BASIC PAN GRAVY
My children were always calling to ask how I made my gravy without lumps. I made a recipe book for each of them and included my basic pan gravy. They have injoyed the recipes and now we can talk about the grandchildren when they call and not about lumpy gravy! : )
Provided by G Giles @nanagioia
Categories Gravies
Number Of Ingredients 4
Steps:
- After the meat is removed from the pan and put in a warm place, pour off all but 2 tablespoons of the pan juices in a skillet.
- Sprinkle the flour over the heated drippings ( or oil), stir constantly so the flour and oil are mixed and the flour cooks about a minute. Gradually add the liquid, stirring constantly until the gravy begins to thicken. Add salt and pepper to taste (I often add a little garlic powder).
- Tips: Have your ingredients ready with everyting at your fingertips. Use a large serving spoon. Add liquid gradually and stir quickly (eliminates lumps). Keep heat on medium (too hot causes gravy to thicken too quickly). Gravy keeps cooking and thickening even after it's removed from the pan. Pour it up just before you think it is thick enough(Experience is the best teacher). If gravy is too thick, thin with a little warmed liquid and reheat. End results... you should have a nice gravy and no lumps! :)
PAN GRAVY
Rich and smooth gravy made from the beef drippings and Progresso™ broth-perfect to enhance the flavor of any dish!
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 1h5m
Yield 16
Number Of Ingredients 5
Steps:
- After removing beef from pan, scrape all brown particles from pan and pour particles and drippings into bowl or glass measuring cup. Skim 2 tablespoons of fat from the top of the drippings; add fat to 1-quart saucepan. Discard any remaining fat; reserve remaining drippings. Stir flour into fat in saucepan.
- Cook over low heat, stirring constantly, until mixture has thickened; remove from heat. Gradually stir in reserved drippings plus enough broth or water to equal 1 cup. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in a few drops browning sauce for darker color. Stir in salt and pepper.
Nutrition Facts : Calories 15, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 tablespoon, Sodium 65 mg
SIMPLE PAN GRAVY
Amanda Haas shows you how to extract every last bit of flavor from pan drippings to create a smooth, rich gravy that's thickened with a traditional roux.
Provided by Food Network
Categories condiment
Time 20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- While the turkey rests, make the gravy: Use a fine-mesh strainer to strain the turkey pan drippings into a medium bowl, leaving behind any browned bits, or "fond," stuck to the pan. Press down on the solids to get as much liquid as possible into the bowl; discard the solids. Pour the liquid into a measuring cup or a fat separator and allow the fat to rise to the top. Meanwhile, place the roasting pan across two burners over medium-low heat. When the pan is sizzling, add the wine and stir, scraping up all the fond in the pan. Turn off the heat and pour the wine mixture through a fine-mesh strainer set over a bowl.
- Ladle or spoon off the fat from the pan drippings and discard; set aside the jus. In a saucepan over low heat, melt the butter. Then sprinkle in the flour and whisk until the flour is completely incorporated and light golden brown, 1-2 minutes. Slowly add the wine mixture, whisking constantly. When it has fully absorbed into the roux, slowly add the reserved jus. Small additions of liquid and continuous whisking are the keys to smooth gravy.
- Finish the gravy by adding turkey or chicken stock a ½ cup at a time and whisking; taste and adjust the seasoning with salt and pepper as you go. (You'll need a total of 2½-3 cups of liquid to make the gravy.) When the gravy is thick yet pourable and perfectly seasoned to taste, transfer it to a bowl or gravy boat and serve immediately.
EASY PAN GRAVY - WW POINTS = 1
This recipe comes from my Weight Watchers Magazine, November/December 2008. Just in time for the Holidays! Two other recipes that go along with this one are Recipe #332120 and Recipe #332015, each posted separately. FOOD NOTE: Want to skip the Madeira in the gravy while retaining the great flavor? Not a problem. Just substitute 1/4 cup unsweetened apple juice or reduced-sodium chicken broth in step 2 (the POINTS value will remain the same).
Provided by senseicheryl
Categories Low Protein
Time 21m
Yield 12 1/3 cup servings, 12 serving(s)
Number Of Ingredients 5
Steps:
- Scrape the pan drippings into a glass measure. Let stand 5 minutes; then skim off and discard the fat.
- Combine the remaining pan drippings and the Madeira in the roasting pan; bring to a foil over medium-high heat. Cook, stirring occasionally, until reduced by one half, about 3 minutes.
- Meanwhile, in a small bowl, combine the broth and flour, beating with a whisk until blended. Stir the broth mixture into the roasting pan, whisking constanly, and cook until the gravy thickens slightly, about 3 minutes. Add the jelly, beating with the whisk until blended, and cook until thickened, about 5 minutes. Strain through a sieve into a saucepan or gravy boat and keep warm.
Nutrition Facts : Calories 65.9, Fat 0.4, SaturatedFat 0.1, Sodium 25.3, Carbohydrate 12.9, Fiber 0.2, Sugar 7.3, Protein 1.7
PAN GRAVY
Provided by Food Network
Time 15m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Use the drippings from the roasting pan, skim off all but 4 tablespoons of the fat in the pan. Place the pan over high heat. Add the turkey or chicken stock and bring to a boil, scraping the bottom to loosen browned bits. Reduce the heat. Mix the flour and water together and whisk into the gravy. Blend well; add the giblets if desired, and simmer 5 minutes. Season with salt and pepper, to taste.;
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