| Joseph Littleshoes |
Newsgroups: rec.food.cooking
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Damsel in dis Dress wrote:
> On Thu, 17 Nov 2005 00:27:16 GMT, Joseph Littleshoes
> <jpstifel@pacbell.net> wrote:
>
> >Damsel in dis Dress wrote:
> >
> >> On Wed, 16 Nov 2005 21:12:29 GMT, "Michael \"Dog3\" Lonergan"
> >> <dog3@invalid.com> wrote:
> >>
> >> >Bought some cube steaks. I'll fry them chicken
> >> >style and serve with some onion gravy which I'll make.
> >>
> >> How do you make your onion gravy? If there are ways of making
> gravy
> >> without meat drippings, Crash'll be a happy camper.
> >
> >Is butter acceptable? making a roux of butter & seasoned flour & milk
>
> >for a simple white sauce? or saute finely chopped onions and garlic
> in
> >the butter before adding the seasoned flour & milk.
>
> Yeah! What a great idea! And what tastes better than butter?
>
> >Is this 'Crash" person a vegitarian? cause a good chicken gravey is
> not
> >something to be shunned. I have used canola oil to make a roux and if
>
> >enough other seasoning are used it is acceptable.
>
> This Crash person is my SO. We've been together 10 years now. He
> doesn't want his real name used online. Nope, he's a carnivore.
> Making some chicken soup for him tonight.
>
> Thanks for the delicious-sounding idea!
Your very welcome, of course, and i have another suggestion but i wonder
what your SO has against gravy made with meat drippings? Sometimes too
much schmaltz or other fat is used in a gravy and the gravy tastes
'greasy' and one bad experience can be enough to put some people off the
subject all together.
But any way as you like the idea of a white sauce or milk gravy flavored
with onions have you heard of 'bread sauce'? it is an old English recipe
Bread sauce
----------------
To 2 & 1/4 cups boiling milk add 3 ounces fresh white bread crumbs, a
good pinch of salt, a small onion stuck with a clove and 1 ounce of
butter.
Allow to cook very gently for 15 minutes then remove the onion. Make
the sauce smooth by beating it with a whisk and finish by adding 1/2 cup
cream.
------------------------
as a variation finely mince the onion and sauté in the butter then add
both to the boiling milk and bread crumbs, add a pinch of sage (or to
taste) to the above for a sage and onion bread sauce.
Here are a number of other sauces you might be interested in
celery sauce
caper sauce
Albert sauce (flavored with horseradish)
Aromatic sauce (herbs)
Fennel sauce
Fried bread sauce (with ham)
Onion sauce
Oyster sauce
Parsley sauce
Port wine sauce
Roebuck sauce
sage and onion sauce
Scotch egg sauce
Shrimp sauce
Yorkshire sauce
The list could be extended with cold sauces and various special sauces
usually made for particular recipes such as sauce tartare or sauce verte
but which can be used with any dishes depending on how one likes the
combination of the sauce with any particular recipe, i am rather fond
of hollandaise with scrambled eggs, and often times during asparagus
season make extra hollandaise just so i can have it with eggs the next
morning. Sauce moutarde a la creme -- mustard and cream sauce is
another favorite of mine.
----
JL
>
>
> Carol
> --
> Wash away the gray to respond.
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| Damsel in dis Dress |
On Thu, 17 Nov 2005 22:35:07 GMT, Joseph Littleshoes
<jpstifel@pacbell.net> wrote:
>Your very welcome, of course, and i have another suggestion but i wonder
>what your SO has against gravy made with meat drippings?
He *lives* for gravy made with meat drippings. It's just that we
don't always have meat drippings to use. We usually get meat that's
pretty lean, and lean meat does not a gravy make. So I was just
interested in ways of making "gravy" that is probably more a sauce
than a gravy.
Thanks for the ideas you posted. I *will* keep them and try them.
Tonight's dinner ... chicken and dumplings
Carol
--
Wash away the gray to respond.
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| Joseph Littleshoes |
Newsgroups: rec.food.cooking
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Damsel in dis Dress wrote:
> On Thu, 17 Nov 2005 22:35:07 GMT, Joseph Littleshoes
> <jpstifel@pacbell.net> wrote:
>
> >Your very welcome, of course, and i have another suggestion but i
> wonder
> >what your SO has against gravy made with meat drippings?
>
> He *lives* for gravy made with meat drippings. It's just that we
> don't always have meat drippings to use. We usually get meat that's
> pretty lean, and lean meat does not a gravy make. So I was just
> interested in ways of making "gravy" that is probably more a sauce
> than a gravy.
Ah! I see now, if you lightly flour your meats and cook in oil or butter
then when you remove the meat add a bit of wine or stock or milk to the
remaining butter or oil that has been flavoured by the meat and you will
have a nice sauce.
If you do not want to flour your meats just sauté in the butter or oil
and then when meat is removed add a bit of flour to the remaining butter
or oil and form a roux then add liquid. Even a simple wine reduction
sauce can be very nice, just cook the meat, deglaze the pan with wine
and add a bit of butter if desired to slightly thicken, egg yolk can be
used the same way but is more tricky.
Roasted meats can be done the same way. And braising or boiling meats
can have their braising liquid turned into a nice sauce or gravy.
IMO the practical difference between a sauce and a gravy is in the
amount made, usually gravy is made in large amounts and a sauce in a
smaller amount. Personally i think it is one of those linguistic
differences between Europe and America, certain sauces are thinner than
an American gravy but that is not always the case. And i suppose
strictly speaking (see below) a gravy is made with meat juices while a
sauce can be meatless.
A dictionary definition of gravy is "a sauce of the fat and juices from
cooked meat, often thickened and seasoned" from the old French 'grane'
meaning anything used in cookery and derived from the Latin 'granatus'
"full of grains".
Sauce "any preparation eaten as a gravy or as a liquid or semiliquid
relish accompanying food". From the latin 'salsus' to salt.
>
>
> Thanks for the ideas you posted. I *will* keep them and try them.
Let me know if you would like any specific instructions for any of the
sauces mentioned.
---
JL
>
>
> Tonight's dinner ... chicken and dumplings
>
> Carol
> --
> Wash away the gray to respond.
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