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Ina Garten Make-Ahead Gravy

Ina Garten Make-Ahead Gravy - recipe card
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A silky, deep-flavored gravy made with caramelized onions, butter, and flour, enriched with stock and a touch of cream. The perfect do-ahead accompaniment to roast turkey, chicken, or mashed potatoes, it reheats beautifully without losing its smoothness.

Ingredients

Scale
  • 4 tbsp unsalted butter
  • 1 medium onion, finely diced (about 1 cup)
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken stock, warmed
  • 1/2 cup whole milk or heavy cream
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp dried thyme (optional)

Instructions

  1. Gather all ingredients. Warm the chicken stock in a small saucepan over low heat; keep it hot while you make the roux—adding cold stock to a hot roux can cause lumps.
  2. In a medium heavy-bottomed saucepan, melt the butter over medium heat until it foams and stops sizzling, about 1 minute. Add the diced onion and cook, stirring occasionally, until soft and translucent, 5 to 7 minutes; do not let it brown.
  3. Sprinkle the flour over the onions and cook, stirring constantly with a wooden spoon, for 2 minutes to cook out the raw flour taste. The mixture will look thick and pasty.
  4. While whisking constantly, slowly pour in the warm stock in a steady stream. Whisk until completely smooth, then bring to a gentle simmer over medium heat; cook, whisking occasionally, until the gravy thickens enough to coat the back of a spoon, 5 to 7 minutes.
  5. Reduce the heat to low and stir in the milk or cream, kosher salt, black pepper, and dried thyme, if using. Simmer gently for 2 minutes to heat through and meld flavors; taste and adjust seasoning. The gravy should be smooth and pourable, not gloppy.
  6. Remove from heat and serve hot, or cool completely and refrigerate for up to 4 days. To reheat, warm gently over low heat, whisking in a splash of stock or milk if needed to loosen.

Notes

Storage: Cool completely, then refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months; thaw overnight in the refrigerator. Reheat: Warm gently over low heat, whisking occasionally; add a splash of stock or milk to adjust consistency. Microwave: Heat in 30-second intervals, stirring between each, until hot. Do not boil vigorously after adding dairy, or it may curdle. For a smoother gravy, strain through a fine-mesh sieve before serving, if desired.

Nutrition

Keywords: make-ahead gravy, Ina Garten gravy, turkey gravy, chicken gravy, homemade gravy, easy gravy recipe, no-drippings gravy, Thanksgiving gravy, onion gravy, creamy gravy, stovetop gravy, holiday side dish

Find it online: https://inagartencooks.com/ina-garten-make-ahead-gravy-recipe/