Whats ur best gravy recipe?!
so what is ur fave best gravy recipe!?
!.!.!.!.
lols just thought of gravy!?Www@FoodAQ@Com
!.!.!.!.
lols just thought of gravy!?Www@FoodAQ@Com
Answers:
Homemade Gravy ,
1/4 pound (1 stick) unsalted butter
1 1/2 cups chopped yellow onion (2 onions)
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Defatted turkey drippings plus chicken stock to make 2 cups, heated
1 tablespoon Cognac or brandy
1 tablespoon white wine, optional
1 tablespoon heavy cream, optional
In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned!. Don't rush this step; it makes all the difference when the onions are well-cooked!.
Sprinkle the flour into the pan, whisk in, then add the salt and pepper!. Cook for 2 to 3 minutes!. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened!. Add the wine and cream, if desired!. Season, to taste, and serve!.Www@FoodAQ@Com
1/4 pound (1 stick) unsalted butter
1 1/2 cups chopped yellow onion (2 onions)
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Defatted turkey drippings plus chicken stock to make 2 cups, heated
1 tablespoon Cognac or brandy
1 tablespoon white wine, optional
1 tablespoon heavy cream, optional
In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned!. Don't rush this step; it makes all the difference when the onions are well-cooked!.
Sprinkle the flour into the pan, whisk in, then add the salt and pepper!. Cook for 2 to 3 minutes!. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened!. Add the wine and cream, if desired!. Season, to taste, and serve!.Www@FoodAQ@Com
Make a roux out butter and flour (2 tablespoons each for a few cups of gravy)!. If I am making a poultry stock, I make a blond roux (cook until blond in color)!. If I am making a beef gravy, I make a slightly darker brown roux!.
Deglaze the pan (poultry, or beef) with water or stock adding just enough to completely scrape up and liquify the droppings!.
Add to the roux with additional stock (about 1 cup stock in addition to the deglazed juices!.
Heat, and whisk until thick!. Adjust salt and add pepper at end!.Www@FoodAQ@Com
Deglaze the pan (poultry, or beef) with water or stock adding just enough to completely scrape up and liquify the droppings!.
Add to the roux with additional stock (about 1 cup stock in addition to the deglazed juices!.
Heat, and whisk until thick!. Adjust salt and add pepper at end!.Www@FoodAQ@Com
Brown Gravy
2 tablespoons pan drippings
2 tablespoons all-purpose flour
1 cup heavy cream
1 cup water
salt and pepper to taste
DIRECTIONS
Immediately after removing meat from a roasting pan or other pan, drain off the drippings, reserving 2 tablespoons!. Sprinkle the flour over drippings; cook and stir over medium heat until brown!. Gradually stir in cream, whisking with a fork to scrape up all of the meaty bits from the pan, then gradually whisk in the water!. Increase the heat to medium-high, and cook, stirring constantly, until the gravy thickens, about 10 minutes!. Taste, and season with salt and pepper!.
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Enchilada Gravy Sauce
1 quart chicken stock
1 cup hot chili sauce
2 roasted, seeded jalape?o peppers
1/2 medium onion, diced
2 tablespoons oregano
2 tablespoons ground black pepper
4 tablespoons chopped garlic
1 tablespoon cumin
1 teaspoon cayenne pepper
Salt to taste
Roux (see note)
Turkey drippings to taste
Diced cooked giblets from turkey
Simmer stock, chili sauce, jalape?os, onion, oregano, pepper, garlic, cumin and cayenne in a pot for 10 to 12 minutes!. Thicken with roux!. Adjust spices to taste!. Fortify with drippings from the turkey and diced giblets!.
Note: To prepare roux, melt 4 tablespoons butter over low heat!. Add 4 tablespoons flour and stir constantly until butter and flour are evenly incorporated!.
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When no meat drippings are available:
For Gravy
1/4 lb unsalted butter
1 1/2 cups chopped yellow onions (2 onions)
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 cups chicken stock, preferably homemade, heated
1 tablespoon cognac or brandy
1 tablespoon heavy cream (optional)
In a large (10- to 12-inch) sauté pan, cook the butter and onions on medium-low heat for 12 to 15 minutes, until the onions are lightly browned!.
Don't rush this step; it makes all the difference when the onions are well cooked!.
Sprinkle the flour into the pan, whisk in, then add the salt and pepper!.
Cook for 2 to 3 minutes!.
Add the hot chicken stock and Cognac, and cook uncovered for 4 to 5 minutes, until thickened!.
Add the cream, if desired, and serve!.
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Sausage Gravy
Ingredients:
8 ounces breakfast sausage
1 tablespoon vegetable oil
2 tablespoons flour
2 cups milk, plus as needed
1 teaspoon salt
1/2 teaspoon ground black pepper
Directions:
Heat a large skillet over medium heat!. Crumble the sausage into the pan and saute, stirring frequently with a wooden spoon and breaking up the sausage as it cooks golden brown and thoroughly cooked, about 5 minutes!. Transfer the sausage from the pan to a colander set in a bowl and let it drain!.
Add the vegetable oil and the flour to the same pan used to cook the sausage!. Stir to blend and cook over medium heat, stirring well to scrape up any brown bits on the bottom of the pan!. Continue to cook, stirring constantly, until the mixture is a pale golden brown, about 3 minutes!. Add the milk, whisking constantly to remove any lumps!.
