This rich, velvety roux gravy represents generations of Southern tradition, perfected in Louisiana and Mississippi kitchens. More than just a turkey accompaniment, mastering this technique unlocks the foundation for countless Creole and Cajun dishes. The medium-brown roux strikes the perfect balance between deep flavor and approachable preparation – a gateway to the world of roux-based cooking.

Key Techniques for Perfect Gravy

• Patience pays – The roux’s color develops in stages
• Stirring is sacred – Constant motion prevents burning
• Stock matters – Chicken for poultry, beef for red meats
• Temperature control – Medium heat for beginners, high for experts

What makes this gravy special is the Maillard reaction – that magical chemical process that transforms simple flour and fat into complex, nutty flavors. The milk-chocolate colored roux provides just enough depth to complement Thanksgiving turkey without overpowering it, while the technique teaches fundamental skills applicable to gumbos, étouffées, and more.

Classic Roux Gravy

Ingredients

• ½ cup (1 stick) unsalted butter
• About 1 cup all-purpose flour
• 4 cups chicken stock (room temperature)
• 1 tsp Better Than Bouillon (chicken flavor)
• Salt to taste
• Optional: Freshly ground black pepper

Instructions

1. Prep: Measure all ingredients before starting. Have stock at room temperature near the stove.
2. Make roux: Melt butter in heavy skillet over medium heat (high heat only if experienced). Add flour gradually, stirring constantly, until mixture forms a thick paste that barely holds its shape when stirred.
3. Cook roux: Stir continuously using wide circular motions, scraping bottom and edges. Roux will progress through stages:
   • First: Pale golden (5-7 minutes) – good for cream gravies
   • Then: Pause in color development (5 minutes more)
   • Finally: Steady browning to milk chocolate color (10-15 minutes total)
4. Finish gravy: When roux reaches desired color, immediately whisk in stock. Bring to boil while whisking, then reduce to simmer until thickened (3-5 minutes).
5. Season: Stir in Better Than Bouillon. Taste and adjust salt. Add pepper if desired.

Pro Tips

• For beginner cooks: Use medium-low heat and expect 25-30 minute cooking time
• Burnt roux must be discarded – when in doubt, err on the lighter side
• Leftover gravy thickens when cooled – thin with warm stock when reheating
• For turkey gravy: Stir in ½ cup pan drippings with the stock