COOKING AT HOME: Making Gravy Without Drippings

Sometimes you just don't have any drippings to make gravy, because if you're like me those drippings are going towards some awesome freakin' Yorkshire pudding.

So what do you do?

You make that gravy like a magician pulling a rabbit out of a hat. You make it from nothing.

Well, obviously that's not completely true, but you will make that gravy without drippings, and this is how.

You're gonna need the basics which is the thickening agent (in this case the roux): flour + butter | The body of the gravy = chicken or beef stock (homemade stock is always preferable) | Flavor enhancers which come in the form of booze, bouillon, or worcestershire (or any combination thereof) | Salt and pepper of course.

This will make about 1 1/2 -2 cups of gravy

WHAT YOU'LL NEED:

5 Tablespoon of butter

1/2 Yellow onion small dice

3 Tablespoon of flour

1 1/2 Cups of chicken stock (homemade preferable)

1 Teaspoon of better than bouillon (chicken or beef flavor)

1-2 Teaspoon of Worcestershire sauce

Salt and pepper to taste

WHAT YOU DO...

1. Melt the 5 tablespoons of butter on low heat in a saucepan or small pot (don't burn the butter!)

2. Add the small diced onions to the fully melted butter, on medium heat saute the onion until soft.

3. When the onions are soft, add the 3 tablespoons of flour and cook for additional 3 minutes (to cook off the flour) on med-low heat.

4. On med or med-high heat add the 1 1/2 cups of chicken stock, bouillon, and Worcestershire. Mix to combine and watch the stock slowly thicken as it heats up.

5. Add salt and/or pepper to taste.

NOTE

    Add more stock if 1) it's too thick, or 2) maybe you've decided you need more gravy.

    Add more flour if the stock isn't thick enough (I like my gravy more on the runny side but it's 100%             a personal preference).

    Add more bouillon or Worcestershire if you need more flavor.

    Additionally, you can omit the Worcestershire and add a shot of cognac instead.