Ingredients
1 stick butter
1/2 cup chopped onion
1/2 cup flour
4 to 5 cups rick stock, warmed
Dripping and giblets, optional
S/p
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Bottom-pour pitcher separates fat from stock, pan juices, gravy
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Classic gravy boat — Thanksgiving table, Sunday roast, sauces
Bottom-pour pitcher separates fat from stock, pan juices, gravy
Record your recipes and experiments — organized cooking journal
Spring ball whisk — eliminates lumps in gravy, custard, batter
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Melt butter in a medium saucepan over medium heat, then add onion.l Cook stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the flour on the onions, stirring constantly, and cook until flour is golden to brown. Adjust heat so mixture does not burn. Gradually whisk in 4 cups stock until mixture thickens and is smooth. If it is too thick, add liquid. Cool, cover and chill. When ready to serve, reheat mixture over low heat, stirring. Scrape bottom of turkey pan and add dripping or giblets to gravy. Taste and adjust seasoning, then serve.