Thanksgiving Gravy: Brown or White? Posted by: Aaron Stearns | 0 Comments
No matter which way you choose, gravy is a must for the Thanksgiving table. Most traditional servings include brown over white. Which do you prefer?
Either way these two recipes will get you heading in the right direction this Thanksgiving.
Brown Gravy without using drippings:
1/4 cup Butter
1/4 cup All purpose flour
1 teaspoon Onion powder
2 cups Water
4 Beef bouillon cubes; or
4 teaspoons beef bouillon granules
Original recipe makes 8 Servings
Combine water and bouillon in a heat proof container (I use my glass measuring cup). Heat the beef broth in microwave 1 minute at a time, until it is steaming hot.
Melt butter in a medium saucepan over medium heat, add flour and onion powder and whisk together. Allow to cook for 1 minute, whisking occasionally (this helps cook out the ‘floury’ taste). Add beef broth to flour mixture and whisk. Bring to boil, reduce to simmer for 1 minute.
Bacon White Gravy:
5 Tablespoons Bacon Drippings (Bacon Grease)
4 Tablespoons all-purpose flour
Approximately 2 cups milk (Whole or 2%; not skim, fat-free, fat-less, or other, and nothing heavier, it won’t work.)
Freshly ground black pepper
Recipes courtesy of BIG OVEN.
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