40 gravy simple Recipes

  • Simple Brown Gravy
    water and
    10 More
    water, beef bouillon (or to taste, i use a mix of low sodium & sodium free so i use more), ground black pepper, kitchen bouquet, butter or 2 tbsp margarine, garlic powder, onion powder, cornstarch, cold water, oil, flour
    15 min, 11 ingredients
  • Simple Au Jus Gravy
    water, beef bouillon (or 4 cubes ), soy sauce and
    2 More
    water, beef bouillon (or 4 cubes ), soy sauce, garlic powder, salt and pepper
    10 min, 5 ingredients
  • Simple Beef Flavored Gravy
    water, beef bouillon, all-purpose flour, onion, chopped and
    1 More
    water, beef bouillon, all-purpose flour, onion, chopped, butter
    15 min, 5 ingredients
  • Simple Roast Beef and Gravy
    boneless beef chuck roast and
    3 More
    boneless beef chuck roast, condensed cream of mushroom soup, lipton beefy onion soup mix, water
    8 hour 5 min, 4 ingredients
  • Simple and delicious stove top mushroom gravy pork chops
    pork chops (2 large butt chops), mushroom soup, onion and
    4 More
    pork chops (2 large butt chops), mushroom soup, onion, garlic powder, onion powder, black pepper, water
    35 min, 7 ingredients
  • Simple/Easy Stuffed Roast Chicken With Gravy (For Beginners)
    chicken flavor stuffing mix, water (hot tap is ok) and
    14 More
    chicken flavor stuffing mix, water (hot tap is ok), butter or 2 tbsp margarine, water chestnuts, drained and rough chopped, onion, chopped, poultry seasoning , to taste, chicken (fresh or frozen, thawed ) or 1 (5 lb) turkey (fresh or frozen, thawed), salt & fresh ground pepper, to taste, butter, softened, aluminum foil, chicken giblets, water, to cover, salt and pepper, to taste, poultry seasoning, flour or 3 -4 tbsp cornstarch, water , to thin if necessary
    22 min, 16 ingredients
  • Most Simple Vegetarian White Gravy
    milk, flour, butter, pepper, salt, garlic salt
    4 min, 6 ingredients
  • Tofu Gravy And Its Simple Alteration
    beansprout 1 handful, beancurd, capsicum, tomato, onion and
    13 More
    beansprout 1 handful, beancurd, capsicum, tomato, onion, green chilli, ginger, garlic, broke into pieces, dry red chilli, bayleaf, cinnamon, corriander powder 3 tsp, chilli powder 2 tsp, masala powder 1 tsp, spices, water ( to avoid drying sprinkle some from time to time )
    20 min, 19 ingredients
  • Reductions - Proving That Less Is More
    any liquid can be reduced just by heating it - but why wo... and
    37 More
    any liquid can be reduced just by heating it - but why would you want to do that, answer comes back to two of our old friends, flavor and consistency (texture)., by reducing any flavored liquid you intensify its flavor and at the same time thicken it. you can continue this process until what you have left is a syrup if it contains sugar, or a sauce if it does not., this is 1 of the most important tools in the kitchen , believe it or not, because a great sauce can rescue an indifferent meal., literally any liquid can be reduced ., a few uses, wine is frequently used in cooking , both as a marinade and as an addition to sauces for meat., there are some problems with it though, 1 of which is that you need a really good wine and quite a lot of it to produce a reasonable sauce for, say, six people., on the other hand , if you use pure grape juice and reduce it to a syrup, that syrup, added to any sauce (or gravy if you prefer) will lift it into the realms of gourmet ., more , you don tsp have to make your reduction on the night you prepare your meal. you can reduce a liter of grape juice at any time to the consistency and flavor you want; then just store it in the fridge., you can do the same thing with any fruit juice - prune is sensational - and store it until needed. just about all of them will do things for ice cream, pies or tarts that will have your guests demanding the recipe, pork with apple sauce use a carton of fresh apple juice from the supermarket and reduce it. and if you want a real sensation add in a glass of apple brandy during the reduction process., are you getting an idea of how simple this is, take any carton of fresh stock straight of the shelf and reduce it. you will transform it into something even the manufacturer won tsp recognize. but beware, you need to start out with good quality in the first place, because when you reduce a liquid you intensify all the flavors, and not just the good ones., if it s salty to start with, for example, it will be salty beyond belief by the time you ve reduced it even by half. so if you are going to use a supermarket stock, make sure it s an extremely good 1., believe me when i tell you that stock cubes should not be used for reduction sauces., thickeners, because you will be tasting as you go (won tsp you ), you may find that you get the flavor you want before the desired consistency is reached., a couple of hints right now for your sauces., sweet ones can be thickened successfully without loss of color by adding in liquid glucose early on in the reduction process. surprisingly, this will add little in the way of sweetness and produces a beautiful velvety sauce when whisked., if you get it wrong and add too much, no problem. stir in a little extra water to thin it., reduction pans, reductions need to happen rapidly in serving to preserve flavors. and the greater the surface area of the liquid the faster the water will evaporate., however you may want to whisk something into the sauce while its cooking - such as butter or olive oil for example - and for that i find a small wok is best; 1 with a handle., a wok is less likely to reduce so fast that the sauce is burnt while your back is turned. but try both methods and see which you prefer. you may even end up using something totally different., no magic to this. whatever works for you, that s what you should use, in this and everything else to do with cooking., just bear in mind that what you re after is speed and ease of use. as well as a great tasting result, of course. :>), keeping, if they should dry out , simply add a little water and heat through., sauces containing meat juices of any kind must be frozen if you re going to keep them, and should be brought to boiling point before being used again. there is no need to thaw them out to do this, in fact it s better not to. simply drop the frozen cubes into a saucepan, melt them over a gentle heat, and then bring swiftly to the boil., why do you do this to avoid food poisoning, that s why. you are making sure that any bugs introduced into the sauce during the preparation process are killed off., worry , this will not be because of anything you have done wrong (i hope!), but because bacteria are part of our everyday lives and they exist in every kitchen, however clean., in fact your food , and especially your meat, is crawling with wildlife that you will never see. don tsp worry about them. careful handling and simple precautions will ensure that these miniature monsters can never multiply enough to harm either you or your guests.
