When Faith and Alex Province pressed Chris Prosperi for his most simple gravy recipe, this is the one he gave them. Chris adds a splash of Worcestershire sauce because he loves the depth it imparts, and balsamic for its acidity. Faith suggested the old British staple Marmite might add that savory umami note Chris loves so much. To sub it in, take out the Worcestershire, and add just a small amount—a little Marmite goes a long way. Taste as you go until you’ve got the flavor where you want it.
On-Demand: Listen to Faith and Chris talk about his gravy recipe as well as many other Thanksgiving recipes.
Need more holiday recipes? Check out our page devoted to Our Best Thanksgiving Recipes.
Photo: Slice of Chic/Flickr, creative commons
| Servings |
| 4.5 cups |
|
|
|
|
Even a basic gravy can save the day if your Thanksgiving turkey is a little on the dry side or you're looking to revive your leftovers. This is Chris's gravy of 2016. So simple, anyone can do it—whether this is your first Thanksgiving or your 51st. Oh, but don't just pull this one out on Thanksgiving; you'll want this for all your fall and winter roasts.
|
- 1 cup red wine
- 4 cups chicken broth
- 4 tablespoons corn starch mixed with 4 tablespoons cold water (this is your thickener)
- 1 tablespoon Worcestershire sauce (you can sub in a scant amount of Marmite for this, 1/4 to 1 teaspoon)
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1/2 teaspoon ground black pepper
- 2 tablespoons butter See Recipe Note
- Drippings from the sheet pan
- Place the red wine in a sauce pan over medium heat and simmer until reduced by half. Add in the 4 cups of broth and return to a simmer.
- Mix the corn starch with the cold water to make a slurry. While stirring the gravy, pour in the corn starch mixture to thicken. Remove from the heat and whisk in the Worcestershire sauce, balsamic vinegar, honey and black pepper. Taste and adjust seasonings with salt if needed. Stir in butter and any drippings you might have on the pan.
2 tablespoons is the minimum amount of butter Chris recommends. You can certainly add more. In fact, Chris has been known to use a stick in a quart (or more) of gravy, depending on how rich he wants it. For Thanksgiving, he'll go all out with up to a stick-and-a-half.
This is a joke – right? No turkey stock for a Thanksgiving dinner? BACON??? Yuck! I might try this gravy on chicken but PLEASE not on a delicious holiday bird. I make a classic white sauce with the pan drippings and add the juice of that delicious bird to it. My turkey is raised by the folks at Stone Gardens Farm in Shelton.
What can we say, Lily? Chris prefers chicken broth for his Thanksgiving gravy. And as you mention, he also has a gravy with garlic, bacon, paprika, and maple syrup that’s similar to this one. But your simple gravy sounds delicious too. . .and we LOVE that you get your turkey from a local farm That’s the best! Happy Thanksgiving!
Gravy recipes – If you cannot use wine, what is a good substitute?
Hi Maria. Chris says you can just skip the wine if you don’t cook with alcohol. The wine adds acidity to help balance out the butter, but the balsamic also adds acidity, so as long as you’ve got balsamic vinegar in your gravy, you can skip the wine and you’ll still have a flavorful, well-balanced gravy.
People who depend upon the broadcast version for recipes are likely to be disappointed making gravy, since Chris said, ” one stick of butter or 1 1/2,” whereas online says 2 tablespoons. What a huge difference!
Good point. Chris also says that it’s a matter of preference. 2 tablespoons is the minimum amount of butter he’d use in a quart of gravy. I’ve added a note to the recipe to reflect his on-air comment about the maximum amount of butter he’d use. Thanks for your note, Thomas, and happy Thanksgiving.
I CANNOT wait to make this gravy for Thanksgiving! Every year gravy making is a frightening struggle. Even though it always turns out OK I am left feeling like I just ran a particularly hard race…triumphant but emotionally drained and not sure I could pull it off again if I tried! This year is going to be a snap! Thanks so much!
You’re so welcome. Happy Thanksgiving!
I think you said this could be a make ahead… how best to heat it up on Thanksgiving? Microwave? Back in the pot and add the drippings?
If you have room on the stove, YES, Chris says, go ahead and reheat the gravy on the stovetop and add those gravy drippings. If you use the microwave, reheat the gravy in intervals of 1 minute (a quart of gravy will usually take about 4 minutes). Give it a stir after each minute, and be careful when you take it out of the microwave. . .it’ll be very hot.
Just made this ‘ahead of time ‘ gravy as back up for the traditional. Tastes good but the acidity didn’t shout Thanksgiving. I’m adding some poultry seasoning to mimic the drippings and I think this is a great addition to the leftovers!
Guest and I did not like the gravy. too tarty, almost vinegary. I double checked the recipe instructions, added more chicken stock, more corn starch. To no avail. I am wondering if reduction of the wine by half made it too acidy. Any how, I will be trying other less objectionable recipes. Live and learn.
Sorry it wasn’t a winner for you and your crew.
Love (and miss!) you, Faith.
Alas, this gravy was a bust for us, too.
I made the assumption it was the flavor of the red wine reduction that didn’t work with our palates.