Black Pepper Cream Gravy
2 tablespoons butter or bacon fat
2 tablespoons flour
2 cups milk
2 tablespoons heavy whipping cream
1 teaspoon salt
3/4 teaspoon black peppercorns, freshly cracked
In a saucepan over medium high heat, melt the butter or bacon fat. Whisk in the flour. Saute the flour until lightly browned. Remove pan from the heat. Pour the milk into the pan in a steady stream, whisking constantly. Return pan to the heat. Whisk until the gravy thickens. Whisk in the cream, salt and pepper. Keep warm until needed. Serves 6.
Brown Gravy
2 1/2 tablespoons solid vegetable fat
4 tablespoons flour
1 tablespoon chopped onion
1 small tomato, seeded, skinned and chopped
2 cups vegetable broth or water
salt to taste
Put the fat into a frying pan and when hot, add the flour and stir constantly until a nice brown. Add the chopped onion and continue to stir for a few minutes; then the tomato and stir for about 5 minutes or until the liquid is mostly evaporated, as this will give it a good flavor. Add one third of the liquid and stir until smooth and free from lumps. Add the rest of the liquid and let boil slowly for 10 minutes; then strain and serve.
Chinese Brown Gravy
1/4 cup soy sauce
1 tablespoon cornstarch
1 tablespoon sugar
1 tablespoon sesame oil
1/2 cup white wine
Blend all ingredients and cook until slightly thickened.
Cornmeal Gravy
1/2 cup corn meal
1 cup water
salt and pepper to taste
1 cup milk or buttermilk
1 teaspoon oil or bacon grease
In heavy skillet brown corn meal to a golden brown, add salt and pepper, then stir in the oil. Combine the milk and water and pour as much as needed to boil. Make sure the gravy is thin enough too, because it will thicken slightly after it is cooked. Let boil for about 2 minutes.
Cream Gravy
1/4 cup flour
1 teaspoon salt
1/2 teaspoon Accent
1/4 teaspoon pepper
1 cup meat drippings and broth
1 cup evaporated milk
Stir in the flour, salt, Accent and pepper into drippings and broth. Heat to boiling. Cook and stir 1 minute. Stir in the evaporated milk. Heat until steaming. Do not boil. Serve hot. Makes 2 cups.
Creamy Chicken Gravy
1 tablespoon drippings from chicken
1/4 cup finely chopped onion and celery
1/4 teaspoon salt
2 tablespoons all purpose flour
2 cups chicken stock or broth
1/4 cup skim milk
1/8 teaspoon black pepper
1 bay leaf
In a medium size pan, heat the drippings over medium heat. Add the onion and celery and cook for 5 minutes or until they are soft. Turn the heat down, stir in the flour and cook, for 3 minutes more or it's golden and bubbling Stir in the chicken stock and bay leaf, bring the mixture to a boil, then lower the heat and simmer. Stir occasionally, for 10 minutes. Add the milk, salt and pepper and simmer for about 2 minutes or until heated through. Remove and discard the bay leaf. Makes 2 2/3 cups.
Giblet Gravy
2 tablespoons flour
1 to 2 tablespoons fat to each cup liquid
1/4 cup chopped giblets
2 hard boiled eggs, chopped
Blend the flour thoroughly with fat or cold liquid before combining it with the hot poultry drippings. This helps to prevent lumps. For moderately thick gravy, use 2 tablespoons flour and 1 to 2 tablespoons of fat to each cup of liquid. For thin gravy use only 1 tablespoon flour and 1 tablespoon of fat for 1 cup liquid. You add 1/4 cup chopped giblets and 2 chopped hard boiled eggs before serving.
Mock Sausage Gravy
1/4 cup Fantastic Foods Nature Sausage
a couple handfuls unbleached white flour
safflower oil for frying
soy milk
salt and pepper to taste
Prepare 1/4 cup Nature Sausage and enough boiling water to make a pasty consistency. Refer to the Nature Sausage box for directions and time to set up. Heat oil in skillet with enough to coat the bottom. Brown crumbled sausage mixture for about 4 to 5 minutes, add flour and cook another minute or two to brown. Add soy milk a little at a time stirring with whisk constantly to desired consistency. Cook another 5 minutes. Salt and pepper to taste. Serve.
Mushroom and Onion Gravy
1/4 cup butter
1 large onion, halved, sliced thin
1/2 pound mushrooms, sliced
1/4 cup fat from turkey or use butter
1/4 cup flour
3 cups turkey juices plus chicken stock
salt to taste
pepper to taste
Heat butter in a wide skillet. Add onion and mushrooms and saute until browned. Remove and reserve. In a saucepan, heat fat separated from roasting juices or butter. Add flour and stir until blended. Cook for a few minutes, stirring constantly. Slowly whisk in 2 cups of pan juices and stock. Cook and stir until gravy is smooth. Simmer 5 minutes. Add more stock if needed to thin mixture. Salt and pepper to taste. Add reserved mushrooms and onions. Makes about 3 1/2 cups.
Peanut Butter Gravy for Shish Kabobs
1 teaspoon cracked black pepper
1 teaspoon garlic powder
1/2 teaspoon garlic salt
1 teaspoon crushed red pepper
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
2 tablespoons Worcestershire sauce
1 18 ounce jar creamy peanut butter
2 12 ounce cans beer
2 cups milk
vegetable or meat shish kabobs of your choice
In a sauce pan, stir together, black pepper, garlic powder, garlic salt, red pepper, onion powder, salt, pepper sauce, Worcestershire, peanut butter and 1 can of beer. Over medium high heat, bring to a boil. Turn down to simmer, when gravy thickens, add other can of beer. Simmer until gravy thickens again and slowly stir in milk. When gravy is thick and thoroughly heated, pour over shish kabobs.Serves 6 to 8
Red Eye Gravy
6 to 8 tablespoons ham drippings
1 cup or so of water
2 to 3 teaspoons coffee
salt and pepper to taste
Place drippings in a large skillet over medium heat. Add water and coffee and simmer until a "red eye" appears in the middle of the reduced. Season with salt and pepper. Serve immediately over grits, hash browns, eggs or biscuits.
