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Dairy Free Gravy. This dairy free gravy is made without milk, without butter, and without cream. It is also very easy to make and perfect for any family or holiday dinner! This dairy free gravy is your classic pan gravy or brown gravy, which is served over mashed potatoes, poultry, and meat. The main time of year I make gravy is Thanksgiving.
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Melt vegan butter. Whisk in flour. Whisk in non-dairy milk and seasonings. Bring to a simmer for 3 minutes. Safety Tip: Thickened gravy may pop or splatter. Make sure to use a saucepan large enough to account for any bubbling, and to reduce the heat if this occurs.
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Melt bacon fat in a large skillet over medium heat. Stir in flour, salt, and pepper. Cook, whisking continuously until the roux becomes paste-like and light golden brown, about 10 minutes. Gradually whisk 4 cups of milk into the flour mixture, and bring to a simmer over medium heat.
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White Pepper Gravy. Season your gravy mixture with salt and plenty of black pepper, whisk to combine, and allow it to simmer. As the gravy simmers continue to whisk until thickened. This takes a few minutes so just be patient. Use a tasting spoon to sample the gravy and adjust the seasonings if needed.
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Directions. Step. 1 In a large skillet over medium heat, melt the butter. Sprinkle the flour over the butter; cook, whisking constantly, until the flour smells toasty and turns light golden brown, about 2 minutes. Step. 2 Gradually add 3 cups of the milk, whisking to break up any clumps.
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Once it has reached a smooth and uniform consistency, remove the skillet from the heat and let it rest for 10 minutes. Return the skillet to the stove, and heat over medium heat. Slowly pour in the milk while whisking continuously. Let the gravy cook until it has thickened, stirring occasionally (about 5 minutes).
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Leftover country gravy without milk can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the gravy on the stovetop over low heat, stirring occasionally until it reaches your desired temperature.
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In order to make a dairy free gravy, you'll add the vegan butter to your pan. Once it's almost all the way melted, you'll add in the flour. Whisk, whisk, whisk. A paste will form. At this point, add your stock very slowly. Continuously whisk until well combined. Then, add your salt and pepper. Taste your gravy and add more salt and pepper.
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Put it in the microwave and reheat it on high for 1 minute increments, stirring in between. Stovetop - Put it into a small saucepan covered with a lid and reheat it on medium-low heat. Stir as it slowly comes up to temperature. Oven - Reheat in an ovenproof dish at 375°F.
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Tear small pieces of sausage or ground beef and add them in a single layer to a large skillet or frying pan. Brown the sausage over medium-high heat, stirring frequently. Reduce the heat to medium-low and add the flour. Stir it around and cook it for another minute to make a roux. Pour in the milk, stirring constantly.
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Instructions. Gravy: In a medium sized pot heat oil over medium-high heat, add flour and stir for 2 - 3 minutes, until it turns light golden brown. Add the garlic powder, poultry seasoning and nutmeg, mix well, add in the sausage and stir another minute or so. Mixture will form a ball of sorts.
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Whisk the flour into the melted butter, and stir constantly. Do not let the butter brown or the gravy will be bitter. Step 3. Add milk: Once the butter-flour mixture has cooked about two minutes (and is a lovely golden color), add the milk, and whisk slowly but constantly. Step 4.
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Whisk in the milk. When the butter and flour have fully combined, slowly pour in your 2 cups of milk, whisking until there are no clumps. Bring to a low boil while whisking. Season. When the country gravy begins to boil, remove it from the heat then add seasoning to your preference. Serve immediately.
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Whole Milk: Whole milk or 2% milk provides the creamy, smooth texture that's characteristic of a good white country gravy recipe. Salt: Salt is a fundamental seasoning. It enhances the overall taste of country-style gravy and helps to balance the flavors. Black Pepper (or Cayenne Pepper): Black pepper adds a pleasant, mild heat to the gravy. It.
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Instructions: Melt butter in a skillet. Add flour and mix continuously until golden brown, about 2-3 minutes. Slowly add in your non-dairy milk, stirring constantly until it begins to thicken and reaches your desired consistency. Once gravy has thickened, remove from heat and mix in salt and pepper to taste.
Gravy
Making Country Gravy Without Milk: A Simple Guide. 2 tablespoons of butter or cooking oil. 2 tablespoons of all-purpose flour. 2 cups of chicken or vegetable broth. Salt and pepper to taste. Optional: Pinch of ground sage or thyme for added flavor.