icon caret-left icon caret-right instagram pinterest linkedin facebook twitter goodreads question-circle facebook circle twitter circle linkedin circle instagram circle goodreads circle pinterest circle

Recipes and Stories

24 November 2022: Mastering Thanksgiving VIII—The Gravy

Turkey Pan Gravy, here thickened with a roux made from flour and the turkey fat

 

It's none of my business what kind of gravy you serve today. Whether you add wine, include the giblets and add chopped boiled eggs, or thicken it with a roux or butter is up to you. But here's how to make that gravy silky-smooth and delicious. Read More 

Be the first to comment

27 November 2014: Mastering Thanksgiving XII—The Gravy

Madeira Pan Gravy

It isn’t my job to tell you what kind of gravy to serve with your turkey. Whether or not you add wine to it, and whether you include the giblets and add chopped boiled eggs is up to you. My job is to show you how to make gravy that’s silky-smooth and delicious. You will need a roasting pan with a heavy enough bottom to withstand direct heat, a degreasing pitcher (fat separator), and a flat whisk. Read More 

Be the first to comment