Recipe Request - Capitol Heights,MD

If you want something a little different, here is the one I use when making pork chops. Cook the chops in a non-stick skillet, remove them to a plate and cover; reserve juices. add a little oil to the pan and saute a little minced garlic over med. heat. Add about a quarter cup chicken broth to the pan and reduce over high heat by about half. Add the pan juices (1 TBSP) back to the pan. Remove the pan from the heat and whisk in 1 TBSP dijon mustard and 3 TBSP butter.

Sauce Base for Steak Diane—Demi-glace

This recipe yields a sauce base that is an excellent facsimile of a demi-glace, a very labor-intensive and time-consuming classic French sauce base. Because the sauce base is very concentrated, make sure to use low-sodium chicken and beef broths; otherwise, the base may be unpalatably salty. The sauce base can be made ahead and refrigerated for up to three days.

makes 1 1/4 cups 2 tablespoons vegetable oil
4 teaspoons tomato paste
2 small onions , chopped medium (about 1 1/3 cups)
1 medium carrot , chopped medium (about 1/2 cup)
4 medium cloves garlic , peeled
1/4 cup water
4 teaspoons unbleached all-purpose flour
1 1/2 cups dry red wine
3 1/2 cups low-sodium beef broth
1 3/4 cups low-sodium chicken broth
2 teaspoons black peppercorns
8 sprigs fresh thyme
2 bay leaves

1. Heat oil and tomato paste in Dutch oven over medium-high heat; cook, stirring constantly, until paste begins to brown, about 3 minutes. Add onions, carrot, and garlic; cook, stirring frequently, until mixture is reddish brown, about 2 minutes. Add 2 tablespoons water and continue to cook, stirring constantly, until mixture is well browned, about 3 minutes, adding remaining water when needed to prevent scorching. Add flour and cook, stirring constantly, 1 minute. Add wine and, using a heatproof rubber spatula, scrape up browned bits on bottom and sides of pot; bring to boil, stirring occasionally (mixture will thicken slightly). Add beef and chicken broths, peppercorns, thyme, and bay; bring to boil and cook, uncovered, occasionally scraping bottom and sides of pot with spatula, until reduced to 2 1/2 cups, 35 to 40 minutes.

2. Strain mixture through fine-mesh strainer, pressing on solids to extract as much liquid as possible; you should have about 1 1/4 cups.

3. To Freeze For Another Use:
After straining the sauce base, portion the sauce into plastic ice cube trays and freeze. When the sauce has frozen, empty the trays into a zipper-lock bag for easy storage. Use these cubes to create a quick sauce for grilled, broiled, or pan-seared steaks or chops.

4. Variations: To make a very potent sauce for two people, melt two demi-glace cubes in a small skillet and finish by whisking in 1/2 tablespoon unsalted butter. For a less rich sauce that can serve four, melt two demi-glace cubes with 2 tablespoons water and then finish with 1/2 tablespoon butter. Either way, the sauce base already has highly concentrated flavors, so you will probably not need to season this quick sauce with salt and pepper.

Ingredients for Brown Gravy
2-½ tablespoons solid vegetable fat
4 tablespoons flour
1 tablespoon chopped onion
1 small tomato
2 cups vegetable broth or water
Salt to taste
Instructions
Put the fat into a frying pan, and when hot, add the flour, and stir constantly until a nice brown.
Add the chopped onion, and continue to stir for a few minutes; then the tomato and stir for about 5 minutes, or until the liquid is mostly evaporated, as this will give it a good flavor.
Add one third of the liquid, and stir until smooth and free from lumps.
Add the rest of the liquid, and let boil slowly for 10 minutes; then strain and serve.
Brown Cream Gravy
Cook down 1/2 cup sour cream, stirring constantly, until the oil and the albumen separate and the albumen turns a light brown color.
Then add enough brown flour to take up the oil thus made.
Add potato water or vegetable broth, and finish the same as the preceding .
Country Gravy
Use the same proportions of flour and fat as in either of the two preceding ; omit the onion, and use milk in the place of vegetable broth or water.

Country Gravy

INGREDIENTS
1/2 cup vegetable oil
3/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
4 cups milk
DIRECTIONS
Heat the oil in a large skillet over medium heat. Whisk in the flour, salt and pepper until smooth. Cook and stir over medium heat until browned, about 10 minutes. Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened. If the gravy becomes too thick, you may thin it with a little more milk.

