Gravy is a sauce with which any dish becomes softer and more aromatic. There are many recipes. Served with gravy for meat, fish, poultry, mushrooms, pasta. Usually it is prepared based on the liquid that remains after frying or boiling these products. To improve the taste, spices are added, for a thick consistency - flour, but, most importantly, the gravy should complement and enrich the aroma and taste of the main dish, without competing with it.
It is necessary
- Classic gravy
- - 500 ml of meat broth;
- - 2 tablespoons of wheat flour;
- - salt pepper;
- - spices.
- Onion gravy
- - 2 tablespoons of vegetable oil;
- - 2 large heads of onions;
- - 200 ml of red wine;
- - 100 ml of beef broth;
- - 1 teaspoon of French mustard;
- - 1 teaspoon of thyme leaves;
- - salt and freshly ground black pepper.
- Mushroom sauce
- - 250 g of champignons;
- - 1 tablespoon of olive oil;
- - 2 tablespoons of butter;
- - 2 tablespoons of wheat flour;
- - 100 ml of chicken broth;
- - 200 ml of cream;
- - salt and freshly ground pepper.
- Liver gravy
- - 500 g of chicken liver;
- - 3 tablespoons of wheat flour;
- - 1 tablespoon of butter;
- - 1 teaspoon of olive oil;
- - 1 head of onion;
- - 50 g bacon;
- - 500 ml of chicken broth;
- - salt and freshly ground black pepper.
Instructions
Step 1
Simple gravy based on meat juice
One of the most popular and simple gravy is a sauce based on the juices left over from roasting or roasting meat and strong broth. So that the gravy does not come out too greasy, the hot juice should be cooled to such an extent that the pieces of fat form a film on the surface that can be easily removed with a slotted spoon. In a dry frying pan, stirring occasionally, fry the wheat flour, it should turn slightly golden and begin to emit a pleasant nutty flavor. Pour warm broth into the pan or pan in which you cooked your roast, bring to a boil over medium heat, reduce heat to minimum. Use a spatula to go over the sides of the brazier, removing any pieces that have baked onto it. Add flour in a thin stream, constantly stirring the broth with a whisk. Add meat juices. Season the gravy with salt and freshly ground black pepper. For a deep brown color, add a little Worcester sauce. Add fresh herbs. Rosemary, thyme, oregano, parsley, cilantro are well suited to meat.
Step 2
Onion gravy
Many dishes of meat, poultry, fish and even some cereals are well suited to golden, slightly sweet onion gravy. Peel the onion, rinse it well under running water and cut into thin half rings. Melt the butter in a wide, deep skillet with a heavy bottom over medium heat. Add the onion and fry it until golden, reduce the heat to minimum and simmer the gravy for 20-30 minutes, stirring occasionally. The onions should caramelize to a beautiful golden brown color. Pour the broth and wine into the pan, increase the heat and simmer the gravy for another 15-20 minutes, do not forget to stir. The gravy should become thick and boil in half. Season the sauce shortly before cooking with finely ground salt, freshly ground black pepper, thyme and grain mustard.
Step 3
Mushroom sauce
The sauce with mushrooms turns out to be thick and aromatic, even if you take ordinary mushrooms as the basis for it. Mushrooms must be cleaned with a stiff brush or wiped with a kitchen paper towel. Chop the mushrooms into thin slices. Heat a large skillet and place the mushrooms on top. Wait until the excess liquid has evaporated from them, and then add the olive oil and fry the mushrooms, not forgetting to stir. When the mushrooms are golden brown, use a slotted spoon to remove them from the pan and transfer to a plate. Add butter to the skillet and wait until it starts bubbling. Add the sifted wheat flour and toast, stirring occasionally. After 1-2 minutes, when the flour turns golden brown, pour in the warm chicken broth. Prepare the gravy, stirring occasionally, and when the broth combines with the toasted flour to form a thick gravy, add the cream and mushrooms. Stir, season with salt, freshly ground pepper, add herbs. Increase heat, bring the gravy to a boil, and turn off. Note that after you remove the gravy from the heat, it will thicken a little more.
Step 4
Liver gravy
The excellent liver gravy can turn a side dish into a full-fledged second course. It is served with mashed potatoes, rice and buckwheat porridge. Soak the liver for an hour in cool filtered water before cooking, so you get rid of excess blood. Transfer the liver to a colander and rinse under running water. Pat dry with kitchen paper towels. Cut into two halves, remove excess fat. This gravy can be prepared not only with chicken, but also with veal liver. In this case, the liver should be cut into long strips no thicker than 2-3 centimeters. Pour 1 tablespoon of wheat flour, salt and freshly ground pepper into a tight plastic bag with a zip fastener. Put the liver in it and shake it well. In a wide, deep skillet, melt half the butter, and when it starts bubbling, add the livers deboned in flour and fry for a minute on each side. Flip with kitchen tongs and use tongs to place the liver on a plate.
Step 5
Peel, rinse, dry and chop the onions into thin half rings. Cut the bacon into thin strips. In the same skillet, melt the remaining butter, add the onion and sauté over medium heat for a few minutes until tender. Add bacon and sauté everything together, stirring occasionally, until the onions are golden brown. Sift the remaining flour into the pan, stir and pour in the warmed broth. Cook, stirring constantly, for 2-3 minutes, season with salt and pepper. When the gravy is thick and glossy, place the toasted liver in it. Heat the gravy and serve with a garnish, sprinkling with chopped parsley or dill.
