Brown Gravy

Introduction

History

Brown gravy has been a staple in American cuisine for centuries. It is believed to have originated from the French sauce "sauce brune," which is made from a roux (butter and flour) and broth. Over time, the recipe has evolved to include various seasonings and flavorings.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to whisk the flour and butter together well to avoid lumps in the gravy.

- Adjust the thickness of the gravy by adding more or less broth as needed.

- For a richer flavor, you can use beef or chicken broth instead of vegetable broth.

- Feel free to customize the seasonings to suit your taste preferences.

Serving Suggestions

Serve brown gravy over mashed potatoes, roasted meats, or biscuits for a comforting and delicious meal.

Cooking Techniques

The key to making a smooth and flavorful brown gravy is to cook the roux (butter and flour) until it is a deep golden brown color before adding the broth.

Ingredient Substitutions

You can use olive oil instead of butter for a dairy-free version of the gravy.

- Cornstarch can be used as a gluten-free alternative to flour.

Make Ahead Tips

Brown gravy can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave before serving.

Presentation Ideas

Serve brown gravy in a gravy boat or pour it over your dish just before serving for an elegant presentation.

Pairing Recommendations

Brown gravy pairs well with roasted meats, mashed potatoes, green beans, and dinner rolls.

Storage and Reheating Instructions

Store leftover brown gravy in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop over low heat, stirring occasionally, until warmed through.

Nutrition Information

Calories per serving

Each serving of brown gravy contains approximately 120 calories.

Carbohydrates

Each serving of brown gravy contains approximately 8 grams of carbohydrates.

Fats

Each serving of brown gravy contains approximately 10 grams of fats.

Proteins

Each serving of brown gravy contains approximately 2 grams of proteins.

Vitamins and minerals

Brown gravy is not a significant source of vitamins and minerals.

Alergens

Brown gravy may contain allergens such as wheat (from the flour) and soy (from the soy sauce).

Summary

Brown gravy is a flavorful sauce that is moderate in carbohydrates and fats, making it a delicious addition to your meal in moderation.

Summary

Brown gravy is a classic sauce that adds a rich and savory flavor to any dish. With a few simple ingredients and cooking techniques, you can create a delicious homemade gravy that will elevate your meal.

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe for Brown Gravy. It was a warm summer day, and I was visiting my dear friend Martha in her quaint little cottage on the outskirts of town. As soon as I walked through her door, I was enveloped in the intoxicating aroma of herbs and spices that filled the air.

Martha was bustling around her kitchen, a whirlwind of activity as she prepared a feast for us to enjoy. I couldn't help but be mesmerized by her graceful movements and the way she effortlessly whipped up dish after dish with such ease.

As we sat down to eat, I took a bite of the succulent roast beef that Martha had prepared, and my taste buds were immediately transported to a place of pure bliss. The flavors were rich and savory, but there was something missing. It needed a little something extra to truly make it sing.

I asked Martha what her secret was, and with a twinkle in her eye, she leaned in close and whispered, "It's all in the gravy, my dear. The key to a truly delicious roast is in the brown gravy."

I was intrigued. I had always been a decent cook, but I had never quite mastered the art of making a truly exceptional gravy. Martha must have sensed my curiosity because she quickly offered to teach me her secret recipe.

She led me over to her stove and began to walk me through the steps, explaining each one in precise detail. She started by heating a bit of butter in a pan and then adding in some flour to create a roux. As the mixture began to brown and thicken, she poured in some beef broth and stirred vigorously until it reached the perfect consistency.

But Martha didn't stop there. She added in a splash of Worcestershire sauce for a little extra depth of flavor, a pinch of salt and pepper for seasoning, and a dash of onion powder to round it all out. Just as she was about to pour the finished gravy over the roast beef, she paused and smiled at me.

"Now, my dear, the most important ingredient of all – love," she said, her eyes twinkling with mischief.

I watched in awe as Martha drizzled the rich, velvety brown gravy over the roast beef, its tantalizing aroma filling the room and making my mouth water in anticipation. As we sat down to eat, I took a bite and was immediately transported to a place of pure joy. The flavors were rich and savory, with just the right amount of seasoning to make it truly sing.

From that day on, Martha's Brown Gravy became a staple in my own kitchen. I made it for every roast beef dinner, every mashed potato side dish, and every savory pie that I baked. It became a beloved tradition in our family, a recipe that was passed down from generation to generation.

And as I sit here now, in my own kitchen, stirring a pot of Brown Gravy on the stove, I can't help but smile as I think back on that warm summer day with Martha. Her recipe has brought so much joy and comfort to my family over the years, and I am forever grateful for her generosity in sharing it with me.

So here's to Martha, the master of Brown Gravy, and to the power of a well-loved recipe to bring people together and create lasting memories. May her legacy live on in every rich, savory spoonful that graces our dinner table.

Categories

| American Recipes | Gravy Recipes | Margarine Recipes | Vegetable Stock And Broth Recipes | Vegetarian Recipes |

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