Lump Free Easy Gravy Recipes

COUNTDOWN #9 NO LUMP GRAVY

Countdown #9 No Lump Gravy image

Provided by Alex Guarnaschelli

Time 30m

Yield 8 servings

Number Of Ingredients 5

Ingredients

7 cups low-sodium chicken stock
Turkey neck, from turkey
1/2 cup dry marsala, or sherry
1 tablespoon Dijon mustard
2 tablespoons all-purpose flour

Steps:

Heat the stock in a large pot over medium heat. Add the turkey neck and bring to a simmer. Turn down the heat to low and let simmer for 20 minutes.
Unless the bottom of the roasting pan is burned, you can make delicious gravy. Place the roasting pan that you used to roast your turkey in over the burners of the stove, add the marsala and mustard to the pan, and warm it over low heat. Scrape the bottom of the pan to get the drippings and tasty bits off as the marsala reduces. Reduce the marsala until there is almost no liquid left in the roasting pan.
Remove the neck from the stock. Use a small strainer to sift the flour into a medium bowl. Slowly add 1 cup of stock into the flour, whisking constantly to blend smooth and lump free.
Whisk in the flour mixture and remaining chicken stock to the roasting pan. Reduce until the mixture thickens. Generally, a gravy is a thick sauce that is made fairly quickly. Cooking it for a while longer can help the starch in the flour break down and yield a slightly smoother texture. If any lumps, strain before serving. Transfer to a gravy boat.

LUMP FREE EASY GRAVY

Lump Free Easy Gravy image

This is a base recipe for your gravy! Followed this will give you LUMP FREE and perfect gravy every time! You choose what type based on the broth used! Feel free to experiment! You will have the best results if you add herbs that compliment and or match your entree. Of course if you use homemade broth or stock it will be even better!

Provided by Mamas Kitchen Hope

Categories Sauces

Time 3m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

14 ounces chicken broth or 14 ounces beef broth
1 tablespoon cornstarch
1/4 cup cold water
Worcestershire sauce (optional)
steak sauce (optional)
red wine (optional)
poultry seasoning (optional)
celery seed (optional)
sage (optional)
white wine (optional)
herbs (optional)
mushroom, sauteed (optional)
onion, sauteed (optional)

Steps:

Bring canned broth to a low boil in a saucepan.
Put cornstarch in a DRY container with a tight fitting lid. Add COLD water and shake until completely dissolved.
Whisk into hot broth and cook just until the gravy is the desired consistency.
Now you have a smooth base and can add herbs, a splash of wine, some worcestershire or whatever you may wish to add or just serve as is. I always dress it up with something even if it is just a little poultry seasoning for a poultry broth or some worcestershire for beef gravy.

Nutrition Facts : Calories 7.6, Sodium 0.5, Carbohydrate 1.8

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