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The Kitchen Table

opinions please...best tasting store bought gravy

18 years ago

Sorry for offending the real gravy makers here lol, but which is the best? Are the jarred ones better than the powder you mix up yourself?

Any opinions would help!! Thanks

Rita

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Comments (9)

mrsmarv
18 years ago
For Thanksgiving a while back, my cousin had made William Sonoma's turkey gravy using their jarred turkey gravy base. based on her opinion I went and bought a jar. I have to tell ya'...it was pretty darn good. You add milk and pan drippings, a little broth, and voila! Mmmmm good ;o) You can order it on-line or many of their retail stores carry it in stock during the holidays.
carol_in_california
18 years ago
I have been using Southeastern Mills packaged, dry gravy mixes. I love the old fashioned peppered country gravy mix and the old fashioned brown gravy mix.
Here is a phone #....no website listed.....1-800-334-4468.
They make consistently better gravy than the gravy I make from scratch.
I buy it at our Orowheat day old bread outlet.
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Ellendi, I've thought about your vegetarian gravy and here's what I would do. I used to use the Better Than Bouillon bases, but had to stop because they began to taste too salty for me. I'm so used to barely using any salt that most purchased things like soups, sauces, gravies, and bouillon taste bitterly salty to me now. Mind you I used to like BTB! I'd make my own stock by simmering onions, garlic, carrots, celery (including leaves), fresh parsley , sage, and thyme in a pot of water. S&P at this time to your taste. In a skillet, heat some veggie oil, not olive oil, and saute chopped onions until caramelized, set aside. If using dried oyster mushrooms , reconstitute and chop. Slice cremini and saute the mushrooms until they give up their liquid. Adding a tiny bit of soy sauce imparts a very rich flavor. Combine the onions and mushrooms in the pan, add flour to make a darkish roux. Strain your homemade stock. You could use a hand blender to mash them and incorporate that into your gravy or not. Anyway, add the stock to the roux to make your thickened gravy. Simmer until fully cooked. I've never made this, but I'll betcha that it will be deelicious! What do you think?
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That was my initial misunderstanding, when Mt. said "vegetarian" then I thought "lacto-ovo vegetarian." But I see that in some cultures, the language might not be so finely tuned as we tend to be in individualistic America! I can certainly see not eating dairy products for a whole host of reasons, but among my dozen or so life-long meatless friends, the ones who don't eat cheese don't drink milk either and call themselves vegan. The rest eat cheese, although many of us are having to watch our intake as we age due to the saturated fat and lactose in some products. But that is the last thing I would want to discuss at a social gathering! We are just called "old farts" for that and many other reasons. If you want a store-bought vegan-product stuffed mushroom, I would mix spinach artichoke or red pepper hummus with something that had a little bite to it like nuts, water chestnuts, celery or the aforementioned canned fried onion rings unless they are fried in animal fat. You could also top them with some fake bacon bits unless you are horrified by the words fake and bacon and bits. Perhaps in some markets you can get a product called "small crunchy red-colored baked tvp pieces with smoke flavoring added." Yesterday I saw a meatless, flat narrow piece of something or other called "Benevolent Bacon." Or maybe it was "Benign Bacon." Bottom line: IT'S ALL GOOD, LIVE, LAUGH, LOVE!
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angelaid
18 years ago
The only package gravy I buy is for brown gravy. Never have been able to master that. I just get the packages of dry stuff and doctor it up. Saute onions and mushrooms in the pan, add 1/2 cup of water and 1/2 cup of milk and the package of gravy mix. It's oh, so, good.
ivamae
18 years ago
I love Lipton's chicken sauce mix ( not gravy mix) It is absolutely delicious but apparently isn't available to anyone who is not in the rstaurant business. It is a powder mix and comes in maybe 1 pound packs. One makes a lot of gravy. I wish so much that I could find someone who would offer to order some for me.
ivamae
frazoo
18 years ago
I use jars of Heinz brown gravy, chicken gravy and turkey gravy. I add some meat drippings and maybe small bits of meat and pepper.

Leslie/KS
casey_nfld
18 years ago
Cordon Bleu turkey gravy in a can. I never make gravy, I only buy this. Not sure if you can get it in the US or not.

Here is a link that might be useful: Gravy
glenda_al
18 years ago
Good luck!
Always been a good gravy maker!
lilliepad
18 years ago
Angelaid-use the drippings from whatever meat you cooked to make brown gravy.If you don't have drippings use canned beef broth.I keep a couple of cans in the pantry at all times.Thicken with cornstarch,not flour,and the secret to brown gravy is strong left over coffee! About 1/2 cup to 2 cups other liquid (never use milk for brown gravy!).If you don't have leftover brewed coffee you can use a couple of Tbsps. dry instant coffee.I also keep that on hand just for gravy purposes.You can't taste the coffee at all and it makes the gravy nice and brown and flavorful.I made brown gravy for Thanksgiving like this because DGD requested brown gravy for her mashed potatoes and she loved it.If she will eat it,must be good cause she is a very picky eater.There is also a product called kitchen Bouquet that can be added to your liquid to make the gravy brown but it isn't something one normally has in the pantry.
angelaid
18 years ago
Thanks lilliepad. I always have Kitchen Bouquet on hand.

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