Mashed potatoes and gravy can either be wonderfully delicious, or they can go horribly wrong – think “college dining hall” wrong. Generally speaking if you’re able to find a simple recipe for either one, then your family will thank you profusely, in addition to licking their plates clean.
Thanksgiving’s only two days away, as I’m sure you’re already well aware. This year, rather than grabbing a packet of gravy powder, or a can of pre-made gravy, how about trying your hand at making it from scratch? It’s really simple, I promise.
Like, make it in 10-minutes, simple. Here’s my recipe – which goes very well with my killer mashed potatoes:
Homemade 10-Minute Gravy
Prep: 5 minutes
Cook: 5 minutes
Yields: 2 cups
- 1/4 cup salted butter (half a stick)
- 1/4 cup all-purpose flour
- 2 cups broth*
- 1 teaspoon black pepper
Melt the butter over medium heat in a 2-quart sauce pot. Add the flour and whisk until thoroughly combined and smooth, then let cook until it just starts to bubble – about 1 minute more. This helps the flour taste cook off.
Pour the broth all at once into the flour mixture, whisk to incorporate, then turn heat to medium-high. Continue cooking until the gravy mixture starts to thicken and bubble, about 5 minutes, whisking often.
Remove from heat and serve immediately.
*Note:You can use canned or fresh broth for this recipe – or a mixture of canned broth and drippings. This recipe also works great with poultry or beef broth, depending on what’s for dinner; it’s very flexible.
If you decide to use drippings, pour them into a glass measuring cup after you’re done roasting your meat. Use a spoon to skim off any fat that rises to the top, and then use the canned broth to top off what you’ve gotten out of the drippings to equal 2-cups’ worth.
If you don’t like the bits of yumminess that may be floating in your fresh drippings, you can pour the drippings through a strainer as you fill the measuring cup.
Also, wondering about the color? Well, if you simply use chicken broth, then the gravy will be lighter in color (it’ll still taste good though). If you’re able to use fresh pan drippings, then you’ll get a richer, deeper color and flavor – it’s some seriously extra good gravy with the fresh drippings.
About Liza Hawkins
With her down-to-earth approach to food, and a dash or two of snark, Liza enjoys eating, reading, cooking, dining and writing on a daily basis. By day, she's an insurance professional, by night she gracefully (or not sometimes) barrels through life keeping up with her blog (a)Musing Foodie, other freelance writing jobs, non-profit work, Twitter and Facebook, her kids, her husband, and whatever else happens to fill her plate. Read her blog here: www.amusingfoodie.com