Homemade Rich Savory Gravy (Printable Version)
Rich, velvety sauce perfect for roasts, potatoes, and stuffing. Simple pantry ingredients create deep flavor.
# What You 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 - 1/2 teaspoon dried thyme or sage (optional)
# How-To:
01 - Melt butter over medium heat in a medium saucepan, or use warm pan drippings directly from roasting meat.
02 - Whisk flour into melted butter to form a smooth roux. Cook while stirring constantly for 2-3 minutes until mixture turns lightly golden and releases a nutty aroma.
03 - Gradually pour stock into the roux while whisking continuously to ensure smooth incorporation and prevent lumps from forming.
04 - Bring mixture to a gentle simmer. Cook for approximately 10 minutes, whisking frequently, until sauce reaches desired consistency.
05 - Add salt, pepper, and dried herbs if using. Taste thoroughly and adjust seasoning as needed. For an ultra-smooth texture, strain through a fine-mesh sieve before serving hot.
# Expert Hints:
01 -
- This gravy comes together in 20 minutes using ingredients you already have in your pantry
- The roux method ensures silky smooth results every single time without any lumps or separation
02 -
- Never stop whisking when adding the liquid to the roux, or you'll end up with lumps that are nearly impossible to remove
- The gravy will thicken more as it cools slightly, so remove it from the heat when it looks slightly thinner than you want
03 -
- Cooking your roux longer creates a darker, more complex gravy, while cooking it briefly keeps it pale and mild
- If your gravy becomes too thick, simply whisk in additional stock or water a tablespoon at a time until it reaches the desired consistency