996 travi recipes

Vegetarian gravy made from bean cooking liquid, whole wheat flour, soy sauce, and sea kelp. Rich, savory umami flavor with no meat drippings needed.

Rich Malaysian laksa gravy built from a fragrant rempah spice paste of chilies, lemongrass, galangal, and candlenuts, simmered with coconut milk and fish balls. The aromatic, coconut-laced base for a bowl of curry laksa.

Quick sherry pan gravy with currant jelly, orange juice, soy sauce, and a splash of sherry, thickened with cornstarch. A sweet-savory sauce ready in 15 minutes for roast game, duck, lamb, or holiday turkey.

Low-fat mushroom gravy made with brandy, sauteed mushrooms, and milk instead of butter or drippings. Rich flavor with a velvety smooth finish.

Giblet gravy done right starts with a slow-simmered broth of turkey neck, wing tips, and giblets with aromatics, then finished with skimmed pan drippings. The backbone of every classic Thanksgiving plate.

Ham and redeye gravy is the old Appalachian breakfast classic: fried ham steaks with a skillet gravy of pan drippings, brown sugar, and strong black coffee.

Baked chicken legs with a lemon-herb seasoning roasted until golden, then smothered in mushroom gravy and baked again until fork-tender. A two-stage roasting method for maximum flavor.

One-pot chicken and gravy braised in a Dutch oven with jalapeno, onion, and garlic. A simple Southern-style smothered chicken served over hot biscuits.

Georgia-style quail browned in butter and simmered in bouillon gravy until fall-off-the-bone tender. A traditional Southern game bird supper done simply.

Quinoa with shiitake gravy: dried shiitakes simmered with their soaking liquid and shoyu, thickened with kudzu into a clear, silky glaze. Vegan, 84 calories per serving, ready in an hour.

Chinese-style brown gravy for egg foo yung made with meat stock, soy sauce, and cornstarch. A simple three-ingredient sauce ready in minutes.

Turkey giblet gravy with white wine, Madeira, and mirepoix, deglazed with roasting pan drippings. A make-ahead Thanksgiving gravy with deep, layered flavor that freezes for months.

Braune Einbrenne is the essential German brown gravy built from a dark lard-and-flour roux. Ready in 15 minutes, it's the go-to base for spaetzle, dumplings, and hearty vegetable dishes.

Classic turkey giblet gravy made from pan drippings, turkey stock, and chopped giblets. A simple roux-based gravy built right in the roasting pan for maximum flavor.

Rich tomato gravy spiked with brandy, beef broth, and meat extract paste, thickened with a butter roux. A savory pour-over sauce that elevates roasts, meatloaf, and mashed potatoes.

Buttermilk-soaked chicken thighs dredged in seasoned flour, pan-fried golden brown, and smothered in a tangy buttermilk pan gravy. Southern skillet comfort that'll have you reaching for seconds.