Recipe

All-purpose Brown Gravy-sauce Recipe

	Pointsevenout / All my dishes 6 months, 3 weeks ago Morphed a fat laden garlic sauce into an all purpose gravy/sauce. Goes great on all meats and pasta. Prep:10m Cook:40m Servings:16	Pointseveno
	sauce gravy

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Fans

jolielives

minitindel

aussie_mea

pleclare

peetabear

dragonwing

Ingredients

1 c olive oil

1 c unsalted butter

4 T minced garlic

3 large sweet onions

1 lb sliced mushrooms

1 t parsley

½ t oregano

Salt & pepper

1 c all-purpose flour

8 c chicken bouillon

4 dashes Worchester sauce

2 dashes Soy Sauce

Directions

Melt butter and oil in stock pot over medium heat.

Thinly vertically slice onions. Add to stock pot with a sprinkle of salt & pepper to season, add 2 T garlic; sauté for 20 minutes. Remove and drain onions in a sieve over a bowl to catch excess fat.

Add mushrooms, 2 T garlic, parsley, oregano, & drained fat. Sauté for 5 minutes. Remove and drain mushrooms.

Pour all fat into a glass measuring cup. There should be about 1 cup of fat. Pour the fat back into the stock pot. Add an equal amount of flour; stir to mix. Continue stirring and sautéing roux until it is a peanut butter color. Add 8 cups bouillon per cup of fat. Continue stirring until thickened while adding Worchester Sauce, Soy Sauce, onion & mushrooms. Add 1 t salt then salt & pepper to taste.

When thickened, let sauce cool. Divide into two portions and freeze in gallon bags. This sauce is good for pasta and all meats. It can even be used as gravy.

When reheating, melt in your favorite cheese.

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Comments

aussie_meat_pie 6 months, 3 weeks ago said:
Thanks always wanted a good gravy recipe on hand

pleclare 6 months, 3 weeks ago said:
Looks delish!

lilliancooks 6 months, 3 weeks ago said:
Wow! You weren't kidding when you called it 'fat laden'...which means it probably tastes great!

When you say 8 cups of chicken bouillon, do you mean 8 cups of broth?

pointsevenout 6 months, 3 weeks ago said:
Bouillon or broth. Whichever blows your skirt up.

pointsevenout 6 months, 2 weeks ago said:
Used this in some angelhair pasta. Doesn't have the tang of a maranara sauce but a nice savory flavor using all those onions and mushrooms. Froze the other half of the batch for a meal TBD.

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