Good Gravy!

If you want to make a beautiful smooth gravy, you have to start with the right tools.

First you do need good cookware, not aluminum as it can turn your gravy gray. I prefer to use stainless steel or cast iron, but any good quality will work fine.

Second - You gotta have a whisk. Gravy needs to be stirred until it thickens and the best way to stir it is with a whisk.

Gravy is not considered a food that is good for you, but it is oh so good. There are several types of gravy ranging from simple light pan gravy to heavy cream gravy.

Types of Gravy

* Pan gravy is simple gravy made with the drippings left in the pan after cooking meat.

* Giblet gravy has the giblets of turkey or chicken added.

* Onion gravy is made from large quantities of slowly sweated, chopped onions mixed with stock and wine.

* White gravy may contain milk or cream but most often it is simply meat drippings to which white flour has been added. This may also be known as cream gravy, country gravy, or sawmill gravy. Sometimes little bits of meat are mixed into the gravy. This is the gravy typically used in biscuits and gravy and chicken fried steak.

* Redeye gravy is gravy made from the drippings of ham fried in a skillet/frying pan. The pan is deglazed with coffee or water. Coffee is the traditional method. A small amount of sugar is often added also. This gravy is a staple of Southern U.S. cuisine and is usually served over ham, grits or biscuits.

* Tomato gravy is gravy made from canned tomatoes, flour, and usually a small amount of fat.

* Vegetarian gravy is gravy made suitable for vegetarians with a vegetable fat and vegetable stock.

Pan Gravy-

This is the easiest gravy to make. Most pan gravies are a simple reduction of the juices left in the pan after the food is cooked. A bit of wine or broth is added to the pan drippings while scraping any pieces on the bottom. Allow it to cook down and thicken on it's own. You can add a dab of butter at the end for a little added flavor and a glossy finish.

Basic Gravy Recipe-

This is a basic recipe that uses a roux. A roux is a mixture of equal parts of a fat and flour. Be sure to cook this mixture at least 3-5 minutes to remove the flour flavor.

The basic formula for 1 cup of gravy is:

2TBSP - fat - (fat renderings, butter, or oil)
2TBSP - flour
1 CUP liquid - (broth, milk, cream)

Preparation -

Determine how much gravy is needed and adjust recipe accordingly.
Using the pan drippings measure the needed amount of fat, if more is needed just add butter. Stir in an equal amount of flour. Cook on low while stirring for 3-5 minutes. Whisk in liquid (TIP: make sure your liquid is cold) The gravy should thicken quite quickly, continue stirring for a smooth gravy and simmer.
You can now add any seasonings to taste at this point.



Brown Gravy -

Use beef stock, you can add a few drops of Kitchen Bouquet for a richer color. I like to add a tsp or 2 of beef base for a richer taste. Great for all beef and pork dishes.




Chicken Gravy -

Use Chicken Stock- I also like to add a little chicken base for a richer taste. Great for all chicken and turkey dishes.





Sawmill Gravy -

Use milk - You can use this for most any dish. Great for country fried chicken or steak, sausage gravy and creamed chipped beef on toast.

Get creative, add other ingredients to give your gravy variety such as mushrooms, onions, giblets, etc.

Country Ham & Red Eye Gravy-

Oil Of Preference
8 slices (1/3 inch thick) raw country ham
¾ c. black coffee
1 tsp. sugar

Heat a few drops of oil in large skillet until skillet is medium hot. Lay ham slices in pan. Cook on one side for 8 minutes. Turn and repeat for 8 minutes. Pour coffee into skillet with ham. Sprinkle with sugar and stir. Cover and let simmer over low heat for 5-10 minutes. Serve ham and red eye gravy together.

Creamed Turkey on Biscuits-

This is great for that leftover turkey or chicken.
Use the basic gravy recipe using half chicken or turkey broth and half milk or cream for the liquid.
Add leftover turkey or chicken pieces
Add frozen vegetables if desired
Serve over bread, toast, or bicuits

Sausage Gravy -

Ingredients:
8 ounces breakfast sausage
2 tablespoons butter
4 tablespoons flour
2 cups milk
salt and pepper, to taste
dash cayenne pepper, optional

Preparation:
Cook sausage in a medium skillet over medium-low heat, stirring and breaking up with a spatula. With a slotted spoon, removed the browned crumbled sausage to a paper towel-lined plate. Add 2 tablespoons butter to the drippings in the skillet. Add flour, stirring until blended and bubbling. Gradually add milk; continue stirring and cooking until thickened and bubbly. Add the crumbled sausage. If it is too thick, add a little more milk. Taste and add salt and pepper. Stir in a dash of cayenne pepper, if desired.
Serve over hot split and buttered biscuits.
Serves 4 to 6.

Chicken Fried Steak

INGREDIENTS
1 pound boneless beef top loin
2 cups shortening or vegetable oil
1 egg, beaten
1 cup buttermilk
salt and pepper to taste
1/4 teaspoon garlic powder
1 cup all-purpose flour

FOR THE GRAVY
1/4 cup all-purpose flour
1 quart milk
salt and pepper to taste

DIRECTIONS
1. Cut top loin crosswise into 4 (4 ounce) cutlets. Using a glancing motion, pound each cutlet thinly with a moistened mallet or the side of a cleaver.
2. In a large, heavy skillet, heat 1/2 inch shortening to 365 degrees F (185 degrees C).
3. While the shortening is heating, prepare cutlets. In a shallow bowl, beat together egg, buttermilk, salt and pepper. In another shallow dish, mix together garlic powder and 1cup flour. Dip cutlets in flour, turning to evenly coat both sides. Dip in egg mixture, coating both sides, then in flour mixture once again.
4. Place cutlets in heated shortening. Cook until golden brown, turning once. Transfer to a plate lined with paper towels. Repeat with remaining cutlets. Drain grease, reserving 1/2 cup.
5. Using the reserved drippings in the pan, prepare sawmill gravy recipe from above. Serve over chicken fried steak.
Whisking in a TBSP of butter just before serving will give gravy a rich glossy texture.