ALL-PURPOSE GRAVY
An America's Test Kitchen recipe that I received in an email. What's great about it is that it can be made ahead and frozen (a great holiday time saver!) since it doesn't use any pan drippings.
Provided by Soup Fly
Categories Sauces
Time 42m
Yield 2 cups
Number Of Ingredients 12
Steps:
- Heat butter in large saucepan over medium-high heat.
- Add vegetables and cook, stirring frequently, until softened and well-browned (about 7 minutes).
- Reduce heat to medium.
- Add flour, stirring constantly, until well-browned (about 5 minutes).
- Gradually add broths while whisking constantly.
- Bring mixture to boil and skimming off any foam on surface.
- Reduce heat to medium-low and add bay leaf, thyme, and peppercorns.
- Simmer, stirring occasionally, about 20 minutes until thickened and reduced to 3 cups.
- Strain gravy through fine-mesh strainer.
- Press on solids to extract as much liquid as possible.
- Add salt & pepper to taste.
- To thaw frozen gravy:.
- Add gravy to pan with 1 tablespoon of water and warm on low heat until thawed.
- Gravy may appear to have separated.
- Whisk vigorously to recombine.
GOOD GRAVY
Provided by Alton Brown
Categories condiment
Time 1h10m
Yield 1 quart (at least 12 to 14 servings)
Number Of Ingredients 10
Steps:
- Melt the Clarified Butter in large saute pan over medium-high heat. Fry the thyme and sage in the butter until fragrant, about 1 minute. Add the flour and cook for 1 minute or until the mixture smells nutty. Add the potato starch and stir to combine.
- Add the chicken broth and soy sauce to the pan. Whisk to combine and eliminate any lumps. Bring the mixture to a simmer and cook until thickened slightly, approximately 5 minutes. Remove from the heat and add the vinegar and nutmeg. Pour into a thermos to keep warm for serving.
- Melt the butter in a heavy saucepan over low heat and slowly cook until the bubbling ceases and the liquid turns clear, 30 to 40 minutes. Strain and cool, being sure to leave any solids in the bottom of the pan. Store in an airtight container in the fridge for up to a month.
- Yield: approximately 15 ounces
ALL-PURPOSE GRAVY
Developed by Cook's Illustrated: This gravy can be served with almost any type of meat or poultry or with mashed potatoes.
Provided by Pi-E8216
Categories Sauces
Time 55m
Yield 2 cups
Number Of Ingredients 11
Steps:
- In food processor, pulse carrot until broken into rough 1/4-inch pieces, about five 1-second pulses. Add celery and onion; pulse until all vegetables are broken into 1/8-inch pieces, about five 1-second pulses.
- Heat butter in large heavy-bottomed saucepan over medium-high heat; when foaming subsides, add vegetables and cook, stirring frequently, until softened and WELL BROWNED, about 7 minutes (important step: browning will give the gravy great flavor). Reduce heat to medium; stir in flour and cook, stirring constantly, until THOROUGHLY BROWNED and fragrant, about 5 minutes (again the browning is very important step for flavor). Whisking constantly, gradually add broths; bring to boil, skimming off any foam that forms on surface. Reduce heat to medium-low and add bay leaf, thyme, and peppercorns; simmer, stirring occasionally, until thickened and reduced to 3 cups, 20 to 25 minutes.
- Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids. Adjust seasonings with salt and pepper. Serve hot.
- NOTE: If you would like to double the recipe, use a Dutch oven to give the vegetables ample space for browning and increase the cooking times by roughly 50 percent. The finished gravy can be frozen. To thaw either a single or double recipe, place the gravy and 1 tablespoon of water in a saucepan over low heat and bring slowly to a simmer. The gravy may appear broken or curdled as it thaws, but a vigorous whisking will recombine it.
Nutrition Facts : Calories 274.7, Fat 19, SaturatedFat 11.4, Cholesterol 45.8, Sodium 99.9, Carbohydrate 21.1, Fiber 1.8, Sugar 3.2, Protein 7.2
EASY VEGETARIAN GRAVY
I made this up after forgetting to buy a pre-made gravy on Christmas. I'm glad I did! It's the best vegetarian gravy I've ever tried!
Provided by Millie42889
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Combine broth, vegetable base, onion, garlic salt, and pepper in a medium pot. Cook over medium heat while stirring occasionally until it comes to a full boil.
- Slowly stir in flour and whisk constantly until sauce is thick, 5 to 10 minutes.
Nutrition Facts : Calories 68.7 calories, Carbohydrate 13.7 g, Fat 0.5 g, Fiber 1.3 g, Protein 2.1 g, Sodium 1215.7 mg, Sugar 2.2 g
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