Ina Gartens Homemade Gravy Recipes

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HOMEMADE GRAVY



Homemade Gravy image

Provided by Ina Garten

Categories     condiment

Time 40m

Yield 3 cups

Number Of Ingredients 8

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

Categories     condiment

Time 30m

Yield 3 cups

Number Of Ingredients 7

1/4 cup chicken drippings
1 1/2 cups chopped yellow onion (2 onions)
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 cups chicken stock, preferably homemade, heated
1 tablespoon brandy
1 tablespoon heavy cream

Steps:

  • In a large (10- to 12-inch) saute pan, heat the chicken drippings on medium-low heat. Add the onions and cook for 12 to 15 minutes, until the onions are caramelized.
  • Whisk the flour, 1 teaspoon salt and 1/2 teaspoon pepper into the pan and cook for 2 to 3 minutes. Add the hot chicken stock and brandy, and cook uncovered for 4 to 5 minutes, until thickened. Add the cream and serve immediately or refrigerate and reheat before serving.

HOMEMADE GRAVY



Homemade Gravy image

Provided by Ina Garten

Yield 3 cups

Number Of Ingredients 8

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.

MAKE-AHEAD TURKEY GRAVY WITH ONIONS & SAGE



Make-Ahead Turkey Gravy with Onions & Sage image

Provided by Ina Garten

Time 1h55m

Yield Makes 4 cups

Number Of Ingredients 10

6 tablespoons (3/4 stick) unsalted butter
1 large red onion, halved and sliced 1/4 inch thick
4 large garlic cloves, peeled and halved
6 tablespoons all-purpose flour
4 cups good chicken stock, preferably homemade
2 tablespoons Cognac or brandy
10 large fresh sage leaves
2 bay leaves
Kosher salt and freshly ground black pepper
1 cup dry white wine, such as Pinot Grigio

Steps:

  • Melt the butter in a large saucepan over medium heat. Add the onion and garlic and saute, stirring often, for 15 to 20 minutes, until the onion becomes browned and starts to caramelize. Sprinkle on the flour and cook, stirring constantly, for 1 1/2 minutes. Stir in the chicken stock, Cognac, sage leaves, bay leaves, 2 teaspoons salt (depending on the saltiness of the chicken stock), and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer for 20 minutes, stirring occasionally. Set aside at room temperature for 1 hour and strain, pressing the solids lightly and then discarding them. Refrigerate until ready to use.
  • After the turkey is cooked, remove it to a carving board to rest while you finish the gravy. Place the roasting pan on the stovetop over medium heat and add the wine. Bring to a boil, lower the heat, and simmer for 2 minutes, stirring and scraping up all the bits clinging to the bottom of the pan. Slowly whisk the gravy base into the pan. Simmer for about 5 minutes, until the gravy is smooth and slightly thickened. Taste for seasonings and serve hot.

MASHED POTATO & GRAVY - BAREFOOT CONTESSA - INA GARTEN



Mashed Potato & Gravy - Barefoot Contessa - Ina Garten image

Make and share this Mashed Potato & Gravy - Barefoot Contessa - Ina Garten recipe from Food.com.

Provided by Cristina Barry

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

3 lbs white boiling potatoes, peeled and quartered
kosher salt
1/4 lb unsalted butter
1/2-1 cup half-and-half
1/2 cup sour cream
1/2 teaspoon fresh ground black pepper
1/4 lb unsalted butter
1 1/2 cups chopped yellow onions (2 onions)
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 cups chicken stock, preferably homemade, heated
1 tablespoon cognac or 1 tablespoon brandy
1 tablespoon heavy cream (optional)

Steps:

  • For Mashed Potatoes:.
  • Cook the potatoes in a large pot of boiling salted water for 15 to 20 minutes, until very tender.
  • Meanwhile, heat the butter and half-and-half in a small saucepan.
  • Drain the potatoes.
  • While still hot, place the potatoes in the bowl of an electric mixer fitted with the paddle attachment.
  • With the mixer on low speed, slowly add the hot half-and-half mixture, the sour cream, 2 teaspoons salt, and the pepper.
  • Mix until the potatoes are mashed but not completely smooth.
  • Serve hot with gravy on the side.
  • For Gravy:.
  • In a large (10- to 12-inch) sauté 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.

INA GARTEN'S HOMEMADE GRAVY



Ina Garten's Homemade Gravy image

So last night I baked some pork chops for dinner. I decided this was the perfect opportunity for trying out the Barefoot Contessa's Homemade Gravy recipe. It was delicious...fattening, but delicious. Now, I comfort myself with the idea that we had baked pork chops, dry bread, green beans and instant potatoes (I should be ashamed, I suppose) so the gravy was my one indulgence. It was worth it.

Provided by Barenakedchef

Categories     Sauces

Time 35m

Yield 10 serving(s)

Number Of Ingredients 7

1/4 lb unsalted butter
1 1/2 cups chopped yellow onions (2 onions)
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 cups chicken stock
1 tablespoon heavy cream (optional)

Steps:

  • In a large (10 to 12-inch) saute pan, cook the butter and onions over 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 mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.

CARAMELIZED ONIONS (INA GARTEN BAREFOOT CONTESSA)



Caramelized Onions (Ina Garten Barefoot Contessa) image

I've made this recipe twice and enjoyed them both times. The thyme gives the onions a special flavor. I have not tried it with fresh thyme yet, only dried. I used Vidalia onions when they were in season and sliced them very thin using a mandolin. Ina recommends using a good quality olive oil, of course.

Provided by Marie Nixon

Categories     Onions

Time 47m

Yield 6 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
2 tablespoons unsalted butter
2 lbs yellow onions, peeled and sliced in half-rounds
1/2 teaspoon fresh thyme leave
2 tablespoons sherry wine vinegar
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Heat olive oil and butter in a large shallow pot, add onions and thyme and toss with the oil.
  • Place the lid on top and cook over medium low heat for about 10 minutes to sweat the onions. Remove the lid and continue to cook over medium low heat, stirring occasionally for 25 to 30 minutes, until t he onions are caramlized and golden brown. This could take much longer than 30 minutes, if your stove top is on a very low setting. If the onions are cooking too fast, lower the heat. Don't rush the process. It is worth the wait.
  • Add the sherry wine vinegar, salt and pepper and cook for 2 more minutes, scraping the brown bits from the pan. Season to taste. They should be highly seasoned.

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