HOW TO MAKE YELLOW GRAVY RECIPES
SALMON GRAVY RECIPE - FOOD.COM
My mom use to make it all the time when i was a kid. Now I make it for my family and friends. They love it and ask me all the time when are you fixing the gravy. Everything is perfect in the gravy not to much of a salmon taste.
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Take the bones out of the can salmon.
- Heat the oil on high heat.
- Turn down the heat to medium add the all-purpose flour and whisk it up in the oil until light brown.
- Then add the milk and salmon and whisk it around until all mixed up.
- Add the salt and pepper for taste.
- Keep whisking until it gets thick.
- Serve with toast or rice.
Nutrition Facts : Calories 239.7, FatContent 12.8, SaturatedFatContent 4.7, CholesterolContent 57.4, SodiumContent 124.5, CarbohydrateContent 11.4, FiberContent 0.1, SugarContent 0, ProteinContent 19.1
OLD-FASHIONED GIBLET-EGG GRAVY RECIPE | MYRECIPES
"My family likes our gravy thin and soupy, but you can thicken yours as desired," James says. Feel free to omit the egg or giblets, but do start with homemade chicken or turkey stock or the best broth you can buy.
Provided by James Farmer
Total Time 30 minutes
Yield Makes about 2 1/2 cups
Number Of Ingredients 10
Steps:
- Melt butter in a small saucepan over medium heat. Add onion, and sauté 3 to 4 minutes or until tender. Add garlic; sauté 1 minute. Add flour, and cook, stirring constantly, 2 minutes. Stir in broth and next 3 ingredients, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 10 to 15 minutes or until giblets are thoroughly cooked and gravy is thickened. Stir in sherry and egg just before serving.
- * 1/4 cup each finely chopped chicken gizzards and livers may be substituted.
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