white gravy recipe

[piglet91]

Any one know a recipe for white gravy with out use it from cooking meat
and that easy


Thanks

Tammy

[KeeperOfTheGood]

Hey oh

Um, are you asking for a Vegetarian gravy? Or a Vegtable gravy?

Ah, otherwise I would say veloute or bechamel are the "white" gravies. Based on white (meat) stock or on milk.

[piglet91]

i want to make a white gravy on a mash Potatoes most of the time i make from the fat from the meat i cooking i'm not having no meat can i make it with milk and flour


Thanks Tammy

[phatch]

Use some butter instead of the meat fat and proceed as usual.

Saving some fresh bacon drippings or having schmalz on hand solves the issue of not having meat fat for the current meal...

Phil

[KeeperOfTheGood]

Hey oh

Ok. Gravy is essentially a sauce.

http://www.cuisinenet.com/glossary/frsauce.html

and

http://frenchfood.about.com/od/frenc...whitesauce.htm

and

http://labellecuisine.com/archives/S...Variations.htm

These will help define and explain the basic types of sauces. I give here a few different links that will show that there are differences, but they are minor and that you can play with these sauses. What you want to try is the Bechamel sauce. It is the one made from milk. Here is the essential recipe repeated from the second site:

• Béchamel Sauce
• .
• 2 ½ tablespoons butter
• 3 ½ tablespoons flour
• 2 cups hot milk
• ½ tsp salt and several grinds of white pepper

PREPARATION:

The white roux: Melt the butter in a saucepan, then blend in the flour with a wooden spoon to make a smooth somewhat loose paste. Stir over moderate heat until butter and flour foam together for 2 minutes without coloring more than a buttery yellow. Remove from heat.

Adding the milk: When the bubbling stops, in a few seconds, pour in all but ½ cup of the hot milk at once, whisking vigorously to blend thoroughly. Then whisk rather slowly over moderately high heat, reaching all over the bottom and sides of the pan, until the sauce comes to a simmer; simmer 2 to 3 minutes, stirring with a wooden spoon and thinning out the sauce as necessary with dribbles of milk. The sauce should be thick enough to coat a spoon nicely. Whisk in the salt and pepper, tasting very carefully and adding more if necessary.

[gonefishin]

Originally Posted by piglet91

i want to make a white gravy on a mash Potatoes most of the time i make from the fat from the meat i cooking i'm not having no meat can i make it with milk and flour


Thanks Tammy

When making your no meat white gravy, try using just a bit of glace, demi-glace or jarred base in whichever meat you think would suit the meal. In certain circumstances it may give you that satisfying flavor you may be looking for.

dan

[BearBoxer]

Hey now.....remember......gravies and sauces are two entirely things! Bechamel is a sauce, not a gravy. Same holds true for veloute`. There are no pan drippings in either of them. It's funny though.......we can rework a bechamel sauce with a few ingredients and call it country gravy! Too funny!

I like to use bacon grease as a starter for my roux and then add milk and chicken stock as the liquid supplements. Since I used bacon grease, I can call it a gravy without lying to myself. It's bechamel without butter being the base of my roux.

Go Get Em' !! Then again, this ain't vegetarian anymore!

[KeeperOfTheGood]

Originally Posted by BearBoxer

Hey now.....remember......gravies and sauces are two entirely things! Bechamel is a sauce, not a gravy. Same holds true for veloute`. There are no pan drippings in either of them. It's funny though.......we can rework a bechamel sauce with a few ingredients and call it country gravy! Too funny!

I give. Yes, a gravy comes from the effluvia of the cooked dinners centerpiece item (usually meat).

I like bacon roux's too. Nice way to get a flavour punch! Always save the bacon greese, it comes in so handy

[kuan]

Too bad they don't make a white marmite!

Is beurre blanc a vegetarian white gravy?

Uh, "gravy" I mean.

Just make a cheese sauce.

[redace1960]

butter comes from animals.
try using one of the miso varieties to start from. i swore by these
when i was a vegetarian hippiechile. gotta have stock.
use the lightest miso; reduce off some of your pot liquor to add, and
color it down with a white, neutral starch.