This easy creamy gravy, spiked with Marsala wine, can be whisked together while the main event of your meal is cooking. Start by browning mushrooms in butter to give it plenty of savory flavor. Add beurre manie (flour/butter) to thicken, simmer in Marsala wine and beef broth, and finish with heavy cream. Serve this with everything from meatloaf to beef Wellington. For recipe click on Mushroom Gravy.
Note to cooks/chefs
You can never make too much gravy. I like to plate all of the servings in the kitchen and then present them to our guests at the table. After they’ve been served I will pass the gravy boat, and almost everyone adds just a bit more.
Forget The Ketchup
You want to be sure you have enough leftover gravy for the next day. When I was growing up we called it “soppy.” My saint of a mother always made extra. Soppy works well with a variety of dishes such as soups, stews, dips, meat pies, etc. Or we just simply sopped it up with chunks of bread (Wonder Bread, of course).
But my favorite was always biscuits and gravy. If someone tries to tell you biscuits and gravy isn’t a meal, stop talking to them. You don’t need that kind of negativity in your life. Note: A method to reheat gravy is listed below.
“Happiness is getting a brown gravy stain on a brown dress.”
The Best Way to Reheat Gravy:
- The fastest way is in the microwave.
- But I think stovetop is best. Spoon it into the skillet.
- Heat on low: Start the cool gravy in a cool pan to reheat slowly.
- Stir until simmering: Stir slowly with a whisk as you reheat it to help it heat evenly.
- If you want to thin it a bit, add a touch of broth (chicken or beef, or even vegetable broth, depending on what kind you’re trying to reheat).
- You can add Worcestershire sauce for added flavor or beef demi-glace to darken it a bit.