12-Minute Gourmet Gravy - cooking recipe

Ingredients

BASIC ROUX (You may substitute butter with actual meat drippings)
1/4 cup unsalted butter
1/4 cup all-purpose flour
BROTH FOR BEEF GRAVY
2 cups beef broth
2 tablespoons cognac (optional)
2 tablespoons dry red wine (optional)
1 dash Kitchen Bouquet, for added color and flavor
1 dash Worcestershire sauce
1 dash garlic powder
1 dash onion powder
1 pinch ground ginger
1 pinch ground mustard
1 tablespoon heavy cream
fresh ground black pepper, to taste
BROTH FOR CHICKEN GRAVY (For cream gravy see step 1)
2 cups chicken broth
2 tablespoons cognac (optional)
2 tablespoons white wine (optional)
1 pinch poultry seasoning
1 pinch ground nutmeg
thinly snipped fresh chives (optional)
1 tablespoon heavy cream
fresh ground black pepper, to taste
BROTH FOR TURKEY GRAVY
2 cups chicken broth
2 tablespoons cognac (optional)
2 tablespoons white wine (optional)
1 dash Kitchen Bouquet
1/4 teaspoon ground sage
1 pinch ground nutmeg
1 pinch ground rosemary
1 pinch ground thyme
1 tablespoon heavy cream
fresh ground black pepper, to taste
BROTH FOR PORK GRAVY
1 cup beef broth
1 cup chicken broth
2 tablespoons cognac (optional)
2 tablespoons dry red wine (optional)
1 dash Kitchen Bouquet
1/4 teaspoon ground sage
1/8 teaspoon garlic powder
1/8 teaspoon ground ginger
1 pinch ground allspice
1 pinch ground rosemary
1 pinch ground thyme
1 pinch white pepper
1 tablespoon heavy cream
fresh ground black pepper, to taste

Preparation

NOTE: IF CREAM GRAVY IS DESIRED, FOLLOW THIS BROTH RECIPE (Butter in roux may be replaced with bacon or sausage fat): 2 1/2 cups whole milk, 2 1/2 teaspoons chicken bouillon powder, 1 dash Worcestershire sauce, 1/4 teaspoon Kitchen Bouquet (optional), 1/8-1/4 teaspoon paprika (optional), 1 pinch ground sage or rosemary and ground nutmeg, and fresh ground black pepper, to taste (STEP ONE): In a medium bowl, whisk together the correlating broth ingredients to desired recipe above, except heavy cream and black pepper.
OVER medium heat, melt the butter in a heavy-bottomed saucepan.
SPRINKLE in the the flour and stir.
REDUCE heat to medium-low.
COOK until bubbling but not browned.
WHISK broth mixture gradually into the roux while whisking constantly well until flour is dissolved.
BRING to a full boil while stirring then reduce heat.
SIMMER gravy until reduced to desired consistency, stirring as needed.
WHISK in heavy cream, and freshly ground black pepper to taste.
SERVE immediately and enjoy.