Best 4 Foolproof Gravy Recipes

**Indulge in the Art of Gravy Making: A Culinary Journey Through Classic and Creative Recipes**

Gravy, a culinary masterpiece that elevates any meal to new heights of flavor, is a delightful symphony of taste and texture. Whether you prefer the rich, savory notes of a classic brown gravy or the vibrant, herbaceous accents of a green goddess gravy, this diverse collection of recipes will guide you through the art of gravy making. From the traditional turkey gravy, a mainstay of holiday feasts, to the creamy mushroom gravy, a perfect complement to grilled meats, these recipes cater to every palate and occasion. Dive into the world of gravies and discover the transformative power they hold in enhancing your culinary creations.

Here are our top 4 tried and tested recipes!

FOOLPROOF GRAVY

Foolproof Gravy image

Make your Thanksgiving or other special-occasion dinner easy with this can't-miss recipe. Use the drippings from your roasted turkey, and the gravy is done in just 20 minutes. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Time 20m

Yield 2-1/3 cups.

Number Of Ingredients 7

Ingredients

Drippings from 1 roasted turkey
1/2 to 1 cup turkey or chicken broth
1/4 cup plus 1 tablespoon all-purpose flour
1/2 cup fat-free milk
1 teaspoon chicken bouillon granules
1/4 teaspoon poultry seasoning
1/8 teaspoon white pepper

Steps:

Pour drippings into a 2-cup measuring cup. Skim and discard fat. Add enough broth to the drippings to measure 2 cups; transfer to a small saucepan and bring to a boil., In a small bowl, whisk flour and milk until smooth; gradually stir into drippings mixture. Stir in the bouillon granules, poultry seasoning and white pepper. Return to a boil, stirring constantly; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 165 calories, Fat 17g fat (7g saturated fat), Cholesterol 17mg cholesterol, Sodium 103mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

FOOLPROOF GIBLET GRAVY

Foolproof Giblet Gravy image

This is a really good tasting gravy and most of the work can be done before the turkey is finished. Anything to help reduce the last minute chaos of getting holiday dinners on the table. I got this from a 1991 issue of Woman's Day.

Provided by Pinkytz

Categories Sauces

Time 2h15m

Yield 6-7 cups, 14 serving(s)

Number Of Ingredients 11

Ingredients

turkey neck
turkey giblets (refrigerate liver until needed)
6 cups chicken broth
2 large onions, sliced
1 cup carrot, sliced
1 cup dry white wine or 1 cup water
1/2 cup celery leaves
6 tablespoons butter, at room temperature
3/4 cup all-purpose flour
turkey drippings
salt and pepper

Steps:

Stage 1 MAKE BROTH.
Up to 3 days ahead cut turkey neck and heart in half.
Put into a large saucepan along with gizzard and remaining broth ingredients.
Bring to a boil, reduce heat and simmer gently, uncovered, 1 1/2 hours.
Add liver and simmer 30 minutes longer or until gizzard is very tender.
Remove giblets to a cutting board.
Strain broth into a large cup measure, pressing vegetables to extract as much broth as possible.
Discard vegetables.
Add water to broth if needed, to make 6 cups.
Chop giblets and neck meat.
Refrigerate.
Stage 2 THICKEN BROTH.
Mash butter and flour with a fork until blended to a paste. Break into 4 chunks.
Bring broth to a boil, reduce heat to low and gradually whisk in flour mixture, 1 chunk at a time, until blended.
Whisk until thickened and boiling. Boil 3 minutes minutes longer to cook out any "floury" taste.
Cover surface of gravy to keep skin from forming.
Refrigerate.
Stage 3 FINISH GRAVY.
After turkey is removed from roasting pan: Spoon fat off pan drippings and discard.
Stir juices in pan (add up to 2°C water if juices have evaporated), scraping up brown bits on bottom of pan.
Add no more than 2 cups of drippings to gravy or it will be too thin.
Stir in giblets and neck meat.
Heat and season to taste.

Nutrition Facts : Calories 111.1, Fat 5.6, SaturatedFat 3.3, Cholesterol 13.1, Sodium 372.1, Carbohydrate 9, Fiber 0.8, Sugar 1.8, Protein 3.1

PRIME RIB (FOOLPROOF ) WITH AU JUS GRAVY

Prime Rib (Foolproof ) With Au Jus Gravy image

A Christmas dinner tradition in my family accompanied with twice baked potatoes, rolls, green beans, fruit and great desserts! And the left overs are even better. Find roasts on sale?--have butcher give you the twine and place the seasonings on the roast, tie and freeze. Will marinate itself while you thaw it.

