Gravy

Gravy's, Fast & Simple

Basic Flour Gravy
Gravy From any Meat Juice or liquid
Brown Gravy:
Fat Free Beef Gravy:
Fat Free Chicken Gravy:
Chicken Gravy 1:
Velouté (Smooth Gravy):

Country Sausage Gravy:
Hamburg Gravy:
Potato water Gravy:
Mushroom Gravy:
Mushroom Gravy 1:
Mushroom Gravy 2:

1 Cup Hot Liquid
1/2 Tsp Black Pepper, or to taste (Optional)

1/4 Tsp Salt, or to taste (Optional)
1/8 Tsp Sage or to taste (Optional)
1 Tbs Cornstarch
2 Tbs Cold Water

Mix Cornstarch and 2 Tbs cold water in small bowl and set aside. Heat meat juice and seasonings to boiling point. Remove from heat and whisk in the cornstarch mix until thickened. Recipe maybe doubled, tripled or quadrupled as needed.

Basic Flour Gravy:

1 Tbs pan drippings
1 Tbs flour
1 cup water for regular gravy, milk for country gravy

Using the pan you prepared your meat in, drain all fats from the bottom of the pan except 1-4Tbs. Stir in flour, making sure to loosen the “browning” in the bottom of the pan. Season with salt and pepper. Add liquid. or use the water you cooked potatoes in. It will add the starches and nutrients from the potatoes. Cook until smooth and thickened. You can add onions, garlic or mushrooms to the meat drippings for a more flavorful gravy. Recipe maybe doubled, or tripled as needed.

Brown Gravy:

2 Tbs butter or margarine
2 Tbs flour
1 Cup beef broth
dash of browning sauce (Optional for richer color)

Melt butter or margarine in a heavy saucepan. Slowly blend flour into the melted butter. Cook over low heat, stirring, for 2 to 4 minutes to minimize 'flour' taste. Do not brown. Very slowly add broth, stirring constantly. Stir in browning sauce if desired. Continue cooking slowly until smooth and desired thickness has been reached.

Fat Free Beef Gravy:

1 Cup Water

1 Beef Bullion Cube
1 Tbs Cornstarch
2 Tbs Cold Water

Mix Cornstarch and 2 Tbs cold water in small bowl and set aside. Heat water to boiling, add bullion, reduce heat, simmer and stir until bullion is completely dissolved. Remove from heat and whisk in the cornstarch mix until thickened. Recipe maybe doubled, tripled or quadrupled as needed.

Fat Free Chicken Gravy:

1 Cup Water
1 Chicken Bullion Cube

1 Tbs Cornstarch
2 Tbs Cold Water

Chicken Gravy 1:

Melt butter or margarine in a heavy saucepan. Slowly blend flour into the melted butter. Cook over low heat, stirring, for 2 to 4 minutes to minimize 'flour' taste. Do not brown. Very slowly add milk then broth, stirring constantly. Stir in seasoning. Continue cooking slowly until smooth and desired thickness has been reached.

2 Tbs butter or margarine
2 Tbs Flour
1/2 cup Milk
1/2 cup chicken broth
1 t. poultry seasoning or sage

Velouté (Smooth Gravy): French for velvety

2 Tbs butter or margarine
2 Tbs Flour
1 Cup stock such as chicken, turkey or fish

Melt butter or margarine in a heavy saucepan. Slowly blend flour into the melted butter. Cook over low heat, stirring, for 2 to 4 minutes to minimize 'flour' taste. Do not brown. Very slowly add broth, stirring constantly. Continue cooking slowly until smooth and desired thickness has been reached.

Country Sausage Gravy:

1 Lb Pan, Country or Breakfast Sausage

2 Cups Milk
1/4 Tsp Pepper
2 Tbs Corn Starch
3-4 Tbs Cold Water

Cook sausage over medium heat, chopping and stirring occasionally until done. Mix Cornstarch and cold water in small bowl and set aside. Add milk and pepper into pan with sausage and heat to simmering. Remove from heat and slowly whisk in the cornstarch mix until desired thickness. Recipe maybe doubled or tripled as needed.

Hamburg Gravy:

1/2 Cup hamburger grease
1/2 Cup Water
1/2 Cup Milk

1/2 Tsp Black Pepper, or to taste
1/4 Tsp Salt, or to taste
1/8 Tsp Sage or to taste (Optional)
1 Tbs Cornstarch
2 Tbs Cold Water

Mix Cornstarch and 2 Tbs cold water in small bowl and set aside. Heat hamburger grease, water, milk and seasonings to boiling point. Remove from heat and whisk in the cornstarch mix until thickened. Recipe maybe doubled, tripled or quadrupled as needed.

Potato water Gravy:

1 Cup Potato Water (Water from boiling potatoes)
1/4 Cup Milk

1/2 Tsp Black Pepper, or to taste
1/4 Tsp Salt, or to taste
1/8 Tsp Sage or to taste (Optional)
1 Tbs Cornstarch
2 Tbs Cold Water

Mix Cornstarch and 2 Tbs cold water in small bowl and set aside. Heat water, milk and seasonings to boiling point. Remove from heat and whisk in the cornstarch mix until thickened. Recipe maybe doubled, tripled or quadrupled as needed.

Mushroom Gravy:

1 Lb Mushrooms, sliced or chopped
1/4 Onion, finely chopped (Optional)

2 Tbs Butter or margarine
Pepper to taste (Optional)
1 Cup Meat Broth
1 Cup Milk
2 Tbs Corn Starch
3-4 Tbs Cold Water

Heat butter or margarine in skillet, add mushrooms and onion and cook over medium heat for 5 minutes or until soft and tender. Mix Cornstarch and cold water in small bowl and set aside. Add beef broth, milk and pepper into pan with mushrooms and heat to simmering. Remove from heat and slowly whisk in the cornstarch mix until desired thickness. Recipe maybe doubled, tripled or quadrupled as needed.

Mushroom Gravy 1:

Melt butter or margarine in a heavy saucepan. On low heat, add mushrooms and sauté 1-2 minutes. Slowly blend flour into the melted butter. Do not brown. Very slowly add milk and/or broth, stirring constantly. Stir in salt and sherry. Continue cooking slowly until smooth and desired thickness has been reached.

2 Tbs butter or margarine
1 3oz can chopped mushrooms, un-drained
2 Tbs Flour
1 Cup Milk or half milk and half stock
1/2 teaspoon salt
1 teaspoon pale dry sherry.

Mushroom Gravy 2:

Melt butter or margarine in a heavy saucepan. On low heat, add mushrooms and onions and sauté until tender. Slowly blend flour into the melted butter. Do not brown. Very slowly add milk and/or broth, stirring constantly. Stir in salt. Continue cooking slowly until smooth and desired thickness has been reached.

2 Tbs butter or margarine
1/4 c. chopped mushrooms
1 Tbs finely chopped onion
2 Tbs Flour
1 Cup Milk or half milk and half stock
1/2 teaspoon salt