Best 5 Gravy Brown Sauce And White Sauce Recipes

GRAVY, BROWN SAUCE, AND WHITE SAUCE

Steps:

• When baking a turkey, or chicken, I use the brown drippings from the pan. (It is also one of the ways I can tell if it is done.) The quantities may be different if you have less drippings, but proportions are the same. Fill a large measuring cup with water, and set it aside. Put the pan on the stove and turn the burner to medium to get rid of any water, as it is the fat and flour that actually make the roux. After the water is gone, add an amount of flour about equal to the fat, stiring constantly, and turning down the heat if needed. Cook enough to get rid of the raw taste, but don't let it get too hard or burn. I turn down the heat to get more control of this. After it seems done, (just a few minutes) slowly add the water stiring constantly, using enough water to make a medium consistancy. (thick gravies tend to be more paste like, and I don't like thin either!). This needs to be cooked for at least 10 minutes to insure no raw flavor. I make sure I have plenty of water at my fingertips, so that it does not quickly become gummy and gooey. For beef, the same method, use the pan drippings. For something with no fat, you can use butter, flour and, water. To make a brown roux (for brown sauce) follow the same instructions, but cook until the butter and flour become a medium brown. A white roux (for white sauce), stop cooking it as soon as it turns from white to a hint of a golden color. I usually use milk, instead of water, in a white sauce. Salt and pepper to taste.

WHITE SAUCE

Steps:

• In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
• Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.

EASY BROWN GRAVY

Steps:

• Melt butter in a saucepan over medium-low heat. Add flour; cook and stir until mixture is golden-brown and smells like cooked pie crust, about 5 minutes. Add garlic; cook for 30 seconds. Whisk in 1 cup of broth.
• Stir remaining broth, ketchup, Worcestershire sauce, and mustard into the mixture in the saucepan. Bring to a simmer, whisking, and reduce heat to low. Cook, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper.

GRAVY, BROWN SAUCE, AND WHITE SAUCE

Steps:

• When baking a turkey, or chicken, I use the brown drippings from the pan. (It is also one of the ways I can tell if it is done). The quantities may be different if you have less drippings, but proportions are the same.
• Fill a large measuring cup with water, and set it aside.
• Put the pan on the stove and turn the burner to medium to get rid of any water, as it is the fat and flour that actually make the roux.
• After the water is gone, add an amount of flour about equal to the fat, stirring constantly, and turning down the heat if needed.
• Cook enough to get rid of the raw taste, but don't let it get too hard or burn. I turn down the heat to get more control of this. After it seems done, (just a few minutes) slowly add the water stirring constantly, using enough water to make a medium consistency (thick gravies tend to be more paste like, and I don't like thin either!).
• This needs to be cooked for at least 10 minutes to insure no raw flavor. I make sure I have plenty of water at my fingertips, so that it does not quickly become gummy and gooey.
• For beef, the same method, use the pan drippings.
• For something with no fat, you can use butter, flour and, water.
• To make a brown roux (for brown sauce) follow the same instructions, but cook until the butter and flour become a medium brown.
• A white roux (for white sauce), stop cooking it as soon as it turns from white to a hint of a golden color. I usually use milk, instead of water, in a white sauce.
• Salt and pepper to taste.

BASIC BROWN SAUCE

Steps:

• Saute onion in butter in a heavy skillet until onion is tender; discard onion. Cook butter over low heat until it begins to brown. Add flour, stirring until smooth ( I find that a whisk works best). Cook 1 minute, stirring constantly. Add bouillon granules, and gradually stir in water. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in pepper. Serve with beef or pork.
• Bordelaise Sauce: Substitute 1/3 cup dry red wine for 1/3 cup of the water, and stir in 3/4 teaspoon dried parsley flakes and 1/4 teaspoon dried whole thyme; increase pepper to 1/4 teaspoon.
• Mushroom Brown Sauce: Saute 1/2 cup sliced mushrooms in 2 tablespoons butter; drain and stir into Basic Brown Sauce. Serve with beef.