Gravy is a Thanksgiving non-negotiable.
Even better, it improves with age.
No matter what you do, turkey will be incrementally less awesome each day after Thanksgiving.
Mashed potatoes will be drier.
Stuffing will be gummier.
But under a reassuring cloud of gravy and with the magic wand of the microwave, its all good.
Lets be real: the packets of dry gravy mix get the job done.
But of all the things youll make on Thanksgiving, gravy is one of the easiest.
Its hard to screw up, easy to fix if you do, and exponentially better than the packet.
Your basic recipe is easy, but when youre ready to go rogue, heres some ideas.
Red Wine Reduction
When you reduce red wine, both the flavor and consistency are concentrated.
It gives your gravy depth and color, and its easy to execute.
It should be syrupy in consistency at this point.
The hardest part of a red wine reduction is remembering its on the stove, so set a reminder.
If you dont love red wine, you’re able to swap it for white.
Bring to a boil, reduce to simmer, uncovered, until reduced by half.
If the gravy hasnt thickened enough, add the other tablespoon of roux and repeat.
Add in your separated turkey drippings at the last minute and stir again.
Bring to a boil, reduce to simmer, uncovered, until reduced by half, about an hour.
If the gravy hasnt thickened enough, add the other tablespoon of roux and repeat.
Add in your separated turkey drippings at the last minute and stir again.
The steak arrived on my table bathed in a bright purple sauce that I was shocked to really dig.
When it has reduced by two thirds and will coat a wooden spoon, grab your stick blender.
Blend until smooth, then bring back to simmer on the stove with 1 teaspoon roux.
Stir with a whisk while simmering for 2-3 minutes.
Add in your separated turkey drippings at the last minute and stir again.
Citrus
OK, I know, Im getting a little crazy, but Ive never loved cranberries.
In my quest for brightness, I settled on a spicy orange sauce.
Its sweet, its spicy, and its the perfect alternative to gravyandcranberries.
The acidity cuts all the heavy foods on your plate, and it works well with vegetables, too.
Plus, the color cant be beat.
Now strain everything, saving only the liquid.
The sauce itself should have a great amber color.
I got the best result from using fermented bean curd.
Its an umami bomb, and routinely used in sauces.
Add the bean curd and, using a stick blender, blend until smooth.
If the gravy hasnt thickened enough, add the other tablespoon of roux and repeat.
Allow to stay in fridge, covered, overnight.
Is too much gravy even a thing?
Its a good time to venture just outside your comfort zone and give people something shiny and new.
After all, its just gravy.
