Classic Christmas Gravies
If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. For me, gravy is the most important part of a festive meal. Therefore in our family we always make sure that a. it is delicious and b. there is always a lot of it! This recipe shows you step by step how to make your own make ahead German Gravies with or without using any drippings. Recipe Classic German Roast Gravy In this recipe, I will show you how to make a very quick and easy roast gravy. If you want to use this gravy without adding drippings I would strongly recommend to add cream to it and season it. You can use this recipe for any kind of traditional German meat dish, from Beef Rolls to Schnitzel. No ratings yet Prep Time 5 minutes Cook Time 30 minutes Course Side Dish Cuisine German Servings 2 people EQUIPMENT INGREDIENTS 20 g butter20 g all-purpose flour10 g tomato puree150 ml dry red wine400 ml beef fond or high quality beef broth without saltsaltpepper200 ml cream optionaladditional seasonings rosemary, thyme, oregano, mustard, horseradish 20 g butter 20 g all-purpose flour 10 g tomato puree 150 ml dry red wine 400 ml beef fond or high quality beef broth without salt salt pepper 200 ml cream optional additional seasonings rosemary, thyme, oregano, mustard, horseradish INSTRUCTIONS Prepare the brown roux Melt the butter in a medium pot. Turn the heat to medium and add the flour. Mix butter and flour together by using a whisk and cook until the mixture turns light brown. Don't forget to keep on stirring. Melt the butter in a medium pot. Turn the heat to medium and add the flour. Mix butter and flour together by using a whisk and cook until the mixture turns light brown. Don't forget to keep on stirring. Melt the butter in a medium pot. Turn the heat to medium and add the flour. Mix butter and flour together by using a whisk and cook until the mixture turns light brown. Don't forget to keep on stirring. Cook the gravy Add tomato puree and cook for 1 minute. Add red wine very slowly and keep stirring the mixture.Add beef fond, and stir. Turn the heat to medium-high and wait until the mixture starts boiling. Turn the heat to low and let the gravy simmer for at least 20 minutes. At this point your gravy is ready for drippings or storage.If you are not using any drippings add cream and additional seasonings. Add tomato puree and cook for 1 minute. Add red wine very slowly and keep stirring the mixture. Add tomato puree and cook for 1 minute. Add red wine very slowly and keep stirring the mixture. Add beef fond, and stir. Turn the heat to medium-high and wait until the mixture starts boiling. Add beef fond, and stir. Turn the heat to medium-high and wait until the mixture starts boiling. Turn the heat to low and let the gravy simmer for at least 20 minutes. At this point your gravy is ready for drippings or storage. Turn the heat to low and let the gravy simmer for at least 20 minutes. At this point your gravy is ready for drippings or storage. If you are not using any drippings add cream and additional seasonings. If you are not using any drippings add cream and additional seasonings. NOTES You can freeze the gravy for up to 3 months. I would suggest using an airtight bag for this so you can warm it up in a pot of water afterward. Classic German Gingerbread Gravy In this recipe, I will show you how to make a very quick and easy gingerbread gravy. You can use this gravy for Sauerbraten, roast duck, or goose. No ratings yet Prep Time 5 minutes Cook Time 30 minutes Course Side Dish Cuisine German Servings 2 People EQUIPMENT INGREDIENTS 2 tbsp butter2 onions400 ml fond for Sauerbraten I would use beef fond, for poultry I would use poultry (chicken or duck) fond80 g german gingerbread I am using Soßenlebkuchen from Weiss200 ml dry red winesalt 2 tbsp butter 2 onions 400 ml fond for Sauerbraten I would use beef fond, for poultry I would use poultry (chicken or duck) fond 80 g german gingerbread I am using Soßenlebkuchen from Weiss 200 ml dry red wine salt INSTRUCTIONS Chop the onions finely.Melt the butter in a medium pot on medium heat. Add the chopped onions. Fry for 3 minutes.Pour the wine. Turn the heat to medium-high and wait 3 minutes