Homemade Gravy

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I have never made a gravy from scratch - this was so simple. I did double it though. Also, I found that I needed to cook the onions for a much longer time than recommended. I strained it for the folks for dinner (I saved the onions for a carmelized pizza this weekend - but, I would have eaten it chunky. Perfect!

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This was so easy to make and it was wonderful! I used 1/2 chicken stock and 1/2 turkey drippings (Ina's recipe to make the gravy and I didn't use the cognac (forgot to guy or cream. This was wonderful- everyone raved about the turkey and gravy- go INA!

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This was an extremely easy recipe to follow and the taste was great. We added a lot more pepper to it, but I know that's a personal taste. We would've been eating store bought gravy if this hadn't been so easy.

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I was looking for something quick and easy and thought this recipe was too good to be true, but one taste proved what we all know: Ina is a genius! Absolutely amazing gravy that is sure to impress.
Just be careful not to stir the gravy too much once the flour is added or else it will get gummy.

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do any of you know what to replace Cognac or brandy with?
I just wanted to know; but if it tastes better with Congnac or brandy, then what label would be good?

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This is by far the best gravy I have ever had. It was easy to make and very flovorful. the onion took about twice as long to brown and I had to add a bit more flour but everyone raved about it.

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I always dread making gravy because of the last-minute mess of using the pan drippings. I made this recipe using only chicken broth and left out the cream. It's absolutely delicious!! It's the only way I'll make gravy again. Thanks Ina!

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An exceptional addition to mashed potatoes! The cognac add a smooth and flavorful finish to the gravy. My kids and husband always finish the gravy before their potatoes. Thanks Ina for another fabulous recipe!

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Great recipe! so simple but so flavorful. This is definitely going to be my go to recipe for gravy!

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Ins'a done it again! She really knows the secrets of fine- tuned cooking. Faye Massey/Macon, GA