Butter's major problem, aside from cholesterol, is that it tends to burn too fast for many gravy makers. It also tends to be more expensive. If, on the other hand, you really, really, love gravy made with butter (and can afford it), shoot. Go for it. :-)
I do it with butter, and I guess I must use a low enough temperture because it never burns or smokes. Of course, I have a gas stove, so it's easier to make fine adjustments to the temperature.
A good hint for vegetarian gravy: For liquid, use a broth of "Better than Bullion" vegetable base.
One of these days, I'm going to have to cook a completely vegetarian meal... on purpose, that is. I know I've stumbled into them from time to time, but I should play with this one of these years. Maybe take a look at some South Indian recipes (love South Indian food).
I've never cooked Indian before. I love to eat it, though, so it's probably something I should try, if for no other reason than to play with the seasonings so I can get a good feel for them. Then I can use them in other dishes as desired.
Learning how to make nan would be a goodness, too. :-)
I always make "drippings" gravy. No need to use additional oil that way (more like drain some out), and you get flavor from the meat drippings.
For those unaware of what that is, it's for things such as fried chicken or chicken fried steak. It's against the law to serve them with plain white gravy in our family. *g*
I even have a pan that belonged to my mother's mother that we've dubbed "the fried chicken pan". There's something about it that makes frying chicken easier and the gravy always turns out right. Looks beat all to hell and gone, but it works.
This is reminding me when my mom's youngest sister called for her after being married about a month. My mom wasn't home and my aunt was in tears, and I finally got it out of her that hubby wanted gravy and she didn't know how to make it. She'd been the baby of the family and never learned to cook.
I talked her through it on the phone and all ended well. Even though I was about 10 at the time. *g*
LOL!!!! Oh, man, I'm so glad my folks insisted that we all learn how to cook. Even my brother had to learn (and we had to learn things like yard work and basic home repair).
Drippings gravy *is* good. Just a tad more advanced that regular gravy since there're usually particulates that encourage clumping. I'm far more likely to go for a broth gravy, though. Say, from a roast, where the beef fat is tossed and a vegetable oil base is used, then flavored with broth from the pot roast. Cholesterol is an issue in my family.
I do something very similar with pork chops, but I put the whole thing into a pyrex and stick in the oven for the last cooking. Then serve it with rice.
I used to toss in a can of cream of mushroom soup when I was cooking for mushroom lovers. (I don't mind the mushroom soup addition - I like where mushrooms have *been*, just not the actual mushrooms. ;-)
Um... I haven't done that in a long time. Might need to pick up some pork chops.
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A good hint for vegetarian gravy: For liquid, use a broth of "Better than Bullion" vegetable base.
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Learning how to make nan would be a goodness, too. :-)
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For those unaware of what that is, it's for things such as fried chicken or chicken fried steak. It's against the law to serve them with plain white gravy in our family. *g*
I even have a pan that belonged to my mother's mother that we've dubbed "the fried chicken pan". There's something about it that makes frying chicken easier and the gravy always turns out right. Looks beat all to hell and gone, but it works.
This is reminding me when my mom's youngest sister called for her after being married about a month. My mom wasn't home and my aunt was in tears, and I finally got it out of her that hubby wanted gravy and she didn't know how to make it. She'd been the baby of the family and never learned to cook.
I talked her through it on the phone and all ended well. Even though I was about 10 at the time. *g*
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Drippings gravy *is* good. Just a tad more advanced that regular gravy since there're usually particulates that encourage clumping. I'm far more likely to go for a broth gravy, though. Say, from a roast, where the beef fat is tossed and a vegetable oil base is used, then flavored with broth from the pot roast. Cholesterol is an issue in my family.
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I used to toss in a can of cream of mushroom soup when I was cooking for mushroom lovers. (I don't mind the mushroom soup addition - I like where mushrooms have *been*, just not the actual mushrooms. ;-)
Um... I haven't done that in a long time. Might need to pick up some pork chops.
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