There is no roast and no Turkey without a good brown gravy on the plate. But many are using a gravy mix and are missing out on a really flavorful addition to their meal. Let’s change that because making a really good gravy isn’t difficult at all!
Think about it: You spend hours on a delicious roast or your Thanksgiving turkey and none of that would be eaten without a gravy … but then you use an instant gravy with little flavor and all watery for that. Does that make sense? A good gravy is more than starch-thickened liquid. It is supposed to compliment the meat and also to add flavor and juice to sides like dumplings and potatoes. The best way to achieve that is by making the gravy from scratch.
Video: The Perfect Brown Gravy
Make Ahead Gravy
I get it, you have your hands full with a big meal, especially if it is a Holliday meal where everyone from the famliy is showing up. So, just make this gravy recipe the day before and simply reheat it the next day. This gravy will be just as delicious when reheated! You want it to have some of the meat’s taste? Then just add a bit of the drippings to the pre-made gravy and stir it in while reheating.
Best Brown Gravy
- 1 Onion small, or 1 charlotte
- 1 clove Garlic
- 1 tbsp Tomato Paste
- 1 tbsp Oil like Sunflower Oil
- 1 tbsp Jam from tart cherries or similar taste
- 200 ml Red Wine
- 1 Bay Leaf
- 1 Clove
- 400 ml Stock duck or vegetable or chicken or beef
- 2 tbsp Corn Starch or Potato Starch
- some Salt
- some Pepper
- Prepare the 1 Onion and 1 clove Garlic by dicing them.
- In a pot or pan, hear the 1 tbsp Oil and fry the onion and garlic, then add the 1 tbsp Tomato Paste and 1 tbsp Jam.
- After a minute, pour the 200 ml Red Wine in, put in the 1 Bay Leaf, and 1 Clove. Let cook until the liquid has reduced by half.
- Add the 400 ml Stock, then bring to a boil.
- Mix the 2 tbsp Corn Starch with a little cold water and slowly pour into the sauce to bind it. Stir constantly and boil for a few minutes.
- Season with some Salt and some Pepper.