Provided by Shawn C

Categories Meat

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

5 lbs standing rib roast
4 garlic cloves, minced
salt
pepper
thyme leaves
basil leaves
marjoram leaves
Worcestershire sauce
sliced fresh washed mushroom
3 cups water
3 beef bouillon cubes
1 1/2 cups cold water
1 1/4 teaspoons basil
1 1/4 teaspoons thyme
1 1/4 teaspoons marjoram
1 tablespoon cornstarch, mixed in
1 cup water

Steps:

Have butcher cut ribs away from roast.
Season entire ROOM TEMPERATURE roast and between roast and ribs with heavy garlic, salt, pepper, marjoram, thyme and basil. Drizzle with Worcestershire.
START IN EARLY AM (6 OR 7).
Let rib roast stand for at least 2 hours until room temperature.
Place meat in iron skillet, fat side up.
Place in cold oven; turn on to 350° for one hour.
Turn off oven.
DO NOT PEEK OR OPEN OVEN AT ALL!
For rare meat, turn oven back on at 350° 1 hour before you want to serve for 20 minutes, leave in oven for remaining time.
Med Rare- 1 hour before serving turn on for 30 minutes, leave in oven for 30 minutes Well- 1 hour before serving turn on for 40 minutes, leave in oven for 20 minutes Gravy: Remove meat from skillet.
Put all gravy ingredients into skillet except cornstarch and water.
Scrape bottom of skillet to remove bits from pan.
When mushrooms are done, add cornstarch mixture 1/4 cup at a time and allow to thicken to desired consistency.

FOOLPROOF THANKSGIVING TURKEY AND GRAVY

Foolproof Thanksgiving Turkey and Gravy image

I have made this five years in a row and always get compliments about it being the most tender turkey people have ever had. Basting isn't required until the end, so it's a really low-maintenance recipe! And the gravy (my personal favorite part of Thanksgving) is to die for! I have used the same measurements for up to a 14-pound turkey. Serving size and yield were hard to estimate because we always have way more gravy than needed...I settled on 10. Note that because of the broth used, you should not stuff the turkey with stuffing.

Provided by Robyns Cookin

Categories Whole Turkey

Time 5h30m

Yield 10 , 10 serving(s)

Number Of Ingredients 14

Ingredients

12 lbs turkey
6 tablespoons butter, cut into 1-inch slices
2 (14 ounce) cans reduced-sodium chicken broth (reduced-sodium broth is key, otherwise the gravy will be too salty)
2 tablespoons dried parsley
2 tablespoons dried onion flakes
2 tablespoons seasoning salt
1 tablespoon garlic powder
5 cups drippings
1 (10 3/4 ounce) can cream of chicken soup
1 teaspoon poultry seasoning
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 cup milk
1/3 cup flour

Steps:

TURKEY:.
Preheat oven to 350°F.
Remove and discard giblets and neck (unless you want to use them in your gravy -- my instructions do not include them).
Rinse turkey (inside and out) and pat dry with paper towels.
Place the turkey in a roasting pan and distribute the butter slices under the skin of the turkey (I find it helpful to separate the skin from the meat by sliding my hands in between, before messing with the butter).
In a medium bowl, combine the broth, parsley, and minced onion. Pour over turkey and sprinkle with the seasoned salt and garlic powder.
Cover with foil and bake for 3 ½ to 4 hours, or until the internal temperature reaches 180°F
During the last 45 minutes, remove the foil and take out 5 cups of the drippings for the gravy. With the remaining drippings, baste occasionally so the turkey will brown nicely.
Remove from oven and let rest (while the gravy is being prepared) before carving.
GRAVY:.
Bring the drippings to a boil in a large saucepan.
Stir in soup and season with poultry seasoning, pepper, and garlic powder.
Reduce heat to low, and let simmer for as long as you need. If you're ready right away, this step can be skipped.
In a small, microwave-safe bowl, heat the milk on high for 30 seconds. Stir, and repeat (total cook time: 1 minute). Slowly add the flour to the milk, whisking vigorously with a whisk until there are no lumps.
Return the gravy to a boil, and gradually stir in the milk mixture.
Continue to cook, stirring constantly, for 1 minute, or until thickened.
Be careful not to let the bottom scorch.

Tips:

Use the best ingredients: Start with high-quality meat or vegetables to ensure the best flavor. Choose fresh herbs and spices, and use a good quality stock or broth.
Brown the meat or vegetables: This step is essential for developing flavor in your gravy. Brown the meat or vegetables in a hot pan until they are nicely browned on all sides.
Deglaze the pan: After browning the meat or vegetables, add a splash of liquid to the pan and scrape up any browned bits. This will help to release the flavor from the pan and add it to your gravy.
Use a good stock or broth: The stock or broth you use will make a big difference in the flavor of your gravy. Choose a stock or broth that is flavorful and complements the ingredients you are using.
Simmer the gravy: Simmering the gravy allows the flavors to meld and develop. Simmer the gravy for at least 30 minutes, or longer if you have time.
Season the gravy to taste: Once the gravy is finished simmering, season it to taste with salt, pepper, and any other desired seasonings.

Conclusion:

By following these tips, you can make a delicious and flavorful gravy that will be the perfect complement to your favorite dishes. Whether you are making gravy for a special occasion or a weeknight meal, these tips will help you create a gravy that everyone will love.