How to Make Gravy
Recipe type: Sauce
  • 3 Tablespoons of Fat or Butter
  • 3 Tablespoons of Flour
  • 3 Cups Turkey Broth (or chicken broth)
  1. Now the secret is very simple:
  2. It’s not what goes into the gravy, but how you put the ingredients together.
  3. The first thing you need is fat.
  4. Take the 3 Tablespoons of butter and melt in a frying pan. (Frying pans work better than saucepans.)
  5. Next, combine your 3 Tablespoons of flour in the pan with the butter to make a paste. The consistency should be a little thicker than the glue you used as a kid in school.
  6. The next step is probably the most important step in the whole gravy recipe. Do not skip this.
  7. You will heat the paste on ‘simmer’ for at least a minute. Do not rush this. You will want the paste to be bubbling and shiny before you add the liquid. This usually takes about a minute or two. The paste might even change to a darker color. This is fine.
  8. Now, add the broth all at once and keep the heat on simmer. If you don not have enough turkey broth, you can use chicken broth
  9. You will stir this like crazy, being sure to scrape the bottom of the pan. Keep mixing until the gravy starts to bubble and thicken.
  10. Take the gravy off the heat *just* before it gets to the thickness you want, as many times the gravy will thicken even more as it cools. At this point, you can taste and add pepper or salt or whatever you need to make the gravy taste right.
Recipe by Culinary Musings at