Monday, November 19, 2018
Make Ahead Gravy
Three days left until the big Thanksgiving feast so let's talk about food stresses. For me, for many years, it was the gravy. I was taught that I need to take the turkey out of the roasting pan and keep it warm while I strain the boiling hot pan, de-glaze it with stock and scrape the good bits up from the bottom. Then pour it into a gravy separator to get off the layer of fat, then make a butter and flour mixture and whisk it in until the gravy thickens.
Just the thought of doing all that with pots and pans of food everywhere in my tiny kitchen is enough to give me anxiety. Not to mention that the magical fat separator never seems to work for me and I end up with greasy gravy.
There's also the amount of time all of this takes, which seems way longer to me in the kitchen as I picture my guests polishing off the cheese platter and contemplating ordering a pizza because they're starving.
Nope. Not doing any of this anymore. My guests now get make-ahead gravy and they love it. And I love it because it's done days ahead. Even longer if I've decided to make a nice big batch and freeze it. I use the classic herbs that normally go into the turkey so that the gravy tastes like it was made together. My secret ingredient Worcestershire sauce gives it that meaty, umami flavor and just a touch of cream makes it, well, creamy. So now you have 3 days to make the gravy instead of 10 minutes while the turkey sits around drying out. Doesn't that sound so much better? Enjoy and happy Thanksgiving!