3-Ingredient Thanksgiving Gravy
A rich and savory turkey gravy made with stock, flour, and turkey fat or olive oil. This classic gravy gets its deep flavor from a carefully browned roux and can be made ahead for convenience.
Ingredients
- •6 cups turkey or chicken stock, preferably homemade
- •⅓ cup all-purpose flour
- •⅓ cup rendered turkey fat or olive oil
- •⅔ cup dry white wine
- •1 to taste Kosher salt
- •1 to taste freshly ground black pepper
Cooking Instructions
- 1.
Bring stock to a boil in a medium pot; continue to boil until reduced slightly, about 10 minutes.
10 min
- 2.
Meanwhile, cook flour and fat in a large skillet over medium heat, whisking constantly, until roux has a coppery brown hue, about 5 minutes. Whisk in wine and bring to a boil; cook, whisking constantly, until mixture no longer smells like alcohol, about 2 minutes. Gradually ladle in hot stock, whisking after each addition. Continue to boil, whisking occasionally, until gravy coats the back of a spoon, 20-25 minutes (if gravy gets too thick, whisk in a bit of water or pan juices until it reaches the desired consistency). Season to taste with salt and pepper.
30 min
- 3.
Gravy can be made 3 days ahead; transfer to an airtight container and chill. Heat in a small pot over medium, whisking constantly and adding warm water or pan juices 1 Tbsp. at a time if needed, until smooth.
10 min
