Pro Tips for Gravy Mastery
- Make it ahead: Prepare base gravy (without drippings) 1–2 days early. On Thanksgiving, reheat and whisk in hot drippings.
- Boost umami: Add ½ tsp soy sauce, Worcestershire, or mushroom powder if drippings are light.
- Fix broken gravy: If it separates, whisk in 1–2 tbsp cold broth or cream.
- Too salty? Add a peeled raw potato to the pot; simmer 10 minutes, then remove—it absorbs excess salt.
- Keep warm: Hold in a thermos or covered pot on low heat until serving.
Gluten-Free Version (Just as Rich!)
Skip the roux. Instead:
- Simmer drippings + broth + herbs for 10 minutes.
- In a small bowl, mix 2 tbsp cornstarch + 3 tbsp cold water.
- Whisk slurry into hot broth and simmer 2–3 minutes until thickened.
Result? Glossy, smooth, and indistinguishable from the original.
Serving Suggestions
- Classic: Ladle over turkey slices, mashed potatoes, and stuffing
- Elevated: Finish with a pat of herb butter or truffle salt
- Leftover magic: Use in turkey pot pie, shepherd’s pie, or savory bread pudding
Frequently Asked Questions (FAQs)
Q: Can I make gravy without pan drippings?
A: Yes! Use 3 tbsp butter, 3 cups broth, 1 tsp soy sauce, and ½ onion sautéed until golden for depth.
Q: Why is my gravy lumpy?
A: Likely from adding flour directly to hot liquid. Always make a roux (fat + flour cooked together) or use a cold slurry.
Q: How much gravy per person?
A: Plan for ½ cup per person—people love it more than you think!
Q: Can I freeze gravy?
A: Yes! Cool completely and freeze for up to 3 months. Reheat gently on the stove, whisking in a splash of broth.
