Homemade Gravy (Print Version)

Rich, savory sauce with deep flavor and silky texture using simple pantry staples

# What You'll Need:

→ Base

01 - 4 tablespoons unsalted butter (or pan drippings from roast)
02 - 1/4 cup all-purpose flour

→ Liquid

03 - 2 cups low-sodium chicken stock (or beef/vegetable stock for variation)

→ Seasonings

04 - 1/2 teaspoon kosher salt, or to taste
05 - 1/4 teaspoon freshly ground black pepper
06 - Optional: 1/2 teaspoon dried thyme or sage

# Steps:

01 - In a medium saucepan, melt the butter over medium heat (or use pan drippings after roasting meat).
02 - Whisk in the flour to form a smooth roux. Cook, stirring constantly, for 2-3 minutes until lightly golden and fragrant.
03 - Gradually pour in the stock, whisking continuously to prevent lumps.
04 - Bring to a gentle simmer and cook, whisking often, until thickened to your desired consistency (about 10 minutes).
05 - Season with salt, pepper, and optional herbs. Taste and adjust seasoning as needed.
06 - Strain through a fine-mesh sieve for an ultra-smooth gravy, if desired. Serve hot.

# Expert Tips:

01 -
  • This gravy comes together in 20 minutes but tastes like it simmered all afternoon
  • You probably have everything you need in your pantry right now
02 -
  • Lumpy gravy happens when you add cold liquid to hot roux too quickly, so pour gradually and whisk like you mean it
  • The gravy will thicken slightly as it stands, so aim for slightly thinner than your target consistency
03 -
  • Warm your stock before adding it to the roux for smoother incorporation
  • Let the roux cook at least 2 minutes to eliminate raw flour taste

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