The Best Gravy

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Who doesn't love a good gravy? It's the perfect accompaniment to roasted meats, mashed potatoes, and even biscuits.

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The Best Gravy
Prep
3 hr
Cook
35 min
Total
3 hr
Servings
7

Method

  1. Heat vegetable oil in a saucepan on medium heat.

  2. Add the onion, turkey neck, and giblets to the saucepan. Cook and stir until browned, approximately 15 minutes.

  3. Pour in the broth and add herb sprigs and bay leaf. Cover and let it simmer for about 2 hours. (Do this while the turkey is roasting.)

  4. Once the turkey is cooked, transfer it to a cutting board and let it rest. Pour the pan drippings into a large fat separator cup.

  5. Strain the broth and save the giblets if desired for chunky gravy.

  6. Place the roasting pan on the stovetop over low heat. Add a splash of broth to the pan and scrape up any browned bits with a wooden spoon. Transfer the liquid and bits to the fat separator.

  7. The fat will rise to the top of the fat separator cup. Spoon off 1/2 cup fat and transfer it to a saucepan. If there isn't enough turkey fat, add butter to make a total of 1/2 cup.

  8. Sprinkle flour into the saucepan with the fat and whisk to combine. Cook over medium heat, stirring in a figure-eight motion with a wooden spoon, until the flour mixture browns slightly, about 4 minutes.

  9. Gradually pour the hot broth into the flour mixture, whisking constantly to prevent lumps. Bring the mixture to a boil

About this recipe

Who doesn't love a good gravy? It's the perfect accompaniment to roasted meats, mashed potatoes, and even biscuits. But what makes a gravy truly the best? In this article, we will explore the secrets to making the most delicious and flavorful gravy that will have everyone coming back for seconds.

The Importance of a Good Base

Just like a solid foundation is crucial for building a sturdy house, a good base is essential for a delicious gravy. Think of the base as the backbone of your gravy. It provides the flavor and richness that will make your gravy stand out.

There are many options for a gravy base, from pan drippings to vegetable broth. Each base has its own unique flavor profile, so it's important to choose one that complements the dish you're serving. For example, if you're making a gravy for roasted turkey, using the pan drippings from the turkey will add a rich and savory flavor that pairs perfectly with the meat.

The Secret Ingredient

Every great gravy has a secret ingredient that takes it to the next level. It could be a splash of red wine, a dollop of Dijon mustard, or a sprinkle of fresh herbs. Whatever it is, this secret ingredient adds depth and complexity to your gravy.

For example, if you're making a beef gravy, adding a splash of red wine will not only enhance the flavor but also help to deglaze the pan and incorporate all those delicious browned bits. It's these small details that make a big difference in the final outcome of your gravy.

Thickening Agent

One of the most important aspects of a good gravy is its consistency. You want it to be thick enough to coat the back of a spoon but not too thick that it becomes gelatinous. Achieving the perfect consistency is all about choosing the right thickening agent.

There are several options for thickening agents, including flour, cornstarch, and arrowroot powder. Each thickening agent has its own pros and cons, so it's important to choose the one that works best for you and your dietary needs.

Frequently asked questions

. Can I make gravy without pan drippings?

Yes, you can definitely make gravy without pan drippings. Vegetable broth, mushroom broth, or even a combination of both can be used as a base for a vegetarian gravy.

. How do I prevent lumps in my gravy?

To prevent lumps in your gravy, make sure to whisk continuously while adding the thickening agent. This will help to evenly distribute the agent and prevent clumping.

. Can I make gravy in advance?

Yes, you can make gravy in advance. Simply store it in an airtight container in the refrigerator for up to three days. When ready to serve, reheat the gravy on the stovetop, adding a splash of broth or water to thin it out if needed.

. Can I freeze gravy?

Yes, you can freeze gravy. Allow the gravy to cool completely before transferring it to a freezer-safe container. It can be kept in the freezer for up to three months. Thaw the frozen gravy in the refrigerator overnight before reheating.

. How do I make gluten-free gravy?

To make gluten-free gravy, substitute the flour or cornstarch with a gluten-free thickening agent such as arrowroot powder or tapioca starch.

. Can I add spices to my gravy?

Absolutely! Adding spices to your gravy can take it to a whole new level. Experiment with different combinations of herbs and spices to find the perfect flavor profile for your gravy.

. How do I make a vegetarian gravy?

To make a vegetarian gravy, use vegetable broth as the base and omit any meat drippings. You can also add sautéed mushrooms for a rich and earthy flavor.

. Can I use store-bought broth for my gravy?

Yes, you can use store-bought broth for your gravy. Just make sure to choose a high-quality broth that is low in sodium for the best flavor.

In conclusion, making the best gravy is all about choosing the right base, adding a secret ingredient, and achieving the perfect consistency. With these tips and tricks, you'll be able to create a gravy that will impress even the toughest critics. So go ahead and pour that delicious gravy over your favorite dishes and enjoy!

AprilCook, recipe developer and the heart of Chefwiz. More about April

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