Quick Chicken or Beef Gravy
You can save pan drippings in the freezer to make gravy later. But even if you don't have any drippings, you can make this improvised gravy from from The Fannie Farmer Cookbook: Anniversary.
- 2 Tbs minced onion (or shallots or scallions)
- 3 Tbs butter
- 3 Tbs flour
- 1/4 cup red wine or dry vermouth
- 1 1/2 cups beef or chicken broth (depending on what kind of fake gravy you want!)
- leftover drippings if you have some or another tablespoon of butter
- salt and pepper to taste
Saute the onion in the butter until soft, about 5 minutes. Stir in the flour and cook a few minutes, stirring constantly. Add the vermouth or wine and 1/4 cup or so of the broth, continuing to stir until smooth. A whisk works well for this.
Add the rest of the broth gradually, stirring until mixed. Heat another five minutes, stirring constantly. Stir in leftover pan drippings or another tablespoon of butter if you don't have any. Taste and season.
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