Date: Nov. 17, 2022
A good Thanksgiving dinner starts with an incredible turkey, but it doesn’t end there. Even if you have the best turkey in the world, it still won’t be the same without a great gravy. A Thanksgiving dinner without gravy is like a boat without an engine—it just floats around aimlessly and uselessly until it sinks or it encounters some sort of wildlife that wants to eat its occupants. But with gravy, you know exactly what you’re in for—rich, savory goodness that will make your guests’ mouths water and their eyes roll back in their heads in ecstasy!
Let’s put on our cooking hats and roll up our sleeves.
Gather Your Ingredients:
1 tablespoon unsalted butter
4 tablespoons all-purpose flour
1-3 cups whole milk, plus more as needed for thinning out consistency, balance with the drippings.
2 teaspoons kosher salt
1/2 teaspoon ground black pepper, plus more as needed for seasoning taste
1/2 – 1 cup of drippings. More drippings will make it more rich.
Make a Roux:
A roux is a mixture of flour and butter that is cooked over low heat until it turns a rich brown. The final result is a thick paste that can be used as an ingredient in many dishes, including giblet gravy.
To make a roux, start by melting about one tablespoon of butter in a saucepan. Then add about one tablespoon of flour and mix them together with a whisk or fork.
Sautee onion, garlic, or leeks if you want to add in the elegant vibe. Add to the roux and let the flavors setup. Use your nose on this and you’ll know when it’s just right.
Add the Goods:
Get the stove up to a nice medium heat.
Add in our drippings, milk, salt, and pepper. Begin to whisk with love and keep a close eye on the temperature. Too hot will cause undesirable results on the milk.
Whisk, whisk, whisk:
Adding the ingredients slowly and whisking as you go will keep things in good order. Whisk all of these ingredients together, and then cook for about five minutes. That’s it! The great thing about this recipe is that you can use whatever spices you want, so experiment with different combinations until you find your favorite.
Serve and enjoy:
Gravy making is as much of an art form as it is a recipe. Using stock from whatever you have cooked helps tie in the meal, but don’t stop there. Fresh herbs almost always make things better. A clip of fresh Thyme and Rosemary will change the whole feel.
Play around with it and write down your likes and dislikes so we can pick this adventure back up next year!