Goodbye, Gravy Anxiety. Hello, Liquid Gold.
Let’s be honest: the most stressful 15 minutes of any holiday meal is right at the end. The bird is resting, the sides are cooling, and everyone is looking at you to produce the gravy. And the fear of lumps? It’s real.
But here is the truth: Great gravy isn’t the black arts. It’s just a simple technique involving the “holy trinity” of sauce-making: fat, flour, and stock. In this video, I walk you through my absolute foolproof method for Basic Pan Gravy.
I’ll show you how to scrape up those caramelized brown bits (the fancy term is fond, but let’s just call them flavor bombs), make a quick roux that banishes the raw flour taste, and whisk your way to a sauce that is silky, rich, and glossy. Whether you’re roasting a chicken for Sunday supper or tackling the Thanksgiving turkey, this technique works every single time. No lumps. No panic. Just pure comfort.
This video originally appeared on Basic Pan Gravy.
