How do you make home aid gravy?!
Answers: not the white kind i beleive they call it sawmill? but the rich, creamy brown kind.....i have been trying to make bisquites and gravy and find that i cant, but im getting great at making cement, lol
brown gravy is made by first making a roux of equal parts shortening and flour in large, heavy skillet. Start with about two heaping tablespoons of each. Stir and mix it until it turns a dark brown, but is not scorched. Add beef stock, and stir. If it is too thick, just add more stock. For best results, make the brown gravy in the same skillet you just fried your steak in using the leftover shortening and leaving the "crispies" in the skillet. Season with salt and black pepper.
No rocket science here.
Pan gravies are prepared quickly and served hot. They are made after the meat is cooked and removed from the pan. Red-Eye Gravy, Sawmill (or sausage) Gravy, Cream Gravy and Brown Gravy fall into this category of quick-fix gravies. Specific recipes are listed below, but we'll start with the basics.
Basic Pan Gravy
2 tablespoons meat drippings
2 tablespoons all-purpose flour
1 cup liquid (beef or chicken broth, water, meat juices, or a combination of them)
Salt and pepper, to taste
After the meat is removed from the pan and put in a warm place, pour off all but 2 tablespoons of the pan juices in the skillet. If you're not sure about how much is left in the pan, pour off all the drippings and measure 2 tablespoons back into the skillet. Heat up the drippings over medium-low heat.
Sprinkle the flour over the heated drippings, and stir it constantly so that the flour "cooks" for about a minute. Then gradually add the liquid, stirring constantly, until the gravy begins to thicken and bubble. Add the salt and pepper. Remove the skillet from the heat, pour the gravy into your prettiest gravy boat, and you're done.
"But," you moan, "I've tried that before and it was a disaster." Well, you probably tried it once and never tried it again, or you waited too long before your second attempt. I cannot emphasize enough that perfect gravy comes with the knowledge and skill born of frequent practice. But here are some tips:
Have your ingredients ready. Don't get your flour browned in the pan and then have to stop and go find your broth. Have everything at your fingertips.
Use a broad-bottomed stirrer. I have an ancient wooden spoon that has a flat spot worn on the bottom from stirring gravy.
Stir quickly and vigorously, especially when you start adding the liquid.
Add the liquid a little at a time - gradually. If you pour it in all at once, you'll get lumps for sure.
Pay attention to the heat. Too hot, and your gravy will thicken too quickly.
Gravy tends to keep thickening even after it's removed from the pan. Pour it up just an instant before you think it's thick enough. (This is one place where experience is the best teacher.)
If you think your gravy is too thick, just thin it with a little of the warmed liquid (milk, water, whatever) and reheat.
If you do end up with some lumps, don't throw yourself off a cliff - just strain it.
Red-Eye Gravy
This flavorful ham gravy contains no flour, so lumps are never a problem.
5 or 6 slices of Country Ham (about ?" thick)
2 tablespoons butter
1 tablespoon dark brown sugar, firmly packed
? cup strong black coffee
Dash of salt
Slash the edges of the ham slices so they won't curl up while they're cooking. Over medium to low heat, sauté the ham in the butter, turning frequently to lightly brown both sides of each slice. Remove the ham from the pan and keep warm.
Over low heat, stir the brown sugar into the pan juices, stirring constantly until it dissolves. Stir in the coffee and simmer for 4 or 5 minutes. Makes 5 or 6 servings.
I've heard good things about Red-Eye Gravy made with Coca-Cola, but I've never tried it, myself. You omit the brown sugar and coffee altogether, and substitute ? cup of Coke. Anyone trying it is urged to let me know how it turns out.
Sawmill Gravy
A breakfast of sausage, biscuits and Sawmill Gravy is hard to beat.
1 pound Pork sausage (can be less, but you need at least enough to make 2 tablespoons of drippings)
2 tablespoons all-purpose flour
1 cup milk
Pepper, to taste (at least ? teaspoon)
Crumble the sausage and fry it until it is brown. Remove it from the skillet to drain on paper towels. Reserve 2 tablespoons of drippings in the skillet.
