About the Recipe
Ingredients
Gravy recipes can vary by both regional, cultural and familial preferences. That being said, please use these directions as a basic guideline to make your gravy sing the songs of your Thanksgiving meal. There are several keys to every gravy:
Gravy is always best made just before served, fresh and hot.
Use unsalted butter to make rue to avoid over-salting.
Make use of the giblets to prepare homemade stock.
Start with stock that has already come to a boil and then add that to the sauce pan to prepare gravy.
A creamy (milky) gravy is just one option. Consider a stout beer or red or white wine gravy as well.
Take time to make the rue (thickener), brown and rich.
A saltier gravy is more ‘friendly’ to unsalted mashed potatoes.
A thicker gravy can be obtained by raising the temperature slightly and steaming off liquid while whisking.
INGREDIENTS:
1 quart Helvetia Farm Market turkey stock (enriched)
1 quart of boiling water or boiling giblet stock from bird
1 c butter (and/or bacon grease)
½ c unbleached whole wheat flour
Salt (to taste)
Pepper (to taste)
1-2 c whole milk (We love our Schoch Dairy!)
DIRECTIONS:
1. In a wide saucepan, melt the butter over medium heat.
2. Once the butter is melted, add the flour and whisk constantly for 1-2 minutes, until the mixture (rue) is smooth, nut brown and bubbly.
3. Slowly pour in ¼ cup milk, whisking constantly to avoid lumps.
4. Slowly pour in ½ cup boiling stock, whisking constantly to avoid lumps.
5. Repeat steps 3 and 4 until desired amount is reached for serving in the sauce pan. Continue to whisk the mixture over medium heat until it thickens to desired consistency, about 5-7 minutes.
6. Season with salt and pepper to taste.
Photo Credit: Joseph De Leo