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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Gravy Homemade Recipe

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This recipe for Gravy Homemade is from Yvonne Johnston /nee Cronin, Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ pound (1 stick) unsalted butter
1 ½ cups chopped yellow onion (2 onions)
¼ cup flour
1 tsp kosher salt
1/2 tsp freshly ground black pepper
defatted turkey drippings plus chicken stock to make 2 cups, heated
1 tbsp Cognac or brandy
1 tbsp white wine, optional
1 tbsp heavy cream, optional
Directions:
Directions:
In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.
Sprinkle the flour into the pan, whisk in, add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.
Personal Notes:
Personal Notes:
Instead of chaos that happens when dinner is ready and you still have to make the gravy, why not give yourself a break and make the gravy the day before?
When you make a roast, save the pan drippings in the freezer for the next time making gravy and then add them to the sauteing onions and butter. (Label drippings when freezing)

 

 

 

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