- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1/2 cup Sherry, such as Harvey’s Bristol Cream
- 5 to 6 cups chick stock, preferably homemade, or turkey stock frozen after last year’s feast
- 1 teaspoon kosher salt, plus more to taste
- freshly cracked black pepper to taste
- a few sprigs fresh sage or thyme
- In a medium saucepan over medium heat, melt the butter. Add the flour and whisk to combine. Continue whisking for 2 to 4 minutes or until the mixture begins to turn light brown. Add the sherry, and whisk to combine. Add 5 cups of the stock, the 1 teaspoon salt, pepper to taste, and the few springs herbs.
- Bring to a simmer, watching closely — it will bubble way up. Adjust the heat so the mixture is just barely simmering. Simmer 10 minutes. Taste. Add the additional cup of stock if you wish to thin the texture if it is too thick. Adjust flavor with more salt or pepper to taste. Simmer to reach desired consistency. Suggestion: Keep sauce on the thin side because you will be simmering it further on Thanksgiving morning.
- Extract or strain out the herbs. Store gravy in fridge or freezer until you are ready to serve. Before serving, gently reheat stovetop until hot. Add drippings from current year’s turkey for an even more flavorful gravy.
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Keywords: Thanksgiving, turkey, gravy, make-ahead, simple, Sherry