How to Make Perfect Gravy In 20 Minutes

Put a pot on medium low heat and add 4 oz of butter to melt.

Once the butter is melted, add 1/2 cup plus 1 tablespoon of all-purpose flour to create a roux.

Cook the roux for 12 to 15 minutes until it reaches a golden brown color.

Gradually add hot turkey stock, starting with 1/2 cup to 3/4 cup at a time, stirring continuously to avoid lumps.

Continue adding stock until all 6 cups are incorporated, adjusting heat as needed.

Wait for the gravy to come back to a boil to determine thickness.

Check the consistency with a spoon; adjust by adding less stock if a thicker gravy is desired.

Add 2 teaspoons of Marmite and stir until dissolved, adjusting for saltiness based on stock used.

Add 1/2 teaspoon to 1 teaspoon of Rosemary salt and 1.5 to 2 teaspoons of black pepper, mixing well.

Taste the gravy and adjust seasoning as necessary, letting it sit for a couple of minutes to allow flavors to meld.

Equipment Needed

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