I make gravy at the restaurant where I work. One week, I made a great buttermilk brown gravy. The next week, I tried to replicate it and the end product was very gritty and grainy. Does anyone have any insight into why this happened? I added it with my other liquid (heavy cream) after I browned my roux.
I know I can make smooth buttermilk gravy, I just don't know what caused it to get gritty like that. Thanks!
I use 2 pounds of flour, 2 pounds of butter, 1.5 gallons of cream, and 1.5 gallons of buttermilk.
I make a brown roux, add onions, let them caramelize, then I start adding warm milk and room temperature buttermilk. I let it sit on the burner to heat up and thicken. It will get less gritty as it thickens but the grittiness never went away the second time.
Edit: Added more clarity to process.
