You can’t have dirty mashed potatoes without gravy! A classic Thanksgiving side gets better with a classic pan gravy. The recipe is easy and straight forward and doesn’t take much time. Chef Erich is here to show you how he makes it. Watch and enjoy!
Pan Gravy Recipe
- One onion, chopped
- 2 sticks of butter (One Cup)
- One cup flour
- 2-4 Cups of Stock (It can be Beef/ Chicken/Turkey, whatever is on hand)
- 1-2 T of Kitchen Bouquet
- Salt and pepper to taste
- Heat a pan over medium heat. Add butter to melt.
- Time to make the roux. Add the flour to the butter, adding a little bit of flour at a time. Use a whisk and stir constantly to combine. Roux will take anywhere from 5-10 minutes to cook. Keep stirring as it cooks. Getting the roux to a peanut butter color means the roux has cooked properly.
- Add onions to pan and stir to combine. Cook until onions are translucent, roughly 2-3 minutes.
- Add 2-4C of stock to the pan, stirring to combine. Add as much stock as needed for as thick/thin as you like your gravy.
- Finally, to give the gravy a deep brown color, add 1-2 T of Kitchen Bouquet.
- Do a quick taste test. Add salt and pepper as needed.
- Bon Appétit! Enjoy!
Make sure to check out our previous posts from our Holiday Entertaining Series:
Dirty Mashed Potatoes Recipe, need to have this recipe for combining with the pan gravy recipe.
The Holy Trinity Recipe – The classic recipe for Creole cooking.
Chef Erich’s Favorite Cocktail Recipe – You can never eat on an empty stomach! Have a solid cocktail recipe for your guests!
One more recipe still to come! Stay tuned for our fifth and final installment of holiday entertaining with Chef Erich.