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Make Gravy? Seriously?

Okay, I have to say this. I can’t make gravy or pie crusts. Tried them. Failed. Dismally. (Couldn’t cut through that crust with a sledge hammer. Gravy had lumps the size of walnuts.) So when I discovered this recipe, (I think it was in the Chicago Trib food section?) and actually made it successfully, and then had everyone at the table rave about it, I knew I was onto something great.

I was brave enough to test it last Thanksgiving for my big clan. (I did double the recipe). I bought deli turkey gravy, just in case, and put the two side by side. Eureka! My very traditional family gobbled (forgive the pun) my version and the turkey gravy sat.

I have to warn you, though, it must simmer awhile to develop the brown color. It also smells and tastes so incredibly delicious that you will have to stop yourself from eating it on the spot. I froze extra and used it for another meal with steak and potatoes, and it worked equally as well.

Let me know if you like it and/or used it.

Happy Thanksgiving!

Kate

ALL PURPOSE GRAVY

Prep time: 10 minutes; Total time: 55 minutes (includes 20 min simmer)

Serve with any type of meat or over mashed potatoes or rice.

Makes 2 cups. To double: use larger skillet or Dutch Oven and increase cooking time by 50%. Whisk constantly when adding broths. Browning veggies and flour gives gravy its color.

3 tbls unsalted butter

1 carrot, peeled and chopped fine

1 rib celery, chopped fine

1 onion, minced

1/4 cup flour

2 cups low salt chicken broth

2 cups low salt beef broth

1 bay leaf

1/4 tsp thyme

5 whole black peppercorns

1. Melt butter in large saucepan over medium-high heat. Add veggies, cook until soft and well-browned, about 9 minutes. Stir in flour and cook, stirring constantly, until thoroughly browned, about 5 minutes.

2. Gradually whisk in the broths and bring to boil. Add bay leaf, thyme, peppercorns. Simmer, stirring occasionally, until thickened, 20-25 minutes, skimming off any foam that forms on surface.

3. Pour gravy through a fine mesh strainer (or cheesecloth) into clean saucepan, pressing on the solids to extract liquid. Discard solids, or save the solids for another meal, stir them back into sauce, and pour over rice or potatoes.

(Can be refrigerated in airtight container up to 4 days, or frozen. Reheat over low heat, whisking to recombine, or microwave 1-3 minutes, stirring until smooth.)

13 Responses to “Make Gravy? Seriously?”

Kate,

Sounds yummy! I”m a big fan of the gravy you find in restaurants (and even our local hospital…they actually do have good food). My poor mom and aunt…they have tried to make it but it never comes out right.

by Traci on November 18th, 2007 at 1:41 am
Traci, pass this recipe along to your mom and aunt. It’s a winner. It really does go with any meat, too.

by Kate on November 18th, 2007 at 12:17 pm
A great idea… just strain it. I manage to eliminate lumps simply by using a whisk. I don’t know how folks live without that brilliant gadget in the kitchen! Thanks for sharing… will give it a try.

by Dani on November 18th, 2007 at 12:28 pm
I’m the first to admit I’m not the best cook. Decent, yes; great, no. For example, I buy a gravy mix and Pillsbury pie crusts! I love gravy of all kinds, though, so I’m printing your recipe for the off-chance that I’ll actually make my own gravy someday. It sounds so yummy!

by Heather on November 19th, 2007 at 8:48 am
I can’t make a pie crust, although my husband can. But the family gravy is a tradition. My grandmother, for a weird and wonderful variety of reasons, never learned to cook, except for: penuche fudge, meatloaf, and gravy. When gravy time came around at holidays, she would hover over whoever was making it that year and provide a running commentary, and was not above sticking a whisk into the stuff if she thought things were going off track. Since she lived to be 94, I guess it worked for her. And now I can pass it along to my daughter.

by Sheila Connolly on November 19th, 2007 at 9:33 am
What a great story, Sheila. Maybe the secret to her longevity was IN HER GRAVY! LOL. I have a few special recipes handed down from my mom that I should pass along to my daughter. Thanks for sharing.

