How to Make the Perfect Gravy | Cooking Club of America

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Making the Perfect Gravy By: Eberhard Werthmann





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Gravy can be one of the most intimidating parts of the holiday meal to prepare. How do you ensure it's smooth, not lumpy? What kind of flour or thickener should you add? Let expert Eberhard Werthmann guide you through the four foolproof steps to perfect gravy.

Click on photos to enlarge.

	1. Reduce the turkey drippings and the cooked vegetables in the roasting pan to concentrate their flavors. Cook them over medium-high heat, stirring up any drippings sticking to the bottom of the pan.

	2. After reducing the drippings, estimate or measure the amount of fat in the pan. You need 1/2 cup. If there's less than that, add melted butter or vegetable oil. If there's more, remove some of it.

	3. Whisk in bread flour to reduced drippings and fat. Bread flour is best because it has more gluten, making it a good thickener. Cook 3 to 4 minutes, stirring constantly, until the mixture is pale brown and a creamy, with a slightly sandy consistency.

	4. Add broth to the pan. Simmer for 6 to 10 minutes, stirring frequently, or unitl the gravy is slightly thickened. Strain the gravy before serving.

Try these tips when preparing Peppered Sherry Gravy.

Comments

# chef tem

Wednesday, September 29, 2010 4:16 PM

You left a step out of that process. After step 3, you should bring the mixture to a boil then simmer for 6 to 10 min. If you don't bring it to a boil, it doesn't reach the full thickness of the gravy.

# harjan10

Sunday, January 30, 2011 1:38 PM

If you use 1/2 cornstarch and 1/2 flour, use cold water to make paste. Stir cold water in very slowly stirring after each time the water is added, there will be no lumps in your gravy.