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Ingredients: Metric Units
3 Tbsp. butter
2 Tbsp. flour
1 c. stock

Double recipe:
4 Tbsp. butter
4 Tbsp. flour
2 c. stock
The perfect complement for your holiday feast! When I was growing up, my mom had a special thing that she shook the flour and pan drippings in to make a smooth gravy. Why worry about the fat/drippings ratio? Isn't turkey enough stress? Have stock on hand and take the worry out of gravy.

Grant Family Recipe

Yield: single batch is enough for about 5 helpings of mashed potatoes, make a double batch for a big holiday meal.

In a skillet, melt butter. Do not allow the butter to brown. (You could do this in a saucepan; it is at heart a sauce. But a skillet spreads it out thin for the heat and it thickens up a little faster.)

Sprinkle flour across butter. Blend to make a roux, a creamy, buttery paste.

Little by little, add stock. Simmer until thickened.

Frozen stock is very handy here. Adding a block of frozen stock melts bit by bit, so it's easy to make sure it blends smoothly - no lumps.
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Contributed on: and modified on Thursday May 6th, 2010