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Homemade Gravy Recipe

Homemade Gravy

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (144)

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Average Rating:

Total Reviews: 144

Showing 21-30 of 144

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  • on February 26, 2012

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    I am very partial to beef gravy so I used beef stock instead. I simmered about 2 1/2 cups of beef stock for a while to let it reduce a bit and enhance the flavor, comes out amazing every single time.

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  • on January 15, 2012

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    Easy to make and with great flavor! Like everything Ina makes!!

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  • 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!

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  • 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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  • on December 30, 2011

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    I made about a gallon of this for an event, to give my veggie fried an option for gravy that didnt have meat. I changed it some but it still turned out so great, even the meat lovers like the gravy. I made 8x the amount using a gallon of veggie stock and I didnt have any alcohol so I left those out. I could just image how better it could be if i added the wine and cognac.

    Also, truly dont rush the caramelization of the onions, it took me longer than 15 minutes more closer to 30. But it adds half the flavor and I used the cream, it added so much richness making it creamier and slightly thicker.

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  • on December 23, 2011

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    this gravy is terrific. i made it in advance today for the first time for our christmas day dinner. i love it, could sit and eat it by the spoonfuls. i didn't have any turkey drippings yet, used the butter and did everything else as directed. added the cream at the end and it is so delicious. thank you ina!

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  • on December 06, 2011

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    My husband and I had never had homemade gravy before, so I admit I was initially apprehensive. I made the gravy--minus the turkey drippings--the night before Thanksgiving, left it in the fridge, and the day of, I added the drippings --this then turns the pale sauce into a nice brown color-- and heated it all up on the stove.

    It was super easy and was so delicious I felt like some master chef had made it and dropped it off in my kitchen. I'll definitely be making this again, as it makes me feel like such a gourmet cook!

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  • on November 30, 2011

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    Made this gravy for Thanksgiving dinner; easiest dish to clean because there was none leftover. I added mushrooms to the recipe. Will be my gravy of choice when entertaining guests.

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  • on November 29, 2011

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    Excellent and easy!

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  • on November 27, 2011

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    Best gravy I ever made! Thanks Ina.

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