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How to make dairy-free gravy?

asked by jamesransom_nyc almost 5 years ago

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6 answers 13493 views
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Monita

Monita is a Recipe Tester for Food52

added almost 5 years ago

Yes, corn starch or flour will work as a thickening agent; and the chicken broth can sub for the milk. I make a roux with non-dairy margarine and then add drippings and chicken broth. That works too

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added almost 5 years ago

Make a roux with the pan drippings including the fat, cook on low to cook the flour, and add stock/wine (or combination of the two) until desired thickness is reached, simmer over low heat, season to taste and serve.

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added almost 5 years ago

Agree with soupcon -- we always make Turkey gravy dairy-free. In fact, our "recipe" (quotations, because it isn't written down, more like the process my grandmother taught my mother who taught me...) doesn't have any dairy, so was puzzled by the question. If you use cornstarch, just remember to first stir it in a little cool water then place in hot broth/drippings -- if you put it directly in the hot liquid it will clump. The clumps/lumps can be worked out with determined whisking, but best to avoid the problem in the first place.

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added almost 5 years ago

Any fat can be used to make a roux (hot fat + flour) to which stock (+\-wine etc) is added and briskly stirred to make "gravy" aka a velouté sauce. We usually skim the fat for the pan drippings and/or giblets and use that to make the roux. Using the turkey fat makes for a more intensely turkey gravy.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

Any fat can be used to make a roux (hot fat + flour) to which stock (+\-wine etc) is added and briskly stirred to make "gravy" aka a velouté sauce. We usually skim the fat for the pan drippings and/or giblets and use that to make the roux. Using the turkey fat makes for a more intensely turkey gravy.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

Any fat can be used to make a roux (hot fat + flour) to which stock (+\-wine etc) is added and briskly stirred to make "gravy" aka a velouté sauce. We usually skim the fat for the pan drippings and/or giblets and use that to make the roux. Using the turkey fat makes for a more intensely turkey gravy.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

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