence a good tasting gravy.



To the left is the gravy produced from a seared roast. No onions, no flour!








You should of course be careful not to burn the meat when searing.

Cook on...