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. The longer you cook your gravy, the thicker it will become. Next, allow the gravy to cook down and thicken.Ĭook your gravy until desired thickness is achieved. This ensures that your gravy does not get lumpy. Your gravy will look thin at this point - this is normal. To make a gravy, slowly add your chicken broth to the roux, whisking constantly. A roux is used to thicken sauces, gravies, and soups. A roux is equal parts of butter and flour mixed together. Add your flour and pepper, and whisk until combined and no lumps remain. In a saute pan or saucepan over medium heat, melt your butter. I like to use this oxo flat whisk for sauces and gravies, but any regular whisk will work. This ensures that your gravy remains smooth and lump free. Whisking is an extremely important step in making a good gravy. This version includes minced onion, garlic, and poultry seasoning.įor a hot gravy, try my spicy Cajun gravy recipe. ![]() Try adding a pinch at a time and taste testing to find the perfect flavor for you.įor added depth of flavor, try the Thanksgiving variation in the recipe card. Additional seasoning that works well in gravy: dried thyme, dried sage, Italian seasoning, or poultry seasoning. ![]() Be sure to whisk well to get rid of any lumps.Īdditional seasoning - A basic gravy is seasoned with salt and pepper. Unsalted butter and salt can be substituted with salted butter.įlour is needed to make a roux. Or, try my Thanksgiving gravy variation included in the recipe card. 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). ![]() Chicken, turkey, beef, pork, or vegetable broth will all work great. Ingredients and substitutionsīroth or stock - any flavor of broth or stock will work in this recipe. ![]() The drippings will include any flavor you've seasoned your meat with, as well as flavorful juices from the meat itself. Using drippings and juices from meat you've just made is an easy way to add tons of flavor to your gravy. 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.Īfter 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. Or, try my new spicy cajun gravy, made with your favorite hot sauce! What are drippings?ĭrippings are the fat that has dripped off of your meat while cooking. Serve alongside a batch of creamy mashed potatoes. I've also included my "Thanksgiving gravy" which includes a handful of extra ingredients that add flavor and depth to your gravy. Plus, this gravy is easy to make ahead of time and refrigerate or freeze until the big day. Perfect for holidays like Thanksgiving and Christmas.ĭo you need to make gravy, but don't have drippings? Maybe you're deep frying a turkey this year, or want to make gravy the day before Thanksgiving to free up space on the stove.ĭon't worry! You can make a great tasting gravy without drippings. This easy homemade gravy recipe makes a perfect batch of gravy every time, with a handful of simple ingredients. Learn how to make gravy without drippings today.
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