How to make plain gravy?!
How to make plain gravy?
Answers:
My favorite gravy recipe:
Heat up two tablespoons oil or pan drippings (the greasy bits at the bottom of your meat roasting pan) in a skillet. Add two tablespoons of flour to the hot oil and stir constantly until the mixture is the color you desire (any color except black; black gravy does not thicken broth or taste very pleasant); the longer the flour/oil mixture, known as a roux, cooks, the more complex the flavor but the less thickening power it has. After your roux is the desired color add 1 1/2 cups of broth (yes, you can use canned broth) to the roux; stir until thick enough to coat the back of a spoon, about two to three minutes. Serve with brown rice, Irish potatoes, meat, biscuits, or even cardboard, if you choose:).
melt 1 or2 tablespoons of butter in a pan
put 2 tablespoons of flour in it and mix
add a cup of milk stirring in slowly
a little salt and pepper.
stir over low heat till it is thick
If it is too thick add a little more milk
The above recipe is for Bechamel... not what i think of when i think gravy. Same idea though:
You have to have some juices from a roast, or a meat stock of some sort. Veal, dark chicken stock, whatever. Make a roux in a sauce pan
roux: 2 tablespoon butter (or rendered fat like bacon fat or beef fat from your roast) and 2 tblsp flour
-melt the butter down (slowly cook some chopped onion and garlic in the butter for added awesomeness)
-dump the flour in and mix it good cooking it gently for about 2 minutes.
-add a cup of meat juice (not fat... juice) or stock... or even broth (watch the salt with broth) and cook it out while whisking for a further 5 minutes or so.
too thick? cut it with more stock or water
too thin? Continue cooking... some of the liquid will evaporate.
taste it and add salt and or pepper to taste
milk, flour, pepper, heat in a skillet
Savory Turkey Gravy
INGREDIENTS
5 cups turkey stock
1/4 cup all-purpose flour
1 cup water
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon celery salt
DIRECTIONS
In a medium saucepan, bring the turkey stock to a boil. In a small bowl, dissolve flour in water. Gradually whisk into the turkey stock. Season with poultry seasoning, salt, pepper, and celery salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.
Sausage Gravy
1 lb pork sausage
1/3 cup flour
1 quart milk
1 dash pepper
Pillsbury Grands refrigerated buttermilk biscuits
1. Cook sausage in skillet.
2. Drain Fat.
3. Sprinkle flour over sausage and stir well.
4. Add milk.
5. Cook over medium heat until thickened.
6. Add pepper.
7. Serve over biscuits.