Skinny Gravy Recipes

SKINNY GRAVY

Steps:

• Shake can of stock and pour into a sauce pan, add beef cube, olive oil and bring to a simmer.
• In a small bowl combine the corn starch with some water about 4 tablespoons, and stir.
• When stock comes to a boil add corn starch slurry.
• Whisk.
• The mixture will start to become thick, when the consistency is to your liking remove from heat.
• If it doesn't thicken enough repeat step 2, by adding another portion of slurry.

SKINNY GRAVY

Steps:

• 1. Add butter (oil) to a hot saucepan over medium-high and heat for 1 minute. Add onion and cook, stirring until softened (about 3 minutes).
• 2. Add mushrooms and thyme. Stir. Cover pan and cook, stirring occasionally, until liquid is released (about 4 minutes).
• 3. Add flour; stir into the mixture well. Gradually add the broth, stirring constantly until thickened. Reduce heat to low and simmer for 5 minutes. Stir. Add hot pepper sauce. (If desired)

HOW TO MAKE COUNTRY GRAVY

Steps:

• Melt butter in a large skillet or saucepan over medium heat; cook sausage and bacon in the hot butter, stirring to break the sausage up into small pieces, until sausage is browned and bacon is almost crisp, about 10 minutes. Mix 1/2 cup green onion into sausage mixture and saute until onions are soft, about 3 more minutes.
• Stir flour into meat mixture, 1 to 2 tablespoons at a time, until thoroughly combined and mixture is pasty. Cook, stirring often, 2 to 3 minutes to remove raw taste of flour.
• Whisk milk into meat mixture, about 1 cup at a time, until combined. Continue to whisk until gravy begins to thicken, about 5 minutes. Turn heat to medium-high, bring gravy to a simmer, and season with a pinch of cayenne pepper, salt, and black pepper. Reduce heat to medium-low.
• Continue to simmer gravy until flavors have blended and gravy is thick, 10 to 15 minutes, stirring occasionally. Sprinkle with 1 tablespoon green onion and a pinch of cayenne pepper for garnish.

LOW-FAT GRAVY

Steps:

• In a saucepan, saute onion, mushrooms and parsley in 1/4 cup broth until vegetables are tender. Combine cornstarch, pepper and 1/2 cup of broth; stir until smooth. Add to pan with the remaining broth. Bring to boil, stirring occasionally; boil for 2 minutes.