Recipe: The Best Homemade Gravy

Hey folks, this recipe has been rebooted! Click here to view the updated, 2013 version of The Best Homemade Gravy.


I know Thanksgiving is over but I couldn’t let it pass without posting my gravy recipe. I never knew how amazing gravy could be until I made it from scratch.

Domestocrat’s Best Homemade Gravy
1/2 cup drippings from cooked turkey
2 cup stock (any kind will work – chicken, turkey, vegetable will work best)
3 tbsp. butter
4 tbsp. AP flour
2 tbsp. herbs, chopped fine (I like a mix of rosemary, thyme, and sage)
1/4 cup milk (2% works best)
1 tbsp. parmesan cheese
1 tbsp. fresh lemon juice
1/4 tsp. pepper
A pinch of salt, if needed

After the turkey is all cooked remove it from the roasting pan. Take out any aromatics you had in there too. All you need is the drippings from the bottom of the pan. It’s ok if some of it is watery and some might be burned. It’s ok if there aren’t a lot of drippings. It’s even ok if there are weird bits in the bottom of the pan. It’s all flavor that can be turned into delicious gravy.

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Carefully strain the drippings into a medium sized sauce pot.

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Add the fresh herbs and begin to prepare the roux (butter and flour) in a separate pan (sorry, no picture of that).

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When the roux has just started to turn light brown, add it into the pot of drippings. Give it a good stir to thoroughly combine with the drippings.

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Next add in the rest of the ingredients (stock, milk, cheese, lemon, and pepper) and stir to combine. Simmer over low heat until you are ready to eat. I let my gravy simmer for about 45 minutes and it was perfect.

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Serve over all of the Thanksgiving classics and enjoy!

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Author: Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.

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