My dad makes, hands-down, the best holiday gravy EVER.  This is so delicious I wasn’t content to let him do it every year.  I had to write it down for posterity in case he got, like, abducted by aliens.  I’ll grieve a little less with this gravy running down my chin.

*Featured in our Thanksgiving 2012 Menu.


  • 1/3 cup flour

  • 1/3 cup whipping cream or half-and-half

  • ¼ cup tawny port win

  • 1 cup beef broth

  • 1-2 tsp. Kitchen Bouquet

  • sea salt and cracked black pepper to taste


  1. Place meat drippings in skillet on medium-to-high heat.  When boiling starts, mix flour with some water in a glass, stirring to dissolve.  Add the flour mixture to the drippings.  Stir the “rue” for a couple of minutes until the flour has absorbed all the drippings.

  2. Whisk in whipping cream or half-and-half.

  3. Add tawny port wine and simmer to boil out the alcohol, a couple of minutes.

  4. Add beef broth and Kitchen Bouquet to desired color.  Cook for 3-5 minutes, stirring constantly.

  5. Salt and pepper to taste.  Pour through a strainer to catch any lumps.  Enjoy.