To Clarify Gravy
Ingredients
Directions
Prepare
Remove the grease from the gravy.
Heat the gravy until it begins to boil.
Beat the egg whites to a stiff froth.
Clarify and strain
Stir the beaten egg whites into the boiling gravy.
Allow the mixture to simmer for 30 minutes.
Strain the gravy through a fine cloth to achieve clarity.
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
- Egg whites
- Coagulate as they heat and trap suspended particles, which rise and can then be strained out for clarity.
The step that matters
Stir the beaten egg whites into the boiling gravy. Egg white proteins coagulate when heated and form a mesh that traps cloudy particles. If the whites are not beaten to a stiff froth, they mix in poorly and trap less debris, so the gravy stays 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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