BASIC GRAVY
Provided by Food Network Kitchen
Categories condiment
Time 45m
Yield About 8 cups of gravy
Number Of Ingredients 5
Steps:
- Strain the pan drippings into a fat separator or large liquid measuring cup; set aside. Place the empty roasting pan across two burners over medium-high heat. Add a splash of water and scrape up any browned bits; add them to the drippings.
- Spoon or pour off 1/2 cup of the fat from the drippings and transfer back into the roasting pan. (If you don't have enough fat to make 1/2 cup, add vegetable oil.) Set the roasting pan over medium-high heat. Whisk in the flour and cook, whisking, until smooth and golden, 2 to 3 minutes.
- Whisk in the defatted drippings and enough broth to make 8 cups total liquid. Bring to a simmer and cook, whisking, until thickened, 15 to 25 minutes. Season with salt and pepper.
PAN GRAVY
Use this basic recipe to prepare gravy from meats and poultry that have been roasted in an uncovered roasting pan.
Provided by Taste of Home
Time 15m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- Pour pan drippings into a measuring cup. Loosen the browned bits from the roasting pan and add to drippings. Skim fat. , Reserve 1/4 cup fat and transfer to a small saucepan; whisk in flour until smooth. Add enough broth or water to pan drippings to measure 2 cups. Gradually stir into flour mixture in saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt, pepper and browning sauce if desired.
Nutrition Facts : Calories 40 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 121mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
SIMPLE PAN GRAVY
Amanda Haas shows you how to extract every last bit of flavor from pan drippings to create a smooth, rich gravy that's thickened with a traditional roux.
Provided by Food Network
Categories condiment
Time 20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- While the turkey rests, make the gravy: Use a fine-mesh strainer to strain the turkey pan drippings into a medium bowl, leaving behind any browned bits, or "fond," stuck to the pan. Press down on the solids to get as much liquid as possible into the bowl; discard the solids. Pour the liquid into a measuring cup or a fat separator and allow the fat to rise to the top. Meanwhile, place the roasting pan across two burners over medium-low heat. When the pan is sizzling, add the wine and stir, scraping up all the fond in the pan. Turn off the heat and pour the wine mixture through a fine-mesh strainer set over a bowl.
- Ladle or spoon off the fat from the pan drippings and discard; set aside the jus. In a saucepan over low heat, melt the butter. Then sprinkle in the flour and whisk until the flour is completely incorporated and light golden brown, 1-2 minutes. Slowly add the wine mixture, whisking constantly. When it has fully absorbed into the roux, slowly add the reserved jus. Small additions of liquid and continuous whisking are the keys to smooth gravy.
- Finish the gravy by adding turkey or chicken stock a ½ cup at a time and whisking; taste and adjust the seasoning with salt and pepper as you go. (You'll need a total of 2½-3 cups of liquid to make the gravy.) When the gravy is thick yet pourable and perfectly seasoned to taste, transfer it to a bowl or gravy boat and serve immediately.
BASIC PAN GRAVY FROM DRIPPINGS
A basic recipe for yummy gravy using the drippings from whatever you have roasted, turkey, chicken, pork roast, beef roast...... Where the recipe calls for broth I prefer to use homemade broth but you can use any store bought broth.
Provided by queenbeatrice
Categories Sauces
Time 15m
Yield 3 2/3 cups, 12 serving(s)
Number Of Ingredients 5
Steps:
- In skillet or roasting pan, add flour to drippings; blend well.
- Cook over medium heat 2 to 3 minutes until smooth and light brown, stirring constantly.
- Add broth; cook until mixture boils and thickens, stirring constantly.
- Stir in salt and pepper.
Nutrition Facts : Calories 17.4, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.2, Sodium 388.2, Carbohydrate 3.1, Fiber 0.1, Sugar 0.3, Protein 0.7
BASIC GRAVY (W/O PAN DRIPPINGS)
I adapted this recipe from THE JOY OF COOKING and have been making it for more years than I care to remember. It's fast and easy.... fast and easy enough to be able to make a 2nd batch in the middle of dinner b/c folks scarfed up the first batch! NOTE: I'm not sure how 1-2 TEAspoons of Worcestershire got changed to 1-2 TABLEspoons.... which is way too much! I've changed the recipe back to 1-2 TEAspoons of Worcestershire.
Provided by Impera_Magna
Categories Low Protein
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in saucepan over medium heat.
- Whisk in flour til well blended.
- Slowly add broth, whisking continually.
- Add Worcestershire sauce, garlic powder, and pepper.
- Cook over medicum heat til thickened, stirring from time to time.
- Keep an eye on the saucepan, the thickening process goes quickly.
PAN GRAVY
Rich and smooth gravy made from the beef drippings and Progresso™ broth-perfect to enhance the flavor of any dish!
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 1h5m
Yield 16
Number Of Ingredients 5
Steps:
- After removing beef from pan, scrape all brown particles from pan and pour particles and drippings into bowl or glass measuring cup. Skim 2 tablespoons of fat from the top of the drippings; add fat to 1-quart saucepan. Discard any remaining fat; reserve remaining drippings. Stir flour into fat in saucepan.
- Cook over low heat, stirring constantly, until mixture has thickened; remove from heat. Gradually stir in reserved drippings plus enough broth or water to equal 1 cup. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in a few drops browning sauce for darker color. Stir in salt and pepper.
Nutrition Facts : Calories 15, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 tablespoon, Sodium 65 mg
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