Gravy Making Tips - 1-1-1 Formula
How To Make Gravy


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Check out Linda hints and tips on preparing your holiday turkey (Click on the underlined below)

Advice On Stuffing A Turkey Safely

Brining Poultry

Handling Leftovers Safely

Hassle Free Holiday Dinner

How To Make Low-Fat Turkey Stock

Making Perfect Turkey Gravy

Roasting Turkey Guidelines

Smoked Turkey Tips

 

Gravy Making Tips - 1-1-1 Formula


When making sauces and gravies and want to get the right consistency without trial and error, just remember this easy 1-1-1 formula.

To thicken 1 cup of stock, use 1 tablespoon butter and 1 tablespoon flour.
 

If you brown the flour well before adding the liquid when making gravy, you will avoid pale or lumpy gravy.

You can also make dark gravy with unbrowned flour by making a dark roux. A roux is a thickener made from equal amounts of fat and flour. Heat the fat, add the flour, and cook over medium heat, stirring constantly until the roux becomes a deep brown. When making gravy with the roux, it will not thicken as well, so you will need more of it.

If all the above tips fail in getting your gravy to brown to a rich color or you just want a quick and easy solution, add 1/8 teaspoon instant coffee granules and stir to blend.

Thin gravy can be easily thickened by adding a mixture of either flour and water or cornstarch and water, which has been mixed to a smooth paste. Add gradually, stirring constantly, while bringing to a boil.                   

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