Vinegar Gravy Recipes

APPLE CIDER GRAVY

Steps:

• Heat a saucepan over medium-high heat
• Melt the butter then stir in the flour and cook until light brown, about 1 minute
• Whisk in the chicken stock and apple cider, and season with salt and freshly ground pepper
• Continue whisking and cook until thickened, about 3 minutes

HUNGARIAN LIVER AND ONIONS WITH VINEGAR GRAVY

Steps:

• 1. Slice the liver into finger-sized strips.
• 2. Season the liver with salt and pepper to taste.
• 3. Liberally season the liver with paprika.
• 4. Lightly dredge the liver in flour and put aside in a bowl or on a plate.
• 5. Slice the onions thinly.
• 6. Slowly melt the butter in a frying pan. Sauté the onions very slowly, on medium heat, until caramelized.
• 7. As soon as the onions are caramelized, add the liver to the pan along with the onions. The liver should only take about 6 - 8 minutes to cook. Toss several times while cooking and add small amounts of water, in increments, if necessary. Be VERY careful not to overcook the liver!
• 8. When done, liberally sprinkle paprika over everything and mix in the vinegar to make a thick onion gravy. Ready to serve! * Mashed potatoes and my recipe for Hungarian Cucumber Salad are the perfect accompaniment to this dish.

POUTINE GRAVY

Steps:

• Drizzle oil into a pan over high heat. Add beef chuck. Cook and stir until juices evaporate and the beef starts to brown and stick to the bottom of the pan, 5 to 7 minutes. Add butter and reduce heat to medium; stir until butter is melted.
• Add onions, salt, pepper, and cayenne to the beef. Cook until onions are softened and golden, 2 to 3 minutes. Stir in flour. Cook and stir until flour smells like cooked pie crust, 2 to 3 minutes. Pour in broth and bring to a simmer over high heat. Bring heat back down to medium. Let simmer, uncovered, until gravy reaches your desired thickness, 15 to 20 minutes, scraping down the sides occasionally. Season with salt.
• Preheat the oven to 450 degrees F (230 degrees C). Lay fries out on a baking sheet.
• Bake in the preheated oven, turning halfway, until crispy and golden brown, 13 to 18 minutes.
• Fill a serving platter with fries. Scatter cheese curds on top. Ladle a portion of the beef gravy on top and garnish with chives.

EASY RICH ONION GRAVY

Steps:

• Gather the ingredients.
• Melt the oil and butter in a large saucepan over a gentle heat to ensure the butter does not burn.
• Add the thinly sliced onions to the pan, stir, and cover with a lid.
• Cook slowly on low heat for approximately 10 minutes or until the onions are soft and translucent. Take care not to burn them. The onions should not be browned but soft and translucent instead.
• Add the sugar and balsamic vinegar to the onions and stir well to ensure the onions are coated. Cover again with the lid and continue to cook for a further 5 minutes, again making sure they don't burn.
• Add the beef stock to the pan and stir well. Increase the heat and boil gently, uncovered, for 5 minutes.
• In a heatproof jar, liquid measuring cup, or bowl, mix the cornstarch with the cold water to create a thin, lump-free paste.
• Pour a little of the hot gravy into the starch mixture and shake or mix thoroughly.
• Pour the starch mixture back into the gravy. Raise the heat to high and boil hard for 10 minutes, or until the gravy is slightly thickened.
• Season with salt and pepper and keep warm until ready to serve.

APPLE CIDER GRAVY

Steps:

• Remove turkey from roasting pan. In a small cup, combine the flour and 1/2 cup of the stock; set aside. Skim any visible fat from roasting pan with cheesecloth. Place the roasting pan on the stove and turn the burner to medium heat. (Remember there might be fat remaining in the pan or on the outside, so don't let the heat get too hot--it will burst into flames!) Vigorously scrape the bottom of the pan with a long-handled spoon to deglaze it, and add the apple cider. Bring to a boil and reduce the liquid by half--it should take about 5 minutes at medium heat. Slowly add the remaining 3 1/2 c stock; whisk it into the cider mixture. Allow to simmer for 6 minutes. Whisk in the flour and stock mixture; bring gravy to a boil, then reduce to a simmer. The gravy will start to thicken. Add salt, pepper, and thyme. Simmer for 1-2 minutes. Remove from heat and strain.
• Serving size is 2 tablespoons; this makes about 16 servings--plenty for leftovers.

