Gravypeas Recipes

WHITE GRAVY/ SAUCE WITH PEAS

Steps:

• Over low heat, slowly melt the butter in a sauce pan. **I often let it get to the brown butter stage but you don't have to. I'm just mentioning this so that you know that it's ok and not burnt!
• Add the bouillon, whisk, then add the flour. Continue whisking until completely incorporated. It will be thick and pasty.
• Continue whisking and cook a bit longer to get rid of the raw flour taste. About 1 minute.
• Over LOW heat, add milk, 1/2 C at a time continue to whisk while the sauce thickens. Slowly add another 1/2 C, whisk until creamy. Continue adding milk until it no longer thickens and it is creamy.
• Add the frozen peas, allow to warm through, about 5 minutes.
• Serve hot.

RED PEPPER BLACK-EYED PEA GRAVY

Steps:

• In a saute pan, heat oil over medium heat. Add shallots and saute for 3 to 4 minutes until soft. Add red wine, paprika, and Creole seasoning. Cook a few minutes until wine has evaporated. Add the clam juice and 1/4 cup chicken stock, black-eyed peas and bay leaves. Bring to a boil and simmer. In a food processor, blend roasted peppers and remaining 1/4 cup chicken stock. Add the peppers; cook 5 minutes longer stirring occasionally. Remove bay leaves, adjust seasoning to taste. Garnish with chopped parsley. Serve warm.

HOMESTYLE GRAVY WITH PEAS AND CARROTS

Steps:

• Place the frozen peas and carrots into a microwave-safe bowl with a dash of salt and pepper. Heat for two minutes on high speed or until completely thawed and hot. Drain off any liquid and optionally, stir through a teaspoon of butter until melted. Set aside.
• In a large skillet, over medium-high heat, melt the butter until it begins to bubble.
• Add in the flour and use a whisk to blend the flour into the butter. Continue to slowly whisk the mixture at all times. You don't want to scorch the flour, but you do want to cook it and brown it. The browner the butter and flour mixture becomes (without being burnt!) the darker your gravy will be. All in all, you should cook the butter and flour mixture for 5-7 minutes.
• Next, add the vegetable stock one cup at a time. Be sure to whisk well after each addition, incorporating the stock into the flour and butter mixture. It will be thick, but will thin out a little after each cup of stock is incorporated. If you want a thinner gravy, continue to add stock in half cup increments.
• Next, season the gravy with the onion powder, dried thyme, dried sage, salt, and ground black pepper. Whisk well and taste. Adjust with more salt if needed. If adding browning sauce, do so now.
• Reduce the heat to simmer.
• Add in the peas and carrots and stir to combine. The gravy is now ready to serve. However, you can leave it on simmer for up to one hour, just remember to stir every ten minutes or so.