Foolproof Gravy

The Barefoot Contessa helped me out with this never-fail gravy. I have done mine ahead except for the addition of the brandy, wine, and cream. All will go from the skillet shown here into my large batter bowl with a lid (Pampered Chef), and it will be reheated on reduced power in the microwave. One less thing on the stovetop, and all of the prep tools are washed and put away. Once gravy is hot enough, add the brandy, wine, and cream, then serve. If it needs thinning, just add more chicken broth.

Homemade Gravy

1/4 # (1 stick) unsalted butter           1 Tbsp. Cognac or brandy                                   

1 1/2 cups chopped onion (2 onions)  1 Tbsp. white wine, opt.

1/4 c. flour                                      1 Tbsp. heavy cream, opt.

1 tsp. kosher salt, pepper

defatted turkey drippings + chicken stock to make 2 cups, heated

1. In lg. saute pan (12"), cook butter & onions over med-high heat 12-15 min. until onions lightly browned. Don't rush this step; it makes a difference when onions are well-cooked.

2. Sprinkle flour into pan, whisk in, then salt & pepper. Cook 3 min. Add hot chicken stock mixture & Cognac & cook uncovered 4-5 min. until thickened. Add wine & cream, if desired. Season to taste. Makes 3 cups gravy.