By Thanksgiving 2022. Eleven people at the table. Brayden one and a half. The recipe was a technique post on real pan-drippings gravy — the same five-step roux-bechamel technique I have been writing about for six years, applied to turkey drippings instead of milk. Skim the fat. Melt. Whisk in flour. Cook a minute. Whisk in strained drippings and broth. Simmer. Salt.
The recipe is below.
Gravy
Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes | Servings: 8
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef or chicken broth (low sodium preferred)
- 1/2 cup pan drippings or additional broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon Worcestershire sauce
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Build the roux. In a medium saucepan over medium heat, melt the butter. Once foaming subsides, whisk in the flour and cook, stirring constantly, for 1—2 minutes until the mixture turns a light golden color and smells nutty.
- Add the liquid. Slowly pour in the broth and pan drippings a little at a time, whisking constantly to prevent lumps. Add the liquid gradually —about 1/4 cup at a time —until fully incorporated and smooth.
- Season. Stir in the garlic powder, onion powder, black pepper, salt, and Worcestershire sauce. Bring the mixture to a gentle boil, whisking frequently.
- Simmer and thicken. Reduce heat to medium-low and simmer uncovered for 10—15 minutes, stirring often, until the gravy reaches your desired consistency. It will continue to thicken slightly as it cools.
- Taste and adjust. Taste for seasoning and add more salt or pepper as needed. For a silkier texture, strain through a fine mesh sieve before serving.
- Serve. Ladle generously over spaghetti and meatballs (or anything that deserves it). Garnish with fresh parsley if desired.
Nutrition (per serving)
Calories: 55 | Protein: 1g | Fat: 4g | Carbs: 4g | Fiber: 0g | Sodium: 210mg