I was reminded the other day that it was Sharon who taught me the single most important bit of cooking knowledge I know. It was shortly after she and I got together that she taught me how to make gravy and I’ve been the MVP at our family Thanksgiving get togethers ever since.
– You start by making roux. Just melt butter in a sauce pan and add the same amount of flour that you did butter. So if you started with a cup of butter, add a cup of flour and stir constantly until the butter bubbles for at least five minutes, and the mixture is cooked. Set aside.
– After the turkey is cooked remove the bird from its pan leaving all the bird’s juices and odds and ends small pieces in the pan. Scrape the bottom of the pan to get up all the tasty pan drippings which will add flavor and color to the finished product. If it seems like there’s too much fat skim some of it off, though keep in mind that the fat adds to the flavor. So now you have the juices and the flavorful odds and ends in the roasting pan. Some people strain their gravy to remove the flavorful bits and pieces but they’re not my kind of people, somehow.
– Now add to the roasting pan as much chicken stock as you want to have gravy and turn on the burner under the pan to heat up the mixture. Heat until the liquid starts to simmer and then slowly start adding roux to thicken and finish the gravy. Add just enough of the roux to make the gravy a little thinner than you want it to be when it’s finished because the sauce will continue to thicken as it’s being warmed.
Add salt and pepper to taste. Add herbs along the way if desired but it’s not necessary. For the chicken stock you can use homemade if you have it on hand or you can use canned stock which is very good. And there you have it. Gravy -just the right amount and just the right thickness.
Fish arriving tomorrow:
- Alaskan Cod, flash frozen at sea
- Alaskan Sockeye Salmon
- Yellowfin Tuna, grade 2
- Dayboat yellow tail sole
- Sustainable Shetland Salmon
- Dayboat Haddock
- Icelandic Arctic Char
- 16/20 Wild Gulf Shrimp
- 10/20 Dry Scallops
- Sweetneck oysters, Martha’s vineyard
See you at the Store!
The Uncommon Market
“The store worth walking to.”