I made gravy!!
I made gravy from scratch tonight and it turned out AMAZING! I could have eaten just the potatoes and gravy for dinner. Brown gravy is much easier for me to make and I’ve never really had good luck with a white gravy, but wanted to give it one more shot. I used a classic gravy recipe I got out of a magazine, it was super easy and very tasty. Give it a try the next time you are roasting a turkey or chicken…might even work with pork too!
- pan juices from turkey (or chicken)
- 1/4c dry white wine
- 1/2c flour
- 4T unsalted butter
- 5c turkey or chicken broth
- salt & pepper to taste
Strain pan juices into a bowl. Let stand 10 minutes. Skim & discard fat from the surface; set juice aside. Place empty roasting pan over 2 burners on medium-high heat. Add wine & cook, stirring & scraping bits, 2 minutes. Add butter & melt (be careful not to burn the butter). Sprinkle with flour and cook, stirring 3 minutes. Using a whisk, stir and slowly add broth, then 1 cup reserve juices. Bring to a boil. Reduce & simmer until thick 5-10 minutes. Season to taste with the salt and pepper.
**tonight I halved the recipe because I didn’t need 5 cups of gravy!