Love gravy? why not try my chicken and gravy recipe, no drippings gravy and Chinese curry gravy. The flavor in this gravy is rich, and every mouthful will leave you wanting more. The umami flavor is so deep, yet not overpowering and it is delicious, even your pickiest eater would love it. Let’s get cooking! sharp knife Chopping board Bowl Measuring jug Beef stock: you can use any stock you want, chicken or vegetable, that said, the chicken stock may result in paler-looking gravy. If you want the gravy to be brown in color then the beef stock is the way to go. If you are vegan or vegetarian by meat-free beef stock. Butter: this can be salted or unsalted, if using salted butter then adjust the salt in the overall dish accordingly. Olive oil All-purpose flour Onions Garlic Salt and black pepper Melt butter and olive oil on medium-high heat in a skillet, add sliced mushrooms, and saute until golden brown. Add chopped onions to the sauteed mushrooms and stir and cook until soft and fragrant say about 2 minutes. Add garlic, stir and cook for about 30 seconds, do keep an eye so the garlic doesn’t burn. Remove the cooked mushrooms from the skillet and transfer to a plate then set aside. Add the remaining butter to the hot pan, when it is melted, whisk in flour until fully combined and cook on low heat for about 2 minutes Slowly and gradually add the beef stock and whisk until smooth. Add herb the Provence and whisk to combine. Return the cooked mushrooms into the gravy, season with salt and black pepper then stir to combine. Bring to a simmer and continue to cook for another 5-7 minutes stirring occasionally until the desired thickness is achieved. Note: the gravy will continue to thicken as it sits! Dutch oven roast chicken Oven baked pork chops and baked pork steak Slow roasted lamb shoulder Easy baked chicken drumsticks Garlic butter rice Air fryer dino nuggets Roasted broccoli and cauliflower Instant pot meatloaf Mashed potatoes Cauliflower rice and many more
How long does gravy last
Fridge: this homemade mushroom gravy will keep in the fridge in an airtight container for up to 3 days. Freezer: transfer to an airtight container or Ziploc freezer bag and freeze for up to 3 months, longer at your discretion. To reheat: you can simply reheat the sauce on the stovetop or in the microwave, add a splash of water to aid the reheating process.
Can you freeze gravy
yes, you can freeze gravy! Keep in an airtight container or Ziploc bag and freeze for up to 3 months. For the best result, thaw in the fridge overnight or a few hours before use. If time is of the essence, thaw in a bowl of cold water and change the water every 30 minutes until the gravy if fully thawed.
Help my gravy is too thick
If your gravy is too thick, you can fix it by whisking in chicken, vegetable, or beef stock until the desired consistency is achieved. If are worried about the salt content then you can use water instead. If your gravy is thin on the other hand, then simply simmer until it reduces in size, alternatively, add cornstarch slurry for a quick fix. Did you make this easy gravy recipe, don’t forget to leave me feedback and rate it 5 stars. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox
