Among the Finest Homemade Gravy Recipes Anywhere
Believe it or not the consummate or the best of homemade gravies is a myth there really is nothing such as that, it is because it would seem that everybody has a slightly different idea of what makes up a great one in the first place. As an example, you will find that some people prefer extremely thick gravies as where others prefer ones that are rather thin.
As previously stated some like theirs to be thinner, this tends to soak into things like mashed potatoes and some meat better than a thicker one would. Some people prefer herbs and spices in their sauce recipes while others are devoted to keeping the flavors in it simpler, just making use of the juices of the meat and maybe some flour along with a bit of salt and some fresh ground pepper.
Why Handcrafted Gravy Recipes are the Best
Homemade Gravy So What is the Truth About it
Despite the many possibilities and different possible recipes, there are several things that the best ones have in common with one another. In the first place, they all have that perfect taste, which tends to complement the meat it is being served with, or poultry you happen to be using. For example, a really good chicken kind will have a distinguishable chicken flavor to it, along with some other kind of tastes that will compliment with the fowl.
Now as for beef types it is not mandatory they be made with things like port or red wine, or have to have strong flavors (although they can, if you prefer these) because there are a lot of ways to make them out of beef and they all seem to be different. For the flavors of the steak or beef to come though, you might like to keep the other ingredients to a bare minimum, maybe just something for thickening it up and say the meat drippings and maybe a touch of salt and fresh black pepper for a bit of flavor.
Some of the best homemade verities also happen to be among the simplest to make. I can think of no reason to spend hours making the perfect dish and not giving it something as delicious when it only takes a few minutes to make the right accompaniment to go with it. Since you will be using the juices of the meat, in the vast majority of cases, to make it, the meat should be cooked when you start to make it. Most meats will benefit from a period to rest for say five to ten minutes, so that the juices have time to redistribute throughout the meat, so this is the perfect time for you to prepare the sauce to go with it.
Classic and Copycat Recipes
When choosing which to make there are mainly two ways to go you could either make a more classic versions, and adapt these to make them your own or you can make a copycat styled one if you prefer something you are familiar with. Whichever you choose to serve lamb, turkey, beef or something completely different, there is a copycat recipe to go with it, based on which you choose whether homemade or from one of your favorite restaurants.
One of the mistakes you might make would be to ruin a perfectly cooked roast by using a packaged mix. Why would you cook a delicious beef or pork joint roast, maybe a whole chicken or even a whole turkey and then just pour something on it, which you came out of a package?
These gravies contain artificial flavors and chemicals nothing but things that make them less than real. As where homemade, ones are so easy that it makes them the best choice each and every time. When you have mastered making them yourself you will wonder why you ever wanted to use a premade mix and never will ever an again.
Making Brown Gravy Why it is So Easy
A typical brown verity, which happens to be heavenly with many different meats, and things like mashed potatoes, and other vegetables, is really quite simple for you to make. Mainly because it is possible to just stir some flour and a bit of broth into the meat drippings in order to make them. When it becomes thick, it is basically ready to serve with whatever you like.
A basic brown verity is especially easy to make, and because of this is a wonderful choice for beginners to start with, because it’s so fast and you only really need a few of simple ingredients to transform the juices of the meat into the finished sauce. Why would you use an inferior mix when it is so easy to make brown sauce on your own?
Common thing found in many of the best homemade recipes are those things, which use high quality ingredients, so you will need various things to add to your meat juices. Among the things you will need to add are such things as flour, cornstarch, or some sort of other thickening agent, else it will come out the consistency of plain water and, even those people who like their gravies thin, that is a bit too thin.
You will also need some seasonings in the form of; salt and fresh cracked black pepper are the most popular seasonings or you could add things like Tabasco sauce, herbs, spices, chili powder and almost anything else you may fancy and whatever the particular recipe may call for.
A couple tablespoons of real butter whisked into it at the end will give it a nice glossy sheen and bit of extra richness and depth of flavor. Do not be tempted to use for this step margarine they are not the same, as any pastry chef out there will tell you. Because butter not only suits the flavor and works with the drippings a lot better.
Poultry and Other Gravies What’s the Difference between Them
Poultry types are not much different from any other kind that is made for darker kinds of meat as where these have a tendency to be much lighter in their color and associated flavor. Their lightness in appearance is due to the fact that the juices of white meat such as chicken and turkey are paler than the juices of the darker meats. Their lightness in flavor is due to the difference in the kind of meat and you want to make sure not to overpower these taste found in the poultry.
