12-minute Gourmet Gravy

Total Time: 12 mins Preparation Time: 5 mins Cook Time: 7 mins

Ingredients

• Servings: 6
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups beef broth
• 2 tablespoons cognac (optional)
• 2 tablespoons dry red wine (optional)
• 1 dash kitchen bouquet, for added color and flavor
• 1 dash worcestershire sauce
• 1 dash garlic powder
• 1 dash onion powder
• 1 pinch ground ginger
• 1 pinch ground mustard
• 1 tablespoon heavy cream
• fresh ground black pepper, to taste
• 2 cups chicken broth
• 2 tablespoons cognac (optional)
• 2 tablespoons wine (optional)
• 1 pinch poultry seasoning
• 1 pinch ground nutmeg
• thinly snipped fresh chives (optional)
• 1 tablespoon heavy cream
• fresh ground black pepper, to taste
• 2 cups chicken broth
• 2 tablespoons cognac (optional)
• 2 tablespoons wine (optional)
• 1 dash kitchen bouquet
• 1/4 teaspoon ground sage
• 1 pinch ground nutmeg
• 1 pinch ground rosemary
• 1 pinch ground thyme
• 1 tablespoon heavy cream
• fresh ground black pepper, to taste
• 1 cup beef broth
• 1 cup chicken broth
• 2 tablespoons cognac (optional)
• 2 tablespoons dry red wine (optional)
• 1 dash kitchen bouquet
• 1/4 teaspoon ground sage
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground ginger
• 1 pinch ground allspice
• 1 pinch ground rosemary
• 1 pinch ground thyme
• 1 pinch pepper
• 1 tablespoon heavy cream
• fresh ground black pepper, to taste

Recipe

• 1 note: if cream gravy is desired, follow this broth recipe (butter in roux may be replaced with bacon or sausage fat): 2 1/2 cups whole milk, 2 1/2 teaspoons chicken bouillon powder, 1 dash worcestershire sauce, 1/4 teaspoon kitchen bouquet (optional), 1/8-1/4 teaspoon paprika (optional), 1 pinch ground sage or rosemary and ground nutmeg, and fresh ground black pepper, to taste (step one): in a medium bowl, whisk together the correlating broth ingredients to desired recipe above, except heavy cream and black pepper.
• 2 over medium heat, melt the butter in a heavy-bottomed saucepan.
• 3 sprinkle in the the flour and stir.
• 4 reduce heat to medium-low.
• 5 cook until bubbling but not browned.
• 6 whisk broth mixture gradually into the roux while whisking constantly well until flour is dissolved.
• 7 bring to a full boil while stirring then reduce heat.
• 8 simmer gravy until reduced to desired consistency, stirring as needed.
• 9 whisk in heavy cream, and freshly ground black pepper to taste.
• 10 serve immediately and enjoy.