How to Thicken Gravy: The Best Fool-Proof & Clump-Free Method

How to Thicken Gravy: The Best Fool-Proof & Clump-Free Method

There are many methods out there to thicken gravy, and in this video, I show you how to make gravy from turkey drippings – the same drippings you can collect from your own cooked turkey.

This is my tried-and-true five-step method for making perfectly lump-free gravy and lots of it.
Gravy is a really important element of holiday dinners and it is becoming a lost art of how to make gravy from scratch. I believe learning how to make gravy from roux is an amazing life skill that you can take past Thanksgiving and Christmas dinner (and really impress your friends and family).

I also cover how to darken your gravy in a tasty way - it might surprise you.

If you make this gravy recipe please tell me in the comments below and feel free to ask any questions too.

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RECIPE: Perfect Gravy

INSTRUCTIONS
1. The fat. The drippings from your roast–yes, all that greasy stuff in the bottom of the pan, plus the caramelized brown goo that’s stuck to the bottom of the pan– are the base for gravy. If your roast didn’t give you much grease, add a few tablespoons of canola oil or butter.

2. The flour. Sprinkle all-purpose flour evenly over the hot fat. You want about an equal amount of flour to fat. A little less flour means a runnier gravy, more flour = thicker. Do not use: whole wheat flour, glutenfree flour, cornstarch, cake and pastry flour, cornflour. No.

3. The holy matrimony of fat and flour. Incorporate the flour and the fat. Completely. Entirely. This is the step that eliminates lumps, so be diligent. Use a wooden spoon to bash the flour and fat together as the whole mess cooks slowly.

4. The liquid. It doesn’t matter if you use water, stock wine or a mixture, but add it gradually! start with about 1/4 cup. Once it’s completely incorporated, add another 1/4 cup. Switch to a whisk if things are going too fast, then start adding liquid by 1/2 cup increments.

5. If it looks anaemic, add a splash of soy sauce. Taste for seasoning. Serve very hot.
So there we go, the way to never ever ever have even a single lump in thy gravy!

Happy Cooking,
Claire Tansey

MORE THANKSGIVING RECIPES
Classic Bread Stuffing: youtu.be/PmDoPm_zDX8
Creamiest Mashed Potatoes: youtu.be/mH8BCQJSxno
How to Dry-Brine a Turkey: youtu.be/4Cbt8S5lHsE
How to Make Pie Pastry:youtu.be/AcYk1hVB-ZM
Crispy Brussels Sprouts with Bacon: youtu.be/CHh7EHhQecQ
How to Dry-Brine a Turkey (full episode): youtu.be/4Cbt8S5lHsE
How to Dry-Brine a Turkey (quickie):youtu.be/29zvUUZ3TCo

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