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No need to wait for the turkey to finish cooking to make your gravy! Skip the stress and try this easy, make-ahead gravy instead.
Seeking a stress-free Thanksgiving hosting experience, I embraced the magic of make-ahead dishes—starting with this adaptable gravy. Inspired by the make-ahead gravy recipe from entertaining maven Ina Garten, this version ensures rich, flavorful results without last-minute fuss.
Make-Ahead Gravy at a GlanceÂ
- Cuisine: American Cuisine Â
- Primary Cooking Method: Stove Top Â
- Dietary Info: Non-Vegan (unless you use vegetable broth)
- Key Favor: Umami and Subtle Herbal Notes
- Skill Level: Beginner-IntermediateÂ
Why You Will Love This Make-Ahead GravyÂ
- Depth of Flavor: Making the gravy in advance helps the flavors to deepen and blend so well.
- Versatile: You can tweak it to suit your meal, whether you’re serving it with turkey, mashed potatoes, or meat.
- Stress-Free: It eliminates the stress of preparing it last-minute when everyone is already gathering around the table.
- Economic: You don’t have to buy and cook a whole turkey to make gravy out of its giblets and bones. Instead, a store-bought chicken broth will do.Â
Ingredients of Make-Ahead GravyÂ
- Butter: Adds a rich, creamy flavor and helps create a smooth, velvety base for the gravy.
- All-Purpose Flour: Thickens the gravy, giving it a hearty texture that coats each bite.
- Chicken broth (homemade or store-bought): Provides a flavorful, savory foundation that complements the meat.
- Fresh Thyme: Adds a fragrant, earthy aroma with subtle herbal notes to enhance the gravy.
- Salt and Pepper (to taste): Balances flavors and adds a hint of spice.
- Heavy Cream: Adds a luscious, creamy consistency, and a touch of sweetness.
Possible Substitutions & Additions
- Use cornstarch for gluten-free thickening, or substitute vegetable stock for a vegetarian option.
- Add a splash of white wine for depth of flavor, or stir in roasted garlic for a hint of sweetness and aroma.
How to Make-Ahead Gravy
- Prepare the Roux: In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for 2-3 minutes, until the mixture forms a smooth paste and turns golden brown. This step helps to cook out the raw flour taste and gives the gravy its silky texture.
- Add the Stock: Gradually pour in the stock, whisking constantly to ensure no lumps form. Continue whisking until the gravy thickens, for about 5-7 minutes.
- Season to Taste: Stir in the thyme, salt, and pepper, adjusting as needed. For a creamier gravy, add a tablespoon of heavy cream and stir to combine.
- Cool and Store: Once your gravy has thickened, remove it from heat and let it cool. Transfer it to an airtight container and store it in the refrigerator for up to 3 days.Â
- Serve: When ready to serve, simply reheat gravy on stovetop, whisking occasionally. If gravy has thickened too much, you can thin it with a little extra stock or water. Transfer immediately to a sauceboat and serve gravy warm.
Tips for Making the Best Make-Ahead Gravy
- Make it Gluten-Free: You can substitute the flour with a gluten-free flour blend or cornstarch (use half the amount of cornstarch as you would flour) to make the gravy suitable for gluten-sensitive guests.
- Use Homemade Broth: While store-bought stock is fine, homemade turkey or chicken stock takes the flavor of your gravy to the next level. If you have time, simmer some stock ahead of time and use it in your recipe.
- Don’t Rush the Roux: Allow the flour to cook long enough in the butter to achieve a nice golden color. This will give your gravy a more nuanced flavor and ensure it thickens properly.
- Adjust the Consistency: If your gravy turns out too thick, thin it with additional stock or water until you reach your desired consistency. If it’s too thin, simmer it longer to reduce and thicken.
- Customize with Herbs: Fresh herbs like rosemary, sage, or thyme can elevate the flavor. For extra depth, sauté the herbs in the butter before adding the flour.
