Directions: |
Directions:
I've also included my "Thanksgiving gravy" which includes a handful of extra ingredients that add flavor and depth to your gravy. Serve alongside a batch of creamy mashed potatoes.
Or, try my new spicy cajun gravy, made with your favorite hot sauce!
WHAT ARE DRIPPINGS?
Drippings are the fat that has dripped off of your meat while cooking.
If you're making gravy for your Thanksgiving turkey, for example, you'd reserve the fat and juices that collect in the bottom of the turkey pan.
After allowing the fat and juices to separate, you'd then use a portion of the fat (instead of butter that we use in this recipe), and the juices (instead of, or in addition to, a stock or broth), to make your gravy.
Using drippings and juices from meat you've just made is an easy way to add tons of flavor to your gravy. The drippings will include any flavor you've seasoned your meat with, as well as flavorful juices from the meat itself.
INGREDIENTS AND SUBSTITUTIONS
Ingredients for a homemade gravy.
Broth or stock - any flavor of broth or stock will work in this recipe. Chicken, turkey, beef, pork, or vegetable broth will all work great. If you're using low sodium broth, you may want to add additional seasoning, like a dash of poultry seasoning, dried sage, or dried thyme (assuming you're steering clear of added salt). Or, try my Thanksgiving gravy variation included in the recipe card.
Unsalted butter and salt can be substituted with salted butter.
Flour is needed to make a roux. This is what thickens your gravy. Be sure to whisk well to get rid of any lumps.
Additional seasoning - A basic gravy is seasoned with salt and pepper. Additional seasoning that works well in gravy: dried thyme, dried sage, Italian seasoning, or poultry seasoning. Try adding a pinch at a time and taste testing to find the perfect flavor for you.
For added depth of flavor, try the Thanksgiving variation in the recipe card. This version includes minced onion, garlic, and poultry seasoning.
For a hot gravy, try my spicy Cajun gravy recipe.
WHISKING
Whisking is an extremely important step MAKING YOUR GRAVY
To make a gravy, slowly add your chicken broth to the roux, whisking constantly. This ensures that your gravy does not get lumpy. Your gravy will look thin at this point - this is normal. Next, allow the gravy to cook down and thicken.
Cook your gravy until desired thickness is achieved. The longer you cook your gravy, the thicker it will become.
If your gravy feels like it's sticking to the bottom of the pan, turn the heat down slightly - your pan may be too hot. Continuous whisking will also help to prevent your gravy from sticking to the pan.
SEASONING YOUR GRAVY
I like to leave the salt for last. Two reasons - your broth or stock will likely already contain some sodium. Also, everyone has a different taste for salt, and I'd like for you to season it to your tastes. You're the one enjoying this homemade gravy, after all.
Remove your gravy from the heat and do a taste test. If it needs more salt, add more until you are happy with the taste.
White gravy boat filled with gravy.
Shown is a Le Creuset 12 ounce Gravy Boat in White, which fits one batch of gravy perfectly.
HOW TO STORE GRAVY
Here's the best part about this recipe. Your gravy can be made up to 3 days ahead of time and stored in the refrigerator.
You can also freeze gravy for up to three months. I like to store my gravy in glass mason jars.
When freezing any liquid, be sure to leave at least an inch of space at the top. Liquids will expand in the freezer, so you'll want to give it a little extra space when filling your container.
If frozen, transfer your gravy from the freezer to the refrigerator the night before serving to thaw.
HOW TO REHEAT GRAVY
Pour your gravy into a saucepan and warm over medium heat. Whisk until warmed through.
You may need to add a small amount of water to thin your gravy, as it will continue to thicken as it cooks.
Adding more broth or stock will add more sodium to your already seasoned gravy, which is why I suggest adding water instead. Otherwise, you may end up with an over-seasoned and salty gravy.
White bowl filled with mashed potatoes and gravy.
Shown here with my Creamy Mashed Potatoes. I also love to make gravy to pair with Southern Cornbread Dressing.
THANKSGIVING GRAVY
Now that you know how to make gravy, you may want to add some extra flavor. I like to call this version my Thanksgiving Gravy, but it's great for any time of year. You can find both versions in the recipe card below.
To make my Thanksgiving gravy,
Basic Gravy
In a saute pan or saucepan over medium heat, melt butter.
Whisk in flour and pepper until no lumps remain. Cook for one minute.
Slowly add broth to pan, whisking continuously. Cook for 5-7 minutes or until desired thickness is achieved, while whisking continuously.
Remove pan from heat and season with salt to taste.
Thanksgiving Gravy
In a saute pan or saucepan over medium heat, melt butter. Add minced onion and cook until softened and lightly browned. Add garlic and cook an additional 30 seconds.
Whisk in flour and pepper until no lumps remain. Cook for one minute.
Slowly add broth to pan, whisking continuously. Add poultry seasoning and whisk to incorporate. Cook for 5-7 minutes or until desired thickness is achieved, while whisking continuously.
Remove pan from heat and season with salt to taste.
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This recipe for Turkey Gravy is from