There are not only homemade recipes for, chicken, beef, lamb and many other meats there are also recipes for both homemade biscuits but also, for vegetables and many others. Whatever you may want to end up serving them along with, there is the ideal recipe to make it for.
An Easy Gravy for Salisbury Steak
This easy to make gravy recipe is meant to be served with a traditional Salisbury steak recipe it makes a delightful dinner for those busy weekday nights or a warming and satisfying meal for a those lazy weekends when you don’t quite want to cook a full blown out dinner. It is made with lean ground beef, some egg, onion and a few other ingredients. It is a true budget friendly alternative to a regular cut of prime beef.
The ground meat mixture is just about as gratifying as a genuine piece of the more expensive solid beef but it will cost a fraction of what the more expensive cut of meat does. It is all fine and dandy to have the more expensive cut of meat now and then but it is also a reality for many that keeping to a budget is important and you want to do that with meals that also taste really great too.
It can be made while the meat is kept warm and the basic gravy is made mainly with, beef bouillon, milk, and optionally mushrooms that delivers a rich and distinct flavor. Serving ideas for it; it goes with many things and there are no set side dishes that has to go with it but some of the many possibilities include broccoli and whole kernel corn with this it is also possible to serve any other vegetable you like maybe, green peas, green beans, or how about carrots.
Almost any form of potatoes from boiled to mashed or even fries are a good choice after all they are a kind of burger almost only without the bun and a sauce to go on it. You could just get the frozen kind but they’re never as good as your homemade kind is and now that you have learned to make your own it will be hard to go back to the boxed kind ever again.
- 1 pound ground beef
- 1 egg, beaten
- 3 tablespoons cracker crushed into crumbs
- 2 tablespoons onion, chopped fine
- ¼ teaspoon poultry seasoning
- ¼ teaspoon fresh ground black pepper
- ¼ teaspoon salt
- 8 ounce Giorgio Sliced Mushrooms Organic in juice
- 1 large sweet onion, chopped
- 3 tablespoons butter
- 3 tablespoons flour
- 3 beef bouillon cubes, dissolved in ⅛ cup very hot water
- 3 cups whole or evaporated milk
- Salt and fresh ground black pepper, to taste
- Combine the, beef, cracker crumbs, egg, poultry seasoning, onion, salt and fresh ground black pepper in a large glass bowl mixing it with your hands.
- Take this mixture and shape it into 4 patties, so they are ½ inch thick and oval in shape.
- Place the patties in your skillet and fry them over a medium high heat just for just few minutes you are looking to sear them and lock the juice in or until well browned.
- Drain the grease and place the seared patties onto a clean platter or plate covered loosely by aluminum foil in a tent like fashion so they stay warm.
- Place the butter into the same skillet, melt it, and then add in the onions followed by the mushrooms.
- Cook the onions and mushrooms for a few minutes until the onions are tender, then take and sprinkle the flour into the skillet and stir well keep stirring until the flour turns a deep golden brown.
- Slowly stir in the milk and then the dissolved beef bouillon and cook until is smooth and nice and thick.
- Return the patties to the skillet with the gravy and allow cooking covered at a low simmer for ten minutes, stirring it a few times.
- Serve each person two of the patties with the mushroom gravy with vegetables of your choice.
If the picture above doesn’t at least get you mildly hungry, I am not sure what is going to. I know making this recipe was a challenge I wanted to head to the store for a bit of ground beef and a few of the other items and make this up for tonight’s dinner. I mean let’s face it these are kind of super tender burgers with that decadent mushroom gravy smothering them they just look so full of flavor and something that just screams out for eat me. Now with my guys I would be looking for at least one starch to go with this although the veggie array is nice I have to have some form of potatoes for the guys and I am thinking some sort of Au Gratin to go with this.
So What Makes up a Homemade Gravy Recipe
It is a super way to put a finishing touch to any meal and we have so many kinds that we can make rather simply on our own. If you’ve ever made it from a box, you’ll know how artificial and bland they taste, so it would not be among the ideal ways to impress guest or family.
