Best 2 Easy Gravy For A Crowd Recipes
**Indulge in the Comforting World of Savory Gravy: A Culinary Journey for Every Occasion**
In the realm of culinary artistry, few things can elevate a meal quite like a rich, flavorful gravy. Whether it's the hearty classic of brown gravy, the creamy decadence of white gravy, or the vibrant tang of red wine gravy, these versatile sauces have the power to transform simple dishes into culinary masterpieces. In this article, we present a collection of easy-to-follow gravy recipes that cater to diverse tastes and occasions. From the classic brown gravy perfect for roasted meats, to the luscious white gravy ideal for chicken and dumplings, and the elegant red wine gravy that adds a gourmet touch to steaks, we have curated a selection that will satisfy every craving. Get ready to embark on a gravy-making adventure that will leave your taste buds tantalized and your loved ones asking for seconds.
BIG BATCH CREAMY GRAVY FOR A CROWD
This meatless gravy gets a kick from a whole lot of freshly ground black pepper. It's perfect for using in a fountain. Serve with biscuits and browned sausage.
Provided by Leslie Kelly
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Vegetarian Gravy Recipes
Time 19m
Yield 25
Number Of Ingredients 6
Steps:
- Melt butter in a saucepan over medium-high heat. Add flour and whisk until smooth, at least 2 minutes. Slowly add milk, whisking continuously until mixture is smooth, about 5 minutes.
- Stir half-and-half into the saucepan; season with salt and pepper. Add liquid smoke. Cook and stir until gravy is smooth and slightly thickened, 2 to 3 minutes more.
Nutrition Facts : Calories 129.7 calories, Carbohydrate 6.6 g, Cholesterol 29.4 mg, Fat 10.1 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 6.4 g, Sodium 94.6 mg, Sugar 3.7 g
QUICK AND EASY GRAVY FROM SCRATCH
Homemade gravy is quick and easy. If you've roasted chicken, turkey or beef, use the drippings left in the roasting pan. They make the gravy extra flavorful and seasoned. You can make gravy without drippings and use stock or broth in it's place. Store-bought stock is usually under seasoned. Take care when seasoning with salt and pepper towards the end of the recipe. Finally, for more flavor, whisk in mushroom powder. This is optional, but adds a deep savory flavor.
Provided by Adam and Joanne Gallagher
Categories Side Dish, Sauce
Time 10m
Yield Makes about 3 cups
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize About 1/3 cup, Calories 76, Protein 2 g, Carbohydrate 4 g, Fiber 0 g, Sugar 0 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 285 mg
Tips:
- Use a flavorful base: The type of base you use will greatly impact the flavor of your gravy. Using a flavorful base like browned meat, roasted vegetables, or flavorful herbs and vegetables will give your gravy more depth and complexity.
- Use a good quality stock: A good quality stock is another essential ingredient in making a great gravy. Use homemade stock if you have it, or use a good quality store-bought stock.
- Thicken your gravy with a roux: If your gravy is too thin, you can thicken it by making a roux, which is a mixture of equal parts butter and flour. Cook the roux until it is golden brown, then add it to your gravy and stir until it thickens.
- Season your gravy to taste: Once your gravy is made, taste it and season it to your liking. Common seasonings include salt, pepper, garlic powder, onion powder, and herbs like thyme or rosemary.
- Serve your gravy immediately: Once your gravy is made, serve it immediately while it is still hot. Gravy can be made ahead of time and reheated, but it is best when served fresh.
Conclusion:
Making gravy for a crowd doesn't have to be daunting. By following these tips and using the recipes provided in the article, you can easily make delicious gravy that everyone will love. Whether you are serving it with roasted chicken, mashed potatoes, or biscuits, a good gravy will enhance any meal and make it even more special. So next time you have a crowd to feed, don't be afraid to make a big batch of gravy. Your guests will thank you for it!
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