Best 4 Basic Formula For Gravy Recipes
Craving for a rich, flavorful gravy that elevates your dishes to new heights? Look no further! This comprehensive guide provides you with 4 basic gravy recipes that cater to various dietary preferences and culinary styles. From the classic brown gravy, perfect for pairing with roasted meats, to the versatile white gravy, ideal for chicken and fish dishes, these recipes offer a range of options to suit your taste and cooking needs. Whether you prefer a gluten-free gravy, a vegetarian gravy, or a vegan gravy, we've got you covered. Get ready to transform your meals with these easy-to-follow gravy recipes that are packed with flavor and guaranteed to impress.
Check out the recipes below so you can choose the best recipe for yourself!
EASY GRAVY RECIPE
This easy gravy recipe is the key to life. It comes together quickly and easily on the stove and is delicious on mashed potatoes, in pot pies, or a myriad of other tasty applications.
Provided by Jessica Fisher
Categories Side Dish
Time 15m
Number Of Ingredients 6
Steps:
- In a medium sauce pot over medium heat, melt the butter. Whisk in the flour and stir until well mixed, hot, and bubbly, about 2 minutes.
- Gradually whisk in the liquid, stirring until smooth.
- Simmer until thickened, about 7 minutes, stirring.
- Serve hot.
Nutrition Facts : Calories 75 kcal, Carbohydrate 3.2 g, Protein 1.7 g, Fat 6.1 g, SaturatedFat 3.8 g, Cholesterol 15 mg, Sodium 522 mg, Fiber 0.1 g, Sugar 0.2 g, ServingSize 1 serving
HOMEMADE GRAVY
Ina Garten's Homemade Gravy recipe, from Barefoot Contessa on Food Network, gets its flavor from leftover turkey drippings and a touch of cognac.
Provided by Ina Garten
Categories condiment
Time 30m
Yield 3 cups
Number Of Ingredients 9
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.
BASIC FORMULA FOR GRAVY
You don't need a recipe when you have this formula. The fat can be crisco, butter, oil, or the fat from your pan drippings. The liquid can be water, broth, milk, the juice from the pan drippings or any flavorful liquid. When I make pan gravy, I pour all of the drippings into a shallow bowl and wait for the grease to rise to the top, so you can seperate the fat from the liquid for measurements. Pan gravy is best made in the pan that the meat was cooked in. All of that brown stuck on stuff adds flavor and gives gravy its golden color. So no more gravy mixes, or heaven forbid, canned gravy for you!
Provided by BETHANY T.
Categories Sauces
Time 5m
Yield 2 cups, 10 serving(s)
Number Of Ingredients 4
Steps:
- In pan, measure and heat fat.
- Wisk in flour.
- Cook on low to medium heat until it starts to color. (This is called rue). Wisk constantly.
- When flour darkens to desired color, slowly wisk in measured liquid.
- Cook until desired thickness.
- Season to taste.
- You can add kitchen boquet or gravy master for added color.
HOMEMADE CHICKEN GRAVY
Make an easy homemade gravy out of chicken stock, heavy cream, butter, and flour.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Melt butter in a saucepan over medium-low heat. Whisk in flour until fragrant, 10 to 12 minutes.
- Gradually whisk in cold stock. Reduce heat to low. Bring gravy to a simmer, and cook and stir until thick enough to coat the back of a spoon, 10 to 15 minutes. Stir in heavy cream, and season with salt, white pepper, and cayenne pepper.
Nutrition Facts : Calories 169.7 calories, Carbohydrate 6.8 g, Cholesterol 44.5 mg, Fat 15.6 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 9.7 g, Sodium 346.1 mg, Sugar 0.3 g
Tips for Making the Perfect Gravy
- Use the right ratio of liquid to thickener. The general rule of thumb is 1 cup of liquid to 2 tablespoons of thickener for a medium-thick gravy. If you want a thicker gravy, you can add more thickener, but be careful not to add too much, or the gravy will become gloopy.
- Use a good quality stock or broth. The stock or broth you use will make a big difference in the flavor of your gravy. If you have time, make your own stock. Otherwise, look for a good quality store-bought stock or broth.
- Brown your meat or vegetables before making the gravy. This will add depth of flavor to the gravy.
- Deglaze the pan with a flavorful liquid. After you've browned your meat or vegetables, deglaze the pan with a flavorful liquid, such as wine, beer, or broth. This will help to loosen any browned bits and add even more flavor to the gravy.
- Use a roux or cornstarch to thicken the gravy. A roux is a mixture of equal parts flour and butter that is cooked until it is golden brown. Cornstarch is another option for thickening gravy. It is important to whisk the thickener into the gravy slowly to avoid lumps.
- Simmer the gravy until it is thickened and flavorful. Bring the gravy to a simmer and let it cook for 5-10 minutes, or until it has thickened and the flavors have melded together.
- Season the gravy to taste. Once the gravy has thickened, season it to taste with salt and pepper. You can also add other seasonings, such as herbs, spices, or citrus zest.
Conclusion
Gravy is a delicious and versatile condiment that can be used to enhance the flavor of a variety of dishes. Whether you are serving it with roasted chicken, mashed potatoes, or vegetables, a well-made gravy can take your meal to the next level. With these tips, you can make the perfect gravy every time.
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