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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Brown Gravy Recipe

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This recipe for Brown Gravy is from The Carroll Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 T Butter
3 Medium Onions, sliced thin
1 T All-purpose flour
1/2 C Red wine
1 can Chicken stock (14.5 oz, 1 3/4 C)
2 t Dijon mustard
1 t Worcestershire sauce
salt and ground black pepper to taste

Directions:
Directions:
Melt the butter in a heavy-bottomed pan over medium heat. Add onions and cook until softened, stirring occasionally, about 10 minutes. Reduce heat to low, cover the pan and cook until onions are caramelized, stirring occasionally, about 20 minutes. Stir flour into the caramelized onions and cook for 1 minute then pour red wine, chicken stock, Dijon mustard, and Worcestershire sauce into the onion mixture; simmer until sauce is thickened, stirring frequently, about 15 minutes. Season with salt and black pepper.

Number Of Servings:
Number Of Servings:
2 Cups
Preparation Time:
Preparation Time:
10 minutes, 45 minutes to cook
Personal Notes:
Personal Notes:
This gravy is awesome for Banger's and Mash, Toad-In-The-Hole, pork chops or any other dish that requires a stand alone brown gravy. It really compliments savory dishes.

If you are serving this gravy with sausages, and you cook them in some sort of liquid, then substitute that cooking liquid for chicken stock.

 

 

 

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