NO-FAT GRAVY
This is a very easy and quick NO FAT gravy to make. No fuss and you do not have to worry about the gravy going lumpy. I developed this recipe almost 20 years ago using my homemade chicken broth or vegetable broth.
Provided by William Uncle Bill
Categories < 15 Mins
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- In a large frying pan, add broth, mushrooms and liquid and bring to boil.
- Add pepper, garlic powder, chicken soup base, soy sauce and Worcestershire sauce, stir to blend.
- While still at boil, add potato flakes stirring constantly until gravy thickens to a desired consistency.
- Use additional instant potato flakes if gravy is too thin.
- If gravy gets too thick, add small amounts of water.
- Adjust seasonings to taste.
- If you desire a brown color, add a few drops of (Bovril, beef concentrate).
- This gravy is excellent with roasts or chicken.
Nutrition Facts : Calories 18.4, Fat 0.2, Sodium 388.3, Carbohydrate 3.6, Fiber 1, Sugar 1.1, Protein 1.2
FATBACK GRAVY
A dark gravy to eat over biscuits for breakfast. Serve with eggs, sliced tomatoes and cantaloupe--yum yum!!! This was a regular breakfast in my upstate S.C. home.
Provided by katybugkaren
Categories < 15 Mins
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Fry the salt pork. Drain on paper towels. Reserve for eating with breakfast.
- Pour all but 3 tablespoons of the grease out of skillet. Add flour to make a roux.
- When browned to a caramel color, add the can milk and water and stir well over low heat until thick.
BASIC FAT FREE GRAVY
Several years ago, DH was in the hospital with a heart condition and was placed on a fat restricted diet. This recipe was provided by the hospital and I have used it since to make wonderful gravy, especially at Thanksgiving and Christmas. Browning the flour is the key to rich fat-free gravy
Provided by PaulaG
Categories Sauces
Time 1h5m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a heavy skillet over low heat.
- Add flour and cook, stirring occasionally until light brown.
- Before using meat drippings, remove the fat by placing in a seperator or quick chill in freezer for about 30 to 60 minutes and skim visible fat from top.
- Put 1/2 of defatted drippings/broth in a jar, add the browned flour.
- Cover tightly and shake until mixture is smooth.
- Pour into a saucepan, add remaining liquid.
- Bring to a simmer and cook for a few minutes, stirring constantly until desired consistency.
- Season to taste with salt and pepper.
- If desired add a few drops of Kitchen Bouquet until desired color.
- Please Note: The cooking time allows for the quick chill method on the broth.
GRAVY
Provided by Food Network
Categories condiment
Time 35m
Yield 2 to 3 cups gravy
Number Of Ingredients 6
Steps:
- Melt the butter in a medium heavy-bottomed Dutch oven or pot over medium heat. When the butter has begun to bubble, sprinkle in the flour and whisk continuously until fully mixed. Continue to cook, whisking often, until the roux smells toasty and is the color of peanut butter, 4 to 6 minutes.
- Carefully pour in 3 cups stock, whisking constantly, until fully incorporated, making sure to whisk in the corners of the pot. Raise the heat slightly and bring to a boil, whisking often, about 3 minutes. Lower the heat and simmer, uncovered, whisking occasionally, until thick and glossy, 10 to 15 minutes. (The gravy will be very thick at this point.)
- Set aside until ready to use, up to 4 hours, or refrigerate overnight.
- To reheat: Heat the gravy in a heavy-bottomed pot over medium heat, whisking often, until warm. Whisk in 1 cup of additional liquid, using drippings, stock or a combination of the two, until the desired consistency is reached. Whisk in the additional liquid gradually, stirring after each addition.
- To finish: Whisk in the mustard and taste for seasoning. Add salt and pepper to taste, being careful to avoid oversalting.
THE BEST GRAVY
Our gravy delivers rich flavors from a homemade stock made with the turkey giblets, onion and fresh herbs. Roast turkey drippings and a dash of Worcestershire sauce round out this creamy, lump-free holiday must-have.
Provided by Food Network Kitchen
Time 3h
Yield 7-8 cups
Number Of Ingredients 10
Steps:
- Heat the vegetable oil in a saucepan over medium heat. Add the onion and turkey neck and giblets; cook, stirring, until browned, about 15 minutes. Add the broth, herb sprigs and bay leaf; cover and simmer about 2 hours (do this while the turkey roasts).
- Once your turkey is done, transfer it to a cutting board to rest and pour the pan drippings into a large fat separator cup. Strain the broth; save the giblets for chunky gravy, if desired.
- Put the roasting pan on the stovetop over low heat. Add a splash of the broth to the pan and scrape up any browned bits with a wooden spoon. Transfer the liquid and bits to the fat separator.
