Making your own gravy doesn’t have to be a long, hard process that requires pan-drippings from cooking meat. This easy-to-make homemade gravy recipe can improve dishes like a shepherd’s pie or just about any turkey recipe such as this Cajun Deep-Fried Wild Turkey Recipe.
Yield: 2 cups gravy
Prep time: 30 minutes
Cook time: 10 minutes
- 1 medium onion
- 1 stick unsalted butter, at room temperature
- 1 cup flour
- ½ teaspoon salt
- ½ teaspoon pepper
- 32 ounces of stock (chicken, beef, or wild game)
- Coarsely chop onion.
- Add stick of butter to pan and melt on medium heat.
- Add the onion and sauté for 12 to 15 minutes or until translucent and soft.
- Remove onion only from pan and keep butter in pan for now.
- Puree the onion in a blender or food processor until smooth.
- Take the remaining hot butter you left in the pan, add a few tablespoons of flour at a time and whisk to make a roux (paste-like consistency). You may not use the full cup of flour.
- Add the onion puree to the butter/flour mixture and a bit more flour to keep the roux consistency.
- Add ¼ cup of stock and then a bit more flour, again to keep the roux consistency. Add the remaining stock and bring to a slow bowl, whisking frequently.
- Season with salt and pepper to taste and continue to cook (slow boil) until the gravy has thickened. If it is too thick you may whisk in a bit of water to thin it out. If it is not thick enough, take 1 cup of the gravy out and place in a bowl. Add 1 to 2 tablespoons of flour, whisking vigorously to prevent lumps and add back to the remaining gravy to thicken in pan.
For more gravy recipes, visit: MissHomemade.com