Kitchen

[Sabatini2]

On 2/20/2014 RespectLife said:

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

Haha! Thank you. My pleasure, RL! I'm exactly like you - I have to have a sauce, or it just doesn't feel complete.

Cognac/brandy, vermouth/sherry/port/Madeira/Marsala, etc. Lots of flavor & bang for the buck! An old GF of mine made a killer Calvados (apple brandy) sauce for pork.

Have fun creating!

[DiAnne]

Does you family like mushrooms? I used to make a mushroom gravy to go over meatloaf years ago. I looked for the recipe and I cannot find it but I bet if you Googled mushroom gravy several choices would come up.

[forrestwolf]

I am used to making an equal amount of oil/butter/drippings to equal amount of flour, and brown VERY SLOWLY.......until you get the color that you like........and not on high heat mind you........and then add water or chicken/beef/pork/veggie stock.........COLD......NOT HOT.......or else lumps will happen, and cook at least until boiling, then turn down, and thicken to desired consistency...........I personally like PIONEER gravies......2 minutes total.......or Knorr as well.......especially their garlic herb blend......that is wonderful on several meats, and I use on meatballs as my main go to sauce over them, as opposed to grape jelly and chili sauce, or anything else..........

[Carmie]

Tip: When you make gravy with flour, be sure to cook it well.. If you don't, it will taste awful. Raw flour is not a good taste.

[Scooby Doo]

A very good classic French wine sauce is Longhorn Steakhouse Bordelaise Sauce. Google it and it will pop up. Went to dinner there last week and my DD had the sauce on some mashed potatoes and she loved it. Said it was so good that she wanted to lick her plate.

[candys mine]

In a pinch,VERY basic way. Dissolve a teaspoon of corn starch into a small amount of cold water to make a slurry. Bring the canned broth to a boil. Dribble the cornstarch and water mix into the broth, little by little, stirring constantly until it is thickened. This does NOT make a good Thick Creamy type gravy, but for a thinner pour over it works in a pinch and it's quick.

[RespectLife]

Thank you kindly to each and every one of you for your suggestions and info! It is truly appreciated and I will be trying all of these!

Redtop & Forrestwolf...thank you for providing me w/ ratios! I hate to bother you w/ one more question...What type of oil do you use? TIA

qvcrose-I do have BTB in the jar...I will look for their pkg. as well. I should try to use the jars though too!

DiAnne-love mushrooms! Will find some recipes! Thanks

Carmie-thanks for the tip...I think I am guilty of doing that! I will be sure to cook the flour through!

Scooby-I found that recipe easily! Thanks! I know I can make that! I always have those ingredients! Very excited!

candys mine- Thank you too! That is just what I was looking for! Since I always have stock...I was hoping to learn how to transform it!

YOU LADIES ARE THE BEST!

[depglass]

My go to quick gravy is a can of Campbell's cream of mushroom soup mixed with milk. If you objection is to Campbell's and not canned food, try another brand of canned soup. For thicker gravy, cut the milk to half a can.

[RespectLife]

depglass...how quick and easy! What a super idea! I have to cook quick meals early in the morning for my mom every day before work. That would be such a easy addition! Thank you!

[Another new name Sue]

On 2/20/2014 RedTop said:

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!

Yes, what Redtop said. If you have ever made a white sauce, it's basically the same thing. Packaged and jarred gravies sometimes have an off taste.

(And don't even think of trying to make gravy without a wisk. Stir a lot, don't stop.)