The Perfect Gravy Recipe
Just in time for the holidays
Nothing tops a holiday meal like a smooth, rich gravy. Our executive Chef, Jerome Grant, shares the perfect gravy recipe and tips for ensuring your gravy is just right.
Yields: 6 cups
For Turkey Stock (option to substitute store-bought chicken stock or other stock of choice):
• 3 lb roasted turkey trimmings (turkey neck, wings)
• 1 ½ ea onion, medium dice
• 1 ½ ea carrot, medium dice
• 1 ½ celery stalk, medium dice
• 8 cloves garlic whole
• 1 gallon cold water
• 3 thyme sprigs, sage
• 1 bay leaf
• 10 whole peppercorns
• ½ cup of all-purpose flour
• ½ cup unsalted butter
1. In stock pot add turkey trim, onion, carrots, celery, garlic, herbs and peppercorns, then cover with water.
2. Bring to a simmer, then reduce heat to a light simmer and continue to cook for approx. 1.5- 2 hours or until reduced by a 1/3.
3. Once reduced taste for flavor then strain through fine strainer into clean container. Cool stock, cover and refrigerate until needed.
Can be made up to 3 days in advance.
1. In small pan melt butter then whisk in flour. Continue cooking over low-medium heat continuing to whisk. Once roux has turned golden brown, remove from heat.
Roux can be made in advance and stored until needed.
1. Place turkey stock in pot and bring to a boil then turn down to a slow simmer, add turkey drippings.
2. Once stock is at a slow simmer whisk in roux and let cook for 10-15 minutes. Season with salt and pepper.
Gravy Fixes from Chef Jerome Grant
• Thin it out with additional hot stock or water, adding about ¼ cup at a time.
• Taste your gravy. If it’s too watery, continue to cook until gravy has reached proper consistency.
• Add corn starch as needed to reach desired consistency (don’t use flour- it will give your gravy a chalky flavor!)
• Whisk thoroughly while cooking.
• When adding flour to fat for roux, put flour in a mesh sieve
and sift it into the pan.
• Pass gravy through a strainer to remove clumps.