Vinegar Gravy
"I grew up on this and have never found anyone who has heard of it. I suspect it is German in origin because my mother was German. It is very good on new potatoes and good on potatoes anytime. It is something you have to try to believe."
photo by Susiecat too
- Ready In:
- 10mins
- Ingredients:
- 2
- Serves:
-
6-8
ingredients
- 1⁄2 lb butter
- 1⁄2 cup cider vinegar
directions
- Melt the butter in a large frying pan.
- Cook it until it is a medium dark brown.
- Carefully add the vinegar.
- Be real careful because the vinegar will cause the butter to boil and foam.
- When it is done foaming pour into a gravy boat and serve.
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Reviews
-
Wow! I am 71 years old and have had this all of my life! My parents are German and were raised on this. The recipe originally came from Prussia. We use it regularly on Verenika (EXTRA dry cottage cheese dumplings), and Kielkia, (dough left over from making Verenika). I tried your recipe, and it is just like ours! Thanks for posting it! -
This is a delicious gravy. I slightly decreased the butter, but kept the vinegar the same. I tossed it with boiled yukon gold potatoes, which was yummy. I anticipate the the leftovers will be scrumptious tomorrow, as the potatoes will have a chance to soak up all that flavor. Made for PAC Fall 2007. Thanks, Lester G. -
This is wonderful on wedges of cooked cabbage, carrots and potatoes and a little bit on cooked rutabegas. I have also put a little on baked while fish instead of sauce. Also put a little on sliced ham in sandwiches and forget the dill pickles. Yummm!! -
Outstanding, yes because of ease and flavor! I have never heard of vinegar gravy before, so this intrigued me. I had purchased two BBQ chicken plates from a fundraiser and the plates included BBQ chicken, string beans and canned boiled potatoes. I prepare 1/2 of the recipe and poured it over the boiled potatoes. I ended up dipping my potatoes and chicken in the gravy and then sopping the gravy up with a roll! Next time if using boiled potatoes, I may even slice them and simmer them in the gravy for a moment or two. The gravy would be divine over mashed potatoes. The only thing I may do different next time is use either less butter or more vinegar. I loved the vinegar flavor with the potatoes. A little of this goes a long ways. Thanks Lester G!
RECIPE SUBMITTED BY
I'm a retired old codger living on the Alabama coast and loving it. I'm also a frustrated chef who believes that too many family recipes have been lost because no one wrote them down. I figured this out when my children came home and asked for the everyday dishes we had always ate. They had no idea how to prepare them. I TAKE THAT BACK, ONE OF MY DAUGHTERS IS A BETTER COOK THAN I. So in 1986 I wrote a cookook of family recipes. They got it for Christmas 1989. Last year I decided to write a cookbook dedicated to the simple everyday meals we
all have everyday. I just finished it and it goes to the publisher next month. So now I can go back to my favorite pastimes, family, friends, cooking,fishing and hugging my beautiful wife Patricia. I've been retired several years now and my greatest pleasure is to sit down at a table, piled high with good food and surrounded by family and friends. Some of my best dishes are the easy ones. Beef and Noodles, PoMans Fried Potatoes, Vinager Gravy, Tomato Gravy. OH OH! my food is telling on me. Yup I'm a farm boy raised in northern Michigan on a rock farm and learned to cook from my German mother who could out cook anyone in the area.