Frequently Asked QuestionsÂ
To prevent lumps, whisk the flour and butter (or other fat) thoroughly to make a smooth roux before adding any liquid. When adding the stock, pour it in gradually while whisking constantly to keep the mixture smooth.
Yes! You can make delicious gravy using butter or oil instead of drippings and use store-bought or homemade broth as your base. Sautéing some onions, garlic, or herbs in butter before adding the flour can also add depth and flavor.
If your gravy is too thick, slowly add more stock or water until you reach your desired consistency. Add it in small amounts and whisk until fully incorporated before adding more.
To thicken gravy that’s too thin, continue simmering it on low heat until some liquid evaporates. Alternatively, you can whisk a teaspoon of cornstarch with a tablespoon of cold water to make a slurry and slowly add it to the gravy, whisking continuously until it thickens.
Make-ahead gravy can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a little extra stock to restore the desired consistency.
Yes! Gravy freezes well and can be kept for up to 3 months in the freezer. When ready to use, thaw it in the refrigerator overnight and reheat on the stove. Be sure to whisk it as it heats to restore its smooth texture.
Use high-quality stock, whether homemade or store-bought, as it’s the base of your gravy. Adding a dash of Worcestershire sauce, soy sauce, or a bit of cream can also enhance the flavor. Fresh herbs like thyme, rosemary, or sage bring wonderful depth as well.
Absolutely! For vegan gravy, use vegetable stock and a plant-based fat like olive oil or vegan butter. To make it gluten-free, substitute the flour with gluten-free flour or use cornstarch as a thickener.
Reheat gravy slowly over low heat on the stovetop, whisking frequently to keep it smooth. If it looks like it’s starting to separate, add a little extra stock or a splash of cream and whisk until it recombines.
Yes! Adding a splash of white wine or dry red wine can add complexity. If using wine, add it after making the roux and let it reduce by half before adding the stock to cook off the alcohol and concentrate the flavors.
More Thanksgiving Recipes
- Ruz Bel KhaltaÂ
- Batata HarraÂ
- Brussels-BastrumaÂ
- Orange-Rosemary Cranberry Sauce
- Dutchess PotatoesÂ
- Cornucopia SaladÂ
- Beet-Blue Cheese SaladÂ
- Orange-Sweet Potato MashÂ
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Chez Nermine blog  is your source of authentic, wholesome, and no-fail Egyptian and non-Egyptian recipes. To receive our weekly recipe, subscribe to my blog Chez Nermine here.
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Make-Ahead Gravy Recipe
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth, homemade or store-bought
- 1 teaspoon fresh thyme, or 1/2 teaspoon dried
- ½ teaspoon salt, adjust to taste
- ÂĽ teaspoon black pepper, adjust to taste
- 1 tablespoon heavy cream, optional, for extra richness
- 1 tablespoon soy sauce , optional, preferably low sodium
Instructions
- Prepare the Roux: In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for 2-3 minutes, until the mixture forms a smooth paste and turns golden brown. This step helps to cook out the raw flour taste and gives the gravy its silky texture.
- Add the Stock: Gradually pour in the stock, whisking constantly to ensure no lumps form. Continue whisking until the gravy thickens, about 5-7 minutes.
- Season to Taste: Stir in the thyme, salt, and pepper, adjusting as needed. For a creamier gravy, add a tablespoon of heavy cream and stir to combine.
- Cool and Store: Once your gravy has thickened, remove it from heat and let it cool. Transfer it to an airtight container and store it in the refrigerator for up to 3 days.
- Serve: When ready to serve, simply reheat gravy on the stovetop, whisking occasionally. If gravy has thickened too much, you can thin it with a little extra stock or water. Transfer immediately to a sauceboat and serve gravy warm.
Nermine’s Notes
- Substitutions: Use cornstarch for gluten-free thickening, or substitute vegetable stock for a vegetarian option.
- Additions: Add a splash of white wine for depth, or stir in roasted garlic for a hint of sweetness and aroma.
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