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Gravy Recipes

The Many Kinds of Gravy Recipes

There is no one recipe for gravy because different people have different ideas about how the perfect gravy should be. Maybe you like your gravy rich and thick or perhaps you prefer a thinner texture. You can make gravy with the drippings from your meat, and this is usually the best way, or you can use bouillon cubes, homemade or store-bought stock, vegetables, herbs, spices and more. Butter and flour can be used to make a roux, which is a great gravy base, acting as a blinder, thickener and flavoring agent all in one. Not all gravy recipes use a roux but quite a few do because this technique gives very good results.

Different Gravies for Different Dishes

You might already know how to make turkey gravy, maybe because you made it last thanksgiving, or perhaps you know how to make a classic beef gravy. If you are a fan of gravy recipes, you will already know that different flavors suit different dishes. You might add a little sherry to gravy for veal but a full-bodied red wine would be a better addition to a beef gravy or lamb gravy. Mint is nice in lamb gravy but tarragon or sage would suit pork gravy better. You can tinker with existing gravy recipes, adding a little bit of this or a little bit of that. If the recipe calls for dried herbs and you have the fresh equivalent growing outside, you might like to use those instead, for example.

 

 

 

 

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Christine Szalay-Kudra


Hello, I'm Christine. Thanks for dropping by and welcome to Amazing Sauces. Food is a very important part of our family's lives, and I find a homemade sauce often finishes a dish perfectly. Whether you are making something with chicken, beef, pork, vegetables, an appetizer, or even a dessert recipe, a sauce is often the ideal finishing touch.


You will find many sauce recipes here, all conveniently in one place, from the classics like tomato sauce, béchamel sauce and cheese sauce, to gravies, marinades, and unusual ideas for sauces too like ginger-plum sauce or gorgonzola sauce.


Some sauces can be drizzled over the meal, while others are best served on the side. Some will work as a dip or sauce, while others are great for basting, marinating or adding a splash of color to a recipe. Try our creamy gravies with your breakfast, one of our international steak marinades for a sophisticated spin on dinner, or learn how to make a classic béarnaise or rich red wine sauce to complement your dish.


Thanks for visiting,


Christine

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