Condiments, Sauces, Additives, & Gravies

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After straining ground beef, what is yellow-brown fluid/jelly under tallow?

by SnowMonkey 30 days ago

I decided to save the tallow when I browned a large amount of ground beef. I strained the ground beef, then strained...

HeidiCooksSupper commented 29 days ago

ISO Gravy Advice

by Deborah R. 2 months ago

Hello -- Is it possible to make a palatable gravy without drippings? I have some good homemade chicken stock on ha...

MidwesternerTT commented 2 months ago

How to use leftover gravy?

by rworange 5 years ago

It is not that I don't enjoy gravy. However ... the calories ... the fat ... I eat it on Thanksgiving with the turkey...

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amgj70 commented 3 months ago

Turkey stock for chicken gravy?

by DuffyH 5 months ago

I'd planned to make Amish chicken this week, but find myself with about a quart of leftover turkey stock I need to us...

DuffyH commented 5 months ago

Gravy seasoning

by E_M 5 months ago

I made ATK make ahead gravy (with white wine)! I seasoned with white pepper and salt. It is unusually yummy...but is ...

dave_c commented 5 months ago

Chicken broth vs. stock

by E_M 5 months ago

My turkey (the basting part), make ahead gravy, and day-after turkey pot pie call for chicken broth. I have a can of ...

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E_M commented 5 months ago

Removing turkey wings and/or legs prior to cooking?

by E_M 5 months ago

I have a recipe for make ahead gravy that calls for the wings and maybe a leg or two. I would like to remove them fro...

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E_M commented 5 months ago

Make ahead gravy?

by sljones 5 months ago

Any recipes for make ahead gravy that don't involve purchasing extra turkey parts? I've seen some recipes that call f...

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crocroft commented 5 months ago

Cornstarch Gravy - Sitting in Slow Cooker for PotLuck

by samara11278 5 months ago

I am making gravy for a potluck tomorrow (thanksgiving theme) and I want to use cornstarch because I feel more comfor...

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treb commented 5 months ago

When you make "giblet gravy," what counts as a giblet?

by gfr1111 5 months ago

It's getting on toward Thanksgiving, so when the recipe for giblet gravy blithely tells me to chop up the giblets put...

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medlar commented 5 months ago

Potato Starch Gravy

by Boxman 6 months ago

I was raised in a family where gravy is always thickened with a cornstarch slurry. I'm hosting my first Thanksgiving ...

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Boxman commented 5 months ago

Authentic Italian Gravy

by Weiszguy 12 years ago

My next door neighbor is a 70-something Italian lady with an accent so thick that most of the time I have no idea wha...

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joonjoon commented 10 months ago

Best non dairy milk for gravy

by MommyMac1581 1 year ago

Im not quite a full blown vegetarian yet but am working on it. I am a breastfeeding mom with a son who has dairy sen...

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panymiel commented 12 months ago

Home Cooking Be the first to comment

Poultry Gravy Mixes

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by zackly 1 year ago

It seems like my local Costco no longer carries McCormick Poultry Gravy Mix. They now only stock the Brown Garvy Mix....

Any reason this wouldn't freeze well?

by BangorDin 1 year ago

This is a recipe from Cook's Illustrated for a gravy, no meat needed. I've made it and it is very good, I was impres...

Ttrockwood commented 1 year ago

Help with turkey gravy

by caiatransplant 1 year ago

Hi all. Well, we did the Christmas turkey. It weighed 11.2 lbs so I cooked it at 325 for 2 hrs 50 mins., which shou...

caiatransplant commented 1 year ago

Need help with Swedish Meatball gravy

by Augieang 1 year ago

Made a double batch of Swedish meatballs. They turned out great, but am having trouble with the gravy not thickening....

paulj commented 1 year ago

Question about roux

by ronojo 1 year ago

I have no problem making a roux for gravy but am never sure how much of it to make. I will be making about 8-12 cups...

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acgold7 commented 1 year ago

Simple Sauce

by Hygron 1 year ago

I'm trying to make a simple sauce or groovy that suit with chicken. Anyone know any simple sauce that does not requir...

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Hygron commented 1 year ago

Is sunday gravy the same as spaghetti sauce?

by cookinglisa 4 years ago

Ok, I am a Californian. Never lived in NYC or NJ ( So not much exposure to true Italian cooking) or the south. Ju...

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GuidoMarrafino commented 1 year ago