Gravy is a sauce which is often made from the juices that run naturally during cooking and usually thickened with wheat flour for added texture. In the United States of America, the term can refer to a wider variety of sauces.
The gravy can be further flavored as well as colored with gravy salt or gravy browning or ready-made powders and cubes can be used as a substitute for natural meat or vegetable extracts.
Gravy salt is a simple mix of salt and caramel food coloring and gravy browning are gravy salt dissolved in water. There are also canned gravies available on the market. Gravy is typically served with rice, meatloaf, mashed potatoes, and roasts.
How To Make Gravy
- 2 tablespoons of vegetable oil
- 1 medium onion or leek thinly sliced
- Giblets and neck from your turkey
- 8 cups of low-sodium chicken or turkey broth
- A few sprigs of thyme rosemary, parsley, and/or sage
- 1 bay leaf
- Turkey drippings from the roasting pan
- 1/2 cup of all-purpose flour
- Dash of Worcestershire sauce
- Kosher salt
- Freshly ground pepper
- In the first step, place a saucepan over medium heat and heat the vegetable oil in it. Next, add the turkey neck, onion, and giblets. Cook, stirring, for about 15 minutes, until browned. Now, add the herb sprigs, broth and bay leaf. Cover and simmer for about 2 hours. Note: You should do this while the turkey roasts. Transfer your turkey to a cutting board once it is done. Let it rest and pour the pan drippings into a big degreasing cup.
- Now, strain the broth and save the giblets for chunky gravy (if you want, of course). In the next step, place the roasting pan on the stovetop over low heat. Next, add a splash of the broth into the pan and scrape up any browned bits using a wooden spoon. At the end of this step, transfer the liquid and bits to the degreasing cup. In this step, the fat should rise to the top of the degreasing cup. When it happens, spoon off a half cup of fat and transfer it into a saucepan.
- Now, scatter in the flour. Cook, stirring in a figure-eight motion with a wooden spoon, over medium heat for about 4 minutes, until the flour mixture browns slightly. Now, gradually ladle the hot broth into the flour mixture. Whisk constantly, since this is key, or the gravy will be lumpy. Bring it to a boil and adjust the heat so the gravy simmers gently. In the last step, add the remaining turkey drippings into the gravy, and leave any extra fat behind in the degreasing cup.
- Now, simmer, for about 10 minutes, whisking occasionally, until the gravy thickens. Season with pepper and salt and add the Worcestershire sauce.