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.



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. I can’t believe it’s not the brand Viagra, desperately trying to stop stammering, absolutely fantastic work, I feel like a young man catching the eye of the pretty secretary, and of course, it is me. I found this generic on, they are certified and manufactured in India or Bangladesh something like this.

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