The key to good gravy is having a decent ratio of fat, flavor, thickener, and liquid. It’s not rocket science, but it does take a little bit of extra time. Good gravy is never an afterthought!
If cooking for a crowd, you’ll want to double, triple, or even quadruple this recipe. There’s nothing worse than running out of gravy. Well, there are plenty of worse things, but running out of gravy is a real bummer.
- 1/2 cup fat
- 1 onion, finely diced
- 1/2 cup flour
- optional – 1/2 cup white wine
- 5 cups stock (I use Better Than Bullion)
- salt and pepper to taste
- optional – finish with 1/3 cup half and half or cream
Start with the fat from whatever meat you’re cooking. Pour off some fat if excess or add butter if more fat is needed, so that you have about 8 Tablespoons of fat in your pan. I use the same pan that I cooked the meat in. On stove top, over med heat, saute the onions for 10-15 minutes until lightly caramelized. Reduce heat a bit then sprinkle flour over the fat and cook for about 5 minutes, stirring constantly so that the flour doesn’t burn.
Increase the heat back to medium, and if you wish, add in a bit of white wine, whisking as you let it reduce (or skip this step). Gradually add the stock, stirring constantly, until the mixture is smooth. Then bump the heat up a bit and cook for about 10 minutes, whisking constantly, until the gravy has thickened. Finish with a bit of cream if desired. Add salt & pepper to taste.
Submitted by Anna