Everything you've ever wanted to know about Thanksgiving gravy.
Gravy is a sauce made from the pan drippings of a cooked meat dish that’s whisked together with stock and thickeners like flour or cornstarch., the rendered fat and juices that accumulate in the bottom of the roasting pan as meat cooks in the oven. Technically, you’ll get drippings from any roasted meat, be that poultry, pork, beef, or game; Thanksgiving gravy, of course, typically calls for turkey drippings.
, but keep in mind that the depth of flavor will never be the same as if you DIY, and always buy low-sodium so you can control the seasoning. Whisking stock into gravy transforms it from a thick and chunky paste into smooth, silky sauce.Gravy can be as simple as drippings, roux, and stock , but to really kick the flavor into high gear, you’ll need some: fresh herbs, vinegar, soy sauce, white wine, MSG, miso paste, and Worcestershire sauce will all punch up your gravy immensely.
In a large saucepan, melt the butter over medium heat. Whisk in flour and cook until the roux darkens to the color of a cafe au lait, about 4-6 minutes. Whisk in the drippings mixture to the roux 1 cup at a time, letting the mixture fully incorporate and start to bubble before the next addition. In a small bowl, whisk together miso paste and apple cider vinegar, then pour into the gravy mixture and whisk to combine. Let gravy cook down until it’s thickened enough that it coats the back of a spoon. Season with salt and pepper to taste.
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