Homemade Gravy

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Wow... this is fantastic! This is the best gravy I've ever tasted. I made it for the first time for Thanksgiving dinner. Since I had so much time, I sauteed the onions for about 1 1/2 hours which gave it crazy good taste and color. I was worried about previous reviews so I only used 1 onion. We're going to make it again this week with onions, mushrooms and beef stock for putting it on steak. I can't wait!

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I felt with Ina's recipe you could not go wrong. Wow...I truely wished I would have tested it before Thanksgiving! It was way too salty of gravy for me. I was able to add more wine to it to counter the saltiness. Next time I shall test run the recipe. I would have omitted the salt altogether as chicken stock has plenty of salt and pan drippings are salty especially if the bird is brined. Live and learn I guess. After adjusting the salt I could rate it higher.

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Amazing! Cooking the onions makes it.

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I've been doing this gravy for the past years, thanks to Contessa and its sooo delicious. I must say that I didn't add heavy cream neither white wine and is still really good. This year I'm gonna make it, but because my daughter doesn't like chunky things, I'm going to put it in the blender and smooth it and this time I'm adding heavy cream...Love it!!!

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This is the best gravy I have EVER had, let alone made. For years, I have made one of Paula's gravy recipes for Thanksgiving. I decided to try something new this year. So happy I did! This is so much better! I did not have brandy or cognac, so I substituted with very good bourbon. I also did not have the turkey drippings as I was making a few dishes ahead of time, but I do not think they are needed. This gravy is outstanding regardless. Do not skimp on the time required to sautee the onions. As Ina says, it is crucial to the flavor!

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I don't drink wine so never have it in the house. I do bake, so have cognac. I just use TBSP +1/2 cream and TBSP and 1/2 cognac. Plus, I use homemade turkey stock as opposed to chicken stock/broth. This is SUCH wonderful gravy! My family loves it! The drippings from the turkey are so full of butter I cook the onions in them. I love that if you don't have any, you use the butter and cook for as long as stated...YUMMY!

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I gave this a dry run today to practice for Thanksgiving. I have to say that this is a very nice basic gravy recipe. But for Thanksgiving dear Ina you should insist on using the rendered Turkey fat and giblets and not recommend just using butter for the onion saute. It's just not a good substitute to serve with turkey. I will plan ahead and use giblets and broth that I have prepared from turkey parts. Thank you, Ina!

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Best gravy ever!

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I made this recipe for Thanksgiving in 2010 and 2011! This is the best gravy, I have ever had! (No kidding! I have made several gravies over the years! This is my favorite by far! Daughter Victoria, asked this year, you are going to make THAT GRAVY, right? Yes!! "Make sure, you make double"! I followed the recipe (including the optional ingredients! Don't skip an ingredient, for THE BEST FLAVOR! Looking forward to cooking this recipe again, next month! (2012!

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Delicious! I used beef stock to use with meat loaf and mashed potatoes and this gravy hit a home run!