Tag Archives: sauce

Gravy, Recipe

Mexican Gravy

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We had an inexpensive Christmas dinner this year.  I made this recipe, then added about 2 cups of mashed beans to thicken.  Put in a bowl, sprinkle with cheese, use as a dip, and you almost have a complete meal!  We also had beans and home made rotisserie chicken.

http://homesicktexan.blogspot.com/2007/01/essence-of-tex-mex.html

Chili Gravy (from Robb Walsh)

Ingredients:

  • 1/4 cup lard (or vegetable oil)
  • 1/4 cup flour
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1-1/2 tsp powdered garlic
  • 2 tsp ground cumin
  • 1/2 tsp dried oregano (Mexican oregano is preferred if it’s available)
  • 2 T chile powder (either homemade or a dark brand such as Gebhardt’s or Whole Foods)
  • 2 cups chicken broth (or water)

Method:

Heat the oil in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.

Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients. Add chicken broth or water, mixing and stirring until the sauce thickens.

Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness.

Makes 2 cups.

Recipe

Fish-Free Worcestershire Sauce

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Here’s my recipe for Fish-Free Worcestershire Sauce. I found the tamarind paste at an Indian (Asia) grocery store locally. I had eaten some Mexican tamarind candy before, looked at many Mexican grocers and no one knew what I was talking about. I walk into the Indian grocer, ask for tamarind paste, he says, “Sure! Right over here.” I could have hugged him! The amount of ingredients can be played with but the most important are the tamarind and vinegar. Tamarind is what gives Worcestershire sauce it’s unique flavor and color.

Anyway, here’s the recipe:

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To make about 2 cups:

  • 1 large Onion, chopped
  • 2 cloves of Garlic, crushed
  • 1 1/4-in thick slice Ginger
  • 3 T. Yellow Mustard Seeds
  • 1 t. Black Peppercorns
  • 2 t. Red Pepper flakes
  • 1 1-in. Cinnamon stick
  • 1 t. Cloves, whole
  • 1/2 t. Cardamom Pods
  • 2 c. Vinegar
  • 1/2 c. Molasses
  • 1/2 c. Dark Soy Sauce
  • 1/4 c. Tamarind Pulp
  • 2 T. Salt
  • 1/2 t. Curry Powder
  • 10 Kalamata Olives, pitted and crushed
  • 1/2 c. Water

Place the onion, the garlic, the mustard seeds, the red pepper flakes, the peppercorns, the ginger, the cinnamon, the cloves and the cardamom on a large piece of cheesecloth and tie in a little bag.

In a large saucepan, combine the spice bag with the vinegar, the molasses, the soy sauce and the tamarind. Bring to a boil, reduce heat and let simmer for 45 minutes.

Mix together the salt, the curry powder, the kalamata olives with the water. Add to the liquid in the saucepan. Remove from heat. Pour the contents of the saucepan (including the spice bag) into a quart jar. Cover with plastic wrap (to prevent the vinegar from degrading the lid), lid and ring. Place in the refrigerator for two months, shaking occasionally. Place a small holed strainer over a bowl and strain the liquid. Squeeze the spice bag over the strainer and discard. Bottle the sauce. Keep in the refrigerator and shake well before use.