Gravy Grievances Be Gone

Does the thought of making homemade gravy freak you out? Does your gravy come out lumpy or greasy?   Do you secretly keep canned gravy in the pantry, just in case?  Chef Erin Coopey of Culinary Artist Enterprises gives you 3 simple tips for making fool-proof gravy every time!

Gravy seems to be one of those kitchen mysteries for many people. Really it's just a simple pan sauce and with a few helpful hints you'll be making gravy like a pro.


The basic recipe for turkey gravy is:

1/4 cup fat (reduced pan drippings)
1/4 cup flour
4 cups chicken broth
salt and pepper to taste

When you have finished roasting your turkey, remove it from the pan along with any onions or other vegetables you may have cooked it on. Use a slotted spoon to remove the cooked vegetables so that you leave as much jus (drippings) in the pan as possible.

Place the roasting pan over a couple burners on your stovetop. Reduce (simmer) the drippings over medium-high heat until you have about 1/4 cup left in the pan.

Lower heat to medium. Add 1/4 cup of four and stir until the flour becomes a smooth paste.

Very slowly, add chicken broth to the flour paste while whisking constantly. Don't be afraid to stop adding broth for a moment until you can whisk the mixture smooth. The key to smooth gravy is constant whisking.* Continue to whisk until you have added all four cups of broth. If you like other flavors in your gravy, such as pureed giblets, fresh herbs or wine, feel free to add them at this time. Reduce heat and simmer until the gravy reaches the desired thickness.

Finish with salt and pepper to taste. Makes 4 cups.

*If you do end up with some lumps in your gravy, simply pour the gravy through a sieve before serving. No one will know the difference!