BALSAMIC GRAVY

Steps:

• Pour off excess fat from roasting pan (reserving dark liquid and browned bits). Add chicken broth to pan; cook over medium-high heat, scraping up browned bits, until liquid has reduced by half, 5 to 7 minutes.
• Meanwhile, in a small bowl, whisk flour with water.
• Reduce heat to medium; whisk in flour mixture and balsamic vinegar until sauce is completely smooth and has thickened, 1 to 3 minutes.

VINEGAR GRAVY

Steps:

• Melt the butter in a large frying pan.
• Cook it until it is a medium dark brown.
• Carefully add the vinegar.
• Be real careful because the vinegar will cause the butter to boil and foam.
• When it is done foaming pour into a gravy boat and serve.

ROAST TURKEY WITH SHERRY WINE VINEGAR GRAVY

Steps:

• Preheat oven to 325°F. Rinse turkey inside and out. Pat dry. Transfer to roasting pan. Mix vinegar and orange juice in bowl. Pour over turkey. Spoon 5 1/2 cups stuffing into main cavity and 1 cup stuffing into neck cavity of turkey. Close cavities with skewers. Place remaining stuffing in casserole; cover. Season turkey with salt and pepper. Tuck wings under turkey. Tie legs together. Rub butter all over turkey. Cover with foil and roast 1 1/2 hours. Remove foil. Increase oven temperature to 350°F. Continue roasting until thermometer inserted into thickest part of thigh registers 175°F, basting occasionally with pan juices, about 2 hours 15 minutes later. (Bake stuffing in covered casserole alongside turkey for final 20 minutes and while preparing Sherry vinegar gravy.)
• Transfer turkey to platter. Tent with foil. Pour turkey pan juices into bowl. Do not wash roasting pan. Degrease juices. Pour juices back into roasting pan and place atop stove. Bring to boil, scraping up any browned bits. Pour into heavy large saucepan. Whisk in flour. Add stock and boil until slightly thickened, stirring often, about 10 minutes. Season with salt. Pour gravy into sauceboat.

THE BEST GLUTEN-FREE TURKEY GRAVY

Steps:

• Bring stock to a simmer in a small saucepan; keep warm over medium-low heat.
• Carefully tilt roasting pan to pour turkey drippings into a fine-mesh sieve set over a small bowl or measuring glass; discard solids. Let liquid settle, then skim fat from surface. Set 6 Tbsp. fat aside in another small bowl for making the roux; discard any remaining fat or save for another use.
• Place roasting pan over 2 burners on medium-high heat and pour in 1 cup stock, scraping up any browned bits with a wooden spoon. Pour into bowl with drippings.
• Reduce heat to medium and heat reserved 6 Tbsp. fat in roasting pan. Whisk in rice flour and cook, whisking constantly, until roux is toasty-smelling and darkened to the color of peanut butter, 2-3 minutes.
• Pour in wine and cook, whisking constantly, until incorporated, about 30 seconds. Gradually whisk in pan drippings, about ½ cup at a time, whisking until incorporated after each addition. Whisk in remaining stock in the same manner (you may not need all of it; you want the final gravy to be pourable but with some body) and bring to a simmer. Cook, whisking often, until gravy is thick enough to coat a spoon, about 5 minutes. Whisk in miso (if using) and 1 tsp. vinegar.
• If you prefer a smoother texture, strain gravy through a fine-mesh sieve into a medium saucepan. Taste gravy and season with salt and pepper if needed (if your turkey was brined, the gravy may not require more salt). If your gravy tastes flat, stir in up to 1 tsp. more vinegar to brighten. Keep gravy warm over medium-low heat until ready to serve. Do ahead: Gravy can be made 2 days ahead. Let cool; cover and chill. Reheat in a medium saucepan over medium heat.