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These recipes are adapted from Barbara Kafka's Microwave Gourmet. They are based on an oven of 650 to 700 watt oven, which is low by today's standards. If your microwave is lower or higher power, you should adjust the times. Veloute
- 2 tablespoons butter (I use fat from the turkey)
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 1 cup chicken broth
- to taste kosher salt, freshly ground black pepper
- to taste lemon juice, a squeeze
- Heat butter in an 8 cup glass measuring cup at 100%, uncovered, for 2 min.
- Remove from oven.
- Thoroughly whisk in flour.
- Cook, uncovered at 100% for 2 min more. Remove from oven.
- Whisk in cream and broth.
- Cook, uncovered at 100% for 2 min; stir and cook for 3 min more. Remove from oven, add salt and pepper and whisk until smooth.
- Add lemon juice to taste. Variation with mushrooms (This is my standard Thanksgiving gravy.) Increase butter (or fat) to 4 tbsp.
- Add flour and cook as for Veloute. Add 1/4 lb fresh mushrooms, quartered and sliced (If the mushrooms are very large, cut in smaller pieces). You may also substitute dried mushrooms for a portion of the fresh mushrooms.
- Add lemon juice and a dash of cayenne pepper.
- (The recipe also lists 2 Tbsp of chopped dill as an optional ingredient, but I've never used it.) Cook, uncovered at 100% for 3 min, finish as for Veloute above. Another microwave sauce to use as gravy is Marchand du Vin Sauce Makes 1 1/2 cups 1/4 cup chopped shallots (about 5 medium shallots) 1 clove garlic, smashed, peeled, and minced 2 cups red wine 1 cup chicken, duck, or veal broth 1 Tbsp chicken, duck or veal glaze (very concentrated broth) 2 tsp cornstarch dissolved in 3 tsp cold water (optional) fresh ground pepper Put shallots, garlic, wine and 1/2 cup of broth in a 8 cup glass measure. Cook, uncovered, at 100% for 20 minutes, until reduced by one half.
- Remove from oven and deglaze roast cooking pan with this mixture, then cook on top of the stove until slightly thickened, and season to taste. If not deglazing, briskly stir in cornstarch slurry and cook uncovered, at 100% for 2 minutes.
- Season to taste.
Used in Cottage Pie VI. It almost didn't make it to its destination...sllllllluuurrrrrrrp!
Dh said he could eat this gravy as if it were soup... ha ha. So easy and foolproof. I did make a few changes because of what I had on hand. I used half n half in place of cream and beef instead of chicken broth. I didn't measure exactly but used a little less than a cup each since I was concerned about it not thickening properly without the cream. In place of salt and to add a beefier flavor I crumbled a beef boullion cube and added it towards the end and It made a great difference in richness of flavor. In the end, to thicken I just needed to keep microwaving a minute at a time until it was just right. Thanks for sharing this recipe... I never would have thought to make gravy in my microwave!
I have her cookboook,and I consider it the best microwave book in the world,i have bought a different microwave since getting her book ( mine is now 1000wts,) but I have adjusted every recipe.I thank you dear for bringing to attention barbara's work, and I applaud you.You are a definite cook who knows what you are doing.Yes,i made this and had it memorized,her recipes are 10 stars.