How can I make gravy from scratch without cooking any meat?

Answer 1

Take a bullion cube and add it to 1 cup of water. Bring that to a boil, and then take 1 tablespoon of cornstarch and 1 tablespoon of water and make a paste with that then add it to the boiling broth. Make sure that you stir it good or it will get lumpy, then let that come to a slight boil, then reduce heat and simmer stirring constantly until thickened.. about 5 min..

Answer 2

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RE:
How can I make gravy from scratch without cooking any meat?

Answer 3

If you want a "meaty" flavor with no meat, and you aren't vegan, one way I make a pretty good gravy is...
saute a handful of thinly sliced mushrooms and/or onions in a couple of tablespoons of oil or butter in a fairly hot pan. You want them to get kind of brown, even crispy, but not burnt. After they are brown, and some color in the bottom of the pan, again, not burnt, sprinkle about the same amount of flour you have of butter in the pan. Stir it really well, often, until the flour isn't white any more.(that's a blonde roux) The darker you let the flour go, to kind of a peanut butter or red brick color, BUT NOT BURNT, the more flavorful it will be. When it gets to be a color you like, (I usually go to about the color of peanut butter) add liquid gradually. If you want to add garlic or dried herbs, add them now. Veggie broth, wine, water, milk, cream, a mixture of any or all of those. Let it come to a boil to thicken. Add a little at a time, coming to a boil with each addition. When it's a little thinner than you'd like it to be, stop. It will thicken just a little bit as it cools to a temp you can actually put in your mouth without burning the taste buds off your tongue. Season for salt and pepper to taste. Add some fresh herbs if you like. Serve it up.

Answer 4

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For gravy, I start with butter in a pan, sorry, no measurements. (About 2 to 3 tablespoons) As butter is melting, add about 2 tablespoons flour. This method will eliminate the lumps in the gravy. Once you have a thick paste, slowly pour in some of the turkey drippings, using a wisk, stir until thickened. I use chicken or turkey stock or broth. It makes a great gravy, easy and without lumps. Season to taste. Roasting Turkey Thighs For those who prefer dark meat, roasting turkey thighs is an ideal alternative to roasting a whole turkey. Turkey thighs vary in weight from about ½ lb to 1 ¾ lbs and are sold either with bone and skin on or boneless and skinless. Two boneless, skinless turkey thighs with a total weight of 2 lbs (1 kg) will take approximately 1 ½ - 1 ¾ hours to cook. Since all turkey thighs vary in size and shape, it is best to use a meat thermometer when roasting. Prepare turkey thighs in a roasting pan or baking pan as you would a whole turkey. (Brush with oil or melted margarine if thighs are skinless). Insert an oven-safe meat thermometer into the Centre of the thickest part of the thigh. Loosely tent with foil or cover with a lid. Cook at 325° until the meat thermometer registers 170° F (77°C). Variation: Try cooking turkey thighs in a baking pan covered with your favorite baking sauce. Spaghetti sauce, sweet & sour sauce or barbecue sauce all work well. Use a meat thermometer, cover with a lid and bake until the temperature in the thickest part of the thigh registers 170° F (77° C).

Answer 5

3-4 tablespoons Butter or margarine, 1cup whole milk, you'll have to play with the flour I never measure the flour but start with half a cup, salt, pepper, and any other spices you like to add flavor . Combine in small sauce pan then cook over medium-low heat don't let it boil it will be come lumpy. And nobody likes lumpy gravy. This is just a basic gravy so enjoy and be creative with it.
Play with your food that how we perfect our recipes!
Good luck and have fun! :~)

Answer 6

Take a couple of boullion cubes and put it in 1 1/2 cups of water and bring to a boil, then mix 2 Tbs. of flour in 1/2 cup water, add slowly and stir continuously til gravy is thickened. I mix 1 chicken and 1 beef if I am having pork.

Hope this helps.


You can also use milk instead of the water and you have like a country flavored gravy.

Answer 7

There are at least 2 easy ways for a novice to make gravy... open a can of gravy or follow the directions on a box of cornstarch

Answer 8

Melt beef dripping in a heavy based saucepan, add plain flour and stir until smooth, season with freshly ground black pepper, add 1 Oxo cube, a good teaspoon of marmite and boiling water, mix together and bring to the boil. Delicious.

Answer 9

put a little butter or oil in a pan. let it get hot . add some flour .let it brown /add a little salt . add milk. mix till its thick---you got gravy. its a good breakfast gravy .

Answer 10

browning sauce
water
seasonall
cornstarch w/water or

bechemel

heavy cream
butter
salt
parsley
flour