The entire family is waiting, rather impatiently, while you rush to make your gravy "à la minute." All eyes are on you while you hope and pray the mixture doesn’t go lumpy. I never quite unders ...

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. This Almond Flour Pumpkin Bread has a delicious moist crumb, perfect for celebrating ...

Roux is a mix of fat and flour that thickens your gravy. The majority of the fat used in turkey gravy is the rendered turkey fat that collects in your pan drippings. I usually fortify this fat by ...

Luckily, butter and flour freeze phenomenally well for months, thawing as if nothing ever happened. First, make enough roux for the amount of gravy you’ll be serving (or make a bigger batch if ...

Using the right ingredients and techniques, you can craft a versatile flour blend that enhances your recipes while keeping them keto-friendly. Photo credit: Depositphotos. Using almond flour as the ...

The turkey drippings are often used as the base for your gravy, providing both the flavor agent and the fat needed to make the gravy's roux. However, instead of using store-bought chicken stock or ...

but too much will make it look more like beef gravy. Add drippings if you can. Although it will be last minute, I like to add some turkey drippings to my gravy too. These juices will gather at the ...

So the chef was an obvious choice when I went looking for advice on how to quickly take any gravy to the next level ... together “your butter, your flour, make your roux, and then you add ...