How do u make brown gravy from scratch? ?!
Here are some great recipes:
Basic All American Brown Gravy
Yields: 8 servings
Making your own brown gravy recipe is about the same amount of work as using a packaged gravy mix. But, the taste of this gravy recipe is so superior to those artificially flavored packets; you'll never want to use them again!
1/2 cup butter
1/2 cup flour
1 clove garlic, minced
1/4 cup ketchup
1 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
1 quart cold beef broth (as high-quality as possible!)
salt & black pepper to taste
In a saucepan, melt the butter over medium-low heat. Add the flour & cook, stirring, for 5 minutes, until the mixture is golden-brown & smells like cooked pie crust.
Add the garlic & cook for 30 seconds. Whisk in a cup of the cold beef broth, & then add the rest of the ingredients, except the salt & pepper.
Bring to a simmer, whisking, & then reduce the heat to low & simmer for 20 minutes, stirring occasionally. Taste, & season with salt & pepper.
Old Fashion Brown Gravy
Yields: 4 servings
This old fashioned brown gravy can be made with drippings from roast beef, pork, chicken, or even turkey. Always turns out wonderful.
2 tablespoons pan drippings
2 tablespoons all-purpose flour
1 cup milk
1 cup water
salt & pepper to taste
Immediately after removing meat from a roasting pan or other pan, drain off the drippings, reserving 2 tablespoons. Sprinkle the flour over drippings; cook & stir over medium heat until brown.
Gradually stir in milk, 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, & cook, stirring constantly, until the gravy thickens, about 10 minutes.
Taste, & season with salt & pepper.
Hey mikki i tried this and it seemed to go great so heres the recipe i used.
> 1/3 cup meat drippings (meat grease from roast, pork chops,ham, or other meat)
> 3 cups meat broth
> 1/4 cup flour
> Salt and pepper to taste
> Pan and a spoon
1) Heat the pan on a low heat and put in the meat drippings.
2) Add the flour and quickly stir to make the liquid and flour into a paste.
3) Add the broth slowly to avoid lumps while quickly mixing it at the same time. This will help you to avoid burning the gravy recipe.
4) Cook until the mixture is the consistency you like in a gravy. Remember, the gravy will get a little thicker after it cools a little.
5) Add salt and pepper, if needed, and serve.
This is the more classic method
Make a peanut butter colored roux . transfer to a separate container >reserve
In a large heavy bottomed sauce pan brown about 2 C of meat trimmings in bit of oil
Add about 2 C of mirepoix +a couple of sprigs of thyme , some parsley stems and some cracked peppercorns and bay leaves
Turn up the heat and sweat until the onions are translucent ,the carrots and the celery are softened
Add 1/2 C red wine> something cheap like a Guigal Cotes du Rhone works
Add 2C of low sodium beef stock
Cook until the taste of the alcohol is gone
Using a "spider" remove the solids from pot
Turn up the heat to a slow boil
Using the tip of your no bs pro quality 10" French whisk pick up a quantity of your roux and rapidly whisk it into your liquid
Allow to return to a slow boil
Repeat the roux to liquid process as many times as you have to until sauce consistency is reached
Season to taste w/ S&P
Strain your sauce thru a fine strainer
I've made sauces for a living
Thanks for Emilia Estevez's answer,it is very detailed i am going to do it by myself..