gravy recipe?

Question

does anyone knows a good and simple gravy recipe?

Answer 1

This gravy is great with fish, chicken,meatloaf and pasta. I make it and freeze it and use as and when I need.

* 2 tablespoons olive oil
* 2 cloves garlic, minced
* 4 green onions, finely chopped (white part only)
* 3 large ripe tomatoes, peeled, seeded, finely chopped
* 1/2 cup whipping cream
* 1/4 teaspoon salt
* 1/4 teaspoon ground red pepper
* 1/2 teaspoon dried thyme

Heat oil in a skillet over medium heat until hot; add garlic and green onions. Cook 5 minutes, stirring constantly.Add chopped tomato; reduce heat and simmer 2 to 3 minutes, stirring constantly. Stir in whipping cream and remaining ingredients; simmer, stirring constantly, until slightly thickened. Serve over chicken, fish, or pasta.
Makes 2 cups.

Answer 2

"Traditional Fried Ham and Real Redeye Gravy" - Serves 2

2 slices country ham, preferably Smithfield; each 1/4" thick, skin trimmed off
1/2 cup water
1/2 cup strong brewed coffee

Heat a nonstick skillet over medium-high heat. Add the ham slices and fry until browned on both sides and heated through, about 3 minutes per side. Remove the ham to a plate and keep warm. Pour off all but 2 tablespoons of the ham drippings.
Place the skillet with the drippings over high heat and stir in the water and coffee. Bring to a boil; scraping up the browned bits on the bottom of the skillet, about 2 minutes. Pour the gravy over the ham and serve.

Answer 3

If you made a chicken, turkey, roast, etc., take the pan drippings, skim off the fat, scrape up all the browned bits from the pan and pour the skimmed drippings into a sauce pan, add a pinch of thyme, fresh cracked pepper and whisk in flour a little at a time until the gravy is the consistency that you want.

If you just want to make gravy, substitute chicken (or beef, or vegetable) broth for the pan drippings. Add a little more thyme and some fresh chopped parsley.

You can always add sauteed mushrooms or a splash a wine to jazz it up.

Good luck.

Answer 4

Apple Brandy Gravy:

1 tablespoon sugar
1/2 cup apple cider
1/4 cup applejack
1 1/4 cups degreased turkey drippings or low-salt chicken broth
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 tablespoons water
1 1/2 tablespoons cornstarch

Place sugar in a medium-size heavy saucepan. Place over medium heat, and cook until sugar is golden (do not stir). Carefully add cider, stirring constantly (mixture will bubble vigorously). Stir in applejack; cook 1 minute. Add drippings, lemon juice, salt, and nutmeg. Combine water and cornstarch, stirring with a wire whisk; add to gravy. Bring to a boil, and cook 1 minute, stirring constantly.

Yield: 2 cups (serving size: 1/4 cup)

Answer 5

Southern Gravy


1/2 c Beef instant bouillon (can also use chicken or vegetable)
1 1/2 c Unsifted flour
1/2 ts Black pepper

3 Tablespoons drippings or margarine
1-3/4 cup milk or water

Make ready mix by combining first 3 ingredients in medium bowl.

Store at room temperature in pint jar with tight fitting lid.Shake before
using.

For Gravy: Stir 1/4 cup ready mix into drippings. Cook and stir until
brown. (This is to cook the flour;do not burn it.)

Add water or milk; stir until thick and bouillon is dissolved.

Answer 6

You can also make sauces with cornstarch and water, hence no added fats as in the roux. Most sauces in Oriental cuisine is done with cornstarch, not roux. You mix in a small cup or bowl some cornstarch and COLD water, enough to form an almost syrupy consistency. In your pan with the food, or flavoring and/or stock for the sauce you want, bring it to a boil and then add the cornstarch mixture. You need a liquidy consistency to make the cornstarch work You will see how it 'gravies up'. When the consistency is what you want, turn the heat off and serve. Enjoy!

Answer 7

any good gravy starts with meat dripping or butter. first make a roux,then when you have that to the color you want add water or better a stock,pork chicken or beef.You didn't say what kind of gray you want. i usuall just buy the gravy mixes fron the grocery store.

Answer 8

Depends on the gravy you are making. There is a difference with lets say sausage gravy and pork gravy. Milk gravy, water gravy, stock gravy. Chicken, beef or pork.

Answer 9

Cream Gravy-
2 TBS drippings
2 TBS flour
1/2 c milk
1/2 c liquid

Heat drippings and add flour. Stir and cook until smooth and bubbly. Add liquid and milk and boil and stir until thickened.
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Brown Sauce-
2 TBS butter
1 thin sliced onion
2 TBS flour
1 c beef broth
1/4 tsp salt
1/8 tsp pepper

Melt butter and cook onion. Take out onion. Stir in flour, cook low
heat until flour is brown. Remove from heat. Gradually stir in broth. Boil and stir 1 minute. Stir in s&p.
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Pan Gravy-
2 TBS drippings
2 TBS flour
1 c liquid

Heat drippings and add flour and stir and cook until smooth and bubbly. Stir in liquid and boil and stir

Answer 10

flour, oil, 4 bouillon cubes (beef or chicken depending on what you are eating it with) and water
heat the pot pour some flour in mix with small amount of water then add some oil, put the bouillon cubes in the microwave with some water to dissolve then add with more flour DO NOT STOP STIRRING! just keep adding water and flour until you have the desired amount and texture.