There is a common misconception that gravy is typically the last thing to be made for any meal. That can lead to a lot of panic and a lot of mistakes while making the gravy. But you don’t actually need to wait until you have the pan drippings to make the gravy. Making it a day or so ahead of time can keep you feeling cool and calm when it’s time to get the gravy ready for the dinner table.
To make gravy ahead of time, start with two tablespoons of butter set over medium heat in a saucepan. Once it melts, add in the flour and whisk, just as you would if you were whisking it into the fat from the pan drippings. Add your liquid, allow it to reduce to the desired thickness, and then taste and season. Once you have perfect gravy, let it cool completely, and then store it in an airtight container in the fridge.
When your roast is done and you’re ready to serve, heat the gravy in a saucepan and add the pan drippings, whisking them in. Taste again, and add more seasoning only if necessary.
7. Serve it hot
No one likes cold gravy. And if it’s not piping hot, not only will the gravy be ruined, but it will also ruin whatever it’s poured on. If you’ve just made your gravy or warmed it up in a saucepan before serving, it will definitely start off hot enough. But as it sits on the table, it will cool down in no time. To keep that from happening, you should also warm the gravy boat before placing the gravy inside. To do this, just boil some water, add it to the gravy boat, and let it sit inside for just 30 seconds to one minute. Pour the hot water out and then add your gravy. The warmed gravy boat will act as an insulator, keeping the gravy warm and delicious.
