To make gravy from scratch, the basic process involves creating a roux from fat (such as butter or pan drippings) and flour, then slowly whisking in stock to achieve the desired thickness and flavor. Here is a straightforward method:
Ingredients
- Fat (butter or pan drippings) – about 3 to 4 tablespoons
- All-purpose flour – equal parts to fat, about 3 to 4 tablespoons
- Stock (chicken, beef, turkey, or vegetable) – about 2 to 3 cups
- Salt and pepper to taste
- Optional: shallots, garlic, poultry seasoning, wine, or herbs for extra flavor
Instructions
- Make the roux: Heat the fat in a skillet over medium heat. If using butter, let it melt gently. Add the flour and whisk continuously to combine into a smooth paste. Cook this mixture for about 3 minutes until it turns light golden and smells nutty.
- Add stock: Gradually whisk in the stock a little at a time, stirring constantly to avoid lumps. Continue whisking until fully incorporated.
- Simmer and thicken: Let the gravy simmer for 5 to 7 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
- Season: Taste and add salt, pepper, and optional seasonings like garlic, poultry seasoning, or herbs.
Variations include making the gravy with pan drippings from roasted meat for deeper flavor or making it without drippings using butter and adding elements like shallots or wine for complexity. This results in a smooth, flavorful gravy perfect for pouring over meats, mashed potatoes, or vegetables.
