Best 10 Basic Gravy Recipes

BASIC OLD-FASHIONED GIBLET GRAVY RECIPE - (4.8/5)

Steps:

• Remove liver from giblets and refrigerate. Place giblets in saucepan, cover with 4 cups cold water and bring to a boil. Reduce heat and simmer for about an hour. Now add the liver and simmer for another 30 minutes. Drain in a colander, allow to cool, chop and set aside. Melt butter in a heavy saucepan and stir in the flour. Cook and stir for 3 to 5 minutes, or until butter barely begins to turn golden. Slowly stir in drippings or chicken broth and milk or half and half. Continue cooking and stirring until thickened. Season with salt and pepper. Stir in hard-cooked eggs and chopped giblets and serve. Makes 3 cups.

BASIC FORMULA FOR GRAVY

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.

BASIC ROAST BEEF WITH GRAVY

Steps:

• in very large cast iron skillet with a metal rack in it lace roast fat side up. season well with salt, pepper and garlic powder.
• in a preheated 325* oven place roast for 1 hour. turn oven off during last 10 minutes and let sit for 30 minutes while making your addtional dishes like mashed potatoes!
• once you are ready to make gravy remove roast and let sit on plate not cutting until ready to serve.
• in cast iron skillet you cooked in pour water and turn up the heat add base and aujus mix and stir well to incorporate the powder.
• let come to a boil for about 3-5 mionutes thicken with cornstarch and water.
• and serve with all your favorites!
• slice the meat thinly almost shaving it against the grain the juices should flow
• leftovers? how about a open faced derby sandwich- hot roast beef and gravy over toasted bread! or maybe a french dip sandwich to take to work!

BASIC RED GRAVY (MARINARA)

Steps:

• 1. Heat the bacon grease or olive oil in a Dutch oven, over medium heat and add chopped onions, green onions, and bell pepper and saute on low until onions are transparent but don't let them brown.
• 2. Add tomato paste, tomato sauce, diced tomatoes, and minced garlic; cook down for about 5 minutes stirring constantly to prevent scorching.
• 3. Add wine and beef stock, oregano, basil, granulated garlic & onion, bay leaves, sugar and salt & pepper to taste.
• 4. Simmer stock for about 30-45 minutes, adding more beef stock as needed to keep sauce fairly thin. Cover with a splatter screen or off-set the lid so steam can escape without splattering sauce all over the kitchen; cook for 2-3 hours or until desired thickness is reached. Taste for seasoning and adjust as needed. Serve over pasta or add your favorite meat to red gravy. Buono Appetito!
• 5. *Options: ,I don't use carrots but if you like them add 2 finely chopped carrots to the onions and bell pepper if desired - it adds to the sweetness. If you like just a little heat in your red sauce then add crushed red pepper flakes to taste when adding tomato paste & sauce.

BASIC GRAVY

Steps:

• Pour the turkey drippings into a bowl. Add 1/4 cup of the chicken broth to the roasting pan and scrape up any browned bits; add to the bowl, then freeze the drippings until the fat hardens on top. (Alternatively, use a degreasing cup.)
• Spoon 1/2 cup of the fat into a saucepan. Add the flour; cook over medium heat, stirring, until golden, 4 minutes. Slowly whisk in the remaining 8 cups hot chicken broth; bring to a boil, then reduce to a simmer. Discard any remaining fat from the drippings; add the drippings to the saucepan. Simmer, whisking, until thick, 10 minutes. Season with salt and pepper. Strain to remove lumps, if needed.

BASIC FAT FREE GRAVY

Steps:

• Heat a heavy skillet over low heat.
• Add flour and cook, stirring occasionally until light brown.
• Before using meat drippings, remove the fat by placing in a seperator or quick chill in freezer for about 30 to 60 minutes and skim visible fat from top.
• Put 1/2 of defatted drippings/broth in a jar, add the browned flour.
• Cover tightly and shake until mixture is smooth.
• Pour into a saucepan, add remaining liquid.
• Bring to a simmer and cook for a few minutes, stirring constantly until desired consistency.
• Season to taste with salt and pepper.
• If desired add a few drops of Kitchen Bouquet until desired color.
• Please Note: The cooking time allows for the quick chill method on the broth.

1916 BASIC EASY GRAVY RECIPE USING CAMPBELL'S SOUPS

Steps:

• 1. Make gravy in the pan you cooked the meat in. Drain grease. Scrape any bits of browned meat on bottom of pan and use in gravy. Heat the soup and liquid you are using in pan over medium heat until the mixture is hot and bubbling, stirring occasionally. Add black pepper as desired. Serve this gravy over rice, noodles, or potatoes and cooked pork chops, beef, or chicke
• 2. VARIATIONS: Add one or more of the following: sauted mushrooms, onions, peas, minced garlic, carrots, or other vegetables.

BASIC GRAVY

Steps:

• Skim fat from pan juices. Place dish over heat, cook scraping base of dish for 1-2 minutes.
• Stir in flour. Cook 1 minute.
• Remove from heat. Gradually blend in liquid.
• Return to heat. Cook stirring constantly until gravy boils and thickens.
• Simmer 3 minutes, blending in seasonings.

BASIC GRAVY (W/O PAN DRIPPINGS)

Steps:

• Melt butter in saucepan over medium heat.
• Whisk in flour til well blended.
• Slowly add broth, whisking continually.
• Add Worcestershire sauce, garlic powder, and pepper.
• Cook over medicum heat til thickened, stirring from time to time.
• Keep an eye on the saucepan, the thickening process goes quickly.

BASIC GIBLET GRAVY

Steps:

• 1. Add hearts and gizzards & turkey tails if using, with turkey/chicken giblets to a large pot, throw in the chopped veggies, cover with water, and add spices & bring to a rolling boil. Then lower heat & cook until meat is tender.
• 2. Giblets should cook about an hour to 1 1/2 hours, till giblets are tender. Add more water if needed. You will need 6 cups liquid.
• 3. Strain the giblets when fully cooked, and you can discard the veggies or puree them and add them to the strained broth/ liquid if desired for additional flavor. Only use the lean meaty parts of the turkey tails, discard the fat and bones.
• 4. Chop all of the giblets and remove the meat from the neck discard bones, and add chopped giblets to a bowl. Divide the giblet mixture between what will be used for stuffing and what you are using for the gravy.
• 5. In a medium size sauce pan bring 5 cups of the broth & giblets to a rolling boil. Then using a small bowl add the reserved 1 cup broth with the 1/3 cup of Arrow Root Starch, and stir until blended together. Then pour into the boiling broth mixture, lower heat, and stir and simmer until mixture thickens as desired, taste & add additional salt & pepper if desired.
• 6. May use a bit of Kitchen Bouquet if a deeper richer color of gravy is desired. Serve while still hot. Serve over Stuffing, chicken, turkey or mashed potatoes.
• 7. NOTE: KITCHEN BOUQUET is used to enhance the colors of gravies and sauces. Comes in a Brown Bottle with a yellow cap. I PREFER USING ARROW ROOT AS A GRAVY THICKNER INSTEAD OF CORN STARCH OR FLOUR, because it doesn't clump up when it is reheated, it stays in the liquid gravy form. But either will work fine.