Best 5 Vinegar Gravy Recipes

CLASSIC GRAVY

Steps:

• For the brown turkey stock: In a 4-quart saucepot over medium-high heat, brown the butter and add the giblets. Season with salt and pepper. Stir and cook until the giblets are browned. Add the carrots, celery and onions and cook, stirring, until the vegetables are browned. Add the turkey stock, rosemary, cinnamon, sage and star anise, bring to a boil and then lower to a simmer. Cook at a slow simmer until the stock is rich and dark and reduced to 5 cups, about 1 hour. Strain through a fine-mesh sieve and set aside.
• For the gravy: When your turkey is done, measure out 1/4 cup of the fat from the roasting pan and discard the rest. Put the 1/4 cup turkey fat back into the roasting pan with the drippings, put the pan over medium-high heat and add a splash of the reserved 5 cups brown turkey stock to loosen the pieces. Whisk in the flour and remaining stock and simmer until the proper consistency is achieved, about 5 minutes. Add the heavy cream and vinegar and season to taste.

BALSAMIC GRAVY

Steps:

• Pour off excess fat from roasting pan (reserving dark liquid and browned bits). Add chicken broth to pan; cook over medium-high heat, scraping up browned bits, until liquid has reduced by half, 5 to 7 minutes.
• Meanwhile, in a small bowl, whisk flour with water.
• Reduce heat to medium; whisk in flour mixture and balsamic vinegar until sauce is completely smooth and has thickened, 1 to 3 minutes.

VINEGAR GRAVY

Steps:

• Melt the butter in a large frying pan.
• Cook it until it is a medium dark brown.
• Carefully add the vinegar.
• Be real careful because the vinegar will cause the butter to boil and foam.
• When it is done foaming pour into a gravy boat and serve.

ROAST TURKEY WITH SHERRY WINE VINEGAR GRAVY

Steps:

• Preheat oven to 325°F. Rinse turkey inside and out. Pat dry. Transfer to roasting pan. Mix vinegar and orange juice in bowl. Pour over turkey. Spoon 5 1/2 cups stuffing into main cavity and 1 cup stuffing into neck cavity of turkey. Close cavities with skewers. Place remaining stuffing in casserole; cover. Season turkey with salt and pepper. Tuck wings under turkey. Tie legs together. Rub butter all over turkey. Cover with foil and roast 1 1/2 hours. Remove foil. Increase oven temperature to 350°F. Continue roasting until thermometer inserted into thickest part of thigh registers 175°F, basting occasionally with pan juices, about 2 hours 15 minutes later. (Bake stuffing in covered casserole alongside turkey for final 20 minutes and while preparing Sherry vinegar gravy.)
• Transfer turkey to platter. Tent with foil. Pour turkey pan juices into bowl. Do not wash roasting pan. Degrease juices. Pour juices back into roasting pan and place atop stove. Bring to boil, scraping up any browned bits. Pour into heavy large saucepan. Whisk in flour. Add stock and boil until slightly thickened, stirring often, about 10 minutes. Season with salt. Pour gravy into sauceboat.

EASY ONION GRAVY

Steps:

• Melt the butter with the olive oil in a large frying pan over a medium heat, add the bay leaf and thyme and cook for a min to infuse the flavours of the herbs. Add the onions and coat well in the butter and oil, sprinkle over the sugar and a big pinch of salt and slowly cook the onions down for 45-50 mins, stirring occasionally until sticky and caramelised.
• Add the flour and stir well, coating all of the onions. Cook for a min then add the wine and vinegar, turn up the heat and reduce by half, so about 2 mins, whisking a little to ensure the flour doesn't lump at all. Pour in the stock, bring to the boil and cook for 6-8 mins, until the gravy is thick enough to coat the back of spoon. If you cook it a bit too much and it gets too thick, add a splash of water. Season well and serve.