    38 ingredients
  • Simple Sherry Gravy Simple Sherry Gravy
    dry sherry, fat-free , less-sodium chicken broth and
    4 More
    dry sherry, fat-free , less-sodium chicken broth, all-purpose flour, butter (optional), salt, freshly ground black pepper
    6 ingredients
  • Simple Roast Turkey With Rich Turkey Gravy Simple Roast Turkey With Rich Turkey Gravy
    whole turkey , at room temperature 1 hour, salt and
    6 More
    whole turkey , at room temperature 1 hour, salt, black pepper, water, turkey stock, unsalted butter, all-purpose flour, cider vinegar
    2 hour , 8 ingredients
  • Simple Roast Chicken with Herbed Butter and a Quick Pan Gravy Simple Roast Chicken with Herbed Butter and a Quick Pan Gravy
    unsalted butter, at room temperature and
    22 More
    unsalted butter, at room temperature, chopped fresh soft herbs , such as tarragon, chives, and parsley, essence , recipe follows, minced garlic, plus 1 whole clove, smashed, salt, freshly ground black pepper, lemon juice, chicken, onion, thickly sliced, rib celery , cut into 1/2-inch pieces on the diagonal, carrot, cut into 1/2-inch dice, bay leaf, chicken broth, all-purpose flour, dry white wine, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme
    1 hour 15 min, 23 ingredients
  • Roast Turkey With Simple Gravy Roast Turkey With Simple Gravy
    turkey, giblets removed, carrots, roughly chopped and
    15 More
    turkey, giblets removed, carrots, roughly chopped, celery ribs, roughtly chopped, apple, sliced into wedges, orange, sliced into wedges, garlic cloves, smashed, onion, diced, carrot, diced, stalk celery, diced, garlic cloves, whole, sage, rosemary, thyme, parsley, bay leaves, butter, unsalted, sliced into pats, chicken stock
    3 hour 45 min, 17 ingredients
  • Turkey ¦ Simple Gravy [2 Ladles] Turkey ¦ Simple Gravy [2 Ladles]
    turkey broth, whole wheat flour, turkey skin, turkey fat
    4 ingredients
  • Roast Turkey with Simple Turkey Gravy Roast Turkey with Simple Turkey Gravy
    fresh or frozen turkey, thawed, spicy brown mustard and
    9 More
    fresh or frozen turkey, thawed, spicy brown mustard, chopped fresh sage leaves, freshly ground black pepper, garlic cloves, minced, fat-free , lower-sodium chicken broth, divided, gluten-free all-purpose flour (such as bob s red mill), onion powder, salt, poultry seasoning, freshly ground black pepper
    11 ingredients
  • Super Simple Crock Pot Chicken & Gravy Super Simple Crock Pot Chicken & Gravy
    whole chicken, onion soup mix, cream of mushroom soup and
    3 More
    whole chicken, onion soup mix, cream of mushroom soup, chicken broth, white onion, peeled baby carrots
    6 hour 30 min, 6 ingredients
  • Super Simple Crock Pot Roast With Real Gravy Super Simple Crock Pot Roast With Real Gravy
    beef roast, yukon gold potatoes, cut in 2 inch pieces and
    10 More
    beef roast, yukon gold potatoes, cut in 2 inch pieces, white onion, quartered, baby carrots, celery ribs, cut in 2 inch pieces, dry vermouth, water, lipton french onion soup mix, garlic cloves, butter, flour, stock , from the pot
    8 hour 20 min, 12 ingredients
  • Brined and Roasted Thanksgiving Turkey With Simple Gravy Brined and Roasted Thanksgiving Turkey With Simple Gravy
    onion, diced, stalk celery, diced, carrot, diced and
    27 More
    onion, diced, stalk celery, diced, carrot, diced, garlic cloves, sliced, bay leaves, black peppercorns, fresh rosemary, fresh thyme, fresh sage, fresh italian parsley, iodized salt, cold water, whole turkey , brined (neck and giblets removed and discarded), salt and pepper, to season turkey, carrots, roughly chopped, celery ribs, roughly chopped, apple, sliced into wedges, orange, sliced into wedges, garlic cloves, peeled and whole, onion, diced, carrot, diced, stalk celery, diced, garlic cloves, whole, fresh sage, fresh rosemary, fresh thyme, fresh italian parsley, bay leaves, unsalted butter, sliced into pats, chicken stock or 5 cups chicken broth, divided
    1 hour 3 min, 30 ingredients




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