Grandmas Vegemite Gravy Recipes

VEGEMITE GRAVY

Steps:

• 1. Melt the butter in a saucepan, and scatter the flour over the top. Stir with a wooden spoon over gentle heat for 3-4 minutes, until puffy and lightly golden. 2. Add the hot stock slowly, stirring constantly. Whisk in the Vegemite and soy, add the thyme and rosemary and simmer gently for 15 minutes, stirring occasionally. 3. Taste for seasoning, strain through a sieve into a jug and serve hot with the dry-brined turkey. Jill Dupleix's rich, quick, gluten-free and vegetarian gravy recipes. This recipe features as part of our Good Food Christmas feast.

GRANDMA'S TURKEY GRAVY

Steps:

• Pour drippings into a 2-cup measuring cup. Skim fat, reserving 1/4 cup. Add enough broth to the drippings to measure 2 cups., Saute shallot in reserved fat in a small saucepan. Stir in the flour, salt, onion powder, poultry seasoning and pepper until blended; cook and stir for 2 minutes or until browned (do not burn). Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

GRANDMA'S VEGEMITE GRAVY

Steps:

• Place the pan juices or butter in a roasting pan or medium frying pan. Place over medium heat. Add the flour and cook, stirring and scraping the base of the pan, for 2 mins. Gradually add the stock, stirring and scraping the base of the pan constantly. Bring to the boil. Cook, stirring occasionally, for 2 mins or until the mixture thickens. Strain through a fine sieve into a heatproof jug.
• Return the gravy to a clean roasting pan or frying pan over medium heat. Add the Vegemite and stir until well combined. Stir in the onion. Season with pepper and sprinkle with thyme springs. Serve the Vegemite gravy with roast turkey or chicken.

GRANDMA'S SWEDISH MEATBALLS AND GRAVY

Steps:

• Mix milk, bread crumbs, 2 tablespoons plus 1 teaspoon cream, egg, garlic, salt, black pepper, white pepper, and allspice together in a large bowl. Set aside to soak until bread crumbs have absorbed the milk, at least 10 minutes.
• Mix in beef, pork, onion, and parsley, using your hands to mix until well combined. Roll into about 24 small meatballs or 16 larger meatballs.
• Heat butter and oil in a pan over medium-high heat. Fry meatballs in small batches until cooked through and browned on all sides, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer to a warm plate and cover with foil.
• Add butter for gravy sauce to the pan juices. Melt over medium heat. Whisk in flour. Cook and whisk until flour dissolves and turns brown, about 5 minutes. Pour in vegetable broth, beef broth, cream, soy sauce, and Dijon. Bring to a simmer. Season with salt and pepper and mix to combine all of the flavors together. Continue to simmer until thickened, 5 to 7 minutes.
• Add meatballs to the gravy. Toss gently to coat and serve.

VEGETARIAN GRAVY WITH VEGEMITE

Steps:

• Fry the onion in the oil in a medium saucepan for 5 minutes.
• Add the flour, and cook for a further 5-10 minutes, until flour and the onion are nut-brown and the onion is soft and slightly pulpy.
• Add the garlic, cook for 1-2 minutes, then gradually stir in the dark vegetable stock. Bring to the boil, then simmer for 10 minutes.
• Strain the gravy into a clean saucepan (push the onion through the sieve and add the yeast extract and soya sauce and salt and pepper to taste. Stir well, then serve.

GRANDMA'S COUNTRY BREAKFAST GRAVY

Steps:

• Pour the Evaporated Milk, water and 2 cups of the whole milk into a large bowl; set aside.
• Heat meat drippings/grease until hot, but not smoking. Slowly stir in the flour a small amount at at time until thoroughly incorporated and no lumps remain - (use a large, long-handled stainless steel cooking SPOON to stir the mixture with). Cook over medium-heat for a few minutes, stirring as needed to keep from burning on bottom. The texture should be a medium-thin paste in thickness; add a bit more flour, or melted grease, if needed, until proper thickness is attained. Cook and stir a few minutes until the rue begins to turn a LIGHT tan color.
• Pour the cream mixture into the rue, and, using a large WHISK, quickly stir until all the ingredients are blended and no lumps remain. Stir in the salt and pepper.
• Cook over medium-high heat, stirring often with the stainless steel SPOON, until desired thickness is reached. You may need to add the remaining 1 cup of whole milk it it gets too thick. (Rembember, the gravy will continue to thicken a slight bit as it cools.) Remove from heat; place a piece of plastic wrap directly on top of the gravy surface to keep a skin from forming if not serving immediately.
• Note: You may stir in some breakfast sausage, (I use Jimmy Dean Original), that has been cooked and crumbled if desired. Just add this at the very end right before you remove the pan from the heat.