WHITE GRAVY/ SAUCE WITH PEAS
This white sauce is affectionately known as "Pea Gravy" in our house. Makes me smile & laugh every time I say it. I grew up on the stuff. It was always served over rice alongside Recipe#284482. Enjoy!
Provided by Chicagoland Chef du
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
WHITE WINE GRAVY
Lump-free gravy doesn't have to be hard to make. Amanda Haas teaches you how to get velvety results using the pan drippings from her Classic Roast Turkey.
Provided by Food Network
Categories condiment
Time 20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- While the turkey rests on the cutting board, make the gravy: Use a fine-mesh strainer to strain the pan drippings into a medium bowl, leaving behind any browned bits, or "fond," stuck to the pan. Press down on the solids to get as much liquid as possible into the bowl; discard the solids. Pour the liquid into a measuring cup or a fat separator. After all the fat rises to the top, ladle the fat into a bowl and reserve. You should be left with about 1 cup of jus. Place the roasting pan across two burners over medium-low heat. Add the shallots and 2 tablespoons of the reserved turkey fat; sauté until the shallots are soft, 2 minutes.
- Add the wine and stir, scraping up the fond from the bottom of the pan. Bring to a simmer; continue scraping and simmering until the mixture has reduced to about a cup, 3-5 minutes. Once the wine mixture has reduced to 1 cup, add the reserved jus and enough turkey or chicken stock to bring the total amount of liquid to 4 cups; stir to combine. Strain the liquid through a fine-mesh strainer set over a medium bowl; discard solids. Wipe out any remaining solids in the pan.
- Make a roux: In the roasting pan, melt the butter over medium-low heat. When melted, sprinkle in the flour and whisk it into the butter until the flour is completely incorporated and no longer raw, 1-2 minutes. When the flour begins to bubble, ladle in a small amount of the jus mixture at a time, around ½ cup per addition, whisking continuously. When the mixture looks like a paste, turn the heat to medium, and continue adding more liquid, a ladle or two at a time, and whisking. Small additions of liquid and continuous whisking are the keys to smooth gravy. Repeat the process until all the liquid has been incorporated and the gravy is thick, smooth, and velvety. (Tip: If gravy has any lumps at the end, pour it through a fine-mesh strainer to remove them.) Season to taste with salt and pepper. Pour into a gravy boat or bowl and serve immediately.
WHITE CREAM SAUCE/GRAVY
I was abroad in Deutchland (Germany) and came across this recipe which is very similar to Swedish Cream Sauce and is very tasty on meatballs, porkchops, potatoes, rice, and biscuits.
Provided by Chef Choich
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Using an 8" skillet bring 1 cup of beef broth to boil and reduce heat to simmer. Stir in 1/2 cup of heavy whipping cream and add 1 tbs of soy sauce. Mix 2 tbs of white flour with 2 tbs of water and mix until paste forms then scoop into skillet. Use wisk to stir to beat out the lumps from the flour while still keeping sauce at a simmer. Sprinkle 1 tbs of sugar over top and wisk in after it caramalizes and dash salt and black pepper to taste. Keep simmering and stirring until sauce thickens and starts to stick to wisk a little then it is done.
Nutrition Facts : Calories 134.6, Fat 11.2, SaturatedFat 6.9, Cholesterol 40.9, Sodium 444.9, Carbohydrate 7.1, Fiber 0.1, Sugar 3.3, Protein 2
THICK AND CREAMY WHITE SAUCE
Make and share this Thick and Creamy White Sauce recipe from Food.com.
Provided by MommyMakes
Categories Sauces
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in sauce pan and stir in heavy cream.
- Cut cream cheese into chunks and stir into cream.
- Add parmesan cheese and spices and stir until thoroughly melted.
- Do not boil sauce, continue stirring on medium or low until smooth.
- Remove from heat and toss with noodles.
Nutrition Facts : Calories 548.1, Fat 56.1, SaturatedFat 35.1, Cholesterol 184.8, Sodium 449.8, Carbohydrate 3.5, Sugar 0.3, Protein 9.6
WHITE CREAM SAUCE FOR PASTA
This recipe was taught to me by a friend. A very simplistic recipe which gives you many options on what to serve it with. I've had this with ziti, and prefer it with the smooth kind rather than the ridged kind. But any Macaroni product will do.
Provided by Lord Neuf
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter over low heat in wide sauce pan, or deep skillet.
- Stir in flour and mix with a wooden spoon until blended.
- Slowly add milk to pan, careful not to burn it.
- When milk is fully intergrated into rue, increase heat and reduce for 10 minutes, stir often to prevent burn.
- If sauce too thick, add more milk.
- If too thin, add more flour.
- Add salt and pepper to taste.
- Pour over warmed buttered pasta, and cover with cheese.
- Serve immediatlly.
CREAM GRAVY
This is in our family cookbook. This is a great gravy made from scratch. Serve over mashed potatoes meat or bread it is great.
Provided by rusted_essence
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Heat skillet.
- Add oil.
- Add flour when oil is hot.
- Salt and pepper.
- Cook over medium high heat to cook flour almost brown.
- Add milk and stir till the desired thickness.
CREAMY MUSHROOM SAUCE/GRAVY
One of my favorite mushroom sauce recipes! This is good even without the Parmesan, if you like a cheesy sauce then, also 3 minced garlic cloves may be added with the mushrooms --- I most always use this sauce with my recipe #149540 though it's great with anything :)
Provided by Kittencalrecipezazz
Categories Sauces
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Saute the mushrooms in a couple tablespoon butter until they loose their moisture and are just beginning to brown (about 10-12 minutes) set aside.
- In a medium saucepan cook the butter and flour over medium-high heat, whisking constantly until the mixture turns a light golden color (about 6-7 minutes).
- Whisk in the stock and wine, stirring until the mixture thickens.
- Lower heat and simmer for about 12-15 minutes.
- Add in the cream, and Parmesan cheese (if using) whisk until combined, then add in sauteed mushrooms; simmer for additional 5-7 minutes, or until the sauce coats the back of the spoon.
- Season with salt and pepper.
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