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!




Classic Gravy

  • 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!


2 responses to “I made gravy!!”

  1. Josh Oswald says :

    I thought the gravy was delicious, but that picture looks nasty. Gravy isn’t meant to be shot by a camera.


  2. Carol says :

    Most ‘white gravy’ is made with flour, drippings, butter, Crisco, etc., and milk.
    It needs to cook after the flour and fat is blended – let simmer, bubbling, over medium heat until its a bit brown, then add the milk.
    Stir until thickened, and continue on simmer to let the milk cook, too.
    Season with salt and pepper.
    If it’s too thick, don’t add more milk, add water a little at time until desired thickness. If its too thin, let it cook a little longer.
    (Better cooks than I have their own little methods – I really don’t make white gravy anymore)
    Measurements are somewhat like a thin basic white sauce:
    1Tbsp. butter
    1Tbsp. flour
    1 cup milk
    For thicker sauce, use 2 tbsp. of butter and flour for each cup of milk.

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