Make Great Gravy

 I found this recipe from Sara Moulton that makes delicious gravy every time. I altered it a little to make it foolproof and tasty. Your family and guests will love when you serve it!

These quantities make about six cups of gravy, you can cut it in half, but why would you?

Ingredients 

2 pkgs gravy mix (pick a mix that goes with the meal, i.e. turkey, chicken, beef). I prefer Pioneer brand (https://pioneerbrand.com/gravy-mixes/).

Wondra Flour in the blue container (https://www.goldmedalflour.com/our-flour/wondra-quick-mixing-all-purpose-flour/)

6-8 cups stock in a compatible flavor, i.e. chicken for turkey or chicken, beef for beef or brown gravy)

Drippings from the roasted meat if you have any

2 sticks butter (not margarine)

Method

The key to great gravy is patience, slow and steady. Don’t be intimidated by the idea of making lump free, flavorful gravy. It is relatively easy!

In a large flat bottomed frying pan, melt the butter over medium heat.

Once melted dump in the gravy mix and stir it with a slotted spoon or whisk keeping the heat at medium. You are making a roux which should have the consistency of mustard. If the roux is too liquid, sprinkle up to 1 cup of Wondra flour and mix in. Cook the roux over low heat about 10 minutes, stirring frequently.

Once the roux is cooked, pour up to 4 cups of the stock in slowly, stirring as you do. Once the liquid is incorporated you can add more to make a thinner gravy. Once at the consistency you desire, let the gravy simmer over low heat. 

When ready to serve, pour into a gravy boat or other serving vessel.