Plus, get our go-to gravy recipes and ideas for customizing each batch.
It’s the velvety elixir that unites the Thanksgiving plate.
Doubting your abilities to get it right?
Credit:Jason Donnelly
The BHG Test Kitchen has perfected agravy methodfor every scenario.
We have a rescue for any gravy pitfall.
An immersion blender is a great option too.
Credit:Andy Lyons
Lacking Flavor
Underseasoned broth can sometimes make a gravy that tastes flat.
Marmite is our secret ingredient.
A tiny teaspoon of the sticky condiment packs meaty savoriness even in vegetarian gravies.
Credit:Design: Corinne Mucha
You also can try a splash of soy sauce.
Pour mixture into a 2-cup glass measuring cup.
Skim and reserve fat.
Credit:Carson Downing
If necessary, add enough melted butter to the reserved fat to make 1/4 cup.
Add enough additional broth to make 2 cups total liquid.
Pour the 1/4 cup fat into a medium saucepan (discard any remaining fat).
Whisk in 1/4 cup all-purpose flour and 1/4 tsp.
each salt and pepper until smooth.
Add broth mixture all at once to saucepan, stirring until smooth.
Cook and stir over medium until thickened and bubbly.
Season to taste with additional salt and pepper.
Makes about 2 cups.
Whisk in 1/4 cup allpurpose flour and 1/4 tsp.
each salt and pepper.
Add 2 cups turkey or chicken broth all at once to saucepan, stirring until smooth.
Cook and stir until thickened and bubbly.
Season to taste with additional salt and pepper.
Store in a closed container in the fridge up to 3 days.
Makes about 2 cups.
Our Favorite Gravy Add-Ins
Try adding these flavor-boosters to take yourThanksgiving gravyto the next level.
Emily Teel, senior food editor, BHG has the perfect solution.
“Use a teapot.
Plus, the lidded pot helps keep the gravy warm.”
