Gravy Base Recipes

HOMEMADE GRAVY

Homemade Gravy image

Ina Garten's Homemade Gravy recipe, from Barefoot Contessa on Food Network, gets its flavor from leftover turkey drippings and a touch of cognac.

Provided by Ina Garten

Categories condiment

Time 30m

Yield 3 cups

Number Of Ingredients 9

Ingredients

1/4 pound (1 stick) unsalted butter
1 1/2 cups chopped yellow onion (2 onions)
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Defatted turkey drippings plus chicken stock to make 2 cups, heated
1 tablespoon Cognac or brandy
1 tablespoon white wine, optional
1 tablespoon heavy cream, optional

Steps:

In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.
Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.

CURRY BASE GRAVY

Curry base gravy image

Indian takeaway style curry base

Provided by danmac28177

Time 1h

Yield Serves 6

Number Of Ingredients 0

Ingredients

Steps:

Chop onions, carrot, tomato, pepper, coriander, garlic, ginger and put in a pan.
Cover with water and add salt and pepper. Bring to the boil and simmer until ingredients are soft.
Remove from heat and add tin of tomatoes. Blend until smooth.
Now add all spices and return to the heat. Simmer for a further 20 mins
Your gravy base is now ready to use. The base will taste very bland as this is just a sauce base

BEEF GRAVY BASE

Beef Gravy Base image

Make and share this Beef Gravy Base recipe from Food.com.

Provided by Tonkcats

Categories Meat

Yield 3 cups

Number Of Ingredients 6

Ingredients

1 1/3 cups nonfat dry milk powder
3/4 cup all-purpose flour
3 tablespoons beef bouillon granules
1/4 teaspoon dried thyme, crushed
1/2 cup butter or 1/2 cup margarine
2 teaspoons Kitchen Bouquet

Steps:

Combine dry milk powder, flour, bouillon granules and thyme. Cut in butter or margarine and Kitchen Bouquet until pieces resemble cornmeal.
Store in tightly covered container in refrigerator up to two months.
Beef Gravy: In saucepan slowly blend 1 cup cold water into 1/2 cup beef gravy base. Cook and stir until mixture is thickened and bubbly.
Cook 1 minute more. Makes 1 cup.

GRAVY BASE

Gravy Base image

Yield 4 Cups

Number Of Ingredients 12

Ingredients

3 tablespoons vegetable oil
Reserved neck, gizzard and heart from 13- to 14-pound turkey
2 cups chopped onions
1 1/2 cups chopped carrots
1/2 cup chopped celery
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1 bay leaf
Stems from 1 bunch fresh parsley
4 cups canned low-salt chicken broth
1 1/2 cups reserved soaking liquid from Three-Mushroom
2/3 cup tawny Port

Steps:

Heat oil in heavy large pot over medium heat. Pat neck, gizzard and heart dry. Add to oil. Cover and cook until beginning to brown, stirring occasionally, about 12 minutes. Add onions, carrots, celery, marjoram, thyme, bay leaf and parsley stems. Reduce heat to low. Cover and cook until vegetables are tender, stirring occasionally, about 10 minutes. Uncover and sauté until vegetables begin to brown, about 10 minutes. Add broth, reserved mushroom soaking liquid (leaving sediment behind in bowl) and Port; bring to simmer. Partially cover pan; simmer 45 minutes, stirring occasionally. Strain mixture into bowl, pressing on solids with back of spoon.

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