Best Gravy Base Recipes

BEEF GRAVY BASE

Steps:

• Combine dry milk powder, flour, bouillon granules and thyme. Cut in butter or margarine and Kitchen Bouquet until pieces resemble cornmeal.
• Store in tightly covered container in refrigerator up to two months.
• Beef Gravy: In saucepan slowly blend 1 cup cold water into 1/2 cup beef gravy base. Cook and stir until mixture is thickened and bubbly.
• Cook 1 minute more. Makes 1 cup.

BEEF GRAVY BASE FOR HOMEMADE GRAVY

Steps:

• 1. Beef Gravy Base: Combine dry milk powder, flour, bouillon granules, and thyme. Cut in butter or margarine and Kitchen Bouquet till pieces resembles cornmeal. Store in tightly covered container in refrigerator for up to 2 months. Makes about 3 cups gravy base.
• 2. To Make Beef Gravy : 1 cup cold water 1/2 cup beef gravy base --- In small saucepan slowly stir water into beef gravy base. Cook and stir till mixture is thickened and bubbly. Cook 1 minute more. Makes 1 cup.
• 3. Chicken Gravy Base: Stir together dry milk powder, flour, chicken bouillon granules, and sage. Cut in butter or margarine and food coloring till pieces resemble cornmeal. Store in lightly covered container in refrigerator for up to 2 months. Makes about 3 cups gravy base.
• 4. To Make Chicken Gravy: 1 cup cold water 1/2 cup chicken Gravy Base --- Stir water into chicken gravy base, Cook and stir till thick and bubbly. Cook 1 minute more. Makes 1 cup.

CURRY BASE GRAVY

Steps:

• Chop onions, carrot, tomato, pepper, coriander, garlic, ginger and put in a pan.
• Cover with water and add salt and pepper. Bring to the boil and simmer until ingredients are soft.
• Remove from heat and add tin of tomatoes. Blend until smooth.
• Now add all spices and return to the heat. Simmer for a further 20 mins
• Your gravy base is now ready to use. The base will taste very bland as this is just a sauce base

GRAVY BASE

Steps:

• Heat oil in heavy large pot over medium heat. Pat neck, gizzard and heart dry. Add to oil. Cover and cook until beginning to brown, stirring occasionally, about 12 minutes. Add onions, carrots, celery, marjoram, thyme, bay leaf and parsley stems. Reduce heat to low. Cover and cook until vegetables are tender, stirring occasionally, about 10 minutes. Uncover and sauté until vegetables begin to brown, about 10 minutes. Add broth, reserved mushroom soaking liquid (leaving sediment behind in bowl) and Port; bring to simmer. Partially cover pan; simmer 45 minutes, stirring occasionally. Strain mixture into bowl, pressing on solids with back of spoon.