Holiday Turkey Gravy
Another addition to the Holiday cooking guide: Gravy has to be the best part of the Thanksgiving meal. I mean, you can pour it on the meat, the mashed potatoes, the dressing, or sop it up with a roll. I have never really tried to describe how to make gravy before so I have put a lot of thought into this. Have you heard of a roux before? That is a fancy French cooking term for cooking flour with fat that becomes the binder for gravies and sauces. Basically, to make roux-based gravy, there is a magic ratio of 1 Tablespoon fat (butter, oil, pan drippings) mixed with 1 Tablespoon flour and thinned with 1 cup of liquid (stock, broth, or milk). You can make sauce using other thickeners like corn starch or egg. But if you are looking for a certain texture, the way to go is probably using a flour roux. I have read lots of cookbooks and lots of websites and lots more cookbooks. I have been cooking since I was little kid, so gravy was one of the first things I learned. It's really easy,