Homemade on the other hand are both simple to make and extremely delicious to eat with any entrée. So why wouldn’t you want to go ahead and serve one, which is full-flavored that complements the poultry or meat as well as they complement the vegetables and potatoes on your plate, then it, is clear that homemade is the true and only answer.
The Difference between Homemade Gravy and Mix
The difference between the kind you make in a box and fresh are primarily a matter of flavor. The one you make from scratch is far superior each and every time. If you would like to know how you can make it yourself, you will be more than pleasantly surprised to find out that making your own is really rather easy.
It normally consists of the juices from your poultry or meat and also may add flour or some other thickening agent to change the consistency of the mixture. It may also contain things such as, mustard, spices, sherry, herbs, wine, and even vegetables are all possible option as an additive and you will be able to match their flavor to your sauce or to the meat.
There are some people who like thin or watery style gravies but also many people prefer theirs thick and you can easily thicken it with some flour or with what is known by its French name a “roux,” that is made with things like, cornstarch, corn flour, and arrowroot or may even be made with wheat flour. Often animal fat is added to give it more flavor and depth, which also gives it a more glossy appearance. If you’re making it homemade instead of just adding water to some kind of instant mix, you will be able to make a choice of all the different options, so it is clear that making it exactly how you like will be the way to go.
Braised Veal Ribs with Rosemary Gravy
These delicious veal ribs in rosemary gravy will surely impress. No matter whether you end up serving the yummy ribs with, fries, a simple salad, mashed potatoes anyone you end up serving this to will revel at the multitude of flavors and how tender the meat, that you perfectly cooked. The meat will be just as mouthwatering as the homemade accompaniment you serve with it.
If you like you can make this one day before, this will save some time the day of your dinner party or cookout, just refrigerate it first uncovered until it cools, then cover with some plastic wrap and it will keep in the refrigerator until needed. Next day just warm it up again over a low to medium heat, stirring it frequently so it doesn’t cook just warms it up a bit, for around fifteen minutes or so until it is warm enough.
Veal ribs come out super delicious when you cook them by braising. This moist cooking method will lock in their naturally juicy flavor and keep them super tender too this will also make them nice and moist. This will leave the meat so that it will practically fall apart when they are done, but it is nice if possible to keep it on the bone. It just looks nicer when presented that way. The sauce for this is especially nice because we make it with the cooking liquid that you braised the ribs in which means it has plenty of nice veal flavor, along with the flavor from the many different herbs plus the other ingredients we used.
- 6 pounds meaty veal ribs
- ¼ cup flour
- ⅓ cup olive oil
- 4 teaspoons minced garlic
- 5 fresh sprigs sage
- ¼ cup fresh sprigs thyme
- 5 whole bay leaves
- ¼ pound sun-dried tomatoes (see notes)
- 2 cups red wine
- 4 cups chicken stock
- Salt and fresh ground black pepper, to taste
- 3 cups onions, chopped
- 2 tablespoons parsley finely chopped, for garnish (optional)
- Fresh rosemary sprigs to garnish
- Balsamic vinegar
- Preheat your oven until it is 350 degrees F.
- Layout the veal ribs onto a baking sheet that has a rim to it and season them with salt and fresh ground black pepper.
- Sprinkle the ¼ cup of flour over them; make sure to toss so they get coated.
- Heat ⅔ of the olive oil in a pot large enough for everything that is also ovenproof on medium high and cook for ten minutes so they brown on all sides. You will have to work in small batches.
- Place the now browned ribs back onto the baking sheet clean the pot.
- Return the pot to the burner and add the remaining oil, then add the garlic and sauté until lightly golden brown, stirring it regular. This should take about two minutes to complete.
- Next, add in the sun-dried tomatoes, thyme sprigs, sage sprigs, bay leaves, and then stir it well.
- Return the ribs to the pot and then pour the red wine over them.
- Simmer this mixture for five minutes or so the sauce can reduce a bit.
- Add the chicken stock, place a lid on the pot; bring the pot to a simmer.
- Transfer the pot to the oven and allow it to braise for two hours at this point the ribs should be nice and tender.
- Let them rest while the pot is covered for fifteen minutes, when done transfer the contents to a large bowl.
- You might find that some of the cooked meat on the ribs might come lose and fall off the bones but if possible try and avoid this for aesthetic reasons only.
- Remove the different herb sprigs, add the braising liquid to a food processor, and puree it.
- Place it back into the pot, take, and skim any of the fat from the top of it.
