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Whether you are making a holiday meal or a Sunday supper of roasted poultry, you’ll want to make delicious gravy to top servings of the bird or mashed potatoes. Gravy adds flavor, texture and moisture to meats and vegetables.
Easy Two-Step Gravy
Gravy making doesn’t have to be complicated; H-E-B Chef Scott relies on his tried and true, easy method especially during the holidays. “Use a prepared flour like Wondra, then you don’t have to cook it out and watch over it like you would using a traditional roux which is more involved.”
Scott makes roasted fresh fennel gravy every holiday using this method with Wondra and store-purchased prepared stock.
H-E-B Chef Charlotte relies on fragrant herbs to create her “ultimate gravy.” “I use so many aromatics in the bottom of my roasting pan instead of a rack which give a depth of flavor to gravy. I especially like to include garlic, sage, and thyme. For sweeter gravy I use extra onions and carrots.”
Charlotte agrees that using spirits, wine or alcohol is a great way to boost gravy, providing a sophisticated, special occasion taste. “After I remove the fat and take out all the veggies from the pan, I deglaze the pan with Vermouth before I make the gravy.” In the unlikely event you have any leftover gravy, you can freeze it for future meals or use it in a pot pie with turkey or chicken meat and vegetables topped with a pie crust.
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