Herbed Brown Gravy Recipes

BEST MUSHROOM GRAVY

Steps:

• Melt the butter (or bacon grease, lard or beef drippings - any of these will yield the most flavor) in a pan over medium-high heat and fry the onions until beginning to brown. Add the garlic and cook another minute.
• Add the mushrooms and cook 7-8 minutes or until golden and the liquid from the mushrooms has evaporated. Add the ground porcini mushrooms and cook for another minute.
• Add the butter and melt. Add the flour, stir to combine and cook for about 3 minutes, stirring continually. This will cook off the flour flavor and brown the flour to create more depth of flavor in the gravy.
• Add the beef broth, vinegar, thyme, sugar, salt and pepper. Whisk continually until the gravy is thickened. Cover and simmer on low, stirring occasionally, for 5-10 minutes. Add salt and pepper to taste. If you prefer the gravy thinner add a little more water (or heavy cream if using).Note: To make this gluten free simply omit the step of adding the flour and then, at the very end after you've added the broth and seasonings, stir in a cornstarch slurry made with one tablespoon of cornstarch dissolved in 2 tablespoons of water and simmer for a minute until thickened.

BROWN GRAVY

Steps:

• Melt butter in a small saucepan over medium heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Whisk in beef broth gradually. Cook and stir until no lumps remain, about 2 minutes. Add Worcestershire sauce, Dijon mustard, onion powder, garlic powder, salt, and black pepper. Cook and whisk until gravy thickens, about 5 minutes more.

BROWN GRAVY

Steps:

• Whisk together the beef stock, cornstarch, onion powder, soy sauce and bouillon cube in a medium saucepan. Bring to a simmer over medium heat, whisking occasionally, and cook until slightly thickened, about 1 minute. Turn off the heat and whisk in the heavy cream.

HERBED PORK ROAST WITH GRAVY

Steps:

• Combine brown sugar and seasonings; rub over roast. Place roast, fat side up, on a rack in a roasting pan. Bake, uncovered, at 325° for 2 hours or until a thermometer reads 160°. , Remove roast from pan. Pour pan drippings into a large measuring cup; add water to measure 2 cups. Place flour in a small saucepan; stir in pan drippings until blended. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Serve gravy with roast. Freeze option: Place sliced roast in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

HERBED BROWN GRAVY

Steps:

• In a large saucepan over medium high heat, heat the olive oil and sauté the onions, carrots, and celery until golden brown, about 4-5 minutes.
• Add the garlic, herbs, salt and pepper and stir well.
• Stir the flour into the vegetables and stir to coat them.
• Whisk in the chicken stock, making sure to keep lumps from forming.
• Add the bay leaf and the Kitchen Bouquet and reduce the heat to medium low.
• Let the gravy simmer for 10-15 minutes, until thickened.
• Strain through a fine-meshed strainer and discard vegetables.

VEGAN HERB GRAVY

Steps:

• Combine water, olive oil, chives, thyme, rosemary, basil, parsley, oregano, tomato paste, cornstarch, vegetable base, garlic, salt, and pepper in a blender. Blend until smooth.
• Pour mixture into a saucepan and bring to a rapid boil for 1 minute.

LOW SODIUM BROWN GRAVY

Steps:

• In a medium sauce pan over medium heat, add and melt unsalted butter. Add garlic and saute 30 seconds to a minute.
• Add unsalted beef broth, low sodium Worcestershire sauce, browning sauce, Herb ox beef bouillon, garlic and onion powder. Bring to a low boil.
• In a small bowl whisk together cold water and corn starch until dissolved. Drizzle into boiling broth while whisking and reduce heat to low. Continue stirring until thickened.
• Season with pepper and above spices to taste as desired. Drip in more browning sauce for an even darker gravy.
• Serve hot over your favorite meats and potatoes or vegetables.