White Gravy with Sausage
Ingredients:

4 tbsp. butter or margarine
4 tbsp. all-purpose flour
1/2 tsp. salt
1 dash pepper
2 cups milk
1 lb. sausage

Directions:
Prepare medium white sauce. In small saucepan melt the butter or margarine. Stir in the flour, salt and pepper, use a fork to blend the flour in. Add milk all at once, cook and stir over medium heat till thickened and bubbly. Cook and stir 1-2 minutes more. Cook 1 pound of sausage in a frying pan. Add to the white sauce and add a little more pepper to taste. Cook until heated through. Serve over biscuits or toast.

Turkey Giblet Gravy

1 turkey giblets
Seasoned flour
2 tbsp. salad oil
1 sm. onion, chopped
2 cups water
1/2 cup fat and drippings
1/2 cup flour
1 tsp. salt
1 dash pepper
4 cups potato water

Directions:
1. Clean giblets; cut in pieces; shake in seasoned flour; sear in hot oil until golden brown and crisp.

2. Add onion and water; simmer until tender about 1 hour.

3. Pour off surplus fat from ROASTING pan, leaving only 1/2 cup in pan.

4. Blend 1/2 cup fat and drippings with flour; cook and stir until velvety brown about 10 minutes; add seasonings and giblets; slowly add potato water.

5. Cook and stir until smooth and clear.

6. Serves 12-14.

Easy Chicken Gravy

Ingredients:

3 tbsp. butter
4 tbsp. flour
2 cups chicken broth
1 tsp. salt
1/4 tsp. pepper

Directions:
Melt the butter, then add the flour and blend thoroughly. Slowly add the broth, salt and pepper and blend until mixture thick

Take your grease ... say you are cooking bacon ... get it hot in the pan ... pour in bisquick until it is very thick ... heat it until it is really dark brown ... don't be afraid of getting it to dark ... keep sturring it and after the rue is dark brown pour in your milk ... until it is the consistancy that you want... let it cook for about 1 min. then add salt and pepper ... eat and enjoy!
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The way I make pan gravy is take the juices of whatever meat you've cooked and just when it starts to boil then I take a drinking glass and a tablespoon from my drawer and put two or three tablespoons with flour and I either add milk or water about half way(depending on the coloring you want it to have is why I use milk or water) mix it real good so it's not lumpy and start pouring it into the juices. As I start pouring the flour and water(milk) mixture in I turn the heat down to about medium and stirring it to see how thick it gets. Then you can add alittle more (water or milk) to make it the right contistency. I add alittle salt for flavoring and that's it. Good luck!

Hello, I highly recommend using the Better, Homes & Garden website (www.bhg.com) to search for any recipe you're searching for. Click on the area for recipes. You can enter a search for a specific recipe, such as pan gravy (there area several !), or a general search, such as crock pot recipes, or desserts or Mexican... basically anything you'd like to make. I have never been disappointed with any of the recipes I've borrowed from the Better, Homes & Garden site ! Barb

Use 2-3 Tablespoons grease from whatever you have cooked, bacon and sausage being the best. Or you can use butter or oil, although it won't have the good "meat" flavor. Get it hot. Add the same amount of flour as you have grease. Stir it well with a flat spatula works good. Keep stirring and browning it to cook the flour, til it looks tan to brown. Practice is the trick. I'd say at least 5 minutes. Then add 2 cups milk all at once and stir quickly. Keep stirring til it comes to a boil. It will always thicken more after it cools some, so if it gets too thick , just add some more milk. Salt and pepper. If you are making sausage gravy, add some broken up pieces of sausage back into the gravy. Practice, practice, practice, til it becomes 2nd nature. You CAN do it! Write me if you need more help! ____@____.com

Hey there.

By pan gravy, I'm assuming that you've either baked, fried or sauted something in the pan. I would take a paper towel or spoon and remove a lot of the fat/drippings, while trying to preserve as much of the yummy browned bits at the bottom of the pan. I mix about 2 tablespoons of flour with 1 tablespoon of softened butter (this helps the flour not the clump in my pan.) Place the butter/flour mixture in the pan and cook for a minute. This helps get rid of that flour taste. Add milk, broth, or a mix of broth and wine to the pan and any accumulated meat juices. Season to taste. Enjoy.

Is pan gravy the same as old fashion milk gravy? if so ....
about 3 or 4 TBSP of lard or crisco..which ever... some use half lard / half butter... put it in a fry pan & heat it ... pour about 1/4 cup of flour in and whisk it.... (I use a wooden spoon )When it starts bubbling.... pour in milk kinda quickly and add salt and black pepper to taste..... you'll know how thick you want it when you add the milk. I mix canned milk with reg milk and then pour it in. I'd say about 2-3 cups of milk.... if you want a flavored gravy you can use beef broth instead of milk... If you fry chicken you can take out some of the grease and use the fryings from the bottom of the pan... then add your flour .... and do the above again ....

