Homemade Gravy (Print View)
Rich, silky smooth sauce made with butter, flour, and stock. Perfect for enhancing roast meats, potatoes, and stuffing.
# What You'll Need:
→ Base
01 - 4 tablespoons unsalted butter
02 - 1/4 cup all-purpose flour
→ Liquid
03 - 2 cups low-sodium chicken stock
→ Seasonings
04 - 1/2 teaspoon kosher salt
05 - 1/4 teaspoon freshly ground black pepper
06 - 1/2 teaspoon dried thyme or sage (optional)
# Step-by-Step Directions:
01 - Melt butter in a medium saucepan over medium heat, or use warm pan drippings directly from roasted meat.
02 - Whisk flour into melted butter until fully incorporated. Cook mixture constantly, stirring for 2-3 minutes until roux turns pale golden and releases a nutty aroma.
03 - Slowly stream chicken stock into the roux while whisking vigorously to prevent clumping. Continue whisking until smooth and well combined.
04 - Bring mixture to a gentle simmer. Cook for approximately 10 minutes, whisking frequently, until sauce coats the back of a spoon and reaches desired consistency.
05 - Add salt, pepper, and dried herbs if using. Taste and adjust seasoning as needed. For perfectly smooth texture, strain gravy through a fine-mesh sieve before serving hot.
# Expert Suggestions:
01 -
- It comes together in just 20 minutes using ingredients you probably already have in your pantry
- The technique is forgiving enough for beginners but produces restaurant-quality results every time
02 -
- Rushing the roux stage leaves your gravy with an unpleasant raw flour taste that no amount of seasoning can fix
- Adding cold stock to hot roux can cause shocking, but gradually whisking it in prevents any lumpy surprises
03 -
- Sautéing a minced shallot in the butter before adding the flour adds a subtle sweetness that elevates everything
- The roux can be made ahead and stored in the refrigerator for up to a week, then finished with stock when ready