Gravy, the quiet hero of every holiday dinner! When done right, gravy is full of flavor that pulls the entire meal together. And because it is often the last part of preparations, everyone knows that when the gravy is on the stove it is almost time to eat! But deliciously smooth gravy made with a roux – a mixture of fat and flour – is an age-old preparation that is becoming a bit of a lost art. People get so intimidated – what if they end up with lumpy gravy? No one wants that. But before you immediately reach for that can or packet of instant gravy, trust us, you can handle this! Taking the time to make the gravy from scratch will elevate your entire feasting experience. And with these step-by-step instructions, you can get your gravy just right.
Take the liquid from the bottom of the roasting pan and pour through a strainer or a fat separator and allow the liquid 5-10 minutes to sit and separate. Discard the solids. Measure out ¼ cup of the fat into a saucepan and heat over low-medium. Slowly add flour to the fat while whisking to make a basic roux. The consistency should look very thick and pasty, like chili. Note, the edges of the roux cook faster than the middle. So keep an eye on it and keep whisking for a couple of minutes until the paste starts to darken. Cook until light or dark brown depending on the type of gravy (lighter for turkey). Taste the juices for the gravy. If it is too salty, add about a cup of water. If it is not salty enough, add about a cup of broth or stock. Or, if you have enough liquid, adjust taste with salt, pepper, or bullion as needed. Put the juices from the drippings in a medium saucepan and bring to a boil. Don’t put the roux in the drippings until the drippings boil or it could impact consistency. Reduce heat and with the end of the whisk, add the roux a little bit at a time to juices in the saucepan while continuing to whisk. The amount of roux depends on how thick you want your gravy. Look for the texture of cream to start, and go from there. Simmer for about 5-10 minutes. Keep in mind, the gravy will continue to thicken as it cools. Note: Don’t have any drippings on hand? No problem. You can still make a basic roux with butter and flour, and then add it to a broth or stock of your choice. You can also add salt and pepper to taste, or try Scott’s favorite secret ingredient - Accent Seasoning. Don’t have any drippings on hand? No problem. You can still make a basic roux with butter and flour, and then add it to a broth or stock of your choice. You can also add salt and pepper to taste, or try Scott’s favorite secret ingredient - Accent Seasoning. 
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