Unseen Cuisine

Basic Gravy

Jump to Recipe Print Recipe

Basic Gravy

0.0 from 0 votes
Recipe by Chef Riq Course: Main, SidesCuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

Here’s a simple recipe for making a basic gravy, perfect for serving with mashed potatoes, roasted meats, or any dish that could benefit from a rich, savory sauce. All depending on the broth you use it can become vegan.

Ingredients

  • 1/4 cup of pan drippings from roasted meat (such as turkey, chicken, beef) or use butter or dairy-free margarine if you don’t have drippings.

  • 1/4 cup all-purpose or gluten free flour

  • 2 cup broth (chicken, beef, or vegetable), or water. You can also use a combination of broth and milk for a richer flavor.

  • TT salt and pepper

  • Optional: fresh herbs, such as thyme, rosemary or parsley

Directions

  • Collect pan drippings (if using): After roasting meat, pour the pan drippings into a heatproof bowl. Let it sit for a few minutes until the fat rises. Skim off and reserve the fat, and keep the remaining juices.
  • In a medium saucepan, heat 1/4 cup of the reserved fat (or butter/margarine) over medium heat until melted and hot. Then Add 1/4 cup of flour to the fat. Stir continuously with a whisk or wooden spoon to form a smooth paste. Cook the roux for about 2-3 minutes until it’s golden brown. This cooking time removes the raw flour taste but keeps the roux light in color.
  • Gradually add 2 cups of broth (or a combination of broth and milk), whisking constantly to prevent lumps from forming. You can also add the meat juices for extra flavor. Continue to cook and stir until the gravy thickens and reaches your desired consistency about 5-7 minutes.
  • Season the gravy with salt and pepper to taste. You can also add fresh herbs for additional flavor. If the gravy is too thick, add a bit more liquid and stir until smooth. If it’s too thin, let it simmer a bit longer to reduce and thicken.

Notes

  • For a roux the ratio is equal parts flour and oil. (see cooking tips)
  • You can add a splash of wine, soy sauce, Worcestershire sauce, or a teaspoon of mustard to enhance the flavor.
  • If the gravy is too thick, add more broth or water a little at a time until you reach the desired consistency. If it’s too thin, simmer it longer to reduce or make a slurry by mixing a small amount of flour or cornstarch with water and gradually adding it to the gravy.
×