Thanksgiving has a reputation for endless brining methods, divisive side dishes, and argumentative relatives.
Its no wonder hosting can be stressful.
Unless youve gotThe Right Stuffing, that is.
It’s hardly the main event of Thanksgiving, nor is it a runner-up.
Yet this savory sauce is indisputably necessary at the table.
you’re able to always zhuzh it up later.
you oughta keep the butter happy.
One essential part of making the sauce smooth is heating up your liquid before you begin.
(Thats all a gravy isa thickened stock or broth.)
Butter becomes solid at around room temperature and colder.
Adding fridge-cold turkey stock is going to shock the fat into its solid form, and that means lumps.
Instead, keep the butter melted the entire time by using a hot liquid.
Keep it within arms reach.
Once the whisking begins, its hard to stop.
Focus on the roux
Start with a simple roux.
A roux is a paste made from flour and melted butter in roughly equal parts.
you could make it in themicrowave or in the oven, but I do it on the stove.
In a medium pot, over medium-low heat, melt the butter.
Add the flour and whisk them together.
The mixture will be bubbly and initially smell mostly like butter.
Keep whisking and cooking the paste for at least one minute, up to five minutes.
The longer you cook it, the more the flavors will develop from gently browning the butter and flour.
However, dont cook it for longer than five minutes unless youre well practiced, because it can burn.
Dont pour it in all at once; thats a fast-track to lumps.
Instead, add the liquid in about four installments.
Its harder than it sounds, and you dont have to do it this way if its too challenging.
Adding the liquid slowly allows you to whisk the gravy completely smooth as the starches absorb water.
Youll see a small scale example of this when you add the first part of liquid.
This is normal, and its not really clumping.
Whisk the mixture thoroughly and dont add the next installment of stock until it’s completely smooth.
Add another quarter of liquid and whisk the mixture until smooth again.
Repeat this process until youve used up all of your liquid.
(If it seems too runny, keep in mind that it will thicken as it sits.)
Et voila: Youve made a lumpless gravy.
Reheat it on the stove on Thanksgiving day, andkeep it in a thermosuntil youre ready to serve it.
Heat it in the microwave until steaming.
Alternatively, heat the stock up in a large pot until steaming.
In a medium to large pot, melt the butter and add the flour.
Whisk these two ingredients together for one to five minutes.
The roux should be bubbling, thick, and smooth.
Pour a quarter of the hot liquid into the pot with the roux and whisk quickly.
The mixture will thicken quickly.
Continue whisking until its completely smooth.
Add another quarter of the liquid and whisk again until smooth.
Continue doing this process until the gravy is smooth, and a consistency that is slightly thinner than perfect.
Stir in the seasonings, and serve.
