• There are lots of ways to make brown gravy. I usually make a rue and then add the drippings from the meat. Ingredients: 3 Tablespoons meat drippings 3 Tablespoons flour sprinkle of onion powder sprinkle of garlic powder salt and pepper to taste 1/4 cup sherry (opt.) 1 clove garlic, minced sprinkle of crushed rosemary chicken broth or water Directions: Add garlic to meat drippings in pan....stir several minutes over med. high heat...stir in flour...cook another minute, add liquids...cook until mixture bubbles and begins to thicken....(add liquid as necessary to get desired thickness)Add spices...reduce heat to a low simmer and cook about 5 minutes....Very good over pork tenderloin and mashed potatoes.
  • You can make a gravy with any kind of pan drippings and either wine, broth, stock, water, milk and some kind of thinkening agent like corn starch or flower or just by reducing the gravy. I like to add onions, bell pepper, celery and galic to my gravies but I'm Cajun and we add those things everything. I also like to use stock and reduce to make a good gravy.
  • You could try adding Worstershire sauce to the above gravies for a little kick, I think that would be very delicious.
  • Liquidate a cow in a vat of boiling petroleum.

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