Any good gravy recipes?

Question

I can't seem to get it as good as moms was? Or it is yummy and lumpy. Please share your secrets with me.

Answer 1

a few tricks to good gravy
If you are boiling potatoes, beans or carrots., Any veggie will do, save the water they were boiled in and use this to make your gravy rather than plain tap water.
Put 3 or 4 Tbsp of flour in a measuring cup and slowly add some of the veggie water and or meat juices and blend, adding enough moisture to make a thick 'sauce'. Add this by spoon fulls to the drippings in the pan. You should avoid those flour lumps you get when you add dry flour right to the pan.

Answer 2

here's a recipe for turkey gravy
4 tablespoons unsalted butter, (1/2 a stick)
Neck and giblets from a 12 to 14 pound turkey (discard the liver)
1 medium onion, sliced
8 cups chicken broth, home made or low sodium canned
Couple sprigs fresh herbs, such as thyme, parsley, rosemary, or sage
1 bay leaf
Turkey pan drippings
1/2 cup all-purpose flour
Dash Worcestershire sauce
Salt and freshly ground black pepper

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.

Answer 3

the following recipe for brining a turkey includes gravy just the way momma made it:


Emeril's Beer Brined Turkey
(Sarita Bonana's thanksgiving tradition since 2003)

Ingredients
• 2 quarts apple cider
• 2 cups packed dark brown sugar
• 2 cups kosher salt
• 1/4 cup black peppercorns
• 1 tablespoon juniper berries
• 4 bay leaves
• Two 3-inch cinnamon sticks
• 1 teaspoon whole cloves
• 4 quarts dark beer
• One 8- to 10-pound turkey, neck and giblets reserved for gravy
• 3 cups chopped yellow onions
• 1 1/2 cups chopped celery
• 1 1/2 cups chopped carrots
• 6 garlic cloves, peeled and smashed
• 8 tablespoons (1 stick) plus 1 tablespoon unsalted butter
• 2 tablespoons Emeril's Original Essence = Essence of Sarita
• 4 cups chicken stock
• 1 tablespoon olive oil
• 3 tablespoons all-purpose flour
• 1/2 cup dry white wine
• 2 tablespoons chopped fresh sage

Directions

Combine the apple cider, brown sugar, salt, peppercorns, juniper berries, bay leaves, cinnamon, and cloves in a large pot or bowl. Stir to dissolve the sugar and salt.

Combine the mixture with the beer in a 40-quart cooler, or large plastic container. Place the turkey in the brine and, if necessary, weigh down with heavy dinner plates to completely submerge. Cover with plastic and refrigerate for 24 hours.

Spread the onions, celery, carrots, and garlic in the bottom of a large roasting pan. Add the turkey neck to the bottom of the pan. Preheat the oven to 400° F.

Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels and place on top of the vegetables in the roasting pan.

Combine 1 stick of the butter and the Essence in a small pan and melt over medium heat. Remove from the heat. With a pastry brush, baste the top and sides of the turkey with half of the butter. Roast for 30 minutes.

Baste the turkey with the remaining seasoned butter, reduce the oven temperature to 300° F. and roast for 30 minutes.

Baste the turkey with 1/2 cup of the chicken stock. Return to the oven and roast until golden and an instant-read thermometer inserted into the thickest part of the thigh registers 160° F, 1 1/2 to 2 hours longer, basting once with 1/2 cup of the chicken stock.

Remove the turkey from the oven and transfer to a platter or cutting board. Tent with foil and let rest for 15 minutes before carving.

Melt the remaining tablespoon butter with the olive oil in a medium heavy pot over medium-high heat.

Add the reserved giblets and cooked turkey neck, and cook, stirring, until browned, 2 to 3 minutes.

Add half of the vegetables from the roasting pan and cook, stirring, for 5 minutes.

Add the flour and cook, stirring, for 1 minute. Add the white wine and stir to deglaze the pan. Add the remaining 3 cups chicken stock and any juices accumulated in the roasting pan and bring to a boil.

Reduce the heat, add the sage, and simmer briskly until reduced by half, about 10 minutes. Remove from the heat and discard the neck.

In batches, pulse the liquid and solids in a food processor into a thick liquid. Strain through a fine mesh strainer into a bowl, pressing against the solids with a spoon to extract as much liquid as possible and transfer to a gravy boat. Adjust the seasoning to taste.

To serve, carve the turkey and serve with the gravy.

Answer 4

for a good gravy take the drippings from the pan, or stock to make 2 cups, then make a paste with 1 tbs of cornstarch and 1 tbs of cold water and stir it up. add this to the boiling stock, and bring just barley back to a boil, then turn down heat and simmer until thickened.. you will need to keep stiring it or it will get lumpy

Answer 5

TURKEY - DRESSING - GIBLET GRAVY

TURKEY:

Use about a 12 pound turkey. Wash, dry and rub butter or oil on the turkey. Cook at 325 degrees for about 5 1/2 hours.

BROTH:

Cook neck, giblets and fat for dressing and gravy using about 4 cups water. Cover pan when reaches boiling and cook on low heat about an hour or until meat is tender. Add salt and pepper to taste.

