Entertaining Ideas
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
I need a gravy recipe!!
We do fried turkey, so we don't have any drippings to make gravy. I usually use the gravy base from William Sonoma, but they were sold out this year! Any good creamy recipe ideas?
Re: I need a gravy recipe!!
This is really basic, but should work in a pinch.
Use 2 oz. clarified butter and equal parts AP flour to make a blond roux (looks like this).
In a separate pot, heat about 2 cups chicken stock on medium heat. Temper the roux into the hot stock and then add the stock into the roux, 1 ladle full at a time until starchy taste is gone and desired consistency is reached (it took me about 10 minutes of occassionally stirring). Season with salt and white pepper.
I had a hard time telling when the starch was gone, but the best way that I know how to describe it is this. The starch will coat your palate and you'll be able to really feel it on the roof of your mouth. Have something acidic to drink, like wine, so that you can taste it again, otherwise, the starch will linger in your mouth and make further tasting impossible. You want your pot to be hot, otherwise the starch molecules won't separate, so medium heat is good. Don't stir too often or the starch won't get hot enough.
The consistency of the sauce should be thick enough to coat the back of a spoon and leave a trail when you run your finger across the spoon. Like this.