If you want a broth gravy ... use cornstarch and cold water ... about 2 TBSP. of starch to about 1/2 cup cold water or cold broth .... pour this into heated broth ,about 4 cups and stir until thick .makes about 4 cups.... adjust the starch mixture for thinkness ... it isn't a real science...JUST COOK.....GOOD LUCK.... any other questions email me .I'm not Martha . But I can cook kinda good... (smile)____@____.com

It depends on what you want. I make a pan gravy from the drippings after I sear my meat before baking. I add a little flour(1 tbsp)and mix it well w/the drippings. I then add about 1 cup of beef or chicken broth and bring it to a boil and boil about 1 minute until the gravy thickens. If you don't have drippings and want to make a gravy you can use butter or olive oil(2tbsp). Heat it and then add the flour(1tbsp)until browned(about 30 sec). Add 1 cup of milk if you want a white cream gravy or 1 cup beef or chicken broth if you want a brown gravy. I hope this works for you! L.:)

brown 2 T flour in 2 T oil of any sort. Add 1-2 c of broth. Stir like your life depended on it. If you want milk gravy, use 1 c. liquid, and then after stirring after your life depended on it, add 1 c. milk.

If you have lumps after stirring, you can put it int a blender or food processor, whir a second or two, and pour back in the pan.

Depending on the flour you use you may want to adjust for thickness.

If I'm making brown gravy, I like it add some salt and pepper, and bouillon, to help the flavor. The stronger your stock, the better your gravy will be.

The browner your flour, the browner your gravy. For white or milk gravy, just cook until light brown. For darker gravy, cook until it's almost burned but not quite.

Does this make sense? I kind of learned how to make it watching and cooking with my Mom, so I have never seen it written - I just kind of do it.

H.

You don't say whether it is brown, pork or chicken. But here is a basic recipe (a bit of a cheater) i use.

I take the drippings and deglaze the pot with a bit (1/4 cup of wine, but you can use water (white for chicken, red for beef). When I have that nice and bubbly I turn it off to cool and remove/strain any big pieces and transfer the gravy to a sauce pan. I then add either chicken or beef or vegetable broth -- 2 cups to make one cup of gravy -- and reduce to 1/2. If I want it thicker, I add arrowroot, small amounts (available in spices). Very teeny amounts, 1/2 tsps. It will thicken. Before the arrowroot however I will taste and if does not have the taste I want I will start to add tbls of gravy mix (dry, beef, chicken or port... not a ton -- just a little at a time. It has a high salt content, so be gentle). The mix has a thickner in it which is why you do the arrowroot last. the arrowroot will also give it that nice shiny look.

Of course, if it gets too thick add more broth, not water. This makes perfect, flavorful, gravy every time. A bit of a cheat, but the cheat is more a guarantee than anything else. You can email me privately if you have questions.

Hi, P.. Here is a recipe I use:

1 1/2 c water
2 T butter or pan drippings
2 boulion cubes (chicken or beef)
1/2 c water
2 T corn starch

In a small sauce pan, dissolve the 2 boulion cubes in 1 1/2 c water and 2 T butter/drippings. Bring the mixture to almost boiling and reduce heat to medium low. In a small, sealable, container, combine the 1/2 c water and 2 T corn starch (shake vigorously until corn starch is dissolved. Slowly stir the corn starch mixture into the saucepan, stirring constantly. Heat one to two minutes or until of gravy consistency. Serve immediately.

If you are frying something, drain off excess grease, but leave all the "crumb" residue and some of the grease. Put flower in skillet. Stir and let the flour brown. There needs to be enough "grease" to keep the flour wet (moist); the longer it stays in, the browner it gets. Be fcareful not to burn. Stirring constantly, when brown enough, put in cold water (not hot because it will become too bubbly and too hot); keep heat on and continue to stir. Add water as desired consistency is reached (some like thick gravy; some like thin gravy). Season to taste; one of the best gravy seasonings is MAGGI--a flavoring that can be found in the supermarket; just use sparingly--it has a great flavor.

This is an old southern recipe that is really delicious. Heat your oil in a frying pan. Fry up some onions until they start to brown and add flour, salt and pepper. When the flour gets to the color of brown that you want your gravy to be, add water. Start with a cup. It will turn pasty at first but stir constantly. Keep adding water until it reaches the thickness that you want it to be. You don't want the heat to be on low but not very high either. Add salt to taste but after one or two times you'll know how much salt to add when you first add the flour. For really good gravy, like some of the other responses, the drippings from whatever meat you've cooked really knocks it out of the ballpark.

Eat well and prosper.