Christmas gravy recipes (2024)

FAQs

What is the secret to good gravy? ›

Directions. Add the butter and flour to a skillet over medium heat and cook, stirring, until melted together and well combined, 2 to 3 minutes. Slowly stream in the stock while whisking and continue to cook until thickened, 8 to 10 minutes. Season with salt and pepper and stir in a little shredded turkey.

Bonus: Seasoning for Tasty Gravy

I only season my homemade gravy with salt and pepper, and it's delicious! If you want to add more spices, avoid anything with large pieces (such as dried rosemary) to keep gravy smooth. Thyme, onion powder, garlic powder, parsley, paprika, and oregano all taste great.

Add Herbs. Try thyme, sage, chopped parsley, a teeny bit of tarragon, and some chives. When using fresh herbs, add them toward the end of cooking. Lemon verbena, lavender, rosemary, basil, and mint for simple syrups.

Browning adds more flavor to the gravy and gets rid of the raw flour taste. You're basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy unless we have a guest who is eating gluten-free.

A traditional roux uses roughly an equal amount of flour and fat, but gravies often call for a bit more flour than that, to ensure the gravy is thick enough. (The classic ratio for gravy is three:two:one, so 3 tablespoons flour, 2 tablespoons fat, and 1 cup of hot stock.)

There is no difference. In the South, country gravy and white gravy are used interchangeably and both for the same type of thick, creamy gravy made with butter, flour, and milk. You may also hear these gravies called sawmill gravy, and some people use this recipe but add sausage for a sausage gravy.

Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly.

If the gravy lacks oomph, adjust seasoning as necessary with kosher salt and freshly ground pepper. If you used canned stock instead of homemade, the gravy might not be as flavorful. Homemade stock, even made with chicken stock rather than turkey, will produce a superior gravy—so it's worth the effort.

What is the most common gravy? ›

One of the most popular forms is onion gravy, which is eaten with sausages, Yorkshire pudding and roast meat. Throughout the United States, gravy is commonly eaten with Thanksgiving foods such as turkey, mashed potatoes and stuffing. One Southern United States variation is sausage gravy eaten with American biscuits.

Several good varieties of store-bought gravy are available. Many brands release options just for the holidays, when they know frazzled cooks are looking for a few time-saving options. However, even the best jar or carton of premade gravy isn't going to taste as good as homemade, and that's just a fact.

When your sauce begins to simmer, add the salt and a pinch of white or brown sugar, then mix; the sugar will be able to counterbalance and eliminate the sourness of the tomato, without changing its flavor or sweetening your dish.

Add Sweetness

Incorporating a touch of sweetness into your gravy can help balance out the salty flavors. You'll need to add a small amount and taste as you stir so that the gravy doesn't become too sweet. Try adding a spoonful of either sugar or honey to salty gravy. Stir, taste, and add more if necessary.

Use flavorful liquids: Instead of using water, try using chicken or beef broth to make your gravy. This will add depth and richness to the flavor. Add herbs and spices: Consider adding herbs and spices to your gravy to enhance the flavor. For example, you can add a pinch of thyme, sage, or rosemary.

If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.

"Soy sauce is loaded with umami—the super savory, hard-to-define flavor that can make food insanely addictive. In gravy, you won't actually taste the soy sauce (unless you add a crazy amount); you'll just react more strongly to depth of flavor," writes Lauren Miyashiro for food site, Delish.com.