63 less gravy Recipes

unsweetened cocoa, ground coriander, garlic powder, ground cumin, ancho chile powder, paprika, dried oregano, ground cinnamon, top round steak, trimmed and cut into 1-inch cubes, all-purpose flour (about 2 1/4 oz), olive oil, chopped onion, chopped green bell pepper, dry red wine, diced organic fire-roasted tomatoes, undrained (such as muir glen), fat-free , less-sodium beef broth, salt, freshly ground black pepper, fresh oregano (optional)

unsweetened cocoa powder (more or less ), all-purpose flour, powdered sugar (granulated also works just fine ), whole milk, butter (or bacon fat), vanilla, salt, cayenne pepper (2-3 generous dashes, depending on your spicy preference)

margarine or 2 tbsp butter, onion, chopped, celery, chopped (optional), salt, flour, milk, cream, kraft american cheese, jimmy dean sausage (50% less fat), bisquick, shredded cheddar cheese, milk or 3/4 cup half-and-half cream, lemon juice, garlic salt (if desired), sugar

sausage - i used farmer john s original sausage links for mine., whole milk - use less for thicker and more for thinner, flour - more will make it thicker , less will make it thinner, butter, salt, pepper

whole roasting chicken, butter, softened, salt, dried thyme, dried oregano, dried rubbed sage, freshly ground black pepper, carrots, peeled and halved, stalks celery, halved, onion, quartered, dry white wine, fat-free , less-sodium chicken broth, all-purpose flour, water, salt

beef, garlic, crushed, gingerroot, crushed, dried red chilies, broken, peppercorns, crushed coarsely, cinnamon sticks, cumin seed, salt, water, onions, sliced, big tomato, chopped, black pepper, tomato ketchup (or to taste), tomato puree (i use it if avlbl) (optional), red chili powder (or less ), oil, coriander leaves, chopped

water, kosher salt, maple syrup, black peppercorns, garlic cloves, crushed, lemon, thinly sliced, fresh or thawed frozen turkey, cola, maple syrup, minced fresh thyme, dried rubbed sage, poultry seasoning, black pepper, garlic cloves, chopped, onions, quartered, fat-free , less-sodium chicken broth, whole milk, cornstarch, salt, black pepper

boneless center-cut loin pork chops (1/4 inch thick ), salt, black pepper, all-purpose flour, olive oil, sliced onion, fat-free , less sodium beef broth, chopped fresh tarragon

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.

fresh flat-leaf parsley leaves, fresh sage leaves, fresh rosemary leaves, fresh thyme leaves, garlic cloves, whole garlic head, fresh or frozen turkey, thawed, fat-free , less-sodium chicken broth, all-purpose flour

water, kosher salt, sliced fresh ginger (about 6 oz), coarsely crushed cardamom pods, coarsely crushed whole allspice, coarsely crushed black peppercorns, fresh or frozen turkey, thawed, fat-free , less-sodium chicken broth, divided, apple cider, all-purpose flour (about 1/4 cup), freshly ground black pepper

roasting chicken, fat-free , less-sodium chicken broth, divided, carrot , cut into 2-inch pieces, celery stalk , cut into 2-inch pieces, onion, quartered, garlic cloves, unpeeled and halved, bay leaves, kosher salt, dried thyme, dried rubbed sage, all-purpose flour, black pepper

chopped onion, chopped celery, chopped carrot, garlic cloves, fresh or frozen turkey, thawed, grated fresh parmigiano-reggiano cheese, chopped fresh sage, divided, butter, softened, minced garlic, salt, divided, freshly ground black pepper, divided, lemon, halved, fat-free , less-sodium chicken broth, divided, chopped shallots, sherry, all-purpose flour (about 1 oz), water

sliced onion, sliced carrot, sliced celery, low-sodium soy sauce, divided, fat-free , less-sodium chicken broth, divided, bone-in turkey breast, black pepper, salt, dry sherry or madeira, molasses, all-purpose flour

ham cooking juices, butter, all-purpose flour, more or less to taste, whole milk, salt and ground pepper, biscuits , for serving

canola oil, divided, chopped celery, chopped carrot, chopped onion, garlic cloves, minced, all-purpose flour, freshly ground black pepper, poultry seasoning, salt, skinless, boneless chicken breast , cut into 1-inch pieces, fat-free , less-sodium chicken broth, frozen petite green peas, reduced-fat milk, all-purpose flour, chopped fresh parsley, low-fat multigrain waffles, toasted

fresh or frozen turkey, thawed, salt, divided, chopped onion, chopped celery, rosemary sprigs, thyme sprigs, sage sprigs, black pepper, divided, fat-free , less-sodium chicken broth, divided, links sweet italian turkey sausage, casings removed, all-purpose flour, cornstarch, water

whole dressed canada goose, skin on (6 to 8 lb), salt, divided, freshly ground black pepper, divided, yellow onion, quartered, red bell pepper, seeded and quartered, fresh parsley sprigs, chopped shallots, sliced mixed wild mushrooms, fat-free , less-sodium chicken broth, port, all-purpose flour, fat-free evaporated milk