Beef Gravy
After roasting beef drain the fat from the roasting pan. Using a spatula
scrape up the browned bits and place the browned bits into a sauce pan
over medium heat. Whisk
in 2 Tablespoons whole grain flour
and 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 Tablespoons red wine, 2 Tablespoons dried parsley and 1 teaspoon of Worcestershire sauce. Add 1 cup low sodium beef broth
while whisking the whole time. (Or 1/2 cup plain dairy or non-dairy milk with 1/2 cup either low sodium beef broth or water). When mixture begins to boil reduce heat to medium-low and continue whisking until the gravy is the consistency you want. Serve over beef, potatoes, roasted carrots, brown rice
or biscuits.Poultry Gravy
After roasting a chicken or turkey drain the fat from the roasting pan. Using a spatula
scrape up the browned bits and place the browned bits into a sauce pan over medium heat. Whisk in 2 Tablespoons whole grain flour 
and 1 teaspoon thyme. Add 1 cup low sodium chicken broth
while whisking the whole time. When mixture begins to boil reduce heat to medium-low and continue whisking until the gravy is the consistency you want. Serve over chicken, turkey, lean pork, potatoes, whole grain biscuits or use in a casserole.Sawmill Gravy
Use your Basic White Sauce #2 made with low sodium chicken or low sodium beef broth. Grind in fresh black pepper and stir in cooked minced lean beef, chicken, browned and drained breakfast sausage, browned and drained Italian sausage or lean bacon. Serve over whole grain biscuits, mashed potatoes, oven fried chicken, chicken fried steak, beef, chicken or use in a casserole.
Nut Gravy
4 tablespoons nut butter
or ground nuts1 cup low sodium broth
1 tablespoon low sodium soy sauce
Pinch of garlic
1/4 teaspoon onion powder
2 Tablespoons whole grain flour
In a food processor or blender ( I use a stick blender
) combine nuts, broth, soy sauce, garlic and onion powder. Whiz until thoroughly combined. Transfer to a sauce pot over medium heat. Stir often until bubbling. Whisk in flour. Simmer for five minutes or until it is the consistency you want. Serve over poultry, mashed potatoes, green beans, whole grain biscuits, stuffing or use in a casserole. Nuts used can be Cashew Butter
, Almond Butter
, Soy Nut Butter
, Peanut Butter, Ground Smoked Almonds
, Ground Dry Roasted Nuts
or toasted pine nuts
.Nutritional Yeast Gravy
2 Tablespoons corn oil
1/2 cup Nutritional yeast
or 1/2 teaspoon vegemite
or marmite
yeast spread (each will result in a different flavor)1/4 cup white whole wheat flour
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
2 cups low sodium broth
1 teaspoon low sodium soy sauce
(do not add this if you are using a yeast spread--it will be too salty)Heat oil in sauce pan
over medium heat. Stir in the nutritional yeast, whole wheat flour, onion powder and garlic powder. Stir until it is all fairly well mixed together. Pour in the broth, a little at a time, while whisking the whole time. When it begins to bubble, reduce heat to low and let it simmer for two minutes. Taste the gravy and either add the soy sauce or don't. Serve over vegetables, mashed potatoes, stuffing, whole grain biscuits, turkey, chicken or pork.Mushroom Gravy
1 cup sliced mushrooms
1 cup sliced onions
1 Tablespoon low sodium broth
1/2 teaspoon sage
1/2 teaspoon thyme
1/4 teaspoon oregano
1/4 teaspoon marjoram
5 Tablespoons white whole wheat flour
3 cups broth
In a medium sized sauce pan
over medium-high heat add the mushrooms and onions to 1 Tablespoon low sodium broth. Add the herbs and saute until mushrooms have lost their liquid and the onions are well browned. Stir often. Add the whole wheat flour and stir until all of the mushrooms and onions are well coated. Whisk
in the broth. Simmer over low until it is as thick as you like. Serve over vegetables, potatoes, brown rice
, whole grain noodles
, barley, pork, chicken, beef, biscuits or use in a casserole.With each of these gravies you can change the flavors easily by changing the type of broth used, the type of flour used, the type of nuts used, the type of yeast used, the type of soy sauce used, the types of herbs used, and what you serve them on.
Cow's milk Flavor Extract 
Brown Sugar 
Cocoa
Maple Syrup 
Nuts
Honey 
Coconut 
(Tiny bit) 
Fruit
, fill it half way with water. Place a 
or 
onto the pot so that it does not touch the water and has enough height that you can easily hold the bowl steady with a 
on your hand. Turn on the stove top burner to high heat. Pour pudding mixture into bowl. Once the water starts to boil be sure to whisk the pudding regularly. When smooth, carefully transfer to a 
over very low heat. Continue to whisk until the pudding takes on a thick and creamy consistency. When it does, remove from heat. Add the salt and flavoring to the pudding. Cool. When cool pour into a bowl, place a sheet of plastic wrap on the surface of the pudding and chill. Remove the plastic film when fully chilled and you shouldn't have a film of pudding on the surface. Serve with stewed fruit, berries, sweetened apples, braised bananas or broiled pineapple slices. Top with toasted nuts or sweetened coconut. Using different starches results in different look, feel, taste, texture and thickness. Use cornstarch the first time you make it. Using different sweeteners results in different tastes, textures and thickness. Use raw sugar the first time you make it. Using different milks results in different tastes and thickness. Use cow's milk the first time you make it. Use vanilla flavoring the first time.
over medium-high heat. Using a 
, stir constantly until the sugar melts and turns dark brown--do not let it go too brown or it will burn. Add a teaspoon of water and stir well. Mix the carmelized sugar with the milk and allow to cool completely. Then add the starch and proceed as usual.
Posts
