1 Video | Photo: Homemade Gravy Recipe
Ingredients
- 1/4 pound (1 stick) unsalted butter
- 1 1/2 cups chopped yellow onion (2 onions)
- 1/4 cup flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Defatted turkey drippings plus chicken stock to make 2 cups, heated
- 1 tablespoon Cognac or brandy
- 1 tablespoon white wine, optional
- 1 tablespoon heavy cream, optional
Directions
In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.
Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.
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By karenjona_7701447
San Jose, AL
on January 15, 2012
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Easy to make and with great flavor! Like everything Ina makes!!
By mirleehud_2659459
Deerfield, WI
on January 14, 2012
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I usually stink at making gravy....this recipe is fool proof and it is REALLY really good. I agree with another post on here about the length of time it takes to cook the onions, slow and low is the way to go, it makes all the difference in the world if the onions are cooked right. I have made it several times now, once I had no brandy, so I left it out, honestly, I didn't really notice it being omitted. You must add the heavy cream though, it makes it!
By Honeyeyes1
on January 04, 2012
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MADE THIS ON CHRISTMAS INSTEAD OF MY USUAL HOMEMADE TURKEY GRAVY. IT WAS GOOD, BUT NOT AS GOOD AS MY TURKEY GIBLET GRAVY. I EVEN ADDED THE DEBONED TURKEY NECK MEAT. THIS GRAVY IS A GOOD GRAVY BUT TASTES MORE LIKE AN ONION GRAVY BETTER SUITED FOR A DIFFERENT DISH THAN THE TURKEY I CHOSE TO USE IT WITH.
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