Today’s the day! Happy Thanksgiving! From years of teaching Thanksgiving classes to home cooks, I’ve learned that one of the biggest fears of the day (aside from under-cooking or over-cooking the turkey) is making the gravy. This doesn’t need to be intimidating and you can actually make the gravy ahead of time while the turkey is cooking, finishing it at the end with the drippings. Here’s a little video to help.
Basic Gravy
Makes 2 cups
Ingredients:
2 tablespoon butter
2 tablespoon flour
1 to 2 cups stock (chicken, beef or mushroom), room temperature
salt and freshly ground black pepper
Other optional seasonings (soy sauce, herbs, cream)
Directions:
1. Pre-heat a 2-quart saucepan on medium heat.
2. Add butter and melt. Add flour and whisk butter and flour together. Cook, stirring regularly for 2 minutes.
3. Add 1 cup of stock, whisking constantly.
4. Bring the mixture to a boil and thicken it. Set it aside.
5. When you have finished roasting your meat, pour the drippings from the roast into a fat separator. Let the fat rise to the surface and pour the flavorful drippings into the gravy. This will dilute the gravy to the right consistency and add the flavor from the roast to your gravy. If you want the gravy a little looser, add the remainder of your stock.
6. Season to taste with salt, pepper and Worcestershire sauce