Gravy Brown Sauce And White Sauce Food

EASY BROWN GRAVY

Steps:

• Melt butter in a saucepan over medium-low heat. Add flour; cook and stir until mixture is golden-brown and smells like cooked pie crust, about 5 minutes. Add garlic; cook for 30 seconds. Whisk in 1 cup of broth.
• Stir remaining broth, ketchup, Worcestershire sauce, and mustard into the mixture in the saucepan. Bring to a simmer, whisking, and reduce heat to low. Cook, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper.

BASIC WHITE SAUCE

Steps:

• In a small saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Use immediately or refrigerate.

GRAVY, BROWN SAUCE, AND WHITE SAUCE

Steps:

• When baking a turkey, or chicken, I use the brown drippings from the pan. (It is also one of the ways I can tell if it is done.) The quantities may be different if you have less drippings, but proportions are the same. Fill a large measuring cup with water, and set it aside. Put the pan on the stove and turn the burner to medium to get rid of any water, as it is the fat and flour that actually make the roux. After the water is gone, add an amount of flour about equal to the fat, stiring constantly, and turning down the heat if needed. Cook enough to get rid of the raw taste, but don't let it get too hard or burn. I turn down the heat to get more control of this. After it seems done, (just a few minutes) slowly add the water stiring constantly, using enough water to make a medium consistancy. (thick gravies tend to be more paste like, and I don't like thin either!). This needs to be cooked for at least 10 minutes to insure no raw flavor. I make sure I have plenty of water at my fingertips, so that it does not quickly become gummy and gooey. For beef, the same method, use the pan drippings. For something with no fat, you can use butter, flour and, water. To make a brown roux (for brown sauce) follow the same instructions, but cook until the butter and flour become a medium brown. A white roux (for white sauce), stop cooking it as soon as it turns from white to a hint of a golden color. I usually use milk, instead of water, in a white sauce. Salt and pepper to taste.

BASIC BROWN SAUCE OR GRAVY

Steps:

• Melt 3 T butter in small saucepan.
• Stir in 3T flour til blended.
• Pour in one can Campbell's condensed beef broth, stirring well.
• Heat over med heat until thickened.
• Season with pepper,onion powder, garlic powder, and Worcestershire sauce or as desired.

HUNTER'S SAUCE WITH MUSHROOMS

Steps:

• Saute onions in butter until very tender.
• Add mushrooms and saute additional 2- 3 minutes.
• Add wine, simmer, and reduce by half.
• Add tomato puree and gravy and simmer for 5 minutes.
• Adjust seasoning to your taste with Maggi, salt and pepper.
• You can also add your favorite herbs to this sauce.

WHITE GRAVY/ SAUCE WITH PEAS

Steps:

• Over low heat, slowly melt the butter in a sauce pan. **I often let it get to the brown butter stage but you don't have to. I'm just mentioning this so that you know that it's ok and not burnt!
• Add the bouillon, whisk, then add the flour. Continue whisking until completely incorporated. It will be thick and pasty.
• Continue whisking and cook a bit longer to get rid of the raw flour taste. About 1 minute.
• Over LOW heat, add milk, 1/2 C at a time continue to whisk while the sauce thickens. Slowly add another 1/2 C, whisk until creamy. Continue adding milk until it no longer thickens and it is creamy.
• Add the frozen peas, allow to warm through, about 5 minutes.
• Serve hot.

GRAVY, BROWN SAUCE, AND WHITE SAUCE

Steps:

• When baking a turkey, or chicken, I use the brown drippings from the pan. (It is also one of the ways I can tell if it is done). The quantities may be different if you have less drippings, but proportions are the same.
• Fill a large measuring cup with water, and set it aside.
• Put the pan on the stove and turn the burner to medium to get rid of any water, as it is the fat and flour that actually make the roux.
• After the water is gone, add an amount of flour about equal to the fat, stirring constantly, and turning down the heat if needed.
• Cook enough to get rid of the raw taste, but don't let it get too hard or burn. I turn down the heat to get more control of this. After it seems done, (just a few minutes) slowly add the water stirring constantly, using enough water to make a medium consistency (thick gravies tend to be more paste like, and I don't like thin either!).
• This needs to be cooked for at least 10 minutes to insure no raw flavor. I make sure I have plenty of water at my fingertips, so that it does not quickly become gummy and gooey.
• For beef, the same method, use the pan drippings.
• For something with no fat, you can use butter, flour and, water.
• To make a brown roux (for brown sauce) follow the same instructions, but cook until the butter and flour become a medium brown.
• A white roux (for white sauce), stop cooking it as soon as it turns from white to a hint of a golden color. I usually use milk, instead of water, in a white sauce.
• Salt and pepper to taste.