Old Fashioned Cream Gravy Recipes

BASIC OLD-FASHIONED GIBLET GRAVY RECIPE - (4.8/5)

Steps:

• Remove liver from giblets and refrigerate. Place giblets in saucepan, cover with 4 cups cold water and bring to a boil. Reduce heat and simmer for about an hour. Now add the liver and simmer for another 30 minutes. Drain in a colander, allow to cool, chop and set aside. Melt butter in a heavy saucepan and stir in the flour. Cook and stir for 3 to 5 minutes, or until butter barely begins to turn golden. Slowly stir in drippings or chicken broth and milk or half and half. Continue cooking and stirring until thickened. Season with salt and pepper. Stir in hard-cooked eggs and chopped giblets and serve. Makes 3 cups.

SOUTHERN CREAM GRAVY RECIPE

Steps:

• Heat skillet on medium
• Add oil and wait till it gets warm (about 1 minute)
• Sprinkle in flour; whisk for 30-seconds
• Add milk in ½ cup increments while continually whisking
• Taste for seasonings; add salt & pepper; serve

MOM'S COUNTRY GRAVY

Steps:

• Heat the oil in a large skillet over medium heat. Whisk in the flour, salt and pepper until smooth. Cook and stir over medium heat until browned, about 10 minutes. Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened. If the gravy becomes too thick, you may thin it with a little more milk.

OLD FASHIONED FLOUR GRAVY

Steps:

• NOTE: Use beef, chicken, or turkey, and broth can be mixed with pan drippings.
• Heat broth.
• In a medium skillet melt butter with peanut oil, add flour, and slowly brown to a dark golden brown (you need to keep an eye on this as it may brown too quickly).
• Slowly add broth, stirring constantly with a whisk.
• Add spices, cook slowly, stirring often, for 20 minutes.
• The cooking time is very important. Flour will have a bitter taste if not completely cooked. This is worth the time.
• If gravy is too thick, it can be thinned with broth to desired consistency.

CREAM GRAVY

Steps:

• Heat skillet.
• Add oil.
• Add flour when oil is hot.
• Salt and pepper.
• Cook over medium high heat to cook flour almost brown.
• Add milk and stir till the desired thickness.

EASY OLD FASHIONED WHITE GRAVY

Steps:

• In hot skillet, stir grease, flour, salt and pepper to taste over medium heat. Stir until it starts getting brown.
• Turn heat on low and pour milk in slowly until it thickens.
• You can add more flour about 1/2 a tsp at a time for desired consistency.

OLD FASHIONED BROWN GRAVY

Steps:

• Immediately after removing meat from a roasting pan or other pan, drain off the drippings, reserving 2 tablespoons. Sprinkle the flour over drippings; cook and stir over medium heat until brown. Gradually stir in milk, whisking with a fork to scrape up all of the meaty bits from the pan, then gradually whisk in the water. Increase the heat to medium-high, and cook, stirring constantly, until the gravy thickens, about 10 minutes. Taste, and season with salt and pepper.