Canned Gravy

Published November 1, 2002. From Cook's Illustrated.

Is store-bought gravy worth the time saved?

Overview:

Canned gravies sound super convenient. But is their flavor worth the time saved? We sampled six supermarket gravies to see if you could buy good gravy at the store. The answer was an unequivocable no. Tasters found them "bland" at best, and at worst, "strange," "salty," "vegetal," "foul" and "metallic," with textures that ranged from "pasty," and "gooey," to "thin," and "slimy." In a word: "Awful." But here's the good news: it's possible to make good all-purpose gravy without a roast, using only canned broth and a few vegetable. See our related recipe.

Canned gravies sound super convenient. But is their flavor worth the time saved?  We sampled six supermarket gravies to see if you could buy good gravy at the store. The answer was an unequivocable no. Tasters found them "bland" at best, and at worst, "strange," "salty," "vegetal," "foul" and "metallic," with textures that ranged from "pasty," and "gooey," to "thin," and  "slimy." In a word: "Awful." But here's the good news: it's possible to make good all-purpose gravy without a roast, using only canned broth and a few vegetable. See our related recipe.

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