The secret to making great Thanksgiving gravy? Wondra Flour is a fine, low-protein flour that thickens gravy faster and ...

Many people struggle when it comes to making flavorful gravy for their turkey dinner. Aside from using the drippings, reach ...

If you're making some gravy and feeling nervous about how thin it is, there's a way to thicken it up. This method doesn't ...

From rich pours of Southern white gravy for a fluffy batch of biscuits to simple turkey dressings fit for a Thanksgiving ...

Flour-based gravy starts with a roux, a combination of fat and flour used as a thickening agent. When making it ahead, use oil or butter instead of rendered fat. Simmer a turkey neck or wings in the ...

The Bear star Matty Matheson shared one killer tip to take your gravy to the next level: Add ketchup or soy sauce to a gravy to instantly give it a greater depth of flavor.

Avoid dumping all of your milk in at once: This will make it harder for the flour to thicken the sauce smoothly and ...

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 ...

If you're making a gravy with milk or cream, I'll point you to this post for freezing a roux base of butter and flour in advance. At least you can still be a step ahead. On Thanksgiving Day ...

Although it frightens a lot of people, making gravy just needs a little practice to get right. Simply add enough flour to the fat and juices in the roasting pan and stir over the heat until the ...

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 ...