Mix 1/4 Cup Fat and 1/4 Flour and heat this mixture in a sauce pan. Bring to a low boil. The mixture should result in a flour slurry. Then add 1 Cup of drippings.
NOTE: Drippings must be hot or lumps may result.
Add 1/2 cup of water or broth
Heat and mix.
Keep adding water or broth if gravy is too thick.
NOTE: You can THIN it with water of broth but you cannot thicken it once it has been thinned too much.
Season with salt and pepper to taste
Stir in butter or heavy cream
Transfer the fat to a large saucepan over medium heat. Let the fat melt and
then sprinkle on the flour. Using a wooden spoon, stir continuously until the fat
and flour have formed a homogeneous mixture. Continue stirring until the flour
browns slightly, this takes 4-5 minutes.
If your drippings have cooled down, heat them up in the microwave for thirty
seconds or more until they are nice and hot. (If you have less drippings than the
recipe calls for, supplement with turkey broth or chicken broth.)
Whisk in the hot drippings slowly into the roux. Keep whisking until the liquids are
fully incorporated.
Bring the gravy to a simmer and continue simmering until it reaches your desired
consistency. Season with salt and pepper and for the final step...stir in one
tablespoon of butter or heavy cream.
Serve hot.
Too thick - add broth.
Too thin - mix 1 tablespoon of butter with 1 tablespoon of flour and whisk in.
Lumps - use your strainer.
Lumps - use your strainer.
Fat from drippings can be supplemented with butter if you need more.
Drippings can be supplemented with turkey or chicken broth if you need more.
Recipe can easily be doubled or tripled.
This is kind of my secret ingredient for the creamiest gravy
imaginable. It doesn’t take a lot of butter or cream to get rich, creamy gravy that
will have your guests asking what did you do??
Transfer the fat to a large saucepan over medium heat. Let the fat melt and
then sprinkle on the flour. Using a wooden spoon, stir continuously until the fat
and flour have formed a homogeneous mixture. Continue stirring until the flour
browns slightly, this takes 4-5 minutes
Whisk in the hot drippings slowly into the roux. Keep whisking until the liquids
are fully incorporated. Now bring the gravy to a simmer and continue simmering
until it reaches your desired consistency. Season with salt and pepper and for the
final step…stir in one tablespoon of butter. Over the top to be sure but it adds a
silkiness and richness to the gravy that is phenomenal.
Ingredients
Directions
Mix 1/4 Cup Fat and 1/4 Flour and heat this mixture in a sauce pan. Bring to a low boil. The mixture should result in a flour slurry. Then add 1 Cup of drippings.
NOTE: Drippings must be hot or lumps may result.
Add 1/2 cup of water or broth
Heat and mix.
Keep adding water or broth if gravy is too thick.
NOTE: You can THIN it with water of broth but you cannot thicken it once it has been thinned too much.
Season with salt and pepper to taste
Stir in butter or heavy cream
Transfer the fat to a large saucepan over medium heat. Let the fat melt and
then sprinkle on the flour. Using a wooden spoon, stir continuously until the fat
and flour have formed a homogeneous mixture. Continue stirring until the flour
browns slightly, this takes 4-5 minutes.
If your drippings have cooled down, heat them up in the microwave for thirty
seconds or more until they are nice and hot. (If you have less drippings than the
recipe calls for, supplement with turkey broth or chicken broth.)
Whisk in the hot drippings slowly into the roux. Keep whisking until the liquids are
fully incorporated.
Bring the gravy to a simmer and continue simmering until it reaches your desired
consistency. Season with salt and pepper and for the final step...stir in one
tablespoon of butter or heavy cream.
Serve hot.
Too thick - add broth.
Too thin - mix 1 tablespoon of butter with 1 tablespoon of flour and whisk in.
Lumps - use your strainer.
Lumps - use your strainer.
Fat from drippings can be supplemented with butter if you need more.
Drippings can be supplemented with turkey or chicken broth if you need more.
Recipe can easily be doubled or tripled.
This is kind of my secret ingredient for the creamiest gravy
imaginable. It doesn’t take a lot of butter or cream to get rich, creamy gravy that
will have your guests asking what did you do??
Transfer the fat to a large saucepan over medium heat. Let the fat melt and
then sprinkle on the flour. Using a wooden spoon, stir continuously until the fat
and flour have formed a homogeneous mixture. Continue stirring until the flour
browns slightly, this takes 4-5 minutes
Whisk in the hot drippings slowly into the roux. Keep whisking until the liquids
are fully incorporated. Now bring the gravy to a simmer and continue simmering
until it reaches your desired consistency. Season with salt and pepper and for the
final step…stir in one tablespoon of butter. Over the top to be sure but it adds a
silkiness and richness to the gravy that is phenomenal.
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