What is a good mashed potato gravy recipe?
Tomato Gravy INGREDIENTS: 2 tablespoons olive oil 2 cloves garlic, minced 4 green onions, finely chopped (white part only) 3 large ripe tomatoes, peeled, seeded, finely chopped 1/2 cup whipping cream 1/4 teaspoon salt 1/4 teaspoon ground red pepper 1/2 teaspoon dried thyme PREPARATION: Heat oil in a skillet over medium heat until hot; add garlic and green onions. Cook 5 minutes, stirring constantly. Add chopped tomato; reduce heat and simmer 2 to 3 minutes, stirring constantly Stir in whipping cream and remaining ingredients; simmer, stirring constantly, until slightly thickened. Serve over chicken, fish, or pasta. Makes 2 cups.
The best gravy ever is milk gravy … use pan drippings and scrape the good stuff off the bottom of the pan. Put about a tsp of flour or corn starch in a cup(corn starch isn’t as lumpy) and add … oh … enough milk to make a pourable paste. Stir this gently into your drippings and work out the lumps as you go (med-low heat). Add milk slowly, gradually, and until you get your desired consistency. I like mine on the thick side, but it pours smoothly. Depending on how highly seasoned your drippings, taste your gravy every so often and season to your liking.
For Gravy 1/4 lb unsalted butter 1 1/2 cups chopped yellow onions (2 onions) 1/4 cup all-purpose flour 1 teaspoon kosher salt 1/2 teaspoon fresh ground black pepper 2 cups chicken stock, preferably homemade, heated 1 tablespoon cognac or brandy 1 tablespoon heavy cream (optional) In a large (10- to 12-inch) sauté pan, cook the butter and onions on medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don’t rush this step; it makes all the difference when the onions are well cooked. Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock and Cognac, and cook uncovered for 4 to 5 minutes, until thickened. Add the cream, if desired, and serve.
