Gravy seems to be one of those things that trips a lot of people up to get right. There is fear of having lumpy gravy, but that stops right here, right now.
You don’t need any special equipment unless you consider a whisk as special, but even then a simple fork will do the trick.
Gravy consist of a simple method of a roux, stock, pan drippings and the ‘fond’ ( those tasty bits left after browning meat ) on the bottom of the pan. Even if you don’t have sufficient fond or drippings, you can still make a nice smooth gravy with some good stock or broth.
The gravy here is turkey gravy from Turkey Roulade. I used the pan drippings and extra turkey stock. You can make the gravy right in the roasting pan.
Tip 1: You can even add an addition of onions or mushrooms. These will need to be browned before hand then move on to making the gravy.
Tip2: Gravy won’t make itself so you need to be standing right over that pan the entire time until it’s done.
Please make the best Restaurant Style Mashed Potatoes you will ever have at home to accompany that gravy!
Other recipes you will love:
Restaurant Style Mashed Potatoes
Aunt Pete’s Cornbread Dressing
Aunt Pete’s Candied Yams
Cider Roasted Turkey Roulade
- November 29, 2018
- 8-10 Servings
- 15 min
- Print this
- 2-3 cups of stock or broth
- 2 heaping tbsp of AP flour
- Salt and pepper to taste
- Spring of fresh thyme or marjoram
- Optional: 1 cup Browned mushrooms or 1 cup yellow onion sliced thin in half rounds
- Step 1
- Strain any pan drippings into a large measuring cup and take off the fat. A fat separator works great, but if you don’t have one just wait a few minutes for it to separate and use a big spoon to skim it off.
- Step 2
- Note: If you want to add onions or mushrooms, brown them in the skillet with a tbsp of butter in the roasting pan for about 5 minutes. The mushrooms need to be browned on all sides before continuing.
- Step 3
- Get the roasting pan or skillet to medium low heat and add the flour. use your whisk of fork to mix the flour with the fond in the pan and cook for about 30 seconds. Add your sprig of herbs.
- Step 4
- Slowly start adding the pan drippings about 1/2 cup at a time while whisking vigorously into the flour. After the first addition the flour will ball up together and start to create your roux. Let this roux cook about 1 minute before adding the next 1/2 cup. This will insure no lumps. Whisk continually.
- Step 5
- Keep whisking adding the pan drippings and rest of stock. Taste to see if you need salt or pepper. Remove herb sprig. Pour into your gravy boat and serve immediately.
- Step 6