- The fat will rise to the top of the degreasing cup. Spoon off 1/2 cup fat and transfer to a saucepan. (If you don't have enough turkey fat, add butter to measure 1/2 cup total.) Scatter in the flour and whisk to incorporate. Cook over medium heat, stirring in a figure-eight motion with a wooden spoon, until the flour mixture browns slightly, about 4 minutes.
- Gradually ladle the hot broth into the flour mixture, whisking constantly (this is key, or your gravy will be lumpy). Bring to a boil, then adjust the heat so the gravy simmers gently.
- Add the remaining turkey drippings to the gravy, leaving any extra fat behind in the fat separator. Simmer, whisking occasionally, until the gravy thickens, about 10 minutes. Add the Worcestershire sauce and season with salt and pepper.
TURKEY GRAVY
Provided by Food Network Kitchen
Time 2h25m
Yield serves 6 to 8
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan, over medium-low heat. Add the neck, giblets, onion, and cook stirring occasionally until browned, about 15 minutes. Add the broth, herbs, and bay leaf; cover and simmer over medium-low heat, about 2 hours. (This can be done while your turkey roasts.) Discard the giblets or reserve for chopping and adding to the gravy.
- Pour all the turkey pan drippings into a liquid measuring cup or a degreasing cup. Set aside to let the fat separate from the darker pan juices. (Put the measuring cup in the freezer to helps them separate.)
- Ladle off 1/2 cup of the fat from the top of the drippings, and transfer to a saucepan (or do it the old fashioned way in the turkey roasting pan.)
- Heat the fat over medium heat. Scatter the flour evenly on top and cook, stirring constantly, with a wooden spoon until the flour browns slightly and smells toasty, about 4 minutes. Switch to a whisk; then gradually and carefully ladle the hot broth into the flour mixture while whisking constantly. Bring the gravy to a boil; adjust the heat so it simmers gently. Skim and discard any excess fat from the remaining drippings, and add the pan juices to the gravy. Continue to simmer, whisking occasionally, until the gravy is thickened, about 10 minutes. Chop and add giblets, if desired. Season with the Worcestershire, salt, and pepper.
- Transfer gravy to a sauce boat and serve hot.
EASY GRAVY
Take the stress out of roast dinner prep with our easy five-ingredient gravy. Prep it on the day or make ahead and keep in the freezer until needed
Provided by Barney Desmazery
Categories Condiment
Time 30m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 135 calories, Fat 4 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
EASY GRAVY
Make and share this Easy Gravy recipe from Food.com.
Provided by TERRY B.
Categories Sauces
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
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.
KITTENCAL'S EASY MAKE ANYTIME FAT-FREE GRAVY
This is a wonderful easy and quick no-fat gravy that may be used with canned broth or de-fatted chicken or turkey pan drippings and also may be made using beef drippings or canned beef broth --- if you are using chicken or turking drippings from the pan defat in a fat separator firstly then if needed add in fat-free chicken broth or water to equal 2 cups there is no need to add in the bouillon powder and garlic powder with the drippings just heat on top of the stove in a saucepan and continue with the flour/milk mixture --- this is a wonderful recipe for no-fat gravy!
Provided by Kittencalrecipezazz
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium heavy-bottomed saucepan combine the broth with black pepper, garlic powder,and chicken boullion powder; cook over medium-low heat until at a simmer.
- In a bowl whisk the flour with milk until smooth; add to the simmering broth stirring constantly with a whisk.
- Continue stirring until bubby and thickened.
- Season with more black pepper if desired.
Nutrition Facts : Calories 45.4, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.8, Sodium 540.4, Carbohydrate 7.8, Fiber 0.3, Sugar 1.9, Protein 2.4
HEALTHY GRAVY
Serve this healthy, low-fat gravy with Sunday lunch, bangers and mash, or even with turkey on Christmas Day. It can be frozen, too, if you want to make it ahead
Provided by Barney Desmazery
Categories Side dish
Time 30m
Number Of Ingredients 8
Steps:
- Heat the oil in a saucepan then add the vegetables and cook them over a medium-high heat for 10-15 mins to brown - if they burn at the edges, then all the better. Stir in the ketchup and dried mushrooms and cook together until everything becomes sticky, then splash in the vinegar. Stir in the stock and season with a pinch of salt, if you like. Bring to the boil, then simmer gently for 20 mins.
- Using a hand blender, blitz to create a thin soup-like consistency, then pass through a sieve into another saucepan and bring to the simmer. Slake the cornflour with a splash of water, then pour into the liquid and continue to cook until thickened. Serve straightaway, chill, or freeze for reheating at a later date. Can be frozen for up to three months in an airtight container.
Nutrition Facts : Calories 53 calories, Fat 1 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.4 milligram of sodium
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