Looking for a delicious gravy that works with beef, pork chicken and turkey? Culinary Correspondent Laura Kurella has got you covered. This is her recipe for an All-Purpose Gravy that aligns with the protein you’re serving.
1 cupbroth to match meat source
3 tablespoonsall-purpose flour
1/4 teaspoongarlic powder
1/4 teaspoononion powder
1 tablespoonGravy Master or Kitchen Bouquet
For Sweet-And-Sour Gravy
1 tablespoonwhite vinegar
In a small bowl, add water and flour, stirring to remove all lumps.
Gather any juice or dripping or bits from the meat source and in a saucepan over low heat, add broth to pan stirring constantly with a wooden spoon to dissolve all in the pan.
As the liquid reduces, add salt, pepper, and spices, including the gravy master. If gravy is too thick, add more water, a little at a time while stirring. Stop at the desired thickness. Remove from the heat.
Pour gravy through a strainer to remove any lumps and debris that did not dissolve.
Add ingredients at Step #3 and continue as instructed.