Best Gravy Brown Sauce And White Sauce Recipes
EASY BROWN GRAVY
Basic brown gravy with pantry ingredients.
Provided by Bersinc
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 35m
Yield 14
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over medium-low heat. Add flour; cook and stir until mixture is golden-brown and smells like cooked pie crust, about 5 minutes. Add garlic; cook for 30 seconds. Whisk in 1 cup of broth.
- Stir remaining broth, ketchup, Worcestershire sauce, and mustard into the mixture in the saucepan. Bring to a simmer, whisking, and reduce heat to low. Cook, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper.
Nutrition Facts : Calories 80.8 calories, Carbohydrate 3.8 g, Cholesterol 17.4 mg, Fat 6.8 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 4.2 g, Sodium 302.3 mg, Sugar 0.1 g
GRAVY, BROWN SAUCE, AND WHITE SAUCE
basic recipe
Provided by dawnrw
Categories Marinades and Sauces
Time 30m
Yield 12
Number Of Ingredients 5
Steps:
- When baking a turkey, or chicken, I use the brown drippings from the pan. (It is also one of the ways I can tell if it is done.) The quantities may be different if you have less drippings, but proportions are the same. Fill a large measuring cup with water, and set it aside. Put the pan on the stove and turn the burner to medium to get rid of any water, as it is the fat and flour that actually make the roux. After the water is gone, add an amount of flour about equal to the fat, stiring constantly, and turning down the heat if needed. Cook enough to get rid of the raw taste, but don't let it get too hard or burn. I turn down the heat to get more control of this. After it seems done, (just a few minutes) slowly add the water stiring constantly, using enough water to make a medium consistancy. (thick gravies tend to be more paste like, and I don't like thin either!). This needs to be cooked for at least 10 minutes to insure no raw flavor. I make sure I have plenty of water at my fingertips, so that it does not quickly become gummy and gooey. For beef, the same method, use the pan drippings. For something with no fat, you can use butter, flour and, water. To make a brown roux (for brown sauce) follow the same instructions, but cook until the butter and flour become a medium brown. A white roux (for white sauce), stop cooking it as soon as it turns from white to a hint of a golden color. I usually use milk, instead of water, in a white sauce. Salt and pepper to taste.
Nutrition Facts : Calories 71 calories, Fat 6.18010626388887 g, Carbohydrate 3.2744550625 g, Cholesterol 6.28444444444443 mg, Fiber 0.151410626986623 g, Protein 0.4464564375 g, SaturatedFat 2.79483039583333 g, ServingSize 1 1 Serving (70g), Sodium 35.836561111111 mg, Sugar 3.12304443551338 g, TransFat 0.291879270833334 g
WHITE SAUCE
This white sauce, also known as Béchamel sauce, is one of France's four "mother sauces," and it's a perfect complement to many dishes. Pair it with vegetables, turn it into a creamy casserole or ladle it over seafood or sliced chicken.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
- Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.
Nutrition Facts : Calories 25, Carbohydrate 1 g, Cholesterol 5 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 tablespoon, Sodium 55 mg, Sugar 0 g, TransFat 0 g
GRAVY, BROWN SAUCE, AND WHITE SAUCE
Make and share this Gravy, Brown Sauce, and White Sauce recipe from Food.com.
Provided by Sweetiebarbara
Categories Sauces
Time 22m
Yield 6 cups gravy, 12 serving(s)
Number Of Ingredients 5
Steps:
- When baking a turkey, or chicken, I use the brown drippings from the pan. (It is also one of the ways I can tell if it is done). The quantities may be different if you have less drippings, but proportions are the same.
- Fill a large measuring cup with water, and set it aside.
- Put the pan on the stove and turn the burner to medium to get rid of any water, as it is the fat and flour that actually make the roux.
- After the water is gone, add an amount of flour about equal to the fat, stirring constantly, and turning down the heat if needed.
- Cook enough to get rid of the raw taste, but don't let it get too hard or burn. I turn down the heat to get more control of this. After it seems done, (just a few minutes) slowly add the water stirring constantly, using enough water to make a medium consistency (thick gravies tend to be more paste like, and I don't like thin either!).
- This needs to be cooked for at least 10 minutes to insure no raw flavor. I make sure I have plenty of water at my fingertips, so that it does not quickly become gummy and gooey.
- For beef, the same method, use the pan drippings.
- For something with no fat, you can use butter, flour and, water.
- To make a brown roux (for brown sauce) follow the same instructions, but cook until the butter and flour become a medium brown.
- A white roux (for white sauce), stop cooking it as soon as it turns from white to a hint of a golden color. I usually use milk, instead of water, in a white sauce.
- Salt and pepper to taste.
Nutrition Facts : Calories 12.6, Sodium 50.9, Carbohydrate 2.6, Fiber 0.1, Protein 0.4
ALL-PURPOSE STIR-FRY SAUCE (BROWN GARLIC SAUCE)
Adapted from Martin Yan's Chinese Cooking for Dummies. This is my favorite stir-fry sauce. It makes enough for two meals. Having extra on hand makes for a quick meal. My son will actually eat vegetables he can dip in the sauce! WARNING about the amount of soy sauce. When I used Kikkoman soy sauce, I found this sauce far too salty. I now use Angostura, which is much lower in salt. When adding soy sauce, start with less than half the amount and slowly add more to taste. Using vegetable broth makes this vegetarian. Yield: 1 3/4 cups (couldn't get that amount entered)
Provided by Connie K
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper. (See note in intro about the soy sauce).
- Dissolve the cornstarch in 1/4 cup water.
- Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
- Add the soy sauce mixture; bring to a boil.
- Reduce heat to medium and cook for 1 minute.
- Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
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