To Clarify Gravy
Ingredients
Directions
Prepare and clarify
Skim, strain, and pour hot gravy into a saucepan.
Beat the egg whites and add them gradually to the gravy.
Stir on the fire until the gravy nearly boils.
Remove from heat and let it stand for a minute.
Strain and set
Pour very slowly through a wet cloth into a basin.
When cold, it will form a clear transparent jelly.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Gravy
- Forms the base liquid that is clarified and later sets into a jelly when cold.
- Egg whites
- Coagulate on heating and trap suspended particles, clearing the gravy as they rise and are strained out.
The step that matters
Pour very slowly through a wet cloth. Pouring slowly lets the clarified liquid drain through the cloth without forcing the captured egg white and particles through, which would leave the gravy cloudy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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