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.
Ingredients
1 cupbroth to match meat source
3 tablespoonsall-purpose flour
1/4 teaspoongarlic powder
1/4 teaspoononion powder
1/2 teaspoonsalt
1/2 teaspoonpepper
1 tablespoonGravy Master or Kitchen Bouquet
For Sweet-And-Sour Gravy
1 teaspoonsugar
1 tablespoonwhite vinegar
Preparation
1
In a small bowl, add water and flour, stirring to remove all lumps.
2
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.
3
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.
4
Pour gravy through a strainer to remove any lumps and debris that did not dissolve.
Sweet-And-Sour Gravy
1
Add ingredients at Step #3 and continue as instructed.
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