HOW TO MAKE PEPPER GRAVY RECIPES
PEPPERED GRAVY RECIPE | COOKING LIGHT
This quick, easy gravy delivers rich flavor without any need for pan drippings. Shallots and thyme create a savory backbone, and the technique of briefly cooking the flour (before adding the stock) adds a slight toasty note. A little butter whisked in at the end enriches both the taste and the texture. Serve over roast chicken or pork, or use to perk up leftover turkey or a store-bought rotisserie chicken.
Provided by Ann Taylor Pittman
Yield Serves 8 (serving size: about 3 1/2 Tbsp.)
Number Of Ingredients 8
Steps:
- Heat 2 1/2 Tbsp. olive oil in a medium skillet over medium-high. Add chopped shallots and fresh thyme; sauté 3 minutes. Stir in all-purpose flour; cook 1 minute. Gradually stir in unsalted chicken stock, black pepper, and kosher salt; cook 4 minutes or until thickened, whisking often. Remove from heat; add unsalted butter, whisking until butter melts.
Nutrition Facts : Calories 74, CarbohydrateContent 3 g, FatContent 6 g, FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 g, SodiumContent 167 mg, SugarContent 1 g
PEPPERED COUNTRY GRAVY RECIPE - BREAKFAST.FOOD.COM
Make and share this Peppered Country Gravy recipe from Food.com.
Total Time 10 minutes
Prep Time 10 minutes
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Remove all but 2 tablespoons chicken drippings from skillet. Leave brown particles in skillet. Add flour. Stir on medium heat until browned. Add salt and pepper. Stir in milk.
- Bring to boil. Boil 2 minutes, stirring constantly. Add a little more milk, if gravy is too thick, Serve hot, unstrained.
- Tip: Adding a cold liquid to a hot Crisco and flour base, then stirring until it comes to a boil guarantees a smooth sauce. There will be some tasty, crunchy bits in this gravy, however -- the fried particles from the pan.
Nutrition Facts : Calories 96.8, FatContent 4.5, SaturatedFatContent 2.8, CholesterolContent 17.1, SodiumContent 447.5, CarbohydrateContent 9.6, FiberContent 0.2, SugarContent 0, ProteinContent 4.5
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