Kitchen

[RespectLife]

What type of oil would you use?

I probably have them all!

Thanks happygal...I do have an assortment of good whisks!

[chickenbutt]

I've made it with some sort of veg oil, but I really would prefer butter for the roux.

Yay for whisks! One of my entire (I have four) utensil crocks is filled with whisks - large whisks, medium, small, stainless steel, nylon, silicone. A whisk for every occasion.

[Zhills]

My SIL made sausage gravy and she mixed flour and water in a cup and strained it into the gravy to thicken it! When I told her I had never seen that, she asked how did I thicken it when I got it too thin. I have learned to use a little less liquid because you can always THIN it out to your desired consistency. I use Trish's 4-4-2 method. Love gravy!

[RedTop]

I use vegetable or canola oil---no olive oil for gravy. The roux can be made with all oil, or all butter, but I prefer using both.

[Zhills]

Caramelized Onion Gravy

2 large red onions, thinly sliced

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

3 cups low-sodium beef broth

1/2 cup dry red wine (optional)

1 tablespoon tomato paste

1 teaspoon cider vinegar

Salt and pepper

1) To make gravy: Heat butter in a large sauté pan. Add onions and cook over medium-high heat, until onions start to brown, stirring occasionally. When onions are slightly softened and turning a deep honey brown, add 1/4 cup broth. Reduce heat, cover and continue cooking, adding more broth as needed to prevent caramelized bits at the bottom of the pan from burning. It should take at least 25 to 30 minutes to properly caramelize onions. Stir in flour and cook for about 2 minutes. Add wine and reduce by half. Stir in remaining beef broth and tomato paste. Stir in cider vinegar. Simmer for 10 minutes. Add salt and pepper to taste. Reduce heat to low and keep warm.

I often add a small can of mushrooms to this gravy to have over Ground Beef patties.

[Fribwl]

Go to foodnetwork and search Ina Garten chicken gravy. I promise, you will love it

[gubby1]

FRibwl...Is it the one with the cognac in it? She has a couple of recipes for chicken gravy. Thanks!

[BooBoo2]

If I have no drippings, I will sauté some onion pieces, fresh thyme, garlic, carrots (unpeeled and cut large, will get rid of later) in some butter and olive oil. I then pour boxed stock preferably low or no salt added, either chicken or beef in the pan and let that simmer with the veggies and herbs until infused with some flavor. I then strain the stock and put back into the pan. I make a roux with butter and flour, letting the flour cook a little. Then while the stock comes to a rolling boil, I whisk the roux into the stock. If making beef gravy, I may use some browning sauce like Kitchen Bouquet just to make a nice rich looking brown gravy.

You can make gravy by just using the stock and roux but I find if I use veggies and herbs it makes for a more flavorful gravy.

[RespectLife]

Thank you Red top....I always have veg oil in the house.

Zhillis....copied that recipe, love onions! Thank you!

Fribwl-I found the one w/ cognac. Sounds wonderful...I will have to buy some of that! Thank you for sharing it!