The Best Homemade Gravy
User Reviews
4.9
123 reviews
Excellent
The Best Homemade Gravy
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 4 4 cups broth or stock, preferably low-sodium (see note for how to use drippings)
- 10 10 tablespoons butter
- ⅔ ⅔ cup all-purpose flour (don't pack the flour into the cup - should be right around 10 tablespoons)
- 1 1 tablespoon bouillon paste (optional - see note)
- salt and pepper to taste
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Instructions
- Warm the broth or stock in a saucepan or in the microwave until steaming. Keep warm.
- Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking constantly, until the roux is golden brown, 4 to 5 minutes. Whisk in the bouillon paste, if using.
- Whisking constantly and quickly, slowly ladle in warm broth about 1/2 cup at a time. Combine fully before adding more. The mixture will look crumbly and may even look curdled. It's ok! Trust the process.
- Once all the broth has been added, simmer the gravy for 3 to 4 minutes, whisking constantly, until thick and silky smooth. Season to taste with salt and pepper (important! The exact amount will depend on unsalted/salted butter and/or regular or low-sodium broth/stock). Thin with additional broth, if desired.
- Serve immediately or keep warm to serve later. The gravy will thicken as it cools.
Notes
- Broth/Stock: using a flavorful broth or stock for this gravy is key for good flavor. I prefer stock over broth for deeper flavor. Homemade or storebought works great. I like Pacific Foods, Swansons and Trader Joe's brands