What is a good mashed potato gravy recipe?!
What is a good mashed potato gravy recipe?
I need a good gravy recipe for my potatoes. I hear red wine is good to use in it, but I have no clue.
Answers:
From scratch having no meat drippings...
1 cup chicken stock
1 tbs butter
1/2 cup dry white wine
1/3 cup flour
-Melt butter in a skillet until bubbly but not brown
-Whisk in flour
-Remove from flame and whisk in white wine to deglaze into a roux
- Return to flame and add chicken stock.
- Simmer until thickened
- Salt and pepper to taste
GRAVY:
Thicken 2 tablespoons meat drippings or Minors Au Jus with 1 to 2 tablespoons flour. Slowly stir in 1 cup water and 1 cup milk. Season with salt and pepper.
When I boil the potatoes, I add a slice of onion and a celery stalk to the water, Then when I make the gravy, I use the water I boiled the potatoes in.
I save bacon drippings in the fridge. 2 Tbsp of that, 4 Tbsp. of flour, and 2 cups beef broth. I stumbled on this accidentally and now I'm in love with bacon gravy!
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.
1 C cold water
1 rounded Tbl corn starch
1 Tbl soy sauce
spalsh of onion flakes &/or garlic
splash of parsley flakes
salt - pepper to taste
MIx well
Boil in the pan you cooked the meat in
get fancy add 1 thin sliced mushroom small
The best gravy ever is milk gravy ... use pan drippings and scrape the good stuff off the bottom of the pan. Put about a tsp of flour or corn starch in a cup(corn starch isn't as lumpy) and add ... oh ... enough milk to make a pourable paste. Stir this gently into your drippings and work out the lumps as you go (med-low heat). Add milk slowly, gradually, and until you get your desired consistency. I like mine on the thick side, but it pours smoothly. Depending on how highly seasoned your drippings, taste your gravy every so often and season to your liking.
Tomato Gravy
INGREDIENTS:
2 tablespoons olive oil
2 cloves garlic, minced
4 green onions, finely chopped (white part only)
3 large ripe tomatoes, peeled, seeded, finely chopped
1/2 cup whipping cream
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/2 teaspoon dried thyme
PREPARATION:
Heat oil in a skillet over medium heat until hot; add garlic and green onions. Cook 5 minutes, stirring constantly.
Add chopped tomato; reduce heat and simmer 2 to 3 minutes, stirring constantly Stir in whipping cream and remaining ingredients; simmer, stirring constantly, until slightly thickened. Serve over chicken, fish, or pasta.
Makes 2 cups.