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Author Topic: Homemade Gravy  (Read 906 times)

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Online DarkAngel

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Homemade Gravy
« on: November 12, 2014, 01:36:11 AM »
Homemade Gravy

Total Time: 30 min
Prep: 5 min
Cook: 25 min
Yield: 3 cups

Ingredients

1/4 pound (1 stick) unsalted butter
1 1/2 cups chopped yellow onion (2 onions)
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Defatted turkey drippings plus chicken stock to make 2 cups, heated
1 tablespoon Cognac or brandy
1 tablespoon white wine, optional

Directions

In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.

Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.

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Offline Skhilled

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Re: Homemade Gravy
« Reply #1 on: December 14, 2014, 08:50:14 AM »
Mmmm, sounds yummy!

Online thelufias

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Re: Homemade Gravy
« Reply #2 on: December 14, 2014, 08:56:07 AM »
I suck at making gravy.  Linda was the gravy master around here and boy have we missed it.
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Offline Skhilled

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Re: Homemade Gravy
« Reply #3 on: December 14, 2014, 04:15:23 PM »
I used to suck at it too but then I learn how. LOL Gravy is easy, you just have to use a whisk to keep it smooth and lump free. If it gets too lumpy, cheat and use a food processor or blender to break up the lumps and make it smooth again. Just use equal parts of butter (or other fat) and flour (or other thickener) and add your liquid (usually stock/broth or even water). Then add your seasonings until you get the flavor you want and let it cook until you get the thickness you want.

I think I posted this here somewhere here but can't find it:

Making A Basic Pan Gravy

Offline sidherose

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Re: Homemade Gravy
« Reply #4 on: December 14, 2014, 05:00:16 PM »
I use ARGO Cornstarch. You just put a tablespoon in a little cold water and stir it up then pour it in. No lumps!

Another thing that works is using powdered mashed potato mixes but you have to just add a little at a time until it's the right consistency.

Offline Skhilled

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Re: Homemade Gravy
« Reply #5 on: December 15, 2014, 08:26:16 AM »
I use Argo too...just bought some more a few days ago. LOL

Yes, I like to use powdered or flaked mashed potatoes to thicken soups an stews too. Besides, you usually tend to have potatoes in those anyways but the small amount you'll need you won't be able to taste.

Offline EricofAZ

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Re: Homemade Gravy
« Reply #6 on: May 20, 2015, 01:50:17 AM »
Very nice.  i don't use GMO so no corn... but gelatin works..

I start with a mirepoux and some stock.  Veggie, meat, chicken, fish, yer choice on what kind of stock to make.

I reduce it by 1/3 and while doing so, have a sachet of either herbes de provence or italian herbs. I have to add mushrooms.  brown or white button or oyster.

Then the chinouis to strain it.  Reduce it another third, this time with the gelatin. Whisk it a bit. 

Strain it in a muslin bag, organic.

Cool.  It will thicken up.

If you want salt/pepper, fine, pakastani pink salt.  White pepper for light colored gravy.

For you guys out there, some tribulus is kinda fun for you and your marriage.  (secret, don't repeat this)









Online DarkAngel

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Re: Homemade Gravy
« Reply #7 on: May 20, 2015, 02:33:25 AM »
Eric this sound yumyum thanks for sharing
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