Best Basic Formula For Gravy Recipes
EASY GRAVY RECIPE
This easy gravy recipe is the key to life. It comes together quickly and easily on the stove and is delicious on mashed potatoes, in pot pies, or a myriad of other tasty applications.
Provided by Jessica Fisher
Categories Side Dish
Time 15m
Number Of Ingredients 6
Steps:
- In a medium sauce pot over medium heat, melt the butter. Whisk in the flour and stir until well mixed, hot, and bubbly, about 2 minutes.
- Gradually whisk in the liquid, stirring until smooth.
- Simmer until thickened, about 7 minutes, stirring.
- Serve hot.
Nutrition Facts : Calories 75 kcal, Carbohydrate 3.2 g, Protein 1.7 g, Fat 6.1 g, SaturatedFat 3.8 g, Cholesterol 15 mg, Sodium 522 mg, Fiber 0.1 g, Sugar 0.2 g, ServingSize 1 serving
QUICK AND EASY GRAVY FROM SCRATCH
Homemade gravy is quick and easy. If you've roasted chicken, turkey or beef, use the drippings left in the roasting pan. They make the gravy extra flavorful and seasoned. You can make gravy without drippings and use stock or broth in it's place. Store-bought stock is usually under seasoned. Take care when seasoning with salt and pepper towards the end of the recipe. Finally, for more flavor, whisk in mushroom powder. This is optional, but adds a deep savory flavor.
Provided by Adam and Joanne Gallagher
Categories Side Dish, Sauce
Time 10m
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- In a wide skillet with sides, melt butter over medium heat. When melted and sizzling, whisk in the flour. Whisk until the flour and butter turn into a smooth paste and look medium blonde in color; about 1 minute. It smells toasty, like browned butter.
- Pour in stock and whisk until smooth. Bring the gravy to a low simmer. As it simmers, it thickens and becomes glossy.
- Whisk in the herbs and mushroom powder then cook at a low simmer for a minute or two. Remove from the heat then stir in half and half or cream (optional).
- Taste for seasoning and adjust with salt and black pepper (we like a generous amount of pepper).
- Substitute some or all the butter with fat left in the pan from roasting. If there are juices left in the pan, strain them then swap all or some of the stock for the pan juices. Pan drippings and juices will be well seasoned compared to the stock. When seasoning, taste the gravy first then adjust with more salt and/or pepper. If you used a stove-top safe pan such as a Dutch oven or stainless steel pan for roasting, there is no need for the skillet. Make the gravy directly in the roasting pan.
Nutrition Facts : ServingSize About 1/3 cup, Calories 76, Protein 2 g, Carbohydrate 4 g, Fiber 0 g, Sugar 0 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 285 mg
EASY GRAVY
Cook up rich, velvety gravy with only four ingredients and in just 10 minutes.
Provided by ARGO®, KARO® and FLEISCHMANN'S®
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- Cook fat drippings and broth in a roasting pan or saucepan over medium heat, until hot.
- Stir corn starch and water in a small bowl until smooth; add to pan. If desired, add a dash of poultry seasoning for chicken and turkey gravies, a sprinkle of thyme for beef or a pinch of rosemary for pork. Stirring constantly with a wire whisk, bring to a boil over medium heat and boil 1 minute. Season with salt and pepper.
Nutrition Facts : Calories 19.6 calories, Carbohydrate 1.8 g, Cholesterol 4.1 mg, Fat 0.3 g, Protein 2.2 g, SaturatedFat 0.1 g, Sodium 199 mg
HOMEMADE GRAVY
Ina Garten's Homemade Gravy recipe, from Barefoot Contessa on Food Network, gets its flavor from leftover turkey drippings and a touch of cognac.
Provided by Ina Garten
Categories condiment
Time 30m
Yield 3 cups
Number Of Ingredients 9
Steps:
- 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.
BASIC FORMULA FOR GRAVY
You don't need a recipe when you have this formula. The fat can be crisco, butter, oil, or the fat from your pan drippings. The liquid can be water, broth, milk, the juice from the pan drippings or any flavorful liquid. When I make pan gravy, I pour all of the drippings into a shallow bowl and wait for the grease to rise to the top, so you can seperate the fat from the liquid for measurements. Pan gravy is best made in the pan that the meat was cooked in. All of that brown stuck on stuff adds flavor and gives gravy its golden color. So no more gravy mixes, or heaven forbid, canned gravy for you!
Provided by BETHANY T.
Categories Sauces
Time 5m
Yield 2 cups, 10 serving(s)
Number Of Ingredients 4
Steps:
- In pan, measure and heat fat.
- Wisk in flour.
- Cook on low to medium heat until it starts to color. (This is called rue). Wisk constantly.
- When flour darkens to desired color, slowly wisk in measured liquid.
- Cook until desired thickness.
- Season to taste.
- You can add kitchen boquet or gravy master for added color.
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