3-Ingredient Thanksgiving Gravy
Serves: 2
Destiney Bartoletti
1 January 1970
Based on User reviews:
37
Spice
61
Sweetness
52
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Season to taste with salt and pepper
2
Do Ahead Gravy can be made 3 days ahead; transfer to an airtight container and chill
3
Heat in a small pot over medium, whisking constantly and adding warm water or pan juices 1 Tbsp
4
At a time if needed, until smooth
5
Gravy can be made 3 days ahead; transfer to an airtight container and chill
6
Heat in a small pot over medium, whisking constantly and adding warm water or pan juices 1 Tbsp
7
At a time if needed, until smooth
8
Bring stock to a boil in a medium pot; continue to boil until reduced slightly, about 10 minutes
9
Meanwhile, cook flour and fat in a large skillet over medium heat, whisking constantly, until roux has a coppery brown hue, about 5 minutes
10
Whisk in wine and bring to a boil; cook, whisking constantly, until mixture no longer smells like alcohol, about 2 minutes
11
Gradually ladle in hot stock, whisking after each addition
12
Continue to boil, whisking occasionally, until gravy coats the back of a spoon, 20–25 minutes (if gravy gets too thick, whisk in a bit of water or pan juices until it reaches the desired consistency)
13
Season to taste with salt and pepper
14
Bring stock to a boil in a medium pot; continue to boil until reduced slightly, about 10 minutes
15
Meanwhile, cook flour and fat in a large skillet over medium heat, whisking constantly, until roux has a coppery brown hue, about 5 minutes
16
Whisk in wine and bring to a boil; cook, whisking constantly, until mixture no longer smells like alcohol, about 2 minutes
17
Gradually ladle in hot stock, whisking after each addition
18
Continue to boil, whisking occasionally, until gravy coats the back of a spoon, 20–25 minutes (if gravy gets too thick, whisk in a bit of water or pan juices until it reaches the desired consistency)