white gravy recipe

Discussion in 'Food & Cooking' started by piglet91, Apr 15, 2005.

  1. piglet91

    piglet91

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


    Thanks

    Tammy :)
     
  2. keeperofthegood

    keeperofthegood

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    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.
     
  3. piglet91

    piglet91

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    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
     
  4. phatch

    phatch Moderator Staff Member

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    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
     
  5. keeperofthegood

    keeperofthegood

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    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:
     
  6. gonefishin

    gonefishin

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    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
     
  7. bearboxer

    bearboxer

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    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!
     
  8. keeperofthegood

    keeperofthegood

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    :lol:


    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 :D
     
  9. kuan

    kuan Moderator Staff Member

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    Too bad they don't make a white marmite! :D

    Is beurre blanc a vegetarian white gravy?

    Uh, "gravy" I mean.

    Just make a cheese sauce.
     
  10. redace1960

    redace1960

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    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.