To make gravy with flour, the basic process is to create a roux by cooking fat (butter or pan drippings) and flour together, then gradually whisk in a liquid such as broth or milk until the gravy thickens. The common ratio is equal parts fat and flour, typically 2 tablespoons of each and 1 cup of stock or broth. Here is a simple step-by-step guide:
- Melt 2 tablespoons of butter or fat in a pan over medium heat.
- Whisk in 2 tablespoons of all-purpose flour, stirring constantly to combine and cook out the raw flour taste for 2 to 3 minutes.
- Slowly whisk in 1 cup of broth, stock, or milk a little at a time, stirring constantly to avoid lumps.
- Continue to cook and stir until the gravy thickens and reaches your desired consistency.
- Season with salt, pepper, or additional seasonings as desired.
This method produces a smooth, flavorful gravy perfect for pouring over meats, mashed potatoes, or vegetables.
