Easy Five Minute Perfect Gravy Recipe (2024)

FAQs

What is the formula for gravy? ›

(The classic ratio for gravy is three:two:one, so 3 tablespoons flour, 2 tablespoons fat, and 1 cup of hot stock.) You can add other flavors to the mixture, swap out the stock for another liquid, or use cornstarch rather than flour to thicken your gravy.

Add cornstarch: To thicken your gravy with cornstarch, make a slurry, which is a liquid-based paste. Mix one tablespoon of cornstarch with one cup of cold water, whisking the mixture together until the cornstarch granules dissolve. Stir this mixture into your gravy on low heat.

I often make a roux instead of a slurry when making gravy. A roux contains equal amounts of flour and fat (instead of being made with flour and liquid). A roux is generally browned or cooked and then the liquid is added to the roux to thicken it (as opposed to the other way around with a slurry).

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.

Milk and cream add richness and flavor; they can round out or mellow any sharper flavors that develop along the way. Finishing a sauce or gravy with butter will thicken the gravy and add a velvety texture—a surefire way to up your gravy game.

Onion paste, cashew paste, cream, butter, melon seed paste, cornflour slurry and roux (equal parts of cooked flour and butter) are some of the commercially used thickening agents.

Mix 1 tablespoon plus 1 teaspoon arrowroot powder with 3 tablespoons water until dissolved for every 1 cup of gravy. While whisking the gravy constantly over medium heat, add the arrowroot mixture a little bit at a time. Cook, whisking often, until the gravy thickens.

I recommend real butter here if you don't have any dietary exceptions that prevent that. You could also use turkey fat here, but I prefer the flavor of the butter. If you're making any sort of bacon-wrapped meat, bacon grease works beautifully as a gravy starter as well.

The liquid needs to be very hot before thickening the gravy with flour. Combine ½ cup cold water and ½ cup flour in a container with a tight-fitting lid and shake to mix it. I find if I use cold water to mix with the flour, lumps do not form in the container.

Why does my gravy turn to jelly? ›

Why does my gravy have a jelly-like texture? Gravy gets a jelly-like texture due to too much thickener. Too much flour, for instance, can result in a gummy consistency (particularly when left overnight in the fridge).

Fortunately, Shannon has several suggestions for fixing bland gravy, starting by adding a bouillon cube, herbs or a splash of wine or cognac. But if you have time to spare, add pan drippings from turkey, bacon or bacon drippings, caramelized vegetables (like onions, leeks, carrots and celery), herbs or garlic.

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.

If your gravy is looking watery, you can add a slurry (a mixture of cornstarch/flour and water) or a roux (a mixture of flour and butter) to thicken it up. Other pantry ingredients like Wondra (an instant flour), arrowroot, tapioca, and potato starch can also be used to thicken gravy to a deliciously silky consistency.