The Single Secret Ingredient That Will Transform Your Gravy Every Time

Each Thanksgiving when I visit my family, my mom and I invariably squabble over the grocery list. Living in a remote area, our local store’s options are limited, and my penchant for gourmet cheeses and exotic spices is well-known. Although I pack some essentials, I usually send a list ahead to streamline cooking on Thanksgiving day. (And yes, my mom is awesome!)

Every year, the debate centers around one specific item: Wondra flour. It’s always at the top of my list, and every time, my mom casually mentions, “Oh, I have flour.” That’s when I have to explain the critical importance of this particular flour to prevent a Thanksgiving disaster.

Besides my penchant for a bit of drama, it’s important to note that perfecting Thanksgiving gravy is my specialty. I’m modest about most of my cooking, believing anyone can excel with a bit of direction. However, when it comes to gravy, I’m an expert.

In culinary school, perfecting pan sauces, essentially gravy, was a must. Using just a bit of fat, flour, and stock, I can whip up a rich sauce. I honed this skill repeatedly, though I still shudder at memories of potentially serving my instructor a less-than-perfect sauce during exams. Thankfully, ever since I discovered Wondra, my gravies have been consistently smooth and velvety.

The Secret to Perfect Thanksgiving Gravy: Wondra Flour

Gravy is often seen as the most challenging part of the Thanksgiving feast. It’s best made fresh after the turkey is out of the oven and resting, but that’s also when the kitchen becomes a hub of activity with guests milling about, adding pressure to the gravy-making process. This is where Wondra flour comes into play.

Produced by Gold Medal, Wondra is known as “instant flour.” This flour is finely milled, precooked, and dried, making it blend smoothly into liquids without clumping and requiring less cooking time. Additionally, if your gravy seems too runny after adding the stock, you can simply whisk in more Wondra flour until it thickens to your liking, all without the floury taste. 

Mastering Gravy with Wondra Flour

Follow these tips, and with Wondra flour by your side, you’re set for a stress-free gravy making session this Thanksgiving. Just breathe and remember, it’s all in the gravy!

1. Skip separating the turkey drippings; use everything from the roasting pan for maximum flavor. Begin by straining all drippings into a skillet. Depending on your roasting method, you might need to add some butter for additional fat. I usually mix in at least 1/4 cup of butter. 
2. Heat the skillet with drippings over medium heat. Meanwhile, deglaze your roasting pan with a bit of wine or stock to loosen the fond (those tasty brown bits), adding deep flavor. Strain this liquid into a separate bowl and keep it handy. 
3. Add 1/4 cup of Wondra to the hot fat and watch it dissolve effortlessly. You can increase it to 1/2 cup if needed for thicker gravy. Whisk continuously for a couple of minutes until it emits a nutty aroma.
4. Stir in the liquid you set aside along with two cups of stock. Bring this mixture to a boil, then let it simmer to the desired thickness. Adjust with more stock to thin or more Wondra to thicken. Season with salt and pepper to taste. To counteract excess saltiness, add a touch of lemon juice or a splash of quality vinegar.