It’s perfect when it smothering some of our favorite dishes like Stuffed Stuffed Chicken Breasts, Slow Cooked Turkey Breasts, or Pan Fried Pork Chops. As a sauce for turkey, chicken, or pork.We’ve got the Best Mashed Potatoes recipe for you! Or try our Sour Cream Mashed Potatoes if you like them creamy! Here are some of our favorite ways to use our favorite gravy. Alternatively, if you like it thicker, use only 1 3/4 cups of broth. Adjust the consistency to your liking.Instead of using beef broth, we often us Beef Better Than Bouillon to make my beef gravy. For a richer gravy, use beef bouillon.There’s usually a fair amount of salt already in the broth. If you are using regular broth (not low-sodium broth), make sure to taste the gravy before adding salt. Always make sure that you whisk continuously to avoid any lumps. Whisk, whisk, whisk! That’s the key to creamy and smooth gravy.Here are few helpful tips to make sure that your gravy turns out perfectly. Lastly, season with salt and pepper and you’re done! That’s it! Season the gravy to your liking and serve it right away. Continue to cook and stir for about 3-5 minutes until the gravy thickens. Make sure that you continue to whisk while you pour in the beef broth. This ensures that the flour is cooked and ready for thickening. The key here is to have the roux develop a caramel color and a bit of a nutty smell. This is a French cooking term which refers to fat + flour to make a thickening agent for cooking. Make sure that the butter doesn’t burn and that it’s completely melted. We stand by our word! It’s really easy and you’re going to love the results.įirst, melt the butter in a small sauce pot. Here we go! This is the super simple way to make your own homemade brown gravy. Directions to use your pan drippings are included in the recipe card notes at the bottom of this post. Pan Drippings – Optional: If you have them, save those pan drippings! While they are optional, they will add extra flavor to your gravy.However, the stock will not be as brown and will have a slightly different flavor. Beef Broth: You can use chicken stock as a substitute if you need to (or even vegetable stock for vegetarian recipes).A roux is what helps thicken the beef broth to become a creamy gravy. All Purpose Flour: The butter and flour come together to create a “roux”.You can use unsalted butter, but you may need to add a bit more salt at the end. Plus, creamy butter is ideal for rich and flavorful stock. Salted Butter: You need a form of fat to start gravy and butter is a great choice.Remember that the exact amounts are in the recipe card below. Here is the simple list of ingredients you need to make your own brown gravy. You’re definitely going to get bragging rights when you bring the from-scratch brown gravy to the table! It’s perfectly seasoned, rich, and tastes incredible on turkey, mashed potatoes, and so much more. There are no additives, preservatives, or other questionable ingredients. Please, please, please don’t buy it in a jar! We promise this recipe is simple and you’re going to love it so much more than something you can buy at the store. It’s just the way it is! Homemade Brown Gravy is the ultimate condiment for all of your Thanksgiving foods. Thanksgiving dinner doesn’t start until there’s a gravy boat on the table.
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