I remember the first time I had to make a gallon of gravy as a prep cook at The Kitchen Bistro and I scalded the roux to the bottom of the pot and the gravy wouldn’t thicken. I was mortified but the Sous Chef matter a factly dipped a spoon into the watery gravy, tasted it and said: “It doesn’t taste burnt, start a roux in another pot and pour the gravy on top.”
I was dumbfounded, you can do that? Turns out you can and the things I learned by making mistakes are by far some of the most valuable cooking tricks to have up one’s sleeve. I’m so pleased to share those tricks with you, sans the hours of labor in a working kitchen.
Because what IS Thanksgiving without gravy? I need it to fill the pool in my mashed potatoes, pour it over the turkey and sop it up with a roll. Gravy makes everything better and a brown gravy is a wonderful thing.
But by the time comes to make the gravy, everyone is hungry and anxious and if you’re in charge of the meal you’re likely scrambling to get the turkey carved, the dishes rewarmed and someone’s fingers out of the mashed potatoes all while trying to make a gravy that you’re not sure of and that’s no fun for anyone.
So roll up your sleeves, get out your whisk and a glass of wine and be prepared to become the nonchalant gravy expert you were meant to be. Be sure to check out the Learn the Lingo below the recipe for extra troubleshooting tips!