Nifs Easy Homestyle Gravy Recipes

QUICK AND EASY GRAVY FROM SCRATCH

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.

NIF'S EASY HOMESTYLE GRAVY

Steps:

• While the bird is roasting, put butter and flour in small saucepan and set on stove. It will likely melt on its own from the heat of the oven but if not, put on low for last few minutes of cooking bird until butter melts. Stir ocassionally to create a paste, called a "roux".
• Pour drippings/stock in large saucepan on stove. Be sure to tip the bird for more liquid and scrape little bits of solids off bottom of roasting pan. Give liquid a good whisk to break up solids.
• Bring liquids to a simmer (don't boil!) and slowly add the roux, whisking constantly. Only add a bit at a time and stop when the mixture thickens to desired consistency. It should at least coat the back of a spoon. I tend to add full amount.
• Stir in seasoning salt and pepper. If you choose to add wine, slowly add it in until it tastes good to you!
• Let gravy simmer and reduce while you carve up your bird. I wouldn't simmer more than 15-20 minutes.
• NOTE - Please be sure to taste your gravy. Add salt, pepper, wine or whatever you think it needs. Add slowly and taste often!

EASY GRAVY

Steps:

• Heat the butter in a saucepan (or in a roasting tin containing meat juices from your roast), then scatter over the flour. Stir until it forms a dark, sandy paste. Splash in the port, stir in the redcurrant jelly and cook down until sticky. Stir in the stock and simmer for 5 mins. Decant into a warmed gravy jug to serve.