The Best Gravy

Ingredients

• 1/4 cuppan drippings (from a roast, turkey, or chicken)(the brown fond, the holy grail, do not throw it out)
• 2 tbspunsalted butter(to top up if drippings are lean)
• 1/4 cupall-purpose flour
• 2.5 cups, warmstock (matching the meat — turkey, chicken, or beef)(low-sodium so you control the salt)
• 1 tspfresh thyme leaves
• 1 tspWorcestershire sauce(secret weapon, adds depth, do not skip)
• to tastekosher salt
• 1/2 tsp, plus more to tasteblack pepper, freshly ground
• 2 tbspsplash of heavy cream (optional)(for a richer, silkier finish)

Steps

1. 1

   After roasting your meat, transfer it to a board to rest. Pour the drippings from the roasting pan into a heatproof measuring cup. Let it settle 2 minutes — the fat will rise to the top.

2. 2

   Skim off and reserve 1/4 cup of the fat from the top. Discard the rest of the fat but keep all the brown drippings underneath. If you don't have 1/4 cup of fat, top it up with butter.

3. 3

   Place the roasting pan (or a heavy saucepan) over medium heat. Add the reserved fat back to the pan.

4. 4

   Whisk in the flour and cook 2-3 minutes, stirring constantly with a wooden spoon to scrape up every bit of fond from the pan. The mixture should turn golden brown and smell nutty.

5. 5

   Slowly pour in the warm stock, whisking constantly to prevent lumps. Add any reserved drippings from the measuring cup.

6. 6

   Bring to a simmer and cook 5-7 minutes, whisking occasionally, until the gravy is thick enough to coat the back of a spoon.

7. 7

   Stir in the thyme, Worcestershire, and pepper. Taste and add salt as needed (the drippings already carry salt — taste first).

8. 8

   If using, stir in the heavy cream at the very end for a richer finish. Do not let it boil after adding the cream.

9. 9

   If lumps appear, strain the gravy through a fine-mesh sieve into a warm gravy boat. Serve immediately.