Over low to medium heat, add the flour to the pan drippings, stirring constantly so that the flour "cooks" for about a minute. Gradually add the milk, stirring constantly until smooth and thickened. Stir in the pepper and cooked, crumbled sausage, and cook until mixture is hot. Serve over biscuits.
Cream Gravy
A Texas staple. A must for Chicken-Fried Steak or Fried Chicken. Or anything. A little practice will have you dishing up perfect cream gravy in a few minutes.
3 tablespoons pan drippings
3 tablespoons flour (I like to use the flour left over from the steak- or chicken-coating process)
1-? cups liquid (can be all milk, half milk/half warm water, or 1 cup milk and ? cup beef broth - nice for the chicken-fried steak)
? teaspoon salt
? teaspoon black pepper
Okay, you've fried your chicken or your steak, removed it to a warm place, and now you're ready to make the gravy.
Return 3 tablespoons of the pan drippings to your skillet, keeping as many as possible of the browned, crusty bits in the pan. Over low to medium heat, add the flour to the pan drippings, stirring constantly so that the flour "cooks" for about a minute.
Gradually add the liquid, stirring constantly until smooth and thickened. Stir in the salt and pepper. Taste and adjust the seasonings accordingly. Serve hot.
Texans don't always fry their food. Suppose your delectable pot roast is done, and you want to turn its pot liquor into gravy. Or it's Thanksgiving, and you know that means Giblet Gravy. Read on.
Pot Roast Gravy
Liquid from pot roast
? cup all-purpose flour (you can use self-rising flour, too)
Salt and pepper, to taste
Measure the liquid from your pot roast. Add enough water to make 3 cups of liquid. Pour about half of the liquid back into the Dutch oven. Over medium heat, sprinkle in the flour, and stir constantly with a whisk or wooden spoon, adding the rest of the liquid gradually, and smoothing out any lumps. Cook until gravy thickens, stirring constantly. Taste and season accordingly.
Giblet Gravy
This recipe makes perfect Giblet Gravy. I know everyone has different tastes, and I'm a Giblet Gravy purist, so you won't find any hard-boiled egg or vegetables in this recipe but, trust me, this is delicious.
1 cup drippings from turkey roasting pan that have been skimmed of fat
1 cup chicken broth (canned or homemade)
3 tablespoons butter
3 tablespoons all-purpose flour
Salt and freshly ground pepper, to taste
1 or 2 tablespoons Dry Sherry (optional, but highly recommended)
Turkey giblets
Remove the turkey drippings from the roasting pan and degrease.
The Giblets: I use just the liver and pieces off the neck (I give the gizzard to the cat, and my husband eats the heart.) I always cook the neck with the turkey -- tuck it down in a corner of the pan. You can cook the liver the same way: submerge it in the broth about 40 minutes before you expect the turkey to be done, or you can put it in a small saucepan, cover with a cup or so of water and simmer it for 40 minutes. Since burner space is at a premium when preparing a Holiday meal, I usually opt for the cook-it-with-the-turkey method.
Over medium-low heat, melt the butter in a large saucepan until it is bubbly, sprinkle in the flour and stir quickly for a minute or so to cook the flour. Slowly stir in the turkey drippings and chicken stock, and cook over medium heat, stirring constantly, until the gravy is smooth and thickened. (Note about lumps: Lumps are nothing to be embarrassed about. They happen. If you've got some lumps and want to get rid of them, strain the gravy now because you won't be able to after you add the giblets.)
Reduce heat to low, and check the seasonings. Add salt and pepper only if you think it is necessary. Some people (me) like to add a tablespoon or two of sherry at this point. It adds a wonderful, mellow flavor. Just use regular, dry sherry -- not sweet sherry, and definitely not cooking sherry. Then, add the giblets and simmer for about 10 minutes.