Kate

by Kate on November 19th, 2007 at 11:40 am
Yeah, gravy is a challenge. I admit it took me years to be able to do it. And boy, is it time consuming. Talk about labor intensive. But, if you grew up in a southern home, there was no “opting out.” You learned how to make gravy, no matter how long it took.

As for pie crust, I guess I was lucky. My aunt Ann (the quilter I noted in book #1 of my series) was a fantastic cook. So, I used to watch her making pies when I was a little girl. Pretty soon, I was making them too. Lots of fun.

In fact, I put my pie crust recipe in book NEEDLED TO DEATH. Just a basic butter crust pastry. But, boy is it flaky. Love, love, love pies.

by Maggie on November 20th, 2007 at 2:54 am
Kate:

Can’t wait to try your gravy recipe! I LOVE gravy but cannot make it to save my soul. I’m embarrassed to say that I’ve had to put it in the blender to smooth out the lumps! My mother-in-law makes the best gravy, so I usually ask her to make it when she comes to my house for dinner.

I think the secret to good gravy is PATIENCE. Something I don’t have much of in the kitchen. I think it’s the same reason I burn pancakes–I don’t like to wait for the griddle to warm up, so I just set the thing on high heat! Disaster!

I have discovered a secret to good pie crust: use ice water. The colder the water, the flakier the crust.

by Krista of Pleiades on November 21st, 2007 at 12:22 am
My secret to good pie crust is: buy a pie from a bakery. :-p Seriously, even ice water wouldn’t help my crusts, but I’m glad you found a method that works, Krista.

Happy Thanksgiving, everyone!

by Kate on November 21st, 2007 at 12:20 pm
Kate,

True to my word, I DID print out the recipe today after I got the printer working (Had to turn our strip off and on…we must’ve had a power surge at one point. Anyway, she did think it sounded good, but she wasn’t crazy about the 55 min. prep time, seeing as her gravy only takes 5 minutes. I believe it is chicken/turkey stock (substitute any meat stock) and either flour or corn starch to thicken it. But I did try to push your recipe. I have never been good in the kitchen. But I recently found out I was good at making two things…bruschetta (spl?) and chicken salad/pate. Mom even suggested I make the chicken salad/pate for the holidays, which was a huge boost to my self confidence. I actually can’t wait. I am going to make it for either Christmas Eve or New Year’s Eve. Haven’t decided.

OK…closing now…sorry for rambling.

by Traci on November 22nd, 2007 at 3:30 am
Traci,
Yes, there is the time factor. I let it simmer and do other things in the kitchen. The great thing about that gravy is that you don’t need meat to make it. Yet it goes with every kind of meat.

Bruschetta — I love it! Will you share your recipe?

by Kate on November 22nd, 2007 at 11:06 am
Well, I’d share it if I remembered what the heck we did. It was one of those “In the moment” situations. I’ll have to ask mom and get back to you. I do know it was a variation of the Kraft recipe on Kraft.com. It’s a chunky recipe..not the kind that is like tomato sauce….Ick! Had that once and told mom to put it in spaghetti sauce….which actually turned out to be a good idea, btw. Anyway, off the top of my head, what I can remember is 1 tomato, 1 clove of garlic, a little onion, and add in Italian spices (We have a bottle here of just general Italian spices), and seasoned red wine vinegar. You have to taste it to see if it tastes good to you, which is why I said it was one of those “in the moment” situations. My recipe only made a little…simply because I’m the only one who will eat it. I put it on english muffins and add grated cheese or mix it with grated cheese and pretzel pieces. Hope that helps.

by Traci on November 25th, 2007 at 3:46 am
Traci, that would make an excellent appetizer. I can see it spread on a long hunk of toasted French bread, then cut into small pieces. If you get the exact recipe, bring it next Sunday to the progressive dinner. My assigned course is the appetizer.

See you then, I hope.

by Kate Collins on November 25th, 2007 at 11:39 am

Make Gravy? Seriously?

13 Responses to “Make Gravy? Seriously?”

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