gravy recipe??

Question

what are the ingredients for making a simple gravy for mashed potatoes??

Answer 1

Drippings + white flour + stock.

If you don't have these you can substitute:

Bouillion (Better Than Bouillion is the best) + butter + white flour + Swanson's (or similar) canned chicken stock.

In a nonstick pot, melt the butter.
Add in the white flour (gravy is essentially a meat flavored white sauce) and stir it until incorporated into the butter. You can stir it while cooking if you want to get a light brown color. Don't burn it as that will give you a burnt flavor. The Bouillion also adds color which is more important for beef flavor than chicken or turkey.

Add stock. Simmer until thickened stirring it up with a wire whisk - just don't damage the nonstick pot surface. You can play around with the quantities but gravy is pretty forgiving. Just remember to not use water. Always use stock.

If it is too watery, you can dump in more flour directly into the pot as long as you whisk it immediately with a wire whisk. That breaks up the flour clumps. Otherwise, dissolve flour in a bit of broth and add the mixture to the pot.

This is a really basic gravy but it is also really good. Simple, without excess spices. If you want to dress it up, you can chop in some parsley or chives but I think it is very good just as it is.

Answer 2

1

Answer 3

"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 4

This is our favorite, which we discovered by total accident.

2 big Tbsp. cold bacon drippings (we always have some in the fridge)
4 Tbsp AP flour
2 cups beef broth

Melt the fat and drippings, and add flour 1 Tbsp at a time, whisking constantly. Let it all come together for a couple minutes. Then slowly whisk in the beef broth, and cook a few more minutes to thicken up.

It's so amazing over mashed potatoes!

Answer 5

**********BROWN GRAVY
This recipe can be used to make either beef gravy or brown chicken gravy just by using beef broth or chicken broth. Always remember to use equal amounts of fat and flour and increase amount of broth accordingly. 3 tbsp. all purpose flour 2 - 2 1/2 c. broth 1/2 tsp. black pepper 1/2 tsp. salt
Strain broth from roast beef (or roast chicken). Remove excess fat by adding ice cubes and remove as it hardens. Add 3 tablespoons fat and 3 tablespoons flour to skillet and stir over medium heat until browned. Add salt and pepper, stir in broth, and bring to a boil. Continue stirring while gravy boils 2 to 3 minutes. If it gets too thick, add a little more broth or water. Serve hot.

Answer 6

DEMI GLACE OR GLAZE also called gravy

5 pounds beef bones
5 pounds chicken bones
1 half-bunch celery
1 carrot
1 or 2 onions
1 bay leaf
2 or 4 cloves garlic
1 pinch thyme
1 cup tomato puree

Brown beef bones and boil. Keep covered with water for 8 to 10 hours. Strain, reserving liquid.
Put beef bones in pot with chicken bones, vegetables and seasonings. Cover with water and cook 4 to 5 hours. Strain. Reserve liquid.

Combine the second liquid with the first. Add tomato puree. Strain. Reduce until liquid will coat a spoon. Skim throughout reduction.

Note: Reduction works best in a tall pot on low heat.

Refrigerate between steps to bring fat to top and strain.

Leftover demi-glace may be frozen in ice cube trays for future use.

you can also visit for other gravy recipe
http://www.elise.com/recipes/archives/001657how_to_make_gravy.php

Answer 7

well, you have to know the basics...
you need... water, a little bit of soy sauce, pinch of pepper, pinch of salt, 1tbsp of butter, campbells mushroom soup(you'll be needing 1/2 cup only), a dash of all-purpose cream, then a small amount of cornstarch to thicken the sauce. stir all the ingredients in a very low heat.

Answer 8

It really is simple to do, just read thru.
I gave you a lot of info to help you along. So depending on the type here you go.

What kind of gravy do you need?

Gravy is generally defined as a sauce made from meat juices, often combined with broth or milk, and thickened with a starch. It can also be the reduced juices left from cooking proteins such as meat, fish or poultry. Although it is fairly simple to make, many home cooks have a difficult time making flavorful, smooth gravy.

Understanding the process and learning a few tricks of the trade should help you make perfect gravy every time. First, you'll need to determine what type of gravy you want for your dish.

For a lighter touch, stick with a simple pan gravy. If you're looking for a heartier gravy to top a starch such as mashed potatoes, rice or pasta, you'll probably opt for a thickened gravy.
Simple Pan Gravy or Reduction Sauce
Most pan gravies are a simple reduction of the juices left in the pan after the food is cooked.

Often a bit of wine or broth is added to the pan drippings, scraping up the cooked pieces from the bottom of the pan, then allowed to cook down and thicken on its own. A dab of butter is often added at the end to give added flavor and a glossy finish. This is the easiest gravy to make and virtually can't go wrong. However, often a more hearty gravy is desired, one that is thicker in texture and creamy in color.
Thickened Gravy
There are several popular thickeners for gravy including flour, cornstarch, arrowroot, and dairy products. The methods differ for different thickeners, but they all basically begin with the simple pan gravy described above. It's difficult to give an exact recipe, since it will depend on the amount of seasoning on the meat and its fat content. However, the measurements don't have to be extremely precise as in baking. You should be able to judge by eye.