Ina’s Homemade Gravy

You’ll use this recipe all the time

Ina never disappoints! She’s undeniably a master in the kitchen and the queen of hosting dinner parties, soirees, and BBQs effortlessly.

This gravy recipe I use on just about any meat and is rich in flavor and not overpowering. Perfectly balanced and tastes even better the next day on leftovers.

Author: Foodie On The Fly

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Ina's Homemade Gravy

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Ingredients

• 1/4 pound (1 stick) unsalted butter
• 1 1/2 cups chopped yellow onion (2 onions)
• 1/4 cup flour
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• Defatted turkey drippings plus chicken stock to make 2 cups, heated
• 1 tbsp Cognac or brandy
• 1 tbsp white wine, optional
• 1 tbsp heavy cream, optional

Instructions

1. In a large (10 to 12-inch) sauté pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well cooked.
2. Sprinkle the flour into the pan, whisk until the onions are coated, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season to taste, and serve.

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