To make gravy from scratch, follow these key steps:
- Prepare a roux: Melt butter (or use fat from pan drippings) in a saucepan over medium heat. Whisk in an equal amount of all-purpose flour and cook, stirring constantly, until the mixture turns golden brown and smells nutty (about 3-5 minutes). This roux thickens the gravy and adds flavor
- Add liquid: Gradually whisk in warm broth or stock (chicken, beef, or vegetable), about 4 cups for a standard recipe. Add it slowly, about ½ cup at a time, whisking constantly to avoid lumps. The mixture may look crumbly or curdled at first, but keep whisking until it becomes smooth and thickens
- Simmer and season: Let the gravy simmer for a few minutes while whisking, until it reaches a silky, thick consistency. Season with salt and pepper to taste. Optional additions include bouillon paste, herbs, onion powder, garlic, or cream for extra flavor and richness
- Using pan drippings (optional): If you have meat drippings, separate the fat from the juices. Use the fat to make the roux instead of butter, then whisk in the cooking juices along with broth or stock to enhance flavor
This basic method yields smooth, flavorful gravy perfect for poultry, beef, or any meal needing a rich sauce
Simple gravy recipe example:
- 10 tbsp butter
- ⅔ cup flour
- 4 cups warm broth
- Salt and pepper to taste
Melt butter, whisk in flour to make roux, cook until golden. Slowly add broth while whisking. Simmer until thickened. Season and serve
. This approach can be adapted with different stocks, herbs, or pan drippings depending on your meal
