Homemade Gravy Food

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.

HOMEMADE GRAVY

Steps:

• If using onion and garlic, sautee with 1 Tablespoon olive oil in a saucepan over medium heat. (This is a good idea if you didn't use a lot of seasoning on your turkey to contribute to a more flavorful dripping.)
• Scrape the drippings from your roasting pan and push through a fine mesh sieve to remove any leftover pieces of turkey. Add to the saucepan.
• Heat until the drippings are hot, about 2 minutes, and then whisk in the flour.
• Allow to cook, whisking occasionally, for 2 minutes.
• Whisk in your broth until you achieve your desired consistency.
• Season to taste with salt and pepper, if needed.

HOMEMADE GRAVY

Steps:

• In 12-inch skillet, cook butter and onion on medium-low heat for 12 to 15 minutes, or until lightly browned, stirring occasionally.
• Whisk in flour, then 1 teaspoon salt and 1/2 teaspoon pepper. Cook for 2 minutes, stirring. Add broth and Cognac; cook, uncovered, 4 to 5 minutes or until thickened, stirring occasionally. Stir in cream, if using. Gravy can be refrigerated in airtight container up to 4 days. Reheat on medium-low heat, adding pan drippings from turkey, if desired.

EASY GRAVY

Steps:

• Melt butter in pan over medium heat.
• Add flour, stirring constantly for 2 minutes, you want the mixture to turn light brown but not burn.
• Add broth, salt and pepper and continue to stir for 3 minutes, sauce should be getting thicker.
• Move to serving bowl.
• Enjoy.

HOMEMADE GRAVY

Steps:

• Add the butter to a saucepan over medium-high heat. Immediately after the butter has melted, sprinkle with the flour and whisk to combine. Allow to cook and whisk constantly for about 2 minutes. Do not allow the mixture to burn, reducing the heat to medium if necessary.
• Begin adding the chicken broth a splash at a time (about a 1/4 cup), whisking well after each addition. Once the mixture begins to resemble a pudding-like texture, you may begin streaming the remaining broth in slowly, whisking all the while.
• Once all of the broth has been incorporated, whisk in the salt and pepper. Raise the heat to medium-high, and allow the gravy to simmer for about 5-7 minutes, until thickened.

TRADITIONAL GRAVY

Steps:

• Collect the juices and the fat from the meat you are roasting. Put the juices in a glass jug and allow to stand for a few minutes so that the fat will rise to the surface. Skim off the fat.
• Put the roasting tin that you used to cook the meat on the hob on a medium heat and add the fat. (The meat needs to be resting, covered with foil, in a warm place at this point)
• Stir in the flour and cook for 1 minute.
• Stir in the meat juices and gradually stir in the stock until you get a smooth gravy. Use a wooden spoon and stir all over the surface of the pan to incorporate any meat juices that are stuck to it.
• Bring to the boil and allow to simmer for 10 minutes.
• Season to taste and add a little gravy browning if desired.

QUICK AND EASY GRAVY FROM SCRATCH

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.

HOMEMADE BEEF GRAVY

Steps:

• In a medium saucepan, melt butter over medium heat. Add flour and whisk until smooth. Slowly whisk in the broth, salt, and pepper; continue stirring until mixture comes to a boil and thickens.

TRADITIONAL GRAVY RECIPE

Steps:

• If necessary, skim off all but a remaining couple of tablespoons of fat. Try to leave as many of the meat juices in the baking pan.
• Place the roasting pan over low heat.
• Sprinkle in the flour and stir and scrape it around the pan, mixing it with the dripping for a few minutes to lightly brown.
• Gradually pour in the cold stock, stirring as you pour. Use the back of the spoon to incorporate the liquid into the flour, scraping up all the brown bits in the pan
• Once, you've added enough stock to make a thin gravy, bring to a simmer, stirring until reduced to the thickness you like it.
• If it becomes too thick, thin it out with a little more stock or water. If it's too thin, continue to simmer and reduce to your favourite gravy consistency.
• Taste and season with salt and pepper until it's seasoned to perfection.

HOMEMADE GRAVY

Steps:

• Dry-fry the bacon in a large pan until golden. Remove, then fry the wings (add a splash of oil if they start to stick), turning until browned all over. Tip into a pan with the remaining ingredients (apart from the butter and flour) and the bacon. Simmer, skimming off any froth, for about 2 hrs.
• Strain through a sieve, then heat the butter in a saucepan and, when foaming, add the flour. Cook, stirring constantly, for 1 min. Gradually pour in the stock, stirring all the time, to get rid of any lumps. Simmer until you have a thin gravy, taste and season. Can be made up to 3 days in advance and kept chilled, or frozen for up to 3 months.

HOW TO MAKE GRAVY

Steps:

• Heat 1 cup of broth (stock) in a pot over medium heat. What kind of stock? Whatever you want! Chicken, beef, and vegetable are all good - it just depends on what you're pairing it with (chicken goes with chicken, etc.) and what your personal preferences are. As this recipe only makes 2-4 servings, you won't need a very large pot. However, you can easily double (or even triple) the recipe if need be. The more gravy you need to make, the bigger the pot you'll need.
• Put 2 tablespoons each of butter and flour into a small bowl and cream together. Make sure your butter is soft, but not melting (otherwise it will be nearly impossible to cream). It will eventually turn into a smooth paste - what the French call a "beurre manié." If your butter is just chunking up, leave it alone to sit for a bit - it's too cold. Move your broth to low and come back in 5 or 10 minutes. Then resume as normal.
• Add the butter-flour paste to the stock, whisking vigorously. It'll start out just like the butter and flour - a bit chunky and not at all appealing to the eye. Then slowly the paste will infuse into the broth, thickening it slowly. Keep whisking throughout the rest of this recipe. This keeps the air flowing and will result in your gravy thickening more quickly.
• Turn down the heat to low and wait for it to thicken. If the gravy is too hot, it will start to boil - which is not what you want, as that thins it and makes it foamy. On low, keep whisking lightly, keeping an eye on how thick it is getting. This could take up to 10 minutes. Be patient! Once you think it's thick enough, give it the spoon test. Dip a spoon in and then lift it out. Does it stay covered? Does it drip off like a gravy should?
• Season to taste. Especially with quick gravy (that doesn't have pan drippings or cream), you may find that you prefer it with a bit of salt and pepper, or any other spice you're particularly fond of. Give it a taste test regularly to make sure you don't over-season it. Remember that the gravy will likely be eating in tandem with another food. If the gravy itself isn't strong, that's fine. It will be combining with other flavors anyway.

CLASSIC SOUTHERN GRAVY

Steps:

• Add the fat to a heavy skillet, melting it if it's solid.
• Whisk in the flour until no lumps remain.
• Cook, stirring constantly, for 2 minutes, or until it starts to brown and smell a little like roasting pecans.
• Whisk in the milk or stock, a little at a time, stirring until smooth and no lumps remain.
• Bring to a simmer and cook, stirring constantly, for a few minutes or until it thickens.
• Taste and add salt and pepper plus any other herbs and seasonings you'll be using.
• Serve immediately.

HOMEMADE GRAVY

Steps:

• In a large (10- to 12-inch) saute pan, cook the butter and onions on 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 and Cognac, and cook uncovered for 4 to 5 minutes, until thickened. Add the cream, if desired, and serve.