Which practice is recommended when making gravy to preserve vitamins?

• A. Use water for gravy
• B. Use milk for gravy
• C. Use oil to thicken
• D. Use high-fat stock

Answer: (A)

Vitamins that are soluble in water behave differently during cooking, and keeping them in the cooking liquid helps preserve them. Using water as the base for gravy means the nutrients that leach into the liquid stay in the gravy you eat, rather than being carried away by fats or dairy components that can change the nutrient balance or promote some losses with heat. Milk introduces fat and proteins that can interact with nutrients and potentially reduce their availability under cooking, while a high-fat stock can also lead to nutrient losses through fat oxidation. Thickening with oil isn’t appropriate for a gravy and doesn’t aid in nutrient preservation. So, a water-based gravy helps retain the vitamins in the finished dish.