Gravy Milk Free Recipes

EASY MUSHROOM GRAVY RECIPE

Steps:

• Rinse mushrooms (yes, I rinse my mushrooms), then pat them dry with paper towels and slice. Heat a large skillet over medium heat and add 1 Tbsp olive oil. When oil is hot, add mushrooms and sautee until golden and soft. Remove mushrooms from pan.
• Add 2 Tbsp butter to pan along with 2 Tbsp flour. Whisk until your flour roux is a light golden brown (1-2 min).
• Whisk in 1/2 cup stock then 1 cup milk and stir until hot and thickened.
• Add the mushrooms back to the pan, season with salt and pepper to taste and bring to a simmer. When gravy is at desired consistency, remove from heat (keep in mind it will still thicken slightly as it cools).

MILK GRAVY (PAULA DEEN)

Steps:

• ~NOTE~ This recipe will have more flavor if you use 1-2 tablespoons of oil from the oil you fried chicken fried steak in, or maybe even bacon grease. If you don't have that, no need to worry, you can use vegetable oil or vegetable shortening.
• Heat 1-2 tablespoons oil in a skillet over medium heat.
• Whisk in flour, whisking constantly for about 1 minute.
• Slowly add milk, whisking constantly.
• Stir in pepper and salt and continue cooking.
• Whisk constantly for about 10 minutes, or until thickened.

BASIC MILK GRAVY

Steps:

• Place milk, butter, salt and pepper in a small sauce pan , bring to a simmer over medium heat.
• As milk starts to simmer whisk cornstarch and water into a slurry.
• Add this to milk, it should thicken almost immediately.
• Serve over biscuits, fries, or potato pancakes.

DAIRY-FREE SAVORY SAUSAGE GRAVY

Steps:

• Break sausage apart in a large skillet over medium-high heat. Cook until starting to brown, 3 to 5 minutes. Add Worcestershire sauce to the mix and let it heat up before adding beef bouillon and nutmeg. Stir and cook sausage until no longer pink, 3 to 5 minutes more.
• Reduce heat to medium low and sprinkle in flour gradually. Cook, stirring constantly, until flour coats the sausage and is completely absorbed. Cook for 1 to 2 minutes more.
• Pour in almond milk gradually, stirring constantly until gravy starts to thicken, up to 12 minutes. Add a little more almond milk if too thick. Season with salt and pepper. Continue stirring vigorously until gravy reaches desired thickness. Remove from heat and let cool. Taste and adjust seasoning as desired.

DAIRY FREE COUNTRY GRAVY

Steps:

• Heat the oil in a large skillet or frying pan over medium heat.
• Whisk in flour, salt and pepper until smooth.
• Stir over medium heat until browned, about 10 minutes.
• Gradually stir in water or dairy free milk so that no lumps form. Continue cooking and stirring until thick.

DAIRY FREE GRAVY

Steps:

• In a sauce pan, add the butter.
• Once butter is almost all the way melted, add in the flour. Whisk constantly until a paste forms.
• Add stock very slowly. Continuously whisking until well combined.
• Then, add your salt and pepper. Taste your gravy and add more salt and pepper if needed.
• Let cook, stirring often, until gravy begins to thicken.
• Remove from heat and keep warm.
• Store leftovers in an air tight container in the fridge for 7 days. Heat up 30 seconds at a time in microwave or on the stove in a pan until warmed throughout.

GRAVY (MILK FREE RECIPE)

Steps:

• In a pan, heat olive oil. Add pepper and boullion cube. Stir for about a minute. Add flour, quickly stirring to make a paste. If the paste is a little 'dry' add a few drops of oil until it's kind of clumpy. Sautee your lumpy sauce until lightly brown, add cold water to pan, quickly stirring. If you add hot water, your flour will cook fast and you will end up with a hot lumpy mess. Continue to stir until you have a liquid cloudy mixture. Bring to a simmer and reduce heat. If sauce is a little thin, cook at a simmer until you reach desired thickness. Use as you would most gravy.

UMAMI GRAVY

Steps:

• Melt the butter in a large skillet over medium heat. Add the onion and sugar, and season with salt. Cook, stirring occasionally, until the onion is browned and caramelized but not burnt, 10 to 12 minutes.
• Add the oregano and flour and cook, stirring constantly, until the flour has been fully absorbed by the buttery onions, 30 seconds to 1 minute. Whisk in the vegetable stock and milk, raise the heat to high and, whisking occasionally, bring to a boil. Immediately reduce the heat to maintain a simmer and cook, still whisking occasionally, until the stock thickens into a loose gravy that thinly coats the back of a spoon, about 5 minutes.
• Whisk in the nutritional yeast, if using, and taste for seasoning, adding more salt and pepper as desired. Serve hot. (Alternatively, you can make this the night before Thanksgiving, cover and store it in the refrigerator, and reheat in the microwave or in a pot on the stove before serving.)