This make-ahead gravy takes all the guesswork out of the equation.
Slowly whisk in 4 cups stock.
Increase heat to high; bring to a boil, whisking occasionally.
Credit: Emily Laurae/Southern Living
Simmer gravy:
Reduce heat to medium; stir in sage and next 4 ingredients.
Simmer, stirring occasionally, 10 to 15 minutes or until desired thickness.
Emily Laurae / Southern Living
Cover and chill:
To make ahead, cool gravy completely.
Credit:Emily Laurae
Cover and chill up to 3 days.
Cook gravy and, if desired, 5 to 6 Tbsp.
stock in a Dutch oven over medium-low heat, stirring occasionally, 15 to 20 minutes or until hot.
Credit:Emily Laurae
Thaw overnight in the refrigerator, then reheat on the stovetop when ready to serve.
After cooking the roux, whisk in the stock slowly to avoid any lumps in your gravy.
If you do find you have lumps after cooking, strain before serving for a smooth texture.
Credit:Emily Laurae
Store this gravy for up to three days in an airtight container in the refrigerator.
you’re able to reheat gravy in short spurts in the microwave until hot throughout, whisking occasionally.
Credit:Emily Laurae
Credit:Emily Laurae / Southern Living
Credit:Emily Laurae / Southern Living
