Ingredient Notes:
Fresh Herbs: For this recipe to really have that flavor you want in gravy I used fresh herbs. I highly recommend using fresh vs. dried but you can easily swap for dried if you have to. Just remember that measurements will be different. The general rule of thumb is to use 1/3 of dried. Drippings: Most gravings require you to take the drippings from the turkey or meat you’re making which does add a lot of flavor but isn’t always the most convenient, especially if you’re vegetarian. This gravy recipe still is delicious but requires no drippings to make.
How to make stovetop gravy:
Storage: You can store the gravy, covered, in the refrigerator for 2 days. Heat it slowly over medium-low heat before serving and add a bit of water to loosen it up if needed. Smoother Gravy: If you prefer a smoother gravy, once the gravy is cooked and seasoned to your liking, let it cool a bit and then process with a hand blender or in a regular blender. Then add back to the pot and keep warm until serving.
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