3-Ingredient Thanksgiving Gravy
3.1
(10)
In Epi's 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper).
This simple gravy can be made in advance to avoid a last minute scramble before serving your Thanksgiving feast. Or use the rendered turkey fat and pan juices to make the gravy after roasting your bird for maximum flavor.
To utilize turkey fat and pan juices in this recipe, pour the pan drippings through a fine-mesh sieve into a measuring cup, then skim off the fat and transfer to a small bowl. (If using a fat separator, pour pan drippings through sieve into separator and let stand until fat rises to top, 1–2 minutes.) Use the fat as the base for your roux. For a deeper, richer flavor, add some pan juices from roasting your turkey to the gravy as you finish it. You can also use the pan juices to thin out an already-prepared gravy when you reheat it.
Recipe information
Total Time
40 minutes
Yield
Makes about 2 1/4 cups
Ingredients
Preparation
Step 1
Bring stock to a boil in a medium pot; continue to boil until reduced slightly, about 10 minutes.
Step 2
Meanwhile, cook flour and fat in a large skillet over medium heat, whisking constantly, until roux has a coppery brown hue, about 5 minutes. Whisk in wine and bring to a boil; cook, whisking constantly, until mixture no longer smells like alcohol, about 2 minutes. Gradually ladle in hot stock, whisking after each addition. Continue to boil, whisking occasionally, until gravy coats the back of a spoon, 20–25 minutes (if gravy gets too thick, whisk in a bit of water or pan juices until it reaches the desired consistency). Season to taste with salt and pepper.
Do Ahead
Step 3
Gravy can be made 3 days ahead; transfer to an airtight container and chill. Heat in a small pot over medium, whisking constantly and adding warm water or pan juices 1 Tbsp. at a time if needed, until smooth.
Recipe notes
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