- Season this with salt and fresh ground pepper you can also add a small amount of balsamic vinegar if desire.
- Simmer this gravy for five minutes or until it thickens you may whisk in a bit more flour if it is to thin for your liking, Serve the ribs on individual plates garnished with the chopped parsley on top if using.
- Also, garnish it with a sprig of fresh rosemary.
Many of us have had pork or beef ribs but have you ever had veal ribs? If you are looking for the king of tender as far as ribs are concerned look no, further than this recipe for nice tender young veal ribs. Veal is a tender meat in most cases to begin with but place them into a pot and let them braise for two hours and you have meat that will literally melt in your mouth it is so tender. I can’t think of a better way or meat to use if what you are after is moist and soft to chew meat.
Some of the Different Types of Gravies the Homemade kind
It is so incredible because you are able to match it to whatever dish you may want to serve with it. You can make a choice between, turkey, lamb and beef flavored ones and many more, but you will also be able to choose different types of seasonings and how thick or thin it is.
Among the many examples is if you say want to serve a lamb dish, there are a large amount of recipes for it that would let you choose different things like how it is cooked and what to accompany it with. Do you want it to have an herby flavor with mint and rosemary, or how about something like a red wine-enhanced version? Cream or sour cream may be added for a richer taste and more depth while yet others add slow-cooked onions and mushrooms to them.
There are literally several hundred ways to make them and whereas the vast majority of recipes might stay to the simpler side and a similar preparation technique. Others may let it simmer in the meat juices with some other ingredients for hours. The various ingredients you may add are completely left up to your choice and it is ok to make yours whatever way, color, flavor, or consistency you prefer. If it happens to come out a bit too thin, pale, thick or perhaps too something, there will be ways to change the flavor, consistency, and color.
So how do You Decide Which One You Should Make
The type you choose to make will depend quite a bit on what you will be serving it with. If you’re serving say roast pork, you may like to blend the juices of pork cut with a bit of flour and touch of butter and perhaps a bit of sage or even tarragon to make it with nice fresh flavored gravy that complements the meat perfectly.
Amazing Mashed Potatoes with Sausage and Gravy
For this dish use, whatever specialty or high quality links you like for this time-honored comfort food. Try, beef, pork, or even dear meat for a switch from the typical pork links. Lamb is also nice. Using wholegrain mustard will give it a slightly piquant flavor to your mashed potatoes. Although feel free to use less if this isn’t what you want or to end up with for a slightly milder flavor use a more common kind of mustard, also the wine will complement the sharper taste of the red onion in the sauce.
Things you may wish to serve this dish with are a favorite seasonal or green vegetable and this will make this meal a real tasty treat for your mouth.
This delightful combination of ingredients and food items such as caramelized red onions that are slowly simmered nice and gently with a bit of brown sugar, this makes them exceptionally sweet even for red onions, which tend to be a bit on the stronger side of the onion family. These offer a real contrast to the wholegrain mustard and the rest of the savory ingredients.
The sprig of rosemary adds a nice touch to the appearance but if you prefer leave it off as I did, since it is mainly just a garnish.
If you have tried mashed potatoes with sausage before you may be thinking peasant food. As you will see in the following, it is elevated and made almost like gourmet fair. This isn’t always easy to do with a classic recipe to bring it to a brand new level, but by using gourmet ingredients such as in the finest, red onions, red wine, mustard and of course the meat itself it is transformed in to more. The bottom-line is a simple yet also tasty dish like this is still at its core good home cooked comfort food but in the following recipe it is let’s call it a gourmet comfort food, this maybe a rather new concept but one that should catch on!
- 8 high quality sausages
- 2 pounds potatoes, peeled and chopped
- ¼ cup butter, unsalted
- 1 tablespoon wholegrain mustard
- 8 ounces sour cream
- Half and half as needed
- Salt and fresh cracked pepper, to taste
- 1 red onion, sliced thin
- 2 tablespoons brown sugar
- 2 tablespoons flour
- ½ cup red wine
- 3 teaspoons Worcestershire sauce
- 1½ cups beef stock, heated
- 2 fresh rosemary sprigs, (leaves only) (to garnish optional)
- 1 tablespoon extra virgin olive oil
- Preheat the grill and oil the grates.
