Food Network UK

Homemade gravy

5
17
recipe_page_slideshow
term_weight,type,nid
18245
18245
page
17
recipe_page_slideshow
term_weight,type,nid
18245
18245
attachment_1
1
Made this? How was it?

Ingredients

  • 120g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 2 small yellow onions, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 40g plain flour
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • Defatted turkey drippings plus chicken stock to make 500ml, heated
  • 1 tbsp cognac or brandy
  • 1 tbsp white wine, optional
  • 1 tbsp double cream, optional

Use imperial measurements

Method

How to make Homemade gravy

1) In a large (25 to 30cm) saute pan, cook the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.

2) Sprinkle the flour into the pan, Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and cognac, and cook uncovered for 4 to 5 minutes until thickened.

3) Add the wine and cream, if desired. Season, to taste, and serve.