Gravy from Scratch – The Secret to Making Your Meals Sing

Servings: 4–6
Prep Time: 5 minutes
Cook Time: 10–15 minutes

Ingredients

• 2 tbsp unsalted butter (or turkey drippings if you’ve roasted a bird)
• 2 tbsp all-purpose flour
• 2 cups low-sodium chicken or turkey broth (or use pan drippings for extra flavor)
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper (adjust to taste)
• ½ tsp dried thyme (optional, for a touch of herby goodness)
• 1 tbsp heavy cream (optional, for a richer gravy)

Instructions

1. Make a Roux:
   • In a medium saucepan, melt the butter (or turkey drippings) over medium heat. Once melted, whisk in the flour. Continue to cook, whisking constantly, for 2-3 minutes until the mixture turns a light golden brown. This is your roux, which thickens the gravy. Be careful not to burn it!
2. Add the Broth:
   • Slowly pour in the broth, about ½ cup at a time, while whisking constantly. This will help prevent lumps. Keep whisking until the mixture is smooth and well combined.
3. Simmer and Season:
   • Bring the gravy to a simmer. Let it cook for 5-10 minutes, stirring occasionally, until it thickens to your desired consistency.
   • Season with salt, pepper, and thyme (if using). Taste and adjust the seasoning as needed. For an extra creamy gravy, stir in the heavy cream at the end.
4. Serve:
   • Pour the gravy into a gravy boat or bowl and serve hot over mashed potatoes, turkey, stuffing, or anything else that can benefit from some savory, saucy goodness.