Gravy from Roast Drippings

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Tried just the Au Jus part with beef loin roast, and the full recipe with a whole turkey.... Just awesome. Made no changes to it whatsoever. Family was begging for the secret.

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This gravy recipe is hands down the BEST gravy I EVER had and EVER made. I'm no "chef sprocket" in the kitchen and I also like to try new recipes. This is definitely a must to try even if your new to cooking and looking for easy to make recipes. I gaurantee you that once you try this you will never try another nor will you ever buy a store bought gravy.

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I used corn starch for the thickener --- and I melted some blue cheese into the gravy --- YUMMY!!!

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This was so easy and foolproof (and TASTY. I was done way early and able to enjoy family because of the ease and stress-free nature of the recipe. It made a ton, but everyone ate it up!! We actually ran out. :

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Red wine gravy .... what else can I say.

:-

This has been the hit of Thanksgiving dinner 2 years now...

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Awesome taste and easy, the only reason I gave it four stars is, even though I was left with a small amount of drippings from my roast turkey, I had to use four vs. two tablespoons of the roux to get the gravy properly thickened. And, no, I don't like gravy I can stand a fork up in!

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I made this gravy for Thanksgiving this year - our first time hosting - and it turned out perfectly. My father would spend lots of time whisking flour into the roasting pan, and only come out with a cup of gravy which had to be rationed. This recipe was simple (I made the roux the night before with butter, quick, and it made plenty of flavorful gravy. I was done making the gravy before my husband had finished carving the turkey. I used vegetable broth and a small bottle (187 ml, came in a four pack of Cabernet Sauvignon/Merlot wine. We actually have gravy to use with the leftovers this year!

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I was nervous to try this for Thanksgiving so much that I bought some gravy mix as a backup. But I followed the instructions and it worked out great. I felt like such a chef making it. Key is to remember that the roux and gravy should be at opposing temperatures I think. I'll definately make this again.

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I liked the gravy. I made mine from a turkey roast. It was rather dark in color and rich flavor though. Could cream or milk be added to make it lighter and not as rich?

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gave life to my oh hum gravey