Golden Gravy Recipes

GOLDEN GRAVY

Steps:

• In a skillet, saute the onion in the olive oil until it is brown. Add the butter and lower the heat. As the butter melts, add the flour, stirring constantly to keep it from burning. After the flour browns, add the stock and stir until the gravy thickens. Season with salt and pepper.

GOLDEN-BROWN GRAVY

Steps:

• Pour off fat from the turkey roasting pan, reserving 3 tablespoons. Place pan over 2 burners. Scrape any black bits from bottom; discard. Add wine; bring to a boil, and cook, scraping up browned bits with a wooden spoon, until it bubbles. Pour into a liquid measuring cup.
• Put reserved fat and the flour into a medium saucepan over medium heat, whisking until mixture becomes a paste. Cook, stirring occasionally, 5 minutes. Whisk in reserved liquid in a steady stream. Whisk in stock. Bring to a boil. Reduce heat, and simmer, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper. Strain into a warmed gravy boat, and serve.

GOLDEN GRAVY

Steps:

• Stir the nutritional year and flour in a heavy skillet over medium heat for 5 minutes or until fragrant. Set aside.
• Heat the oil in a large, heavy saucepan over medium heat. Add the onion and saute for 10 minutes or until tender and beginning to turn brown.
• Add the garlic, thyme and sage for 30 seconds or until fragrant.
• Whisk in the flour mixture thoroughly and then whisk in the water, tamari, salt and pepper.
• Bring to a simmer, whisking frequently and continue to simmer until the racy is thick and creamy. You can strain the gravy if you like or toss it in the blender for a minute or so, to get it smooth. (However, it tastes great even without straining!).
• The gravy will keep for 2 - 3 days, covered and refrigerated.