You can make your gravy early, keep it warm, and heat it back up a bit just before serving, if you like.
I'll admit that the title of this article, "The Art of Gravy," is somewhat misleading. It suggests that the talent for gravy-making is something one is born with and not learned. That's not true. Making consistently good gravy, however, does require a little practice, the ability to make some quick moves, and good taste buds. But don't let me scare you. There's a very good chance you'll get it right the first time.
http://www.texascooking.com/features/oct...
Well, check this website out!
there's a lot of gravy recipes in there. So choose the one you like :D
http://www.recipegoldmine.com/gravy/grav...
Brown Gravy
Meat Broth
1 cup cold water
2 Tbsp. flour or 1 Tbsp. cornstarch
salt and pepper
Add at least one or two cups of water to the roasting pan of your roast, pork or chicken while the meat is cooking. Remove the meat when done and skim off the fat. Put the pan on a stove top burner on medium heat. Put flour or cornstarch in a jar. Add cold water (? cup dry milk could also be added), cap and shake until all the lumps are gone. Pour the flour mixture slowly into the simmering broth and stir constantly until thickened. If there is a lot of liquid you may need to use more flour. Salt and pepper to taste.
Couple of ways to make it.
#1
Start with pan juices from a roast.
Add 1 cup water(or stock) to deglaze the pan (scrape up the brown pieces stuck to the pan and the water melts them).
Reduce till half
Add 1/4 cup cream and reduce to the desired consistency.
#2
Deglaze pan as indicated above with the water or stock.
Make a roux by cooking 1 - 2 tablespoons of flour in an equal amount of butter.
Cook (and stir frequently) roux until light brown
Add liquid from the deglazing process
whisk constantly to avoid lumping
remove from heat when desired consistency reached
add salt and pepper to taste
Note....in both cases add salt and pepper last to avoid over salting. This is possible because you are reducing and concentrating the stock.
Good homemade gravy starts with the pan you are using. If you roast your turkey or chicken in an aluminum foil pan instead of a good heavy roasting pan - you will not get the rich amalgam of proteins the French call fond. Nor will you get it if you saute your pork chops in a non-stick skillet (not to mention the health questions associated with frying with a non-stick surface -eggs only!). So use a heavy pan with a metal surface.
Not go for the gold - or rather go for the mahogany. Really brown that meat. You need a rich, deep, reddish-brown color both on the meat and the bottom of the pan. This is fond - gravy gold.
Now pour off the excess or used-to-death fat. The fat rendered during the roasting process will be fine for your gravy but there is probably too much of it, so pour off all but a tablespoon. The fat in the skillet has probably been heated to its breaking point and needs to be refreshed. So pour it off and put in fresh butter or oil.
Now add a tablespoon or so of flour (depends on how much fond you have) and cook it. Put the roasting pan on the stove top and turn on the heat. This is why you have nice thick oven mittens. Use a spatula to mix and stir the mixture of flour and fat. It will take at least a minute to cook the starchy taste out of the flour. Also you want the flour completely mixed with the oil so there are no lumps.
The next step is to deglaze the pan with a water based liquid - wine, stock, milk or water. The usual French approach starts with wine (a half cup? a cup?) a, reduces it by half and then stock also reduced by half (1 cup? 2 cups). My Grandmothers fried chicken gravy used milk. It's fun to play here. In any event, the water based liquid will begin to desolve the fond. Use the spatula to help it and dissolve the flour mixture as well.
It should begin to look like gravy. So taste it. Add salt, pepper, maybe thyme, maybe a few drops of acid (balsamic vinegar or lemon juice). If it’s delicious but not dark enough add a drop or two of Kitchen Bouquet and think more fond for the next time. If it is too thin, keep boiling and stirring to reduce the amount of liquid. If it's too thick, add stock. Strain it if you want.
Cement texture is a sign of too much flour. Cement taste is not enough fond, flavor in your liquid, acid , salt or pepper.
Good luck!