Vinegar Gravy Recipes

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.

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.

BALSAMIC GRAVY

Steps:

• Pour off excess fat from roasting pan (leaving behind dark liquid and browned bits). Add broth to pan; cook over medium-high heat, scraping up browned bits with a wooden spoon, until liquid is reduced by half, 5 to 7 minutes.
• In a small bowl, whisk together flour and the water. Reduce heat to medium; whisk flour mixture and vinegar into pan until gravy is completely smooth and has thickened, 1 to 3 minutes.

FOOLPROOF GRAVY

Steps:

• Pour drippings into a 2-cup measuring cup. Skim and discard fat. Add enough broth to the drippings to measure 2 cups; transfer to a small saucepan and bring to a boil., In a small bowl, whisk flour and milk until smooth; gradually stir into drippings mixture. Stir in the bouillon granules, poultry seasoning and white pepper. Return to a boil, stirring constantly; cook and stir for 2 minutes or until thickened.