until the alcohol evaporates. Add the fond, bring it to a boil and simmer.Cut the gingerbread into small cubes and add to the sauce.Stir until those combine and the gravy turns smooth. This might take up to 15 minutes.Serve with Sauerbraten, roast duck or goose.At this Point the gravy is ready. You can can add the drippings right away, or store the gravy either in the fridge or freezer.As soon as you add the drippings you can reduce or thicken the gravy. You might wa Chop the onions finely. Chop the onions finely. Melt the butter in a medium pot on medium heat. Add the chopped onions. Fry for 3 minutes. Melt the butter in a medium pot on medium heat. Add the chopped onions. Fry for 3 minutes. Pour the wine. Turn the heat to medium-high and wait 3 minutes until the alcohol evaporates. Add the fond, bring it to a boil and simmer. Pour the wine. Turn the heat to medium-high and wait 3 minutes until the alcohol evaporates. Add the fond, bring it to a boil and simmer. Cut the gingerbread into small cubes and add to the sauce. Cut the gingerbread into small cubes and add to the sauce. Stir until those combine and the gravy turns smooth. This might take up to 15 minutes. Stir until those combine and the gravy turns smooth. This might take up to 15 minutes. Serve with Sauerbraten, roast duck or goose. Serve with Sauerbraten, roast duck or goose. At this Point the gravy is ready. You can can add the drippings right away, or store the gravy either in the fridge or freezer. At this Point the gravy is ready. You can can add the drippings right away, or store the gravy either in the fridge or freezer. As soon as you add the drippings you can reduce or thicken the gravy. You might wa As soon as you add the drippings you can reduce or thicken the gravy. You might wa NOTES You can freeze the gravy for up to 3 months. I would suggest using an airtight bag for this so you can warm it up in a pot of water afterward. Classic German Orange Gravy In this recipe, I will show you how to make a very quick and easy orange gravy. You can use this recipe for any kind of traditional German duck or goose dish - from roast to breast. No ratings yet Prep Time 10 minutes Cook Time 30 minutes Course Side Dish Cuisine German Servings 2 people EQUIPMENT INGREDIENTS 20 g butter2 onions100 ml dry red wine20 g all-purpose flour400 ml duck or goose fond3 oranges1 tbsp lingonberry jam3 cl Cointreausaltpepper 20 g butter 2 onions 100 ml dry red wine 20 g all-purpose flour 400 ml duck or goose fond 3 oranges 1 tbsp lingonberry jam 3 cl Cointreau salt pepper INSTRUCTIONS Chop the onions very finely.Melt butter on medium heat and fry the onions for 3 minutes. Pour the red wine, turn the heat to medium-high and cook the onions for 3 minutes until the alcohol evaporates. Turn the heat to medium and add the flour. Cook the roux for 3 minutes. Don't forget to keep on stirring. Squeeze to release all of the juice from 2 oranges.Pour fond very slowly all over the roux and keep on stirring. Add the orange juice, Cointreau and lingonberry jam.I would strongly recommend to reduce it by simmering it for 20-30min. Season it with salt, and pepper.After this time pour the gravy through the sieve. You are not going to need the onions anymore. At this point your gravy is ready for your drippings. You can also store the gravy in the fridge or freezer until you are ready to use it.After adding the drippings don’t forget to season the gravy once again. You can use salt, pepper, or sugar for that. Chop the onions very finely. Chop the onions very finely. Melt butter on medium heat and fry the onions for 3 minutes. Melt butter on medium heat and fry the onions for 3 minutes. Pour the red wine, turn the heat to medium-high and cook the onions for 3 minutes until the alcohol evaporates. Pour the red wine, turn the heat to medium-high and cook the onions for 3 minutes until the alcohol evaporates. Turn the heat to medium and add the flour. Cook the roux for 3 minutes. Don't forget to keep on stirring. Turn the heat to medium and add the flour. Cook the roux for 3 minutes. Don't forget to keep on stirring. Squeeze to release all of the juice from 2 oranges. Squeeze to release all