anyone have a good gravy recepie.?

Answer 1

Turkey gravy
Pour all the turkey pan drippings into a liquid measuring cup and discard the vegetables. Ladle off 1/2 cup of the fat from the top of the drippings, and transfer to a saucepan. (Put measuring cup with remaining drippings and fat in the freezer for a few minutes to separate.) Heat 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. Season with the Worcestershire, salt, and pepper.

Giblet Gravy
1 tablespoon butter
2 teaspoons olive oil
Giblets, liver, and neck from 1 turkey
1 cup diced onions
1/3 cup minced celery
1/3 cup peeled and minced carrots
2 cloves garlic, peeled and minced
4 teaspoons all-purpose flour
1/4 cup dry white wine
1 1/2 cups chicken broth
1 sprig fresh thyme
Salt and freshly ground black pepper
In a medium, heavy pot, melt the butter and the olive oil over medium-high heat. Add the giblets, liver, and turkey neck, and cook, stirring until brown, 2 to 3 minutes. Add the onions, celery, carrots, and garlic, and saute an additional 5 minutes, or until the vegetables are soft. Stir in the flour and cook, stirring for 1 minute.

Deglaze the pan with the white wine, stirring to incorporate any browned bits from the bottom of the pan. Add the chicken stock, thyme sprig, and any reserved juices from the bottom of the roasting pan, and cook, stirring constantly, until thickened. Strain. Adjust seasonings with salt and freshly ground black pepper. Serve warm.

Creamy Pan Gravy:
2 tablespoons unsalted butter
1/4 cup chopped yellow onions
1 teaspoon minced garlic
2 tablespoons all-purpose flour
1 1/2 cups whole milk
3/4 cup heavy cream
1 tablespoon hot sauce
In a large skillet, melt the butter over medium heat. Add the onions and garlic and sauté until the onions are soft. Stir in the flour and cook, stirring, to make a light roux, about 2 minutes. Add the milk, cream, and hot sauce, bring to a boil, stirring. Reduce the heat slightly and cook, stirring constantly, until thick and creamy, 3 to 5 minutes.

Answer 2

after u cook waht ever meat ur cooking take the juice up off the top and leave thejuice on the bottom take flour or cooking starch take only a table spoon or how ever thick u want it . the fat juice u saved take that and the flour or starch mix them 2 gather in the frying pan till they brown up some themn gradually add ur water stir witha wisk add what ever flavor u want to ur gravy stir until thicken

Answer 3

White Sauce
For Thin White Sauce (like coffee cream): Used for creamed vegetables and soups.

1 tbsp. butter 1/8 tsp. pepper
1/2 to 1 tbsp. flour 1 cup milk
1/4 tsp. salt

For Medium White Sauce (like thick cream) used of creamed and scalloped dishes)

2 tbsp. butter 1/8 tsp. pepper
2 tbsp. flour 1 cup milk
1/4 tsp. salt

For Thick White Sauce (like batter); used of croquettes and soufflés.

1/4 cup butter 1/8 tsp. pepper
1/4 cup flour 1 cup milk
1/4 tsp. salt

Melt butter over low heat in a heavy saucepan (wooden spoon for stirring is a help)

Blend in flour and seasonings. Cook over low heat stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Bring to boil, stirring constantly Boil 1 min. Makes 1 cup


Kettle Gravy

Made from the liquid in which pot roasts and stews have been simmered

For each cup of Medium Gravy use;

1 cup meat broth 2 tbsp. flour
1/4 cup cold water

For each cup of Thin Gravy use;

1 cup meat broth 1 tbsp. flour
1/4 cup cold water

Remove meat to platter; keep warm. Skim excess fat from meat broth. Pour off
broth; measure amount needed; return to kettle.

shake water and flour together in covered jar until all lumps are gone. For a smooth mixture,put water in first, flour on top.

Stir four and water slowly into hot broth. Bring to boil, stirring constantly. Boil 1 min. season and serve.
Creamy gravy

Follow the direction of making Kettle gravy --Except use milk for part of liquid.


any left over stock or dripping I save and freeze till I make soup.