Gravy From Meat Drippings Food

GRAVY FROM ROAST DRIPPINGS

Steps:

• Remove roast from pan and pour off any fat. Place over high heat (use 2 burners if necessary) and deglaze pan with wine and broth, scraping any bits stuck to the bottom of the pan with a wooden spoon or spatula. Once these solids are dissolved, pour liquid into a saucepan and add the bay leaf and peppercorns. Reduce for 5 minutes over high heat or until reduced by 1/3.
• At this point you basically have a jus which could be used to sauce your roast. To create a gravy, reduce the heat to medium and whisk in 2 tablespoons of white roux. Return to a simmer, whisking constantly. Continuing to cook once a simmer has been reached will result in a smoother sauce, but not a thicker one.
• Since all starch thickened sauces thicken as they cool, it's a good idea to make your gravy a little on the loose side.

BROWN GRAVY

Steps:

• Whisk together the beef stock, cornstarch, onion powder, soy sauce and bouillon cube in a medium saucepan. Bring to a simmer over medium heat, whisking occasionally, and cook until slightly thickened, about 1 minute. Turn off the heat and whisk in the heavy cream.

BASIC PAN GRAVY FROM DRIPPINGS

Steps:

• In skillet or roasting pan, add flour to drippings; blend well.
• Cook over medium heat 2 to 3 minutes until smooth and light brown, stirring constantly.
• Add broth; cook until mixture boils and thickens, stirring constantly.
• Stir in salt and pepper.

HOMEMADE GRAVY

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.

GRAVY WITHOUT MEAT DRIPPINGS

Steps:

• In a sauce pan, melt the butter.
• Cook the onion until lightly browned, roughly 5-8 minutes.
• Whisk in the flour and cook for 1 minute.
• Whisk in the stock and cook uncovered until thickened, roughly 5 minutes.
• Whisk in the cream and season with salt and pepper to taste.
• Serve while hot. (See Note).
• Note - You can make this ahead of time since no meat drippings are needed. It will gel up in the fridge, so when you are ready to serve, heat it back up in a sauce pan and whisk until smooth and hot. * If you have picky eaters who won't eat onion chunks or if the onions get a little overdone, strain the onions before serving.