DRESSING:

18 cornbread muffins
8 slices bread, cubed & toasted
1 tbsp. salt
1 tsp. black pepper
2 tbsp. sage
1 lg. onion, chopped
1/2 c. chopped celery
2 tbsp. butter

Saute onion and celery over low heat until done. Crumble breads, add salt, pepper and sage. Mix onion and celery with bread crumbs. Add 3 cups broth and mix well. If not moist enough add some water or canned chicken broth. Place in buttered casserole and bake at 400 degrees until brown.

GIBLET GRAVY:

Cut giblets and neck meat in small pieces and put back in the broth. Add juice from the turkey pan to the broth for gravy. Blend 2 to 3 tablespoons of flour with a little cold water in a bowl to make a thin, smooth paste. Add the blended flour mixture with the broth which has been heating. Stir constantly to prevent lumping. Thicken to desired thickness and if you need more gravy add canned chicken broth to the gravy

PERFECT GRAVY

4 tablespoons pan drippings
4 level tablespoons flour
2 cups water
1/2 teaspoon Gravy Master
1/2 tablespoon beef, chicken or pork soup base
Salt and pepper to taste

Start with 4 tablespoons of pan drippings. Blend in 4 level tablespoons flour, using low heat and stirring until smooth. Slowly stir in 2 cups water and additional pan drippings. Boil Gently 5 minutes. Stir in 1 teaspoon Gravy Master. Add Salt and pepper to taste. Makes 2 cups Perfect Gravy.

CREAM (MILK) GRAVY

1/4 cup pan drippings, * see note
1/4 cup flour
2 cups milk
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste

In the pan which the meat was cooked, add 1/4 cup flour to the 1/4 cup drippings already in the pan. Cook and stir over medium heat for 5 to 10 minutes or until mixture starts to brown. Add the salt and pepper then slowly add the milk, stirring constantly.
Continue cooking until gravy boils and thickens. If gravy is too thick, add a little milk. Adjust seasonings to taste.

Answer 6

I guess your mom isn't around to ask, huh? Sorry.
I usually make gravy with cornstarch - to avoid uncooked lumps, but if you like the lumps, you probably should stick to flour. Maybe Rachael Ray has recipes/videos on her site, for gravy techniques.

You asked for secrets - if you would also like some recipes for gravy, please come back and confirm.

Answer 7

rule # 1 dissolve starch or flour before adding to hot pot .
rule # 1 cook your four with a fat (such as reduced entree drippings,butter,bacon fat -etc.) and then add liquids !
gravey does not take that long to make and is usually best done before serving - BUT THE BEST HINT IS TO STIR UNTIL IT REACH'S A BOIL TURN OFF HEAT AND CONTINUE TO STIR OR WHISK ! TILL BUBBLING STOPS COOL AND STRAIN IF IN DOUBT ! SERVE AND ENJOY !

Answer 8

Homemade Gravy from Johnny's Irish home

The Irish do know how to make the best gravy in the world. Once you try this homemade gravy you'll never make any other kind....

Juices from cooked meat
Approx. 2 heaped tablespoon flour
Water or stock from vegetables
Dash of red wine
1 TBL red currant jelly
Salt and pepper
Add flour to juices from cooked meat and mix for approximately 1 minute.
Stir in the water or stock and stir well to prevent lumps. Add wine, jelly, salt
and pepper to taste.

Basic Meat Gravy Recipe:

Ingredients:
pan drippings
1/4 cup wine
3 tablespoons all-purpose flour
2 cups stock
salt & pepper


Directions:

Pour off fat from pan drippings and reserve. Pour liquid portion of drippings into a 2 cup measuring cup. Deglaze pan with wine: white for chicken and pork, red for beef or game. Pour wine into measuring cup. Add stock to reach 2 cups.

Add back to pan 3 tablespoons of fat. Place on a burner over medium heat. Stir in flour and cook one minute, whisking constantly. Slowly pour in stock mixture. Heat until boiling. Season to taste with salt & pepper

Beef Gravy Mix Recipe:

Ingredients:
1 1/3 cup Instant nonfat milk powder
3/4 cup Instant flour (Wondra)
3 tablespoons Instant beef bouillon granules
1/8 teaspoon Ground thyme
1/4 teaspoon Onion powder
1/8 teaspoon Ground sage
1/2 cup Butter or margarine
3 teaspoons Brown sauce for gravy
***TO MAKE BEEF GRAVY***
1 cup Cold water
1/2 cup Beef gravy mix


Directions:

Combine milk powder, flour, bouillon granules, thyme, onion powder, and sage. Stir with a wire whisk to blend. Use a pastry blender or 2 knives to cut in butter or margarine until evenly distributed.

Drizzle brown sauce for gravy over mixture. Stir with wire whisk until blended. Spoon into a 3 cup container with a tight fitting lid. Label with date and contents. Store in refrigerator. Use within 4 to 6 weeks.

TO MAKE BEEF GRAVY: Pour water into a small saucepan. Use a whisk to stir beef gravy mix into water. Stir constantly over medium heat until gravy is smooth and slightly thiickened, 2 to 3 minutes. Makes about 1 cup.

Brown Gravy Recipe:

Ingredients:
1/4 cup Soy sauce
1 tablespoon Cornstarch
1 tablespoon Sugar
1 tablespoon Sesame oil
1/2 cup White wine


Directions:

Blend all ingredients and cook until slightly thickened.


I hope these are enough for you. :D

Answer 9

definitely go to allrecipes.com!