Homemade Gravy Recipes

EASY GRAVY

Easy Gravy image

Make and share this Easy Gravy recipe from Food.com.

Provided by TERRY B.

Categories Sauces

Time 10m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

4 tablespoons butter
2 1/2 cups turkey broth
4 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

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.
Enjoy.

HOMEMADE GRAVY

Homemade Gravy image

Provided by Ina Garten

Categories condiment

Time 40m

Yield 3 cups

Number Of Ingredients 8

Ingredients

1 1/2 cups chopped yellow onion (2 onions)
1/4 pound (1 stick) unsalted butter
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups chicken stock, preferably homemade, heated
1 tablespoon Cognac or brandy
1 tablespoon heavy cream (optional)

Steps:

In a large (10 to 12-inch) saute pan, cook the onions in butter on medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well cooked.
Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock and Cognac, and cook uncovered for 4 to 5 minutes, until thickened. Add the cream, if desired, and serve.

HOMEMADE GRAVY

Homemade Gravy image

Provided by Ina Garten

Yield 3 cups

Number Of Ingredients 8

Ingredients

1/4 pound (1 stick) unsalted butter
1 1/2 cups chopped yellow onion (2 onions)
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups chicken stock, preferably homemade, heated
1 tablespoon Cognac or brandy
1 tablespoon heavy cream (optional)

Steps:

In a large (10- to 12-inch) saute pan, cook the butter and onions on medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well cooked.
Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock and Cognac, and cook uncovered for 4 to 5 minutes, until thickened. Add the cream, if desired, and serve.

HOMEMADE GRAVY

Homemade gravy image

A rich sauce for roast poultry - use chicken wings, bacon and white wine for added flavour

Provided by Lucy Netherton

Categories Condiment, Lunch

Time 2h25m

Number Of Ingredients 12

Ingredients

4 rashers bacon , chopped
500g pack chicken wing
oil , for frying (optional)
1 onion , unpeeled and cut into quarters
1 carrot , roughy chopped
1 leek , roughly chopped
1 garlic bulb, unpeeled and halved
bunch herbs such as bay, thyme, parsley stalks (just use whatever you have, don't buy especially)
300ml white wine
1.2l chicken stock
2 tbsp butter
2 tbsp plain flour

Steps:

Dry-fry the bacon in a large pan until golden. Remove, then fry the wings (add a splash of oil if they start to stick), turning until browned all over. Tip into a pan with the remaining ingredients (apart from the butter and flour) and the bacon. Simmer, skimming off any froth, for about 2 hrs.
Strain through a sieve, then heat the butter in a saucepan and, when foaming, add the flour. Cook, stirring constantly, for 1 min. Gradually pour in the stock, stirring all the time, to get rid of any lumps. Simmer until you have a thin gravy, taste and season. Can be made up to 3 days in advance and kept chilled, or frozen for up to 3 months.

Nutrition Facts : Calories 102 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

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