Basic Gravy Recipe 285 Recipes

EASY GRAVY RECIPE

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.

BASIC PAN GRAVY

Steps:

• After the meat is removed from the pan and put in a warm place, pour off all but 2 tablespoons of the pan juices in a skillet.
• Sprinkle the flour over the heated drippings ( or oil), stir constantly so the flour and oil are mixed and the flour cooks about a minute. Gradually add the liquid, stirring constantly until the gravy begins to thicken. Add salt and pepper to taste (I often add a little garlic powder).
• Tips: Have your ingredients ready with everyting at your fingertips. Use a large serving spoon. Add liquid gradually and stir quickly (eliminates lumps). Keep heat on medium (too hot causes gravy to thicken too quickly). Gravy keeps cooking and thickening even after it's removed from the pan. Pour it up just before you think it is thick enough(Experience is the best teacher). If gravy is too thick, thin with a little warmed liquid and reheat. End results... you should have a nice gravy and no lumps! :)

EASY GRAVY

Steps:

• Melt butter in pan over medium heat.
• Add flour, stirring constantly for 2 minutes, you want the mixture to turn light brown but not burn.
• Add broth, salt and pepper and continue to stir for 3 minutes, sauce should be getting thicker.
• Move to serving bowl.
• Enjoy.

BASIC GRAVY

Steps:

• Prepare the stock: Melt 2 tablespoons butter in a large pot over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 3 minutes. Add the shallots, carrot, celery, thyme sprigs, bay leaf and broth. Reduce the heat to low and cook until slightly reduced, about 1 hour. Strain through a fine-mesh sieve into a large bowl; reserve the pot. You should have 7 cups stock?if you?re short, add more broth.
• Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Whisk the defatted drippings into the stock.
• Melt the remaining 8 tablespoons butter in the reserved pot over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the stock; bring to a simmer and cook, whisking occasionally, until thickened, 8 to 10 minutes. Season with salt and pepper.

BASIC GRAVY

Steps:

• Strain the pan drippings into a fat separator or large liquid measuring cup; set aside. Place the empty roasting pan across two burners over medium-high heat. Add a splash of water and scrape up any browned bits; add them to the drippings.
• Spoon or pour off 1/2 cup of the fat from the drippings and transfer back into the roasting pan. (If you don't have enough fat to make 1/2 cup, add vegetable oil.) Set the roasting pan over medium-high heat. Whisk in the flour and cook, whisking, until smooth and golden, 2 to 3 minutes.
• Whisk in the defatted drippings and enough broth to make 8 cups total liquid. Bring to a simmer and cook, whisking, until thickened, 15 to 25 minutes. Season with salt and pepper.

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 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.