Make-Ahead Gravy Recipe
No need to wait for the turkey to finish cooking to make your gravy! Skip the stress and try this easy, make-ahead twist instead.
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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
- ¼ 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.