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    We returned 5 recipes for...

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    Onion Gravy
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    English recipe traditionally served with sausages. Very good served with all types of poultry and game birds.

    Onion Gravy

    Recipe #18620

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    Onion Gravy
    By Mille® on February 1, 2002

    Recipe #18620

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    "English recipe traditionally served with sausages. Very good served with all types of poultry and game birds."
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    Ingredients: mixed herbs, onions...

    Rating: 92.40%;

    13 Reviews

    Prep Time:5 mins

    Total Time: 30 mins

    Cabernet Jus for Roast
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    This special sauce is adapted from one used in a Bon Appétit recipe for Prime Rib With Cabernet Jus - it goes well with roasts of beef, buffalo, and pork....

    Cabernet Jus for Roast

    Recipe #116179

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    Cabernet Jus for Roast
    By Julesong on April 10, 2005

    Recipe #116179

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    "This special sauce is adapted from one used in a Bon Appétit recipe for Prime Rib With Cabernet Jus - it goes well with roasts of beef, buffalo, and pork. Delicious! A wonderful addition to holiday or special Sunday roast dinners. You can also use this for beef dip sandwiches - see note in the directions."
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    Ingredients: salt & freshly ground black pepper, dried thyme...

    Rating: 100.00%;

    3 Reviews

    Prep Time:10 mins

    Total Time: 1 hrs 10 mins

    Recipe #19944

    Bread Sauce
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    A British sauce that is traditionally served with roast poultry or wild game.

    2 More Info
    Bread Sauce
    By Mille® on February 18, 2002

    Recipe #19944

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    "A British sauce that is traditionally served with roast poultry or wild game."
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    Ingredients: cloves, fresh breadcrumbs...

    Rating: 0.00%;

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    Prep Time:2 mins

    Total Time: 42 mins

    Recipe #27986

    Peppery Poultry Pan Gravy
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    Peppery Poultry Pan Gravy
    By Mille® on May 9, 2002

    Recipe #27986

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    Ingredients: corn flakes, worcestershire sauce for chicken...

    Rating: 0.00%;

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    Prep Time:15 mins

    Total Time: 30 mins

    Recipe #359015

    Roasted Vegetable Gravy
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    This is a fabulous vegetarian gravy from Gourmet Magazine (November 2004). Using the roasted vegetable stock (Recipe #356871) adds a great complexity,...

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    Roasted Vegetable Gravy
    By blucoat on March 4, 2009

    Recipe #359015

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    "This is a fabulous vegetarian gravy from Gourmet Magazine (November 2004). Using the roasted vegetable stock (Recipe #356871) adds a great complexity, depth of flavour, and overall deliciousness from the vegetable caramelization. The vegetable stock takes some time, but once it's prepared, the gravy is a snap. It's also a great dipping..."
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    Ingredients: salt, unsalted butter...

    Rating: 0.00%;

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    Prep Time:12 mins

    Total Time: 12 mins

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