Thanksgiving Prep: Roux for Perfect Gravy
 
 
Author:
Recipe type: Thanksgiving
Ingredients
  • 1 oz butter (2 tablespoons)
  • 1 oz flour (I do 3 tablespoons since {gasp!} I don’t have a kitchen scale. True confessions, people.)
  • Roux made from these measurements will thicken 1 cup of fluid*
Instructions
  1. Since I know I’m going to be making gravy for a bunch of people on Thursday, and even making my own turkey again next week as per Cate’s request, I decided to make a lot of roux at once. You can put it in the refrigerator for up to one month, and you want it cool or at room temperature when you add it to your hot liquid, so having some on hand in the fridge works perfectly. Today I used 1 cup of butter and 1½ cups of flour to make my roux. This will thicken 8 cups of fluid.
  2. Melt butter (preferably in a saucier, but a regular sauce pan will work, that’s what I have) over medium heat. Have a whisk with lots of wire loops handy and ready to whisk! When the butter is melted and starting to bubble a bit, add the flour all at once and start whisking. Whisk constantly over medium heat until the roux starts to liquify. If you’re cooking a lot of roux like me, this takes a little while”¦be patient, it will happen! Once it’s liquifying, turn the heat to low and cook for about 3-4 more minutes, whisking occasionally.
  3. The roux and the liquid need to have opposite temperatures, so if your roux is hot, your liquid (broth) needs to be room temp or cool. If your liquid is hot (which mine always is), then the roux needs to be at room temp or cool.
  4. In the video, Alton talks about how gravies thickened with flour will thicken as they cool, so you probably want to have your gravy a bit on the thinner side on the stove so that by the time it reaches the table in the gravy boat, it’s the perfect thickness.
Notes
*In terms of the liquid”¦when it’s Thanksgiving, I always simmer the turkey’s heart, neck and giblets for an hour or two and save that broth, then combine it with the juices from the cooked turkey. If I’m still needing more liquid, I add chicken stock, but I don’t often have to do that. And don’t forget salt and pepper!
Recipe by This Week for Dinner at https://thisweekfordinner.com/thanksgiving-prep-roux-for-perfect-gravy/