Thanksgiving - Gravy 

Good Gravy! This is really just notes. Now with an option for gluten free.

This makes a fairly thin gravy. Be prepared to add a buerre manie to bring it to your final desired thickness. Or add more flour, if you have extra broth available.

For a crowd portioning:
For a modest serving of stuffing or mashed potatoes (1/2 c per person), use 1 ounce (1/8 c)
1 qt gravy would serve 32 people.

~Gluten free gravy
In a *cast iron skillet saute onions, carrot, celery, sweet potato and a brown potato in some fat. Be sure to include garlic. After everything is very soft, carmelized and very dry, bring some broth to a boil in a saucepan. Add the 'thickener' and use the immersion blender to blend until very smooth. Add broth or 'thickener' as necessary to make your gravy the right consistency. Season with pepper. Add milk or cream if not making DF gravy. Add white wine. Add goat milk! Or leave it as it is - it is very good!

*cast iron so you get good browning and it will dry instead of just steaming and leaving liquid in.
Use equal amounts of fat to flour.

In my 4 qt pot (to make 2 qts):
Melt 1 stick unsalted butter
Whisk in 1/2 c flour (white or wheat)
a few cloves of garlic (Because my Dad said it is good - and he was right.)
Salt to taste
Simmer gently about 5-10 minutes to really develop the flavor from the flour.

Whisk in broth - simmer.
Whisk in more broth - simmer.
About 6 cups broth total.
Simmer and whisk occasionally.

Whisk in milk, about 2 cups total.
Simmer again about 30 min or more to really develop the flavor and let it thicken.

Never cover while simmering. You want it to reduce just a bit as it thickens from the flour.

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