gravey

[JINGLES]

Hi Gang
Would any one know of a gravey receipe,or a thicking agent i could use with meat drippings that is low/no carb.
Thanks

[not2late]

There are "gum" thickeners, such as xanthum gum or guar gum. I find they give the sauces a very slimy, slick texture. Some people don't mind the slimy texture, but I find it unpalatable.

Thickening sauces with vegetable purees is another way to do it---but it's best to save that method for On-Going Weight Loss phase because it allows you to add additional veggie carbs to your diet, without adding bulk.

A third way is cream reductions. That's done by adding heavy cream to the drippings and boiling it until the mixture is thickened enough to lightly coat the back of a spoon. It won't give you a thick gravy like the kind you get out of jars, but it gives you a gravy that coats.

A fourth way is similiar to the cream reduction. However, you reduce the drippings until you have a few tablespoons left. Remove the pan from the heat and whisk in a couple tablespoons of cold butter. As the butter melts into the sauce, your whisking/stirring emulsifies the drippings. Again, it won't make a heavy gravy, but it will make a gravy that will coat the back of a spoon.

A fifth way is to use egg yolk--basically you add the egg yolk to the drippings and cook it slowly, stirring constantly until it's thickened. I've never done this but it's written about in classic cookbooks.

[anewdawn]

I have an Alfredo sauce recipe that claims to be very similar to Olive Garden's Alfredo. It uses a cube of butter, 2 cups of cream and garlic and pepper. then after you simmer the sauce for 8 minutes, you add 1/4 c of parmesan cheese - which thickens it. It's thick enough to coat vegies nicely.

Using the same principle for sausage gravy you'd use 1/2 cup of sausage drippings, 2 cups of cream and perhaps 1/4 cup of cream cheese for the thickener.

My mom used to make "hamburger gravy" by adding flour to the cooked ground beef, then milk. I've found a good way to circumvent the flour in this family favorite is to make a cream cheese sauce, and sprinkle with cheddar - turn it into cheeseburger gravy - serve over cauliflower or spaghetti squash.

[Elizellen]

a long time ago one of our members Joan OH posted this recipe for a rich cheese sauce that is incredibly easy to make

1 oz cream cheese
1/4 cup heavy cream
1 cup grated sharp cheddar cheese
1/2 tsp yellow mustard

In a small pan on LOW heat, place cream cheese and cream. Stir frequently until cream cheese melts and blends in with cream. Add grated cheddar cheese and stir until cheese melts thoroughly. Add mustard and stir again. If needed, add a bit more cream to make this the "sauce" consistency you want.
This is excellent warm as a cheese sauce for everything you ever used a cheese sauce for.
HOWEVER, if you have leftovers and put it in an airtight container in the fridge, the next day you have a wonderful CHEESE BUTTER! You can add a pat to the top of a steak or to hot veggies!
If you want a spicier cheese sauce, add a few drops of hot sauce, some cumin and chilli powder.