How to Make the Perfect Gravy

This makes a wonderful gravy. Someone gave me this recipe, and I copied it word for word for you. If you follow this, people will rave. I did follow it, and people did rave. But *grin* I find it a lot easier to buy pre-made.

6 Tbsp. flour
3 Tbsp. butter

Mix together well until it makes a ball. (This is called a roux.)

Melt 1 Tbsp. butter in a frying pan with high sides.

Add 1 tsp. salt and 1 tsp. pepper

Crumble roux ball into butter and stir until it turns lightly brown.

Keep stirring - don’t stop from now until it’s finished.

You will need 2 to 6 cups of liquid, either juices from the turkey or use some chicken broth. If you don’t have enough liquid, add some warm water or room temperature milk. Milk will make white gravy.

Slowly pour a bit of the liquid into the roux mixture. When that thickens, pour in some more, about 1/4 cup at a time. It will thicken between each addition of liquid.

Just keep doing that until the gravy is as thick as you want it. More liquid means thinner gravy.

Don’t let the gravy sit too long before serving. It will continue to thicken unless you’ve used a good deal of liquid.

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