Posted on 11/17/2016 6:17:47 PM PST by nickcarraway
Usually mustard perks up anything....even gravy!
my mother makes the best gravy, and i make the second best... i learned from her... you don’t need any of those five ingredients for savory gravy...
“We know umami”
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My Mami???
Yo Mami!!
This is what is known as “reinventing the wheel”.
I used to know an old cook in Montgomery Alabama, Nate worked for Morrison’s Cafeterias. He could make a turkey gravy that was ambrosia. Everyone in the company used the same giblet gravy recipe, but Nate was a Gravy God, his gravy was perfection...every time.
” 5 Unexpected Ingredients That Will Give Your Gravy a Kick”
And here I was going to score some ‘H’ from the squatters next door. /jk
umami so fat...
tony Chachare’s ....every time....nobody knows I do it..
so let us in...
I make decent gravy, but I want to try some kind of orangy flavored sauce this year. Still looking for recipes.
JD Black gives any gravy a little kick.
so let us in...
Cayenne!
I know, dear, to me, great gravy has 3 ingredients. A cup of water or broth, with a tablespoon of flour [or cornstarch blended in with a fork] and a tablespoon or two of pan drippings from your just-cooked masterpiece. Put them into a pan, turn up the heat to simmer, and stir constantly until it thickens to your satisfaction. It won’t take but about 10 minutes, and it thickens even after it goes off the heat. You’ll never buy jar gravy again!
Habaneros and Ghost peppers..............
A bit of rosemary — that’s what we use to kick up our gravy.
Try arrowroot powder for making killer gravy.
It works the same as flour but doesn’t leave the gravy tasting pasty like flour does.
My Mami?!!?
Joe Mami!!!!
Accent Flavor Enhancer which is 100% MSG which = Pure Umami
For the record, arrowroot is gluten free and is a terrific thickening agent you can use in more than gravy.
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