Kitchen

[RespectLife]

Sometimes I would love some gravy for our meal. Maybe for over a meatloaf or a boneless chix breast, a protein that doesn't have delicious pan drippings. Our small Wegman's only carries Heinz jarred and Campbell's canned gravies. I will not purchase from either of these companies.

I love gravy but can't make it well, even with good drippings. I would love some help on making gravy when there are NO drippings? I always have beef stock and chicken stock in the pantry. Is there a way to turn those into gravy? I know you can put in cornstarch but I don't know how much or how. I have tried in the past...not so good! I have a lot of spices and white/red wine always on hand too.

Any help would be totally appreciated!! Thank you everyone!

[chickenbutt]

I really don't make stuff anymore, for which I'd be making gravy but one brand of gravy mix in a packet that is very good is Knorr. They make top notch quality products and it's good in a pinch. I've made them in several of the varieties over the years. I just make it, as per the instructions, then I add a small pat of butter at the very end and whisk it in.

I'm sure you'll get better ideas, but this is one thought for if you cannot make it.

[Kitlynn]

You can't make good gravy if you don't have some sort of drippings from meat. You have to have them to add flour and some oil to so you can brown the flour until you just start to smell it. Now Knorr makes great gravy and it is very easy to do using their packets. It taste wonderful and you won't mess it up.

[RespectLife]

Thanks...that is 2 votes for Knorr!

That actually is very helpful! I am really good at 'doctoring' up! If Wegman's carried different brands of ready made (other than those listed above)...I would purchase and put my touch on it.

I have heard of Knorr and am fairly certain they carry it. I guess I never look in the pouch section!

Another reason I ask is my family has been big into Poutain....potatoes w/ gravy and cheesecurds. So I always need a gravy for that dish.

Curious if anyone knows how I can turn stock into gravy as well!

[RedTop]

I make a tasty gravy using a combination of butter, oil, and flour. Cook and stir this roux mixture until the flour browns to a nice color, then add your beef or chicken broth and use a whisk to stir until thick. Salt and pepper to taste. You can also make this gravy using half broth and half milk, or all milk. The taste comes from the browned flour; just make sure not to burn the roux mixture!

[Sabatini2]

Another vote here for Knorr in a pinch.

RespectLife, I don't care what anyone says, but there's no substitute for pan drippings. Sure there are ways around it, and it'll be OK, just not as good.

If I were you, I'd make a wine sauce, instead of gravy, & use to herbs to flavor it. A Madeira sauce is lovely, & there are tons of recipes on-line for wine sauces.

But if it's gravy you want, you can get the most flavor from a store bought broth by reducing it, so it's best to buy a 'low salt' version, or it'll be too salty in the end. Use a large container - 32 ounces or so, so you'll have plenty.

In a saucepan, saute some onions, celery & garlic [preferably] in butter. Depending if you're making a beef or chicken gravy, after the veggies are soft, splash in a complimentary wine; use reds for beef, whites for chicken, or just skip the wine altogether! Pour the contents of the stock into the pan.

With the lid off, reduce at least by half (more), & taste it as it goes. You may want to add a bay leaf, or a sprig of thyme, or a bit of 'Better Than Bouillon" (wait till the end for that), or some other flavor enhancer. A store bought demi-glace would be ideal, but not a deal breaker. (Knorr sells large containers of powdered demi-glace that can come in handy!)

You can strain the veggies, leave them in, or even throw the whole thing into the blender if a smooth 'gravy' is what you're going for.

When you feel the stock tastes good, to thicken it, mix equal parts of flour & softened butter together, roll into small balls, & drop them bit by bit into the simmering liquid & cook & stir until it's the consistency you want. In lieu of that, mix broth (or milk or even half&half) & flour or cornstarch together, stir well & mix into the stock.

Good luck!.

[qvcrose]

The Better Than Boullion in a jar people make a dry packaged beef or turkey gravy mix which I prefer over Knorr. I use as a quick dinner addition and even sometimes boost pan gravy with it.

I agree with Sabatini that nothing replaces pan drippings for flavor, so when I make gravy from scratch and have little or no drippings, I brown the butter first, then add wondra flour to make a roux, then stock or better than boullion in a jar. I find browning the butter first adds a more pronounced roasted flavor than browning the flour and butter together. HTH Rose

[RespectLife]

Thank you all so much! I have copied everything down!

Redtop-Would you mind giving me some help on how much butter, oil and flour you use? I am not so good w/o approx. measurements! It sounds delicious and something I could do! I know of rouxs but don't know the ratios!

Sabatini-I am going to def. try that! And I am going to look for Madiera and wine sauces. Sometimes it may not be a gravy I long for...just some sort of sauce. Great ideas!

[RespectLife]

Sabatini-BIG HUG! You are brilliant! Wine sauces! I just pulled about 10 recipes from food.com!

[RedTop]

I would suggest starting with 1/4 cup of butter and 1/4 cup of oil to maybe 1/2 cup flour. The mixture needs to be loose; not tight and thick, but also not runny---adjust any of the ingredients to get a mixture that is the consistency of batter, and then cook until it browns.