My mom and I have now made this recipe for multiple Thanksgiving and Christmas holidays and it comes out wonderfully every single time. It’s our new go-to gravy-making strategy. It’s perfect for Turkey Day because with all the chaos at the last minutes before serving this helps you skip the worry of whether the gravy will come out right.
Last Christmas, my mom made this gravy to go with our Christmas Dinner Roast Beef with Horseradish Cream and mashed potatoes. It was delicious and since the beef didn’t make pan drippings we just used beef stock. We skipped the alcohol and cream and it still came out divine! It’s easy and you can make it the day before and just reheat it on the stovetop when it is time for dinner. Love that. Here’s our homemade gravy:
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Homemade Make-Ahead Gravy
Recipe By: Ina Garten, Barefoot Contessa
Makes: About 4 cups
- ¼ lb. (1 stick) unsalted butter
- 1½ cups chopped yellow onion (2 onions)
- ¼ cup all-purpose flour
- 1 tsp. kosher salt
- ½ tsp. freshly ground black pepper
- 2 cups chicken stock, beef stock, or pan drippings, heated
- 1 Tbsp. Cognac or brandy
- 1 Tbsp. heavy cream (optional)
(110 votes, average: 3.75 out of 5)
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So could I swap corn starch for flour? Have a gluten free guest this year. Thanks.
Any adjustments for cooking on a grill?
I added a sprig of thyme and ran the gravy through a blender before straining. Beautiful silky gravy.
Made this gravy with Easter turkey and it was great…everyone enjoyed it. I fine diced the onion and strained it. Added a little cream and extra chicken stock to thin it a little. Thank you!!
Do you separate the fat in the drippings before adding the base to the pan? The recipe says nothing about separating the fat.
You can but do not have to separate the fat. We decide based on each time we make it, if the meat was fatty or not.
There is no direction to strain the gravy, so I guess that’s what she has in mind. If you’re following directions and serving the whole thing, I suggest that you use a small dice for the onions. I use a slightly larger dice and strain.
Yes, we always staring the gravy, thanks for mentioning!
I was so excited when I found this recipe and made it for Father’s Day dinner along with the Barefoot Contessa’s oven fried chicken … I don’t know if it just wasn’t my day to cook – but I was disappointed in both … the only way I can describe the gravy and chicken is – UGH … I won’t be making either again …
Can’t wait to prepare this gravy for my pork loin roast on Mother’s Day. I am considering substituting sweet marsala or cream sherry for the cognac/brandy. Decisions, decisions 🙂
My sister in law made this for Thanksgiving and we all couldn’t believe how delicious this gravy was (and I make gravy with things people didn’t know you could make gravy with).
How do I make this for 30 people??
It sounds delicious, but how do you get 4 cups of gravy when your only adding 2 cups of chicken broth?
Good point
2 cups broth + 1.5 cups onions
That’s 3.5 cups plus additional ingredients
Made this to serve over Yorkshire Pudding with Bangers. I substituted the beef broth with Beef Consomme and a cup of boiling water with a little brown gravy mixed in. It was very good, with plenty of leftover gravy for another meal.
Can I make this gravy a week ahead of time and freeze it ?
Hi Zoe, Yes you can. Just make sure to let it defrost in your refrigerator for at least 24 hours before use.
Isn’t it lumpy with all the onion?
I strain it after it is done and leave onions out but thats a matter of preference
no it will definitely go bad
I’ve made this for four years in a row. Turns out delicious every time. I’ve added the cognac and left it out- still good either way but I prefer with- great “extra something.”
Thanks Janice, we made it again this year for Thanksgiving and it came out great. We’ve done with or without the cognac but used it this year and agree it gives it a little oomph.
As Carly Simon sings, “baby your the best”
Hi,
I’m going to grill our turkey (as I always do!) and would like to know if you can use the pan drippings from a grilled turkey to make gravy? I place a drip pan underneath the turkey and that catches a lot of drippings, but I’m wondering if the charred flavor from the charcoal works well in a gravy? Your suggestions are welcomed!
Hi John, you CAN use grill drippings to make gravy! Make sure you put about a liter of liquid in the pan that will catch the drippings though (water, wine). Then use these drippings back in the kitchen to add to your gravy to boost the flavor. Great idea!
I used your recipe for our Christmas turkey and was absolutely delicious! Thank you so much!
I’m so glad! We used it again at Thanksgiving, such a timesaver.
How much does this recipe make?
Good question! It makes about 4 cups of gravy which fills a normal sized gravy boat.
Hi, I am going to cook a small turkey breast this year. I am looking for a recipe that can be made without pan drippings since I don’t think there will be much if any. This looks like it might work. Have you made this W/O pan juices ?
Hi Toni, yes! This recipe is perfect because if you don’t have pan drippings you can just use chicken stock or vegetable stock with some added salt to taste.
great Thank you !!
Hi!
Is this recipe, with the brandy, okay for kids? We have quite a few little ones at our Thanksgiving table.
Natalie
Natalie, thanks for the great question. The brandy burns off in cooking but you can always leave it out as well! Happy Thanksgiving!
Hi
Happy Thanksgiving, has anyone ever added mushrooms to this lovely recipe?
Mouth is watering!