Instant gravy can be the basis of a good gravy

Published 3:00 pm Tuesday, November 11, 2008

Want homemade gravy without the fuss of dealing with pan drippings?

Don’t turn up your nose at instant gravy powders, the sort sold in tiny packets alongside jarred gravies and broths. On their own they may not amount to much, but they are easily doctored to create delicious gravies.

MUSHROOM ONION GRAVY

2teaspoons canola oil

1small yellow onion, diced

3cloves garlic, minced

1/3cup sliced mushrooms

1/2cup white wine

1/2cup water

1.85-ounce packet roasted turkey gravy mix

1/4-1/2teaspoon chopped fresh rosemary

Salt and ground black pepper, to taste

In a medium saucepan, heat the oil over medium-high. Add the onion, garlic and mushrooms and saute for 3 minutes. Add the wine to deglaze the pan. Add the water and gravy powder and mix well.

Reduce heat to medium-low and simmer, stirring often, for 5 minutes. Add the rosemary, then season with salt and pepper.

Makes 6 servings.

ADOBO GRAVY

2teaspoons canola oil

1/4small yellow onion, diced

3whole chipotle peppers packed in adobo sauce, minced

1/4teaspoon fajita seasoning

1cup water

Salt and ground black pepper, to taste

1.85-ounce packet roasted turkey gravy mix

1/4cup plain Greek-style yogurt

In a medium saucepan, heat the oil over medium-high. Add the onion and saute for 1 minute. Add the peppers, fajita seasoning, water, salt, pepper and gravy mix. Mix well, then simmer, stirring constantly, for 5 minutes.

Remove the pan from the heat and whisk in the yogurt.

Makes 6 servings.