Recipe: Susan Volland Masters Holiday Gravy

Just in time for Thanksgiving, sauce expert Susan Volland shares her signature recipe for a traditional roux-thickened Holiday Gravy made from pan drippings.

Mastering Sauces - Texturizers
Try sauce expert Susan Volland’s tricks for adding texture to enhance your sauces. (Photos by Angie Norwood Browne)

Susan Volland
Susan Volland

Holiday gravy always seems to be the one thing we can never really get enough of at the table. Susan Volland, the author of Mastering Sauces: The Home Cook’s Guide to New Techniques for Fresh Flavors maintains that holiday gravy should always be made from scratch and served by the boatload.

Just in time for Thanksgiving, Susan shares with us her signature recipe for Holiday Gravy. It’s a traditional roux-thickened gravy made from pan drippings. Nothing flavors gravy like the savory, roasted bits and leftover, concentrated residue you find at the bottom of your roasting pan. You’ll want to liquefy those bits with a really great stock so that your gravy can best express those essential flavors of slow-cooked meat.

However, if meat is out of the question, roasted vegetables and a really good vegetable stock will also work. You can find Susan’s Savory Meatless (Vegan) Gravy recipe here.