Gravy Pearls

Savory and unexpected, gravy pearls offer a playful twist on comfort food — ideal for steak, mashed potatoes, or holiday plating.

Ingredients

  • ½ cup (125mL) smooth beef or mushroom gravy
  • ½ cup (125mL) warm water (not hot)
  • ½ tsp (2g) sodium alginate
  • 1½ tsp (6g) calcium chloride
  • 2 cups (500mL) ice-cold water (for bath)

Instructions

  1. Prepare Gravy Base
    • Blend gravy and warm water until smooth. Avoid thick or chunky gravies.
  2. Add Alginate
    • While blending on low, add sodium alginate. Blend 1 minute to incorporate.
  3. Rest
    • Let rest 30–45 minutes to remove bubbles.
  4. Strain
    • Strain into The Spherificator® using fine sieve.
  5. Prepare Bath
    • Dissolve calcium chloride in 500mL ice-cold water.
  6. Form Pearls
    • Drip into bath using The Spherificator®. Cure for 1 minute.
  7. Finish
    • Rinse briefly and serve warm or at room temperature.

Expert Tips

Flavor Suggestions
  • Richness: Use homemade or reduced stock-based gravy.
  • Vegetarian: Use mushroom or miso-based gravy alternatives.
Texture Tweaks
  • Too thick: Thin gravy before blending with warm water.
  • Smoother pearls: Strain twice to remove any grit.
Troubleshooting
  • If pearls burst: Increase alginate by 0.25g.
  • If too salty: Dilute gravy with more water before blending.
Serving Ideas
  • Comfort food: Add to mashed potatoes or stuffing.
  • Plating: Use on steak, poutine, or turkey breast slices.
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