All your pressing questions answered.
THE SECRETS TO GREAT GRAVY
No turkey dinner is complete without this rich, savory sauce. But getting it just right can be tricky. Try our basic recipe at marthastewart.com/ gravy101, and here’s how to troubleshoot the most common conundrums.
PROBLEM: IT’S LUMPY
If bumps appear no matter how well you whisk, it’s probably because you’ve added flour directly to hot stock; starch granules swell unevenly in boiling liquid. To save it, pour the sauce through a fine sieve. And next time, start by mixing 2 cups roomtemperature stock with 1 tablespoon instant flour, such as Wondra (it’s precooked and dried so it will dissolve easily). Then stir that mixture into the boiling stock.
PROBLEM: NO DRIPPINGS
The liquid and juicy bits from the roasting pan form gravy’s flavor base. If you’re grilling or frying the bird this year, make them with a simple work- around: Roast chicken wings, and deglaze the pan with stock. (For a video of the process, visit marthastewart.com/ nodrippingsgravy.)
PROBLEM: IT’S BLAND
If your gravy lacks depth, add a scoop of store-bought demiglace (we like D’Artagnan’s duck- and-veal version) for meaty richness, or a splash of soy sauce for an umami infusion.