Sausage Gravy
1 pound ground pork sausage
3 tablespoons sausage grease
1/4 cup all purpose flour
3 cups milk
1/2 teaspoon salt
cracked black pepper
Brown sausage in a large skillet over medium high heat. Set aside, leaving the drippings in the skillet. Reduce heat to medium, combine with flour and stir constantly until mixture just turns golden brown. Gradually whisk milk into skillet. When the mixture is smooth, thickened and begins to bubble, return the sausage to skillet. Season with salt and pepper. Reduce heat, and simmer for about 15 minutes.
Sawmill Gravy
1/2 pound bulk sausage
1 1/2 cups milk
1/8 teaspoon pepper
3 tablespoons all purpose flour
1/8 teaspoon salt
Cook the sausage until brown in a large skillet over medium heat. Drain and reserve 2 tablespoons drippings in skillet. Brown flour in drippings, stirring constantly. Add milk and bring to a boil. Reduce heat and add sausage, salt and pepper. Simmer 2 minutes. Serve over hot open faced biscuits.
Shiitake Mushroom Gravy
2 tablespoons olive oil
1/2 cup brown rice flour
1/4 pound fresh shiitake mushrooms, sliced
1 tablespoon fresh marjoram
1 tablespoon fresh thyme
4 cups vegetable stock
2 tablespoons Braggs Aminos or tamari
1 teaspoon apple cider vinegar
sea salt and freshly ground pepper
Heat oil in a 2 quart saucepan. Add rice flour and stir with a wooden spoon until the mixture resembles wet sand. Add mushrooms and cook 5 more minutes. Pour stock and Braggs slowly, stirring until smooth. Simmer for 20 to 30 minutes or until thickened. Adjust seasoning with vinegar, sea salt and pepper.
Southern Milk Gravy
1 pound hot sausage
1/2 cup flour
1 1/4 cups milk
1/2 teaspoon salt
1/2 teaspoon black pepper
Crumble sausage in pan. Cook until done, about 8 minutes. Remove from heat and drain on paper. Reserve 8 tablespoons of fat. Put fat back on high heat and add flour, salt and pepper. Stir until golden brown. Add milk, stirring until thick. Stir in drained sausage. Cook until hot. Serve hot with biscuits.
Tomato Gravy
1 28 ounce can crushed tomatoes
1/2 cup onions, chopped
4 slices of bacon
1/4 cup green peppers
3 tablespoons flour
salt
pepper
Fry bacon in frying pan until done but not crisp, cut into pieces. Add onions and green peppers, saute until soft. Add tomatoes and simmer 20 minutes. Salt and pepper to taste. Mix flour with enough water to make a smooth paste. Add this to the other ingredients stirring constantly until thickened. Serve over rice. Serves 4 to 6.
Turkey Gravy
1 package neck, heart, gizzard from turkey giblets
1 medium carrot, thickly sliced
1 medium onion, thickly sliced
1 medium celery rib, thickly sliced
1/2 teaspoon salt
1 turkey liver
3 tablespoons fat from turkey drippings
3 tablespoons all purpose flour
1/2 teaspoon salt
pepper to taste
In a 3 quart saucepan, over high heat, place neck, heart, gizzard, vegetables and salt in enough water to cover. Heat to boiling. Reduce heat to low; cover and simmer 45 minutes. Add liver and cook 15 minutes longer. Strain broth into a large bowl; cover and reserve broth in the refrigerator. To make gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour poultry drippings through a sieve into a 4 cup measuring cup. Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into the 4 cup measure. Let the mixture stand a few minutes, until the fat rises to the top. Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2 quart saucepan. Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden. Meanwhile, skim and discard any fat that remains on top of the poultry drippings. Add remaining broth and enough water to the poultry drippings to equal 3 1/2 cups. Gradually whisk in warm poultry drippings/broth mixture. Cook and stir, until gravy simmers and is slightly thick. Season to taste. Provides 14 servings at 1/4 cup per portion.
Vegan Gravy
1/2 cup vegetable oil
3 to 6 cloves garlic, mashed and minced very well
2 to 3 slices yellow onion, chopped
1/2 cup all purpose white flour
4 teaspoons nutritional yeast
4 tablespoons low or reduced sodium soy sauce
2 cups water
1/2 teaspoon sage
1/4 teaspoon ground black pepper
1/2 teaspoon salt
5 or 6 white mushrooms, sliced, optional
extra flour or cornstarch, optional
Measure the vegetable oil into a small saucepan. Cook the garlic and onion in it for about two minutes on medium or medium low heat, until the onion is a bit tender and translucent. Add the flour, yeast and soy sauce to make a paste. Add the water gradually, stirring constantly. Bring the gravy to a boil on medium to medium high heat, stirring constantly, the gravy has to boil for it to thicken. Add pepper. Stir in the sliced mushrooms, if desired. Add salt, if desired. If the gravy is too thin for your taste, add one or two tablespoons of flour or small amounts of cornstarch to thicken it. Use a wire whisk to eliminate lumps. Serve piping hot.
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