Store-bought gravy is convenient, but its flavor doesn't hold a candle to the homemade version. One of these five expert ...

Whisk the mixture smooth before adding the next amount of liquid. Once all of the broth is in the gravy, turn off the heat, and stir in the onion powder, MSG, soy sauce, and black pepper.

Add 2 tablespoons of the country gravy mix to the pan, and whisk constantly until the mixture forms a ball (about 1 minute). Add 2 cups of milk and bring to a boil, whisking constantly.

Gravy ain’t pretty. It's hardly the main event of Thanksgiving, nor is it a runner-up. It doesn’t qualify as a side dish, and you can’t even eat it on its own (well, people tell me I should ...

Whisk knobs of the mixture into the gravy (about two tablespoons at a time) until it comes to a simmer and thickens into a rich, silky consistency.

To make a gluten-free gravy, use the slurry method, but don’t use flour. Instead, whisk 3 Tbsp gluten-free cornstarch in the bowl with the 1/2 cup stock and use it to thicken the simmering stock ...

Another reason to whisk your gravy as you reduce it is to make sure it doesn't over-reduce, which can create odd textures and over-concentrated flavor, especially salt. In most cases, if your ...

Slowly pour the chicken stock into the roasting pan and whisk everything together. Continue whisking until the gravy has thickened. If the gravy seems to thick add a bit of water at a time to loosen.