Gravy for the Masses Recipe

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Gravy for the Masses
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Ingredients
7
Count
Nutrition
106
Calories
Total time
25
Minutes
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Ingredients:

Directions:

  1. One note I can't stress enough.
  2. If you are making a gravy with pork juices, use the melted butter, not the bacon fat, or you'll get a gravy that's way too salty.
  3. Gravy base: When you are done preparing your poultry or roast, remove the meat from the roasting pan.
  4. Skim the fat from the remaining juices and discard.
  5. Reserve the juices separately by simply pouring them into a cup or bowl.
  6. Do not use a scraper.
  7. Add the butter or bacon fat directly into the pan.
  8. Sprinkle the flour evenly over the pan.
  9. Using a whisk, whisk the flour into the liquid until evenly blended (the mixture should be the consistency of batter).
  10. Using a wooden spoon, carefully and with as much strength as you can manage, scrape up as much of any burnt on pieces as you possibly can.
  11. Using a rubber scraper, scrape the mess into a medium to largeish saucepan (the heavier the better).
  12. Turn the heat on medium and continue to whisk for a few minutes.
  13. Add liquid as described below for each meat type.
  14. Add any optional ingredients you may have.
  15. Increase the heat to high and bring the gravy to a boil, whisking often and scraping up any of the flour paste that has congealed.
  16. Lower to a simmer and cook about 5 to 10 minutes, or until the consistency of the gravy is just a tad runnier than you'd expect.
  17. At this point feel free to improvise with spices.
  18. I add a pinch of freshly ground black pepper and occasionally 2-3 Tbsp freshly minced parsley to the beef and pork.
  19. The chicken I leave alone.
  20. Let the gravy cool for about 5 minutes, it should thicken a little on cooling, and serve.
  21. Liquid Combinations (the'body' of the gravy).
  22. For Poultry (Chicken or Turkey) gravy: Use a combination of the reserved juices, chicken stock or chicken broth, and chablis (optional), making 2 cups of liquid total.
  23. The giblets AND the mushrooms go wonderfully with this gravy For Beef gravy: Use a combination of the reserved juices and beef stock or beef broth (I'm too scared to add wine to this one, I don't know much about red wines, maybe try a dash of merlot) to make 2 cups.
  24. The mushrooms go great with this one For Pork gravy: First off, use melted butter instead of bacon for the gravy base or the gravy will be too salty.
  25. Otherwise, proceed as with beef gravy above.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 105.5 Kcal (442 kJ)
Calories from fat 78.17 Kcal
% Daily Value*
Total Fat 8.69g 13%
Cholesterol 22.9mg 8%
Sodium 3.06mg 0%
Potassium 121.52mg 3%
Total Carbs 5.52g 2%
Sugars 0.71g 3%
Dietary Fiber 0.53g 2%
Protein 1.76g 4%
Vitamin C 0.7mg 1%
Vitamin A 0.1mg 4%
Iron 0.4mg 2%
Calcium 4.5mg 0%
Amount Per 100 g
Calories 203.08 Kcal (850 kJ)
Calories from fat 150.46 Kcal
% Daily Value*
Total Fat 16.72g 13%
Cholesterol 44.07mg 8%
Sodium 5.89mg 0%
Potassium 233.91mg 3%
Total Carbs 10.63g 2%
Sugars 1.36g 3%
Dietary Fiber 1.02g 2%
Protein 3.38g 4%
Vitamin C 1.4mg 1%
Vitamin A 0.2mg 4%
Iron 0.8mg 2%
Calcium 8.7mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.7
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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