Easy Homemade Gravy Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Servings
4 cups
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Calories
205 kcal
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Course
Side Dish, Condiments
Easy Homemade Gravy Recipe
Description
This gravy recipe begins by adding rendered fat such as butter, oil, or lard to a pot and heating aromatic vegetables including shallots, celery, carrot, and garlic along with parsley, thyme, and rosemary. These ingredients cook while stirring frequently to lightly brown and develop flavor. Flour is added next to create a roux, fully combined with the vegetables and fat.
Stock or rendered meat juices are then poured in while stirring, bringing the mixture to a boil and thickening into a velvety gravy. After simmering for several minutes, the seasoning is adjusted with salt and pepper before straining through a fine sieve to remove solids, resulting in a smooth sauce. Optionally, fresh chopped herbs can be sprinkled on top when serving.
Gravy made this way adds depth and richness to roasted meats or poultry. It may be made ahead and stored refrigerated or frozen with some care for rethickening. Preparing the mirepoix (aromatic vegetable base) in advance helps reduce cooking time during busy meal preparations. It’s ideal to make this gravy while the meat rests after roasting for fresh flavor.
Ingredients
- ¼ cup rendered fat butter, oil, or lard
- 1 shallot peeled and small diced
- 1 celery small diced, stalk
- 1 carrot peeled, small diced
- 2 garlic finely minced
- 3-4 parsley with stems and leaves
- 3-4 fresh thyme sprigs
- 1 rosemary sprig
- 1/3 cup all-purpose flour
- 4 cups stock or rendered meat juices
- salt to taste
- black pepper to taste
Instructions
- Add the fat to a roasting pan or pot over medium heat.
- Place in the shallots, celery, carrots, garlic, parsley, thyme, and rosemary and lightly brown while stirring every 20 to 30 seconds, which takes about 5 minutes.
- Next, stir in the flour until it is completely combined to make a roux.
- Pour in the stock or meat juices and turn the heat to high while stirring to mix in the roux while occasionally stirring.
- Once the mixture is to a boil and is thick, turn the heat to low and simmer for 5 minutes.
- Season with salt and pepper, and then strain the mixture through a chinois or fine mesh strainer and serve it.
- Optionally sprinkle on some fresh chopped parsley, thyme, and rosemary.
Notes
- This gravy can be prepared up to 3 days ahead and kept cool until use.
- Store covered in the refrigerator for up to 4 days or freeze, but frozen gravy may separate and require rethickening upon reheating.
- Reheat gravy gently over low heat, adding small amounts of roux if needed to restore thickness.
- For holiday turkey gravy, adding fresh sage leaves with the other herbs enhances flavor.
- Prepping the mirepoix (shallots, celery, carrots) 1-2 days in advance can reduce pressure during cooking.
- The best time to make gravy is while the roasted meat rests, utilizing the pan drippings and fresh ingredients for maximum flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 12mg | 4% |
| Sodium | 1089mg | 45% |
| Potassium | 112mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 3603IU | 72% |
| Vitamin C | 5mg | 6% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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