As I get older, I have started trying to learn how to make some of the traditional favorites from our Thanksgiving meal. I know that no matter how hard I try, some of the best dishes will never taste the same as my mom’s, but I keep practicing and helping. Her dressing is phenomenal and a recipe that is decades old with so many memories attached to it. Another one of her perfect dishes is the gravy. Somehow she can make it perfect right before the meal every time, no lumps, no stressing, there is always enough. I am always so, so impressed.
I do not possess those gravy skills, I am getting better with knowing about the dressing, but I don’t think there is any hope for me and that gravy. It is okay, because I have found the holy grail gravy recipe. Not only does it taste amazing, but you can make it ahead. I made it the night before and it was the star of my Friendsgiving spread. It takes a little bit of time, but it is oh so worth it. The next day all you do is whisk in one cup of wine and heat it through, so easy. I don’t think I will ever be stressing about gravy, ever again.
- 6 tablespoons of Butter, unsalted
- 1 Red Onion,large & cut into ¼ inch pieces
- 4 cloves of Garlic, peeled and cut in half
- 6 tablespoons of All-Purpose Flour
- 4 cups of Chicken Stock
- 2 tablespoons of Brandy
- 10 Sage Leaves, large & fresh
- 2 Bay Leaves
- Kosher Salt & Black Pepper
- 1 cup of White Wine
- First, in a large saucepan melt the butter over medium heat. Add the onions and garlic, cook, stirring occasionally for 15-20 minutes, until the onions are browned and start the caramelize.
- Next, sprinkle the flour over the top of the onion mixture, stir constantly for 1½ minutes.
- Stir in the stock, brandy, sage, bay leaves, 2 teaspoons of salt and 1 teaspoon of pepper. Bring this mixture to a boil, reduce heat and let simmer for 20 minutes.
- Set aside to let cool at room temperature for 1 hour. Strain and press against the solids lightly, and discard them. Store the gravy in an airtight container in the refrigerator.
- When ready to make the gravy, use the roasting pan, drippings, or just an iron skillet and heat it over medium heat. When the pan gets hot, add the wine, scrape all of the browned bits up and whisk in the gravy. Let it simmer for about 5 minutes until completely warmed.
- Serve immediately.
Happy Cooking, The Barbee Housewife Source: Make It Ahead: A Barefoot Contessa Cookbook: Ina Garten