Simmer over low heat, stirring frequently, until the gravy is thickened, about 20 minutes!. Taste the gravy and add salt and pepper to taste!. If the gravy is too thick, thin it a little additional milk; use only enough to get a pourable consistency!. Return the cooked sausage to the gravy!. Adjust the seasoning with additional salt and pepper, if necessary!.Www@FoodAQ@Com
2 tablespoons pan drippings
2 tablespoons all-purpose flour
1 cup heavy cream
1 cup water
salt and pepper to taste
DIRECTIONS
Immediately after removing meat from a roasting pan or other pan, drain off the drippings, reserving 2 tablespoons!. Sprinkle the flour over drippings; cook and stir over medium heat until brown!. Gradually stir in cream, whisking with a fork to scrape up all of the meaty bits from the pan, then gradually whisk in the water!. Increase the heat to medium-high, and cook, stirring constantly, until the gravy thickens, about 10 minutes!. Taste, and season with salt and pepper!.
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Enchilada Gravy Sauce
1 quart chicken stock
1 cup hot chili sauce
2 roasted, seeded jalape?o peppers
1/2 medium onion, diced
2 tablespoons oregano
2 tablespoons ground black pepper
4 tablespoons chopped garlic
1 tablespoon cumin
1 teaspoon cayenne pepper
Salt to taste
Roux (see note)
Turkey drippings to taste
Diced cooked giblets from turkey
Simmer stock, chili sauce, jalape?os, onion, oregano, pepper, garlic, cumin and cayenne in a pot for 10 to 12 minutes!. Thicken with roux!. Adjust spices to taste!. Fortify with drippings from the turkey and diced giblets!.
Note: To prepare roux, melt 4 tablespoons butter over low heat!. Add 4 tablespoons flour and stir constantly until butter and flour are evenly incorporated!.
------
When no meat drippings are available:
For Gravy
1/4 lb unsalted butter
1 1/2 cups chopped yellow onions (2 onions)
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 cups chicken stock, preferably homemade, heated
1 tablespoon cognac or brandy
1 tablespoon heavy cream (optional)
In a large (10- to 12-inch) sauté pan, cook the butter and onions on medium-low heat for 12 to 15 minutes, until the onions are lightly browned!.
Don't rush this step; it makes all the difference when the onions are well cooked!.
Sprinkle the flour into the pan, whisk in, then add the salt and pepper!.
Cook for 2 to 3 minutes!.
Add the hot chicken stock and Cognac, and cook uncovered for 4 to 5 minutes, until thickened!.
Add the cream, if desired, and serve!.
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Sausage Gravy
Ingredients:
8 ounces breakfast sausage
1 tablespoon vegetable oil
2 tablespoons flour
2 cups milk, plus as needed
1 teaspoon salt
1/2 teaspoon ground black pepper
Directions:
Heat a large skillet over medium heat!. Crumble the sausage into the pan and saute, stirring frequently with a wooden spoon and breaking up the sausage as it cooks golden brown and thoroughly cooked, about 5 minutes!. Transfer the sausage from the pan to a colander set in a bowl and let it drain!.
Add the vegetable oil and the flour to the same pan used to cook the sausage!. Stir to blend and cook over medium heat, stirring well to scrape up any brown bits on the bottom of the pan!. Continue to cook, stirring constantly, until the mixture is a pale golden brown, about 3 minutes!. Add the milk, whisking constantly to remove any lumps!.
Simmer over low heat, stirring frequently, until the gravy is thickened, about 20 minutes!. Taste the gravy and add salt and pepper to taste!. If the gravy is too thick, thin it a little additional milk; use only enough to get a pourable consistency!. Return the cooked sausage to the gravy!. Adjust the seasoning with additional salt and pepper, if necessary!.Www@FoodAQ@Com
Chocolate gravy
1/2 c!. butter
4 tbs!. unsweetened cocoa powder
1/4 c all purpose flour
3/4 c sugar
2c milk
melt butter in a skillet over med!. heat!. Add cocoa and flour stir until a thick paste is formed!. Stir in sugar and milk!. Cook, stirring constantly until thick
OP says!.!.!.!.!.
This is really good over biscuits!. My kids also like it on there scrambled eggs!.
Mary says!.!.!.!.
Hey, it's chocolate!.!.sure it's good over eggs
Try on ice cream, shortbreadWww@FoodAQ@Com
1/2 c!. butter
4 tbs!. unsweetened cocoa powder
1/4 c all purpose flour
3/4 c sugar
2c milk
melt butter in a skillet over med!. heat!. Add cocoa and flour stir until a thick paste is formed!. Stir in sugar and milk!. Cook, stirring constantly until thick
OP says!.!.!.!.!.
This is really good over biscuits!. My kids also like it on there scrambled eggs!.
Mary says!.!.!.!.
Hey, it's chocolate!.!.sure it's good over eggs
Try on ice cream, shortbreadWww@FoodAQ@Com
I just buy some "Morrison's Gravy Mix," it mixes up real quick and it is very tasty, if you are looking for the blond gravy!. The store that I buy it from, sells it in a 1 pound pkg!. You might have to look in the Industrial Food section of the store!. The large size will make quite a few servings!. The small ounce portions make only a few servings!. You'd find the small envelope size packet in the seasoning section where they sell dry Taco Sauce or dry Sphagetti Sauce, Gravy packets!.Www@FoodAQ@Com
Stock cubes or gravy powder are far easier!.
If I am doing mince, I will just thicken up the cooking liquid with some flour to get it to a consistency I want!.Www@FoodAQ@Com
If I am doing mince, I will just thicken up the cooking liquid with some flour to get it to a consistency I want!.Www@FoodAQ@Com
mixing cornstarch with some fat drippings!.!.!.!?
the only time i have gravy is with turkeyWww@FoodAQ@Com
the only time i have gravy is with turkeyWww@FoodAQ@Com