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Buffalo Gravy


  • 5 tablespoons butter
  • Cracked black pepper
  • 4 tablespoons flour
  • 1/2 cup favorite beer
  • 1/2 cup Frank’s Hot Sauce
  • 4 cups turkey stock (32 ounces)


Melt the butter in a pan over medium heat. Whisk in the pepper and flour. Add the beer and hot sauce and let it cook out, about 1 minute. Whisk in the stock. Raise the heat a bit and thicken the gravy to lightly coat a spoon.

Rachael Ray