Gravy is a sauce with which any dish becomes more tender and aromatic. There are many recipes. Gravy is served for meat, fish, poultry, mushrooms, pasta. Usually it is prepared on the basis of the liquid that remains after frying or cooking these products. To improve the taste, spices are added, for a thick consistency - flour, but, most importantly, gravy should complement and enrich the aroma and taste of the main dish, not competing with it.
Pick your recipe
You will need
- Classic gravy
- - 500 ml of meat broth;
- - 2 tablespoons of wheat flour;
- - salt pepper;
- - spices.
- Onion gravy
- - 2 tablespoons of vegetable oil;
- - 2 large heads of onions;
- - 200 ml of red wine;
- - 100 ml of beef broth;
- - 1 teaspoon of French mustard;
- - 1 teaspoon of thyme leaves;
- - salt and freshly ground black pepper.
- Mushroom sauce
- - 250 g of champignons;
- - 1 tablespoon of olive oil;
- - 2 tablespoons of butter;
- - 2 tablespoons of wheat flour;
- - 100 ml of chicken stock;
- - 200 ml cream;
- - salt and freshly ground pepper.
- Hepatic Gravy
- - 500 g of chicken liver;
- - 3 tablespoons of wheat flour;
- - 1 tablespoon of butter;
- - 1 teaspoon of olive oil;
- - 1 head of onion;
- - 50 g of bacon;
- - 500 ml of chicken stock;
- - salt and freshly ground black pepper.
Instruction manual
1
Simple Meat Juice Gravy
One of the most popular and simple gravy is a sauce based on juices left after baking or frying meat and strong broth. So that the gravy does not come out too oily, the hot juice should be cooled to such an extent that the pieces of fat form a film on the surface that can be easily removed with a slotted spoon. In a dry frying pan, stirring, fry the wheat flour, it should become slightly golden and begin to produce a pleasant nutty flavor. Pour the warm broth into the pan or pan in which you cooked your roast, bring to a boil over medium heat, reduce heat to a minimum. With a spatula, walk along the walls of the roasting pan, removing the pieces that have adhered to it. In a thin stream, constantly stirring the broth with a whisk, pour in the flour. Add the meat juices. Season the gravy with salt and freshly ground black pepper. If you want its color to become a rich brown, pour in some Worcester sauce. Add fresh spicy herbs. Rosemary, thyme, oregano, parsley, cilantro are well suited to meat.
2
Onion gravy
For many dishes of meat, poultry, fish, and even some cereals, golden, slightly sweet onion gravy is well suited. Peel the onion, rinse it well under running water and cut into thin half rings. In a wide and deep pan with a heavy bottom over medium heat, melt the butter. Pour onion and fry until golden, reduce heat to minimum and simmer gravy for 20-30 minutes, stirring occasionally. The onion should be caramelized, to become a beautiful golden brown color. Pour the broth and wine into the pan, increase the heat and simmer the gravy for another 15-20 minutes, do not forget to stir. Gravy should be thick and doubled. Season the sauce shortly before cooking, adding finely ground salt, freshly ground black pepper, thyme, and mustard seeds.
3
Mushroom sauce
Gravy with mushrooms is thick and aromatic, even if ordinary mushrooms are taken as the basis for it. Mushrooms must be cleaned with a stiff brush or wiped with a kitchen paper towel. Chop mushrooms into thin slices. Warm a large frying pan and put mushrooms on it. Wait for the excess liquid to evaporate from them, then add the olive oil and fry the mushrooms, not forgetting to stir. When the mushrooms turn golden, use a slotted spoon to remove them from the pan and place them on a plate. Add butter to a skillet and wait until it starts to bubble. Pour the sifted wheat flour and fry it while stirring. After 1-2 minutes, when the flour turns golden brown, pour in the warm chicken stock. Cook the gravy, stirring, when the broth is combined with the fried flour into a thick gravy, add cream and mushrooms. Stir, season with salt, freshly ground pepper, add herbs. Increase the heat, bring the gravy to a boil and turn it off. Keep in mind that after you remove the gravy from the fire, it will thicken a little more.
4
Hepatic Gravy
Gorgeous liver sauce can turn a side dish into a full-fledged second course. It is served with mashed potatoes, rice and buckwheat. Soak the liver before cooking for an hour in cool filtered water, so you will get rid of excess blood. Transfer the liver to a colander and rinse it under running water. Dry with kitchen paper towels. Cut into two halves, remove excess fat. This gravy can be prepared not only with chicken, but also with calf liver. In this case, the liver should be cut into long strips no thicker than 2-3 centimeters. Pour 1 tablespoon of wheat flour, salt and freshly ground pepper into a dense plastic bag with a zip fastener. Put a liver in it and shake it well. In a wide and deep frying pan, melt half the butter when it begins to bubble, add the liver baked in flour and fry it for a minute on each side. Turn over with kitchen tongs and use them to put the liver on a plate.
5
Peel, rinse, dry and chop thin half rings. Cut the bacon into thin strips. Melt the remaining butter in the same pan, put the onion and fry it over medium heat for several minutes until soft. Add the bacon and sauté all together, stirring until the onion is golden. Sift the remaining flour into the pan, mix and pour the heated broth. Cook, stirring constantly, 2-3 minutes, season with salt and pepper. When the gravy becomes thick and glossy, put the fried liver in it. Warm the gravy and serve with a side dish, sprinkled with chopped parsley or dill.