Best 5 Basic Formula For Gravy Recipes
Cooking a flavorful and satisfying gravy can elevate any dish to a whole new level. Whether you're preparing a savory roast, tender poultry, or sizzling steak, the right gravy can transform the entire meal. In this article, we'll delve into the art of creating the perfect gravy, exploring the basic formula and providing essential tips and techniques to help you master this culinary skill. From understanding the fundamental ingredients and their roles to choosing the appropriate cooking method and incorporating flavorful enhancements, we'll guide you through the process of crafting a luscious and delicious gravy that will impress your family and friends.
Let's cook with our recipes!
BASIC GRAVY
Steps:
- Pour the turkey drippings into a bowl. Add 1/4 cup of the chicken broth to the roasting pan and scrape up any browned bits; add to the bowl, then freeze the drippings until the fat hardens on top. (Alternatively, use a degreasing cup.)
- Spoon 1/2 cup of the fat into a saucepan. Add the flour; cook over medium heat, stirring, until golden, 4 minutes. Slowly whisk in the remaining 8 cups hot chicken broth; bring to a boil, then reduce to a simmer. Discard any remaining fat from the drippings; add the drippings to the saucepan. Simmer, whisking, until thick, 10 minutes. Season with salt and pepper. Strain to remove lumps, if needed.
EASY GRAVY
Cook up rich, velvety gravy with only four ingredients and in just 10 minutes.
Provided by ARGO®, KARO® and FLEISCHMANN'S®
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- Cook fat drippings and broth in a roasting pan or saucepan over medium heat, until hot.
- Stir corn starch and water in a small bowl until smooth; add to pan. If desired, add a dash of poultry seasoning for chicken and turkey gravies, a sprinkle of thyme for beef or a pinch of rosemary for pork. Stirring constantly with a wire whisk, bring to a boil over medium heat and boil 1 minute. Season with salt and pepper.
Nutrition Facts : Calories 19.6 calories, Carbohydrate 1.8 g, Cholesterol 4.1 mg, Fat 0.3 g, Protein 2.2 g, SaturatedFat 0.1 g, Sodium 199 mg
SIMPLE BEEF FLAVORED GRAVY
A quick and easy gravy made with beef bouillon, flour, onion and butter. Serve over mashed potatoes, if desired.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Combine water, bouillon, flour, onion and butter in a small saucepan. Bring to a boil over medium heat and cook until thickened.
Nutrition Facts : Calories 97.9 calories, Carbohydrate 6.1 g, Cholesterol 20.5 mg, Fat 7.9 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 4.9 g, Sodium 275.9 mg, Sugar 1.1 g
BASIC FORMULA FOR GRAVY
You don't need a recipe when you have this formula. The fat can be crisco, butter, oil, or the fat from your pan drippings. The liquid can be water, broth, milk, the juice from the pan drippings or any flavorful liquid. When I make pan gravy, I pour all of the drippings into a shallow bowl and wait for the grease to rise to the top, so you can seperate the fat from the liquid for measurements. Pan gravy is best made in the pan that the meat was cooked in. All of that brown stuck on stuff adds flavor and gives gravy its golden color. So no more gravy mixes, or heaven forbid, canned gravy for you!
Provided by BETHANY T.
Categories Sauces
Time 5m
Yield 2 cups, 10 serving(s)
Number Of Ingredients 4
Steps:
- In pan, measure and heat fat.
- Wisk in flour.
- Cook on low to medium heat until it starts to color. (This is called rue). Wisk constantly.
- When flour darkens to desired color, slowly wisk in measured liquid.
- Cook until desired thickness.
- Season to taste.
- You can add kitchen boquet or gravy master for added color.
BASIC GRAVY
Provided by Food Network Kitchen
Categories condiment
Time 45m
Yield About 8 cups of gravy
Number Of Ingredients 5
Steps:
- Strain the pan drippings into a fat separator or large liquid measuring cup; set aside. Place the empty roasting pan across two burners over medium-high heat. Add a splash of water and scrape up any browned bits; add them to the drippings.
- Spoon or pour off 1/2 cup of the fat from the drippings and transfer back into the roasting pan. (If you don't have enough fat to make 1/2 cup, add vegetable oil.) Set the roasting pan over medium-high heat. Whisk in the flour and cook, whisking, until smooth and golden, 2 to 3 minutes.
- Whisk in the defatted drippings and enough broth to make 8 cups total liquid. Bring to a simmer and cook, whisking, until thickened, 15 to 25 minutes. Season with salt and pepper.
Tips:
- Use a flavorful liquid. The liquid you use to make your gravy will have a big impact on the final flavor. For a rich gravy, use beef, chicken, or vegetable broth. For a lighter gravy, use water. You can also add other liquids, such as wine, beer, or milk, to add additional flavor.
- Brown your meat or vegetables. Browning your meat or vegetables before adding them to the gravy will help to develop their flavor and add depth to the gravy.
- Use a roux or slurry to thicken your gravy. A roux is a mixture of equal parts flour and fat, while a slurry is a mixture of cornstarch and water. Both rouxs and slurries can be used to thicken gravy, but a roux will give you a richer, more flavorful gravy.
- Season your gravy to taste. Salt and pepper are essential seasonings for gravy, but you can also add other spices, such as garlic powder, onion powder, or thyme. Be sure to taste your gravy as you go and adjust the seasonings accordingly.
- Let your gravy simmer. Simmering your gravy for a while will help to develop its flavor and thicken it. Aim for a gentle simmer, and don't let the gravy boil, as this can cause it to curdle.
Conclusion:
With these tips in mind, you can make delicious gravy that will complement any meal. So next time you're cooking a roast, chicken, or vegetables, be sure to make some gravy to go with it. You won't be disappointed!
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