All-Purpose Gravy

156 comments

Appears in Cook's Illustrated November/December 2003, America's Test Kitchen TV

Is it possible to make really good all-purpose gravy without a roast, using only canned broth and a few vegetables?

SERVES 8 to 10 (Makes 2 cups)

TIME 55 minutes

has video

WHY THIS RECIPE WORKS

Gravy, by definition, is a thickened sauce made of meat juices and pan drippings, usually left over from a roast. But what if you don’t have a roast on hand and want gravy for some mashed potatoes or pork chops? We wanted to create a top-no...

Print