of the juice from 2 oranges. Pour fond very slowly all over the roux and keep on stirring. Add the orange juice, Cointreau and lingonberry jam. Pour fond very slowly all over the roux and keep on stirring. Add the orange juice, Cointreau and lingonberry jam. I would strongly recommend to reduce it by simmering it for 20-30min. I would strongly recommend to reduce it by simmering it for 20-30min. Season it with salt, and pepper. Season it with salt, and pepper. After this time pour the gravy through the sieve. You are not going to need the onions anymore. At this point your gravy is ready for your drippings. You can also store the gravy in the fridge or freezer until you are ready to use it. After this time pour the gravy through the sieve. You are not going to need the onions anymore. At this point your gravy is ready for your drippings. You can also store the gravy in the fridge or freezer until you are ready to use it. After adding the drippings don’t forget to season the gravy once again. You can use salt, pepper, or sugar for that. After adding the drippings don’t forget to season the gravy once again. You can use salt, pepper, or sugar for that. Classic German Cherry Gravy In this recipe, I will show you how to make a very quick and easy cherry sauce. You can use this recipe for any kind of traditional German duck or goose dish. No ratings yet Prep Time 2 minutes Cook Time 10 minutes Course Side Dish Cuisine German Servings 2 people EQUIPMENT INGREDIENTS 200 ml sour cherry juice200 ml Porto wineMondamin2 tsp lemon juice2 tbsp sugar8 tbsp sour cherries from the glasssaltpepper 200 ml sour cherry juice 200 ml Porto wine Mondamin 2 tsp lemon juice 2 tbsp sugar 8 tbsp sour cherries from the glass salt pepper INSTRUCTIONS In a small pot pour sour cherry juice, and porto wine. Bring it to a boil and let it boil for 5 minutes on medium-high heat.Add the sour cherries.Thicken the sauce with Mondamin.Season with lemon juice, sugar, salt, and pepper. In a small pot pour sour cherry juice, and porto wine. Bring it to a boil and let it boil for 5 minutes on medium-high heat. In a small pot pour sour cherry juice, and porto wine. Bring it to a boil and let it boil for 5 minutes on medium-high heat. Add the sour cherries. Add the sour cherries. Thicken the sauce with Mondamin. Thicken the sauce with Mondamin. Season with lemon juice, sugar, salt, and pepper. Season with lemon juice, sugar, salt, and pepper. NOTES You can freeze the gravy for up to 3 months. I would suggest using an airtight bag for this so you can warm it up in a pot of water afterward. Cooking a festive meal for the family can get pretty stressful. And I know what I am talking about! Therefore I like preparing my gravies ahead of time, to make sure that this essential part of the meal turns out as delicious as the rest. As soon as my make ahead gravy is ready I like adding dripping from the meat I cooked or roasted to it and reduce it for few minutes. But if you don’t have any drippings – don’t worry, gravy is delicious also without the drippings! Ingredients & Substitutes Beef fond – if you can buy a good quality beef fond, than go for it! Beef fond is the most important ingredient of the gravy, if it’s not good, the gravy won’t be good neither. Red wine – also here, please use a dry red wine that you would actually drink. Tools that might come in handy Storage & Reheating Yon can store the gravy for up to 3 days in an airthigt container or bag. You can freeze the gravy for up to 6 months. Reaheating is straightforward – you either unpack the frozen product, put it into a pot, and let it warm up over low heat, or you take the gravy out of the freezer and let it unfreeze in the fridge over night. Variations If you like gravies that are richer in seasonings you might consider adding few spices to it! For beef you might want to add chili, paprika powder, rosemary, thyme, tarragon, marjoram, parsley, bay leaf, garlic, mustard or onion. For lamb – rosemary or garlic. For poultry – paprika powder, ginger, chili, curry or cayenne pepper. But also rosemary, thyme, coriander and parsley. For pork – thyme, Majoran, tarragon, chives, parsley or coriander. In my Kitchen