Basic Gravy 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.

EASY GRAVY

Steps:

• Cook fat drippings and broth in a roasting pan or saucepan over medium heat, until hot.
• Stir corn starch and water in a small bowl until smooth; add to pan. If desired, add a dash of poultry seasoning for chicken and turkey gravies, a sprinkle of thyme for beef or a pinch of rosemary for pork. Stirring constantly with a wire whisk, bring to a boil over medium heat and boil 1 minute. 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.

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.

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 saucepan over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes. Add the onion, carrot, celery, herb sprigs and bay leaves; stir to coat. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, 2 to 3 minutes. Add the broth, reduce the heat to low and simmer about 1 hour. Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan. You should have 7 cups stock ¿ if you're short, add more broth.
• Melt the remaining 8 tablespoons butter in the reserved saucepan over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes. Set aside until the turkey is done.
• 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 gravy; season with salt and pepper. Simmer until desired thickness, 5 to 15 minutes.

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:

• 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 (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 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.