The Ingredient That Will Transform Gluten-Free Gravy

Though seemingly bland in color, gravy is a sumptuous side dish welcome at most Thanksgiving meals — as well as a constant source of debate. As Order ISDA explains, there has been a "decades-old sauce vs. gravy debate," with many trying to determine what gives each its moniker. According to Matador Network, gravy was meant to refer to a "meat-based sauce" in places like the U.K., making sauce a meatless topping. But that distinction of gravy has fallen off radars outside of the U.K., especially as of late.

Regardless of what you call it, a traditional gravy is said to be made using a roux, or an equal amount of flour to butter. And while there are many variations and short-cuts, it is hard to imagine an option that's gluten-free without compromising the main component, the roux. As it turns out, there is a solution to saving a gluten-free gravy from a fate of tastelessness.

Good Morning America recently posted a Thanksgiving-themed piece with vital tips from a member of the Bon Appetit Test Kitchen team, Chris Morocco, who the site itself deemed "a bit too analytical" and "the one you could imagine having aced his SATs." Simple seems to get lost in translation as he fights to find the best ways to solve any and all kitchen inquiries. And Thanksgiving is the mother of all tasks. 

With all the allergy-friendly recipes needed for holidays nowadays, it is a wonder this problem has not yet been solved, but when asked what to do to make gluten-free gravy for guests, Morocco had some helpful advice. He suggests that pre-making your gravy and adding pan-dripping will save you time when you're in the thick of cooking (per GMA). To do so, you can mix the pan drippings from your roasted turkey (or other poultry dish), and then cook down some red onion to add. When included in gravy, both flourless and floured, it adds a little sweetness. As Morocco simply notes, creating your gravy ahead of time and adding the pan drippings later on will "change your life" (via GMA).