Handy holiday hint


I’ve been on a cream gravy kick lately and, with the gravy-making potential of Thanksgiving just days away, wanted to share this tip for smoother, faster gravy:  have your liquid as hot as possible, before you add it to the roux.  Whether it’s stock, or milk, or wine, or coffee, or some mixture, heat it up.  Adding hot liquid to hot roux helps keep things smooth and thickens things up quicker.  Adding cold milk or whatever to hot fat-n-flour is a recipe for lumps and longer stirring.



3 Responses to “Handy holiday hint”

  1. AiLien Says:

    I’m glad you brought this up. We are having a smoked turkey for Thxgiving and so I’ll have no drippins’ to make gravy with. What is this recipe you have here and would you mind posting it? Thx.

  2. Jaq Says:

    Sure thing – though cream gravy might be a bit heavy (it’s what you pour over chicken fried steak). Melt 2 tbsp of butter in a skillet over medium low heat. Sprinkle in 2 heaping tbsp of flour and stir into the melted fat. Stir in 1/2 tsp of salt and several generous grinds of black pepper. Let this cook on medium low for a few minutes, stirring frequently. Heat up 1.5 cups of half and half (or 3/4 c milk and 3/4 c heavy cream) until very hot but don’t boil. I usually put the liquid in a 4-cup pyrex measuring cup and nuke it for about 2 min. Pour the hot liquid into the butter/flour mixture, stirring constantly and gently. Increase the heat a notch or two and keep stirring until thickened (7-15 min). It will thicken up more as it cools.

    You might want to make gravy with chicken stock instead. Use the same process (though possibly won’t need to add salt and pepper depending on how your stock is seasoned) and the same proportions of fat/flour/liquid.

  3. Jaq Says:

    btw, you can also whisk instead of stir the liquid into the roux, which can keep lumps down, but I find using the hot liquid method with stirring makes smooth gravy too.

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