How to make Gravy from Scratch
User Reviews
5.0
9 reviews
Excellent
-
Cook Time
mins
-
Total Time
10 mins
-
Servings
8
-
Calories
65 kcal
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Course
Side Dish, Condiments
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Cuisine
American
How to make Gravy from Scratch
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Step by step instructions that will show you how to make gravy from scratch. Pan drippings not required!
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Ingredients
- 2 cups chicken stock you can use chicken stock, vegetable stock, or water
- 2 tablespoons butter or oil, or pan drippings
- ½ cup onion sliced or diced (optional)
- salt & pepper
- 1 tablespoon fresh thyme use a tsp of dried, or omit
- 4 tablespoons flour
Instructions
Get Prepped
- Heat the stock in the microwave or a saucepan. Slice or dice the onions thinly (if using)
Sauté the onions
- Melt the butter or pan drippings and sauté the onions (if using) to soften.
Making the gravy
- Add the flour and stir to combine and cook for 30 second, before whisking in the hot stock.
- Season with salt, pepper and thyme.
- Simmer, mixing constantly until thickened. Test for seasoning and add more if needed.
- Strain if desired.
- Devour.
Equipments used:
Notes
- Keep your stove temperature down. We are looking for a gentle simmer, not a boil.
- You will need an 1:2 ratio for fat and flour for this to work correctly. If you use 2 tablespoons of butter or oil, you'll need 4 tablespoons of flour.
- Onions are actually optional! If you just want plain gravy, leave those out.
- If your gravy gets too thick, add a little extra stock.
- If your gravy is too thin, remove about 1/4 cup of hot liquid from your pan. Mix it with 1-2 teaspoons of cornstarch or flour (make a slurry). Blend it into the pan, whisking constantly to incorporate.
- Substitutions/Additions
- You can absolutely use pan drippings from cooking a turkey or other roasted meat. Scoop off 2 tablespoons of drippings from the pan, and use in place of butter.
- Vegetable oil can also be used in place of butter or pan drippings if needed.
- What to do with leftovers
- Store in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!
- Make ahead
- This recipe can be made ahead. Keep in a sealed container in the refrigerator
Nutrition Information
Show Details
Calories
65kcal
(3%)
Carbohydrates
6g
(2%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
9mg
(3%)
Sodium
111mg
(5%)
Potassium
88mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
131IU
(3%)
Vitamin C
2mg
(2%)
Calcium
9mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 65 kcal
% Daily Value*
| Calories | 65kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 9mg | 3% |
| Sodium | 111mg | 5% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 131IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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