Instant Pot Turkey Gravy — Quick and Easy Thanksgiving Recipe

Achieving a good gravy does not have a greater degree of difficulty, but some details can be very significant when preparing it.

THE SECRETS OF A GREAT GRAVY

• As in any sauce, a liquid medium is required in which the rest of the ingredients are cooked. Generally, water with powdered consommé is used, however, to be champions, is recommended that you start with funds made with the bones of the animal in question. To raise the flavor you can cook them with celery, onion, and carrot. This triad is known as mirepoix and it will give much more intensity to the final result.
• If fragrant herbs are your thing, you can enrich the background with a bouquet garni, that is, a bundle of parsley, thyme and bay leaf; everything is added tied so that it is easy to remove.
• Gravy's signature texture is achieved with a variety of tricks, but my favorite is a very simple classic French technique called roux. It is about putting in equal parts to cook melt butter and cornstarch. This will help you avoid unpleasant lumps and avoid that horrible raw dough taste.
• You must hydrate the roux with the bottom little by little so that it dissolves well and achieves the texture you are looking for. A great tip is also to add wine (red or white, depending on the protein and extra flavors) to lift the flavor of your gravy.
• The gravy will be ready when you dip a spoon, see a thick consistency and when you run a finger it separates one side from the other perfectly without reintegrating (technically that is called nappé).
• Never season a gravy until it is at the point of thickness that you want because the evaporation of liquid can salt it.
• Add a cube of butter when ready, this will give your gravy more shine and will make it more palatable to the eye.