- Place the sausage on the grill and grill them until they are cooked through and no pink remains inside. Make sure to rotate them frequently so they cook even and have a spray bottle to knock down flare ups (gas grill only charcoal you will end up with ash on them).
- When cooked remove to a platter and cover loosely with foil to keep them warm.
- Boil the potatoes in a pot of slightly salted water and keep it at a boil enough to break the surface this should take about fifteen minutes or until fork tender.
- Drain well and place in a stand mixer bowl with a whisk attachment.
- On slow speed start the mixer and mix for enough to start the potatoes mashing.
- Place the butter in tablespoon sized slabs and blend it until butter has melted.
- Add the mustard and blend well.
- Add the sour cream and turn the mixer up a notch blend until well incorporated adjust the consistence to your preference with half and half until they are as thick or thin, as you like.
- Adjust seasoning with salt and fresh ground pepper to taste.
- Heats the olive oil in medium skillet to a medium to medium low heat add the onions.
- Add the brown sugar, then allow to cook gently for around fifteen minutes stirring often or until caramelized.
- Add the flour on to the onion and allow to cook, stirring regularly, for a minute or until the flour is a deep brown.
- Next take and stir in the, Worcestershire sauce, stock, and wine gradually until well blended.
- Bring this to a boil, reduce the heat, and allow it to simmer gently until it thickens to your desired thickness.
- To serve place the potatoes into a dish and ladle the gravy over mashed potatoes and then top with two sausage links on top.
- Sprinkle the rosemary leaves over the top to garnish if using and serve.
Although not as common, a dish on this side of the pond this combo in the UK is a major favorite among nationals. In the UK it goes by the name of “Bangers and Mash” with the bangers being the sausage and the mash being the potatoes. It is often served with some form of peas (seems everything there is) you can either have some with yours if you like or just the combo on its own is plenty filling and a really tasty combination. This is a real comfort food, it is elevated to gourmet status by some of the ingredients, and the manner in which some of it like the onions are cooked in is a bit above the norm.
Different Kinds and What You Need to Know
There are many different kinds to try, they range from very light, and on the creamy side to extremely heavy ones that are rich and meaty. They may be any shade from white to dark brown in appearance, it all depends what it is made up of, it can be enhanced with wine both white, and reds, things like caramelized onions and mushrooms, sausage, bacon, herbs, spices, or many other kinds of ingredients.
Some of the Key Kinds of Gravy
Cream – Creamy ones may feature heavy cream or sour cream. A thinner version can be made by using half and half or milk. You may want to serve a creamy sausage or bacon style one over homemade buttermilk biscuits, or for something a bit to the other side of things you might like to make a distinctive rich red or white wine version to go with a grilled steak.
Giblet – Giblet versions are generally served with poultry dishes. They are made from the giblets of the turkey or of a chicken; they might be thin or thick depending on how you prefer it.
Onion – This is a really popular kind and is especial lovely when served with different poultry, meat, or vegetables. They are made by cooking sliced or chopped onions with a bit of wine and or stock. Try onion over eggs, pork chops or ladled over some homemade mashed potatoes.
Vegetable – Vegetable sauces are usually suitable for most vegetarians, and they are made with either roasted vegetables or ones that have been boiled. Combine the stock from the vegetable broth with a bit of flour and fat in the form of (butter or oil) for most vegetarians. You might also like to add a small amount of wine.
White – White, which is similar to a classic béchamel sauce used in many lasagna recipes it can be made by combining some flour with meat drippings made into a roux and then add a bit of cream or milk to it to finish it off.
Red-Eye – So have you heard or tried red-eye with ham? Red-eye is made by frying ham and taking the drippings and then adding in a bit of coffee. It is then served over things like, grits, biscuits, or ham in classic Southern cuisine.
Egg – Is also very good over biscuits, it is made from drippings of bacon, with some flour, milk, if necessary a bit of water and then finally an egg that has beaten is then whisked into this mixture.
Chocolate – One of the more unusual ones is made from different kinds of chocolate from milk to dark and everything in between. It is usually made by taking butter or oil, a bit of flour, and then cocoa powder also sometimes some sugar is added too. You can serve this on country style biscuits as an amazing breakfast for a bit of a different experience.
“Chef Kendra Nguyen” Video Guide
Watch this video on “How to make Fried Pork Chops and Creamy Gravy”
Picture, recipes and/or content upgraded: 08-10-16
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