Goodbye to store-bought gravy! Make your own gravy this holiday season with this easy recipe. The key to a successful gravy is keeping the drippings, from there add a few simple ingredients and you'll have the perfect homemade gravy for dinner.
|Pan drippings||2/3 Cup (10.67 tbs)|
|Low sodium stock||1 Cup (16 tbs)|
1. Over medium heat melt butter in the pan.
2. Add the flour and whisk vigorously.
3. Continue to whisk until the color changes to the color of evaporated milk (a slightly caramelized color).
4. Add the pan drippings. The pan will sizzle and the gravy will try to clump up, so whisk even more vigorously until the mixture smooths out.
5. Then add half of your stock and whisk it until smooth. Add the rest of your stock and, again, whisk until smooth. Take your time with this so you don’t add too much liquid. Start with 2/3 cup and go from there. You'll only need to add 1 cup if the drippings are thick.
6. Turn up the heat to medium-high. Now just stir occasionally. It will come to a boil. Let it bubble and boil away for 5 minutes, give or take a couple of minutes depending on your desired thickness.
7. Turn it down to low and whisk. At this point carefully sample your gravy. Season with salt and pepper to taste. Between the salted butter and the drippings, you may not need to add salt. If you're cutting down on salt, feel free to use unsalted butter and salt at the end of cooking.
8. Stir a minute or two more. Then remove it from the heat, pour into a gravy boat and serve.