Nestled between heaping plates of vegetables, mountains of meat, buttered rolls and bread baskets, is a small but powerful Thanksgiving table accoutrement: gravy. The flavorful sauce is privy to many iterations, yet its essential formula remains steadfast. Gravy, in its most basic form, is made from the rich juices that run off of meat combined with a binding agent like flour or cornstarch. The flour allows the juices to thicken, forming a delicious, savory liquid with a consistency somewhere between a sauce and a paste. Often brown in color, and always decadent in flavor, gravy is like Thanksgiving secret sauce—it's easy to make, and even easier to like.
Our site has got a small but formidable collection of gravy recipes. They cover the gamut from meaty and hearty to woodsy and vegetarian—one of them is even gluten-free. Try your hand at any of the gravy recipes this Thanksgiving. Your guests will thank you.
Valerio is a freelance food writer, editor, researcher and cook. He grew up in his parent's Italian restaurants covered in pizza flour and drinking a Shirley Temple a day. Since, he's worked as a cheesemonger in New York City and a paella instructor in Barcelona. He now lives in Berlin, Germany where he's most likely to be found eating shawarma.