Wondering how to make gravy? Whether you want to learn about how to make sausage gravy, how to make brown gravy, how to make turkey gravy, or how to make perfect gravy every time, we've got tips and gravy recipes to help.
Fat, flour, and liquid are all you need for gravy — plus tips from experts like Erick Williams, Jonathan Waxman, Anthony Bourdain, and the F&W Test Kitchen.
At the most basic level, gravy is a simple pan sauce that requires liquid and a thickener. Traditional turkey gravy usually has fat, flour, and stock. You can makewith just those ingredients, plus salt and pepper for seasoning. The flour and fat are cooked together to make a roux, which thickens the stock to spoon-coating consistency. A traditional roux uses roughly an equal amount of flour and fat, but gravies often call for a bit more flour than that, to ensure the gravy is thick enough.
If you're using flour as your thickener, now is the time to add it. To avoid lumpy gravy, use a fine-mesh sieve to sprinkle the flour over the fat or drippings and the optional cooked vegetables. Youngman's recipe calls for seven tablespoons of flour to 1/4 cup of fat, just shy of a 2:1 ratio of flour to fat. If you're working with less gravy, or worried about it getting too thick, cut down on the amount of flour. You can always thicken the gravy more later.
Bring the gravy up to a simmer, continuing to whisk, and it should start to thicken up. The ideal consistency for gravy is memorably described by the French as nappant, or thick enough to coat a spoon. If you dip a spoon in the gravy, you should be able to run your finger along the back of the spoon and leave a trail. If you've simmered the gravy for 10 minutes and it's still not thick enough, don't fret — you've got options.
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