GRAVY FROM ROAST DRIPPINGS
Steps:
- Remove roast from pan and pour off any fat. Place over high heat (use 2 burners if necessary) and deglaze pan with wine and broth, scraping any bits stuck to the bottom of the pan with a wooden spoon or spatula. Once these solids are dissolved, pour liquid into a saucepan and add the bay leaf and peppercorns. Reduce for 5 minutes over high heat or until reduced by 1/3.
- At this point you basically have a jus which could be used to sauce your roast. To create a gravy, reduce the heat to medium and whisk in 2 tablespoons of white roux. Return to a simmer, whisking constantly. Continuing to cook once a simmer has been reached will result in a smoother sauce, but not a thicker one.
- Since all starch thickened sauces thicken as they cool, it's a good idea to make your gravy a little on the loose side.
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
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
GRAVY WITHOUT MEAT DRIPPINGS
This is the gravy I use when I make poutine. We all love it and it's so easy to make. It tastes great and you don't need meat drippings to make it! I found this on www.chocolatemoosey.com
Provided by partysweets
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a sauce pan, melt the butter.
- Cook the onion until lightly browned, roughly 5-8 minutes.
- Whisk in the flour and cook for 1 minute.
- Whisk in the stock and cook uncovered until thickened, roughly 5 minutes.
- Whisk in the cream and season with salt and pepper to taste.
- Serve while hot. (See Note).
- Note - You can make this ahead of time since no meat drippings are needed. It will gel up in the fridge, so when you are ready to serve, heat it back up in a sauce pan and whisk until smooth and hot. * If you have picky eaters who won't eat onion chunks or if the onions get a little overdone, strain the onions before serving.
Nutrition Facts : Calories 140.9, Fat 13, SaturatedFat 8.2, Cholesterol 35.6, Sodium 104, Carbohydrate 5.9, Fiber 0.6, Sugar 1.3, Protein 0.9
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