Strain: Straining is one of the easiest ways to remove any small bits or lumps before serving your gravy. Just pour through a ...

We know that sinking feeling: you whisk the gravy, and it comes out either runny and pale or full of undissolved lumps. Don’t panic!

Discover which gravy method truly delivers. We tested roux, beurre manié, cornstarch slurry, and pan drippings to find the richest, smoothest gravy.

3. Add white or red wine, sherry, port, vermouth, or extra chicken stock to the saucepan. Bring to a boil. Simmer, skimming ...

Rather than counting on homemade stock for its flavor source, this vegan gravy highlights the sweetness of caramelized ...

1. Rinse and dry the oranges and grapefruit. Trim off their tops and bottoms using a very sharp knife. 2. Set the fruits on ...