Gravy Baby!!

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missjo
I'm a Fucking Princess
Posts: 643
Joined: Sat Jan 15, 2005 9:50 am
Location: Oz

Gravy Baby!!

Post by missjo »

Ahh Gravy it's the sauce of life!
And a good gravy can elevate a nice ordinary dinner to something extraordinary
I have tried making gravy so many ways from the old fashioned pan juices and flour
like your grandma used to make
to tarting up a packet of gravox with some wine, herbs, mustard and spices
all with varying results
from the sublime to the ridiculous,
and with some cuts of meat there just isn't enough pan juices to make enough gravy
to suit every one in the house,
I mean really, taunting someone with a tiny slick of delicious gravy
that doesn't even cover your roast potatoes...
well that is akin to blasphemy in my house!
So through trial and error and with a helpful consumption of wine
I have finally come up with the perfect caramelized brown onion gravy
Light enough to be used with chicken but can also suit any cut of meat
that you like to smother in saucy deliciousness.... mmmm saucy...

This recipe will make almost 2 litres and can be refrigerated or frozen for later use
and it will keep for 5 days in the fridge and 3 months in the freezer

Caramelized Brown Onion Gravy (chicken)
Ingredients
1kg brown onions (peeled cut in half & sliced med/thin)
100g butter
100g cornflour
6 - 8 cloves garlic (minced)
1teaspoon coconut or brown sugar
1 ½ litres chicken stock
150mls of good quality white wine (I find a slightly fruity one is best)
100g light sour cream
Fresh ground black pepper to taste (I love black pepper so I use quite a bit)



Method
Heat a large heavy based frypan to medium/high heat
When hot add in butter, when butter starts to brown nicely (but not burn) so it gets that lovely nutty flavour

add in the onions when the onions have started to soften add the garlic & cook stirring constantly in the pan till the onions are completely softened cooked through & turning a light golden colour
(be warned this is the longest part of the process as you don’t want to have the heat too high as to burn them or leave them unattended before they are completely cooked, it can take up to an hour so you might like to watch TV & have a glass of wine or 2 while you are doing this
Once they are caramelizing nicely add in the sugar & cook for another 5 minutes


Then add in the cornflour thoroughly combining if your onion mixture is too dry add a splash of the wine from your allocation
Now this is the important part you need to now cook the onion roux for about 15 - 20 minutes this increases the flavours in the gravy


Then gradually add in wine & chicken stock stirring constantly till well combined then reduce to a simmer for about 15 to 20 min
Add in black pepper & sour cream & it’s ready to use


I used mine for Bangers & Mash made with free range chicken sausages as the man of the house is not a big red meat eater

But those who prefer a beef based gravy just switch out the chicken stock for beef stock
You just can't fix stupid...trust me I've tried
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mvscal
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Joined: Wed Feb 17, 2010 4:14 am

Re: Gravy Baby!!

Post by mvscal »

A good onion gravy should be in every cook's repertoire. That's pretty similar to mine. I use flour instead of corn starch, though. It goes great on top of of my Indian spiced scotch eggs.
Screw_Michigan wrote: Fri Apr 05, 2019 4:39 pmUnlike you tards, I actually have functioning tastebuds and a refined pallet.
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