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Is there any jarred/packaged gravy brand that is really any good?
There are times when I want gravy but have none from any cooking.
I've never used any of the dry ones, just mostly Heinz and can't call them satisfactory.
I wouldn’t say they’re fabulous, but the McCormick gravy in the cardboard container isn’t bad. It’s kind of like a mini milk carton.
I've used the McCormick packed envelope things, and agree that they aren't bad. Especially if you can doctor them a bit with pan drippings or some marsala wine.
We use the Pioneer gravy mixes (Pioneer is a regional brand, so it might not be where you are). Their pepper gravy and country gravy mixes are outstanding.
We also prefer the Maggi and Knorr dry mixes, especially the Maggi Hunter (Jaeger) Sauce. We add extra mushrooms. The recipe on the package for oven cooked meat in the gravy is truly excellent.
We never use the canned/jarred gravies -- they all taste like "have a little flavor in your salt".
We keep all the dry mixes in our pantry at all times, as well as heavy cream powder, so we're never out of gravy ingredients.
We use the Pioneer gravy mixes (Pioneer is a regional brand, so it might not be where you are). Their pepper gravy and country gravy mixes are outstanding.
We also prefer the Maggi and Knorr dry mixes, especially the Maggi Hunter (Jaeger) Sauce. We add extra mushrooms. The recipe on the package for oven cooked meat in the gravy is truly excellent.
We never use the canned/jarred gravies -- they all taste like "have a little flavor in your salt".
We keep all the dry mixes in our pantry at all times, as well as heavy cream powder, so we're never out of gravy ingredients.
Hoosier Hill Farms makes a wide variety of powdered dairy products: cheese, cream, butter too. It is used in flavoring many foods, like Doritos or potato chips, but I loved to sprinkle the powdered cheddar cheese on freshly popped popcorn, or a little sprinkle in boxed Mac and cheese for more cheese flavor.
Trader Joe's also has a boxed, shelf stable heavy cream which is handy to have in the pantry for emergencies.
I guess besides your tolerance to various things it depends on your taste buds.
I'm a gravy purist - meat juices, water or dairy, maybe butter or meat fat, S&P, and flour. Adding a can of meat broth when you roast is a good way to ensure enough liquid if in doubt. Or wait and see.
If you've got fat in the pan when you are done roasting you can add in your flour and then add extra broth as needed.
I've discovered that the low fat broths have added seasoning which I don't want. What I'm looking for is just intense meat flavor.
That's my thought on traditional "meat and potatoes gravy."
Those of you avoiding fat have other creative ways to get the gravy you desire.
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