Thanksgiving Gravy Recipe

Link

In

gredients

• ¼ cup rendered turkey drippings, chicken or duck fat, unsalted butter or olive oil
• 1 large shallot, minced
• 2 garlic cloves, minced
• 1 teaspoon finely chopped thyme, rosemary or flat-leaf parsley
• 50 grams (1 ⅝ ounces; ¼ cup plus 2 tablespoons) all-purpose flour
• 4 cups turkey drippings (see note above) or low-sodium or unsalted chicken stock, homemade or store-bought
• 2 tablespoons brandy, whiskey or bourbon (optional)
• 1 ½ teaspoons Diamond Crystal kosher salt, plus more if needed
• ½ teaspoon freshly ground black pepper, plus more if needed

Instructions

Heat the drippings in a medium saucepan over medium heat. Add the shallots, garlic and thyme and cook, stirring occasionally, until the shallots are soft and the garlic turns a shade darker, about 8 minutes. Sprinkle in the flour and stir with a whisk to combine. Continue cooking, stirring constantly, to cook off the flour’s raw taste, about 1 minute. While whisking, slowly pour in the stock, then bring to a boil over high heat, continuing to whisk occasionally; this helps ensure there are no lumps.Â

Once the gravy comes to a boil, reduce the heat to maintain a steady simmer, and cook, stirring occasionally, until slightly reduced, 5 to 10 minutes. Remove the pan from the heat and stir in the brandy (if using), 1½ teaspoons salt and the pepper. Taste the gravy and adjust the seasonings to your liking. Keep the gravy warm until ready to serve.

https://www.latimes.com/recipe/easy-thanksgiving-gravy-recipe