Cook up rich, velvety gravy with only four ingredients and in just 10 minutes.
Recipe From allrecipes.com
Provided by ARGO®, KARO® and FLEISCHMANN'S®
- 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.
Number Of Ingredients: 4
- 2 tablespoons fat drippings (from any type of roasted meat)
- 2 cups broth OR bouillon
- 2 tablespoons Argo® Corn Starch
- ¼ cup cold water
Recipe From foodnetwork.com
Provided by Food Network
Yield 2 to 3 cups gravy
- Melt the butter in a medium heavy-bottomed Dutch oven or pot over medium heat. When the butter has begun to bubble, sprinkle in the flour and whisk continuously until fully mixed. Continue to cook, whisking often, until the roux smells toasty and is the color of peanut butter, 4 to 6 minutes.
- Carefully pour in 3 cups stock, whisking constantly, until fully incorporated, making sure to whisk in the corners of the pot. Raise the heat slightly and bring to a boil, whisking often, about 3 minutes. Lower the heat and simmer, uncovered, whisking occasionally, until thick and glossy, 10 to 15 minutes. (The gravy will be very thick at this point.)
- Set aside until ready to use, up to 4 hours, or refrigerate overnight.
- To reheat: Heat the gravy in a heavy-bottomed pot over medium heat, whisking often, until warm. Whisk in 1 cup of additional liquid, using drippings, stock or a combination of the two, until the desired consistency is reached. Whisk in the additional liquid gradually, stirring after each addition.
- To finish: Whisk in the mustard and taste for seasoning. Add salt and pepper to taste, being careful to avoid oversalting.
Number Of Ingredients: 6
- 1 stick (8 tablespoons) unsalted butter
- 1/2 cup all-purpose flour
- 3 to 4 cups chicken or turkey stock
- Turkey pan drippings, fat skimmed off, optional
- 2 teaspoons Dijon mustard
- Kosher salt and freshly ground black pepper
Make and share this Easy Gravy recipe from Food.com.
Recipe From food.com
Provided by TERRY B.
Yield 8 serving(s)
- Melt butter in pan over medium heat.
- Add flour, stirring constantly for 2 minutes, you want the mixture to turn light brown but not burn.
- Add broth, salt and pepper and continue to stir for 3 minutes, sauce should be getting thicker.
- Move to serving bowl.
Number Of Ingredients: 5
- 4 tablespoons butter
- 2 1/2 cups turkey broth
- 4 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Country gravy, also called sawmill gravy or white gravy, is a staple of hearty Southern cooking. It can be used as a creamy blanket for chicken fried steak or to accompany a plate of freshly baked biscuits at breakfast time. This recipe is a down-home classic that takes just 15 minutes to pull together.
Recipe From bettycrocker.com
Provided by By Betty Crocker Kitchens
- After removing cooked meat from skillet or pan, add oil to drippings in skillet. Stir in flour, scraping up brown particles. Cook over medium-high heat 2 to 3 minutes, stirring constantly, until mixture is light golden brown.
- Stir in milk. Heat over medium-high heat, stirring constantly, until mixture is boiling and thickened. If gravy is too thick, stir in more milk, 1 tablespoon at a time, until desired consistency. Stir in salt and pepper.
Number Of Ingredients: 5
- 1 tablespoon vegetable oil
- 2 tablespoons Gold Medal™ all-purpose flour
- 1 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
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