Thanksgiving dinner without gravy is like a potato without salt. And speaking of potatoes, there is nothing like good creamy mashed potatoes with equally creamy gravy. The truth is that I cannot imagine a Thanksgiving celebration without gravy. This year I will cook my gravy with milk, to make it more cremosita. This gravy can be made even before the turkey is done, because instead of using the turkey juices, I use chicken broth.
Read more ¿Qué más? Thanksgiving Day Menu: Herbs infused turkey gravy
Creamy milk gravy
Ingredients
4 tablespoons of butter
Half of a large onion, minced
1 clove garlic, minced
4 teaspoons of cornstarch
2 cups milk
2 cups chicken broth
Salt
White pepper
Preparation
1. In a bowl, dissolve the cornstarch with the milk.
2. In a saucepan over medium heat melt the butter and sauté the onion and garlic until wilted, about 5 minutes.
3. Add the chicken broth and milk mixture with cornstarch and cook over medium-high heat for 12 minutes stirring constantly, until it starts to boil.
4. Once the gravy is boiling, lower the heat and cook for 2-3 minutes stirring constantly to prevent sticking and lumps.
5. Add salt and pepper to taste.
6. Serve hot or warm.
For more of my recipes, visit my cooking blog.
Image via Thinkstock.
