Turkey Gravy
A rich, velvety gravy perfect over roasted turkey, mashed potatoes, or roasted vegetables. If the turkey drippings are scant, use a strong broth to bulk it up.
- Time
- 10 min
- Serving
- 146 kcal
- Ingredients
- ≈ $0.14
- Protein
- 2 g
Ingredients
- 1 Beef stock cubes to taste
- 2 Butterpack 180 g ≈ $1.58 12 g
- 3 Wheat flour 12 g
- 4 Onions≈ $1.60 per kg 20 g
- 5 Dried thyme 1 g
- 6 Ground black pepper 1 g
- 7 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Finely chop the onion4 and sauté in butter2 for 2–3 minutes until soft.
Stir in the flour and cook for 1 minute, stirring constantly, until nutty-smelling.
Dissolve a quarter of a bouillon cube in 150 ml hot water, or use the same amount of turkey drippings.
Gradually whisk the liquid into the flour to make a smooth paste.
Add thyme, black pepper, and salt, then simmer for 3–4 minutes until the gravy reaches the consistency of thin sour cream.
Strain if desired, and serve hot.
Tips
- Why it works
- Fry the onion for exactly 2–3 minutes, otherwise it will burn and taste bitter. Heat the flour with the butter until it smells nutty to remove the raw taste and help the sauce thicken.
- Substitutions
- Instead of a bouillon cube, use 180 ml of strong tea or brewed coffee. Instead of thyme, add 1 tsp of dried rosemary.
- Common mistakes
- If the sauce is lumpy or too thick, stir in hot water 1 tbsp at a time until it reaches the right consistency. You'll notice lumps as you stir.
- Storing and reheating
- Keeps for 3 days in the fridge. Reheat over medium heat for 2–3 minutes, stirring constantly. Don't freeze.
- Serve with
- Serve with mashed potatoes and roast turkey or chicken for Sunday lunch.
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