Author: story of a kitchen (from the Barefoot Contessa http://www.foodnetwork.com/recipes/ina-garten/homemade-gravy-recipe-1940501)
Recipe type: holiday
Cuisine: Thanksgiving
Prep time:
Cook time:
Total time:
This is just enough for about 8 gravy eaters. If you have heavy gravy eaters, double the recipe. Leftover gravy freezes well, though a bit lumpy on reheating, or is great in turkey potpies.
Ingredients
¼ pound (1 stick) unsalted butter
1½ cups chopped yellow onion (about 2 onions) -- don't use the sweet onions here
¼ cup flour
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 cups chicken broth, heated (original recipe calls for defatted turkey drippings but if I'm making this ahead, I don't bother with that)
1 tablespoon Cognac or brandy (optional)
1 tablespoon white wine, optional (I put this in)
1 tablespoon heavy cream, optional (I sometimes add this. With or without, still excellent.)
Instructions
Cook the butter and onions over medium-low heat for 12 to 15 minutes in a large saute pan, until the onions are lightly browned. The browning is important! Don't miss this.
Sprinkle the flour into the pan and whisk, then add the salt and pepper. Cook for 2 to 3 minutes on medium heat.
Add the hot chicken stock mixture and Cognac (if using). Cook uncovered for 4 to 5 minutes until thickened, stirring occasionally. Add the wine and cream (skip the cream if freezing the gravy before using; add when rewarming to eat).
Season with salt and pepper.
NOTES: Some people like to strain the onions out -- no! Just blend it in a blender.
If you reheat from freezing and the gravy is lumpy: Throw the gently heated mess into a blender. This will give you velvet smooth gravy.
Recipe by story of a kitchen at https://www.storyofakitchen.com/miscellaneous-recipes/holidays-birthdays/make-ahead-gravy-recipe/