It’s gravy season. Let’s get into it.
I have three go-to’s on the gravy side:
Bittman’s Make-Ahead Turkey Gravy - recipe
Eric Kim’s Umami Make-ahead Gravy (Veggie Gravy) -recipe
Better-Than-Bouillon Brown Gravy in a jar, when you have to have BROWN gravy on rice and you want it NOW.
Here’s what I do that might be a little different on the gravy side:
I double the recipes, even for a small group. I think there should be at least two gravy boats on the table, and a sense that you could pour every single person a pint and there’d still be leftovers.
I will buy and fry up extra turkey or chicken giblets/livers to add to the flavor.
I add dried mushrooms and their water to gravies of all kinds.
I like gravy boats and I cannot lie. You want to be able to easily hold them in one hand and pour. Here are some of the gravy boats I crave this year:
The heated gravy boat
Le Crueset, in French Blue
A German Versace Greek Army boat?
A Japanese double-sided Wood Duck boat
Sometimes I add a little sour cream…