Through all the various dietary restrictions that I've been on over the years, whether it was omnivore, pescatarian, vegetarian or vegan, gravy has remained one of my favorite condiments of all time. It adds moisture and flavor without being too overpowering. I'll eat any kind of gravy, any time of the day, with just about any salty dish! Foods that I enjoy gravy with:
There are plenty of different kinds of gravy out there; egg gravy, tomato gravy, red-eye gravy and even chocolate gravy, but my favorite will always be the good ole standard stuff that tops turkey and mashed potatoes. It's so good on a ton of other dishes, too. Mmmmmm!
Gravy is readily available premade in jars to be heated up, or in granule or powder form to be mixed with water. However, making gravy from scratch is so easy that you might as well. Not only will it have less junk ingredients in it, but you can also get it to taste exactly the way you like it as well as be able to earn bragging rights!
Below are the ingredients to my favorite, super simple gravy recipe:
Notice that there are no measurements. How much of each ingredient you use depends on how you prefer the taste and thickness of your gravy. And the best part is that this recipe can be easily made vegetarian or vegan. If you want your gravy to be a little thicker, add some starch. It can also be flavored with extra ingredients like minced onions and garlic, pepper and bacon. Whatever I add into it, the gravy only takes literally a couple of minutes to whip up.
With a recipe so simple for something so delicious, it really is all gravy, baby! :)
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When I'm not Lunching, I'm a jeweler, and an all around, self-proclaimed web geek. My passions include social media, the interweb, technology, writing, yoga, fitness, photography, jewelry, fashion, … more
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Gravy is a type of sauce made from meat or vegetable extracts that are often released during cooking. It is often served with meats, roasts, and vegetables. While gravy is traditionally made from combining extracts with a thickening agent such as flour, the sauce is also available in cans, jars, and can be made from various powders often sold at grocery store markets.
While the term 'gravy' is known in almost all English-speaking countries, in British cuisine and many commonwealth nations (including Australia and New Zealand), the term refers only to sauces made from meat-based extracts.