| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 2 to 3 cups gravy |
Ingredients
- 1 stick (8 tablespoons) unsalted butter
- 1/2 cup all-purpose flour
- 3 to 4 cups chicken or turkey stock
- Turkey pan drippings, fat skimmed off, optional
- 2 teaspoons Dijon mustard
- Kosher salt and freshly ground black pepper
Instructions
- Melt the butter in a medium heavy-bottomed Dutch oven or pot over medium heat. When the butter has begun to bubble, sprinkle in the flour and whisk continuously until fully mixed. Continue to cook, whisking often, until the roux smells toasty and is the color of peanut butter, 4 to 6 minutes.
- Carefully pour in 3 cups stock, whisking constantly, until fully incorporated, making sure to whisk in the corners of the pot. Raise the heat slightly and bring to a boil, whisking often, about 3 minutes. Lower the heat and simmer, uncovered, whisking occasionally, until thick and glossy, 10 to 15 minutes. (The gravy will be very thick at this point.)
- Set aside until ready to use, up to 4 hours, or refrigerate overnight.
- To reheat: Heat the gravy in a heavy-bottomed pot over medium heat, whisking often, until warm. Whisk in 1 cup of additional liquid, using drippings, stock or a combination of the two, until the desired consistency is reached. Whisk in the additional liquid gradually, stirring after each addition.
- To finish: Whisk in the mustard and taste for seasoning. Add salt and pepper to taste, being careful to avoid oversalting.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 226 |
| Total Fat | 17 g |
| Saturated Fat | 10 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 45 mg |
| Sodium | 399 mg |
Reviews
This gravy is now the gravy we will always use! It was fun to make and very flavorful. My kids said no more jar gravy!!
What a time saver!!! And so good. My family loved it ans so did I.
I didn’t use the Dijon mustard…
I just finished making this earlier in the day and reheating it up now. I didn’t like the mustard in it. Next time I will leave it out.
My gravy turned out marvelous. I love this website and every time I look up a recipe I get excited because I know it’s going to be good. I used my Turkey drippings and some broth it taste so good.
This has got to be the easiest gravy recipe ever!!!! Use beef broth for roasts, meatloaf,etc… & chicken or turkey broth for poultry recipes…
The gravy was very smooth but was not very flavorful.
Simply AWESOME. I have had trouble with gravy in the past. This year, I nailed it. Used this recipe with the stock I made from the turkey spine after spatch cocking the bird, along with the drippings from the finished product. Couldn’t have been easier or better!! It’s a keeper!
Perfect gravy that tastes so good. Even better to make ahead…reduced the stress on thanksgiving day!!
Super easy and love the make ahead idea to reduce stress when the bird is coming out of the oven. Thanks Katie!
Gravy is the the thing I’m most worried about on Thanksgiving. (I’ve bought the envelopes and jars…). This recipe was so easy. I actually made my own Turkey stock a few days before from turkey necks I got from the grocery store. I was able to make most of it the day before. Easy!! On Thanksgiving..it was easy to finish !! Now to donate the couple of jars of gravy I had bought ( just in case) to the food bank