The Easiest Gravy You'll Ever Make!
2015-11-22 08:59:46
Serves 6
Gravy...that divine layer of goodness that dresses our mashed potatoes and turkey. It takes ho hum proteins and elevates them to gourmet status. Gravy has earned much respect from food lovers as most fans of gravy assume that it is so elite that they must just purchase it in a jar or in a packet. The terror!- pre-made gravy just isn't necessary. Gravy has a special place in my heart as it is the first item I remember my mother (whom we affectionately now call Gigi) intentionally teaching me to make. I remember standing by the big, round stainless steel pan and my mother telling me "Melissa, you must know how to make the gravy..." So I stood at attention and took it all in...Calling all average cooks! You can do this! Homemade gravy isn't beyond your skill set!!! Let me show you how...
- 1 stick of unsalted butter, room temperature
- All- Purpose Flour
- Salt & Pepper
- Seasoning Salt/Tony's (Optional)
- Stock- whatever kind you have on hand- chicken, turkey, beef, vegetable
- A large skillet and whisk
- Gigi starts with a large skillet. It makes no difference what kind you have on hand, but let's just say that a cast iron skillet will add an extra depth of magic that the other pans do not have power to make. You will want to be a bit organized because this process will come together rather quickly. Set out a whisk, all-purpose flour, 1 stick of unsalted butter (room temperature), salt and pepper, and broth. The broth you choose will dictate the type of gravy that is produced. A turkey, vegetable, or chicken broth will produce more of a white gravy, beef broth will produce a brown gravy.
- Let's get this gravy party started! First add 1/2 a stick of room temperature unsalted butter to the pan over medium low heat. Margarine has no place in my kitchen- real gravy commands real butter. Allow the butter to melt in the pan and as it glazes the pan, start to gradually add all purpose flour- a teaspoon at a time, stirring with a whisk ensuring that the butter and flour incorporate equally. Your goal here is to create the intimidating "roux"- This is the part where most cooks start to have a little shortness in their breaths...there is no need for this!! It's just a French word!- You are completely capable, keep moving forward.
- Next, season the roux as you whisk with salt and pepper. Take a moment to celebrate- you have just created a roux!!! OK, back to business...slowly start to pour your stock in to your pan- about 1/4 a cup at a time. Slowly whisking and incorporating the stock into the roux. Continue this process until you reach the consistency of the gravy that you desire. Be sure to continue to season your gravy with salt (or seasoning salt for added flavor) and pepper on occasion to ensure flavor.
- Turn down the heat under the pan to low and whisk occasionally until you are ready to serve. If the gravy gets too thick just pour in a little more broth and whisk to perfection. At this point you can ladle your gravy into a serving boat or for a very casual feel just place a ladle in your pan and have your guests serve themselves directly from the pan. After tasting this simple, deliciousness you will be so grateful you passed on the preservative filled pre-made goop and treated your guests and yourself to some of Gigi's homemade gravy!
- Be sure to strain your homemade stock to remove large chunks or chicken, etc. so that your gravy does not end up lumpy. Don't stress about small pieces of veggies or proteins from your homemade stock as those tiny bits will just add flavor.
By Melissa Parsons
Adapted from Jeanette "Gigi" Hardesty and Ed "Poppy" Hardesty
Adapted from Jeanette "Gigi" Hardesty and Ed "Poppy" Hardesty
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