Thursday, September 8, 2011

Everything's Gravy Baby...

Gravy, I love the term for multiple reasons. When you hear “Everything’s  Gravy” that means that life is good and there are no complaints at the moment. With that said lets be honest, life isn’t always gravy and sometimes people need assistance to accomplish their goals. The goal of this post here is to get everyone on the same page as to how easy it is to make a delicious creamy gravy that isn’t to salty and not too runny.

Gravy can make any meal just much better, hell if you only had a biscuit to eat and someone said “want some gravy to go with that, would you turn in down?”
Enough of that kind of talk lets get to business, this Gravy is simple and doesn’t use any pork fat (we have been getting a lot of requests for recipes that avoid hog, so today we will use one we had on deck.)

The key to pulling this off perfectly is to not rush it, it doesn’t take that long anyhow so take your time and finish any meal (especially with Thanksgiving right around the corner) with the perfect condiment, GRAVY.


¼ lb (1 stick) unsalted butter
1 ½ cups chopped yellow onion (2 onions)
¼ cup flour
1 tsp Kosher salt
½ tsp  freshly ground black pepper
Defatted turkey drippings plus chicken stock to make 2 cups, heated
1 TBS Cognac (Hennessy Black preferred)
1 TBS white wine, optional
1 TBS heavy cream, optional

In a large (10 to 12-inch) saute pan, cook the butter and onions over 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 mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened.
Add the wine and cream, if desired.
Season, to taste, and serve.

1 comment:

  1. Gravy is one of the south finest. Chef Cheeba you really did your things with this one. Great site I will continue to check you out..

    Whitney Bennett