HOW TO MAKE BROWN GRAVY WITH DRIPPINGS RECIPES

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HOW TO MAKE HOMEMADE GRAVY RECIPE (BROWN GRAVY) - CAKE…



How to Make Homemade Gravy Recipe (Brown Gravy) - Cake… image

Learn how to make homemade gravy from scratch for Thanksgiving. This easy brown gravy recipe with meat drippings, flour, broth is ready in 15 minutes.

Provided by CakeWhiz

Categories     Side Dish

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 6

2 tbsp Butter (Unsalted, Divided)
4 tbsp Beef drippings
4 tbsp All-purpose flour
2 cups Beef broth (Low sodium)
Salt (To taste)
Pepper (To tast)

Steps:

  • Heat 1 tbsp butter and beef drippings in a non-stick saucepan over medium high heat. 
  • Add flour and mix continue stirring until the mixture golden brown.
  • Gradually, add broth (1/2 cup at a time) while constantly mixing to prevent formation of any lumps. 
  • Continue mixing until smooth. If you ever get lumps, you can get use a hand-held blender to get rid of them. 
  • Add salt and pepper and let it simmer for a few more minutes until it thickens to your preference. 
  • Stir in 1 tbsp butter for a shiny finish and serve immediately. Enjoy!

Nutrition Facts : Calories 173 kcal, CarbohydrateContent 11 g, ProteinContent 4 g, FatContent 12 g, SaturatedFatContent 7 g, CholesterolContent 30 mg, SodiumContent 994 mg, ServingSize 1 serving

GRAVY FROM ROAST DRIPPINGS RECIPE | ALTON BROWN | FOOD NE…



Gravy from Roast Drippings Recipe | Alton Brown | Food Ne… image

Provided by Alton Brown

Categories     side-dish

Total Time 17 minutes

Prep Time 2 minutes

Cook Time 15 minutes

Yield 2 cups

Number Of Ingredients 4

1 cup red wine
2 cups beef, chicken, or vegetable broth
1 bay leaf
5 to 6 black peppercorns

Steps:

  • Remove roast from pan and pour off any fat. Place over high heat (use 2 burners if necessary) and deglaze pan with wine and broth, scraping any bits stuck to the bottom of the pan with a wooden spoon or spatula. Once these solids are dissolved, pour liquid into a saucepan and add the bay leaf and peppercorns. Reduce for 5 minutes over high heat or until reduced by 1/3.
  • At this point you basically have a jus which could be used to sauce your roast. To create a gravy, reduce the heat to medium and whisk in 2 tablespoons of white roux. Return to a simmer, whisking constantly. Continuing to cook once a simmer has been reached will result in a smoother sauce, but not a thicker one.
  • Since all starch thickened sauces thicken as they cool, it's a good idea to make your gravy a little on the loose side.

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