No gravy mixes in sight! This Emergency Homemade Gravy has deep flavors without the help of drippings. This stovetop version can be made in a pinch and comes together in no time at all.
While this recipe is great for emergency situations it’s a great stable recipe to have, especially if you cook a turkey in a dry brine (which is simply just a turkey covered in salt), which doesn’t produce any liquid to use in a gravy.
The flour and butter roux is cooked not just to remove the raw flour taste, but also cooked to develop a deep amber flavor that you’d get from a long roast in the oven. A mixture of beef and chicken stock add a great savory element that chicken or turkey stock alone couldn’t provide. Minced onions and garlic quickly inject the gravy with loads of aromatic, savory flavors.
When the gravy looks thick, season with salt and pepper, and it’s ready to go out onto the dinner table! If you want a completely smooth gravy, you can strain out the onion and garlic.
This sauce is savory and complex, thanks to the cooked roux. The poultry seasoning adds those holiday herbs without the prep work of chopping fresh herbs.
Tasting this Emergency Homemade Gravy, you wouldn’t even know that it’s made from beef and chicken stock – it has the savory meaty elements of a long roasted dinner, without turkey even being present.
It’s great to make ahead or to make in a pinch, this Emergency Homemade Gravy has you covered!
Emergency Homemade Gravy
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 tablespoons minced onion
- 1 1/4 teaspoons poultry seasoning
- 1/2 teaspoon minced garlic
- 1 2/3 cups beef broth
- 1/3 cup chicken broth
- Kosher salt and fresh cracker black pepper, to taste
Preparation
- In a large sauce pot set over medium heat, melt butter.
- Whisk in flour, creating a smooth paste. Add in onion. Cook mixture for 3 to 4 minutes or until it turns golden brown.
- Add poultry seasoning and garlic, cooking until fragrant, about 30 seconds.
- Pour in beef broth and chicken broth and bring to a boil.
- Reduce to a simmer, cooking for about 5 minutes or until the sauce has thickened. If you want a smooth gravy, strain the gravy, removing the onion and garlic, but it’s optional.
- Season with salt and pepper, serve warm and enjoy!
Recipe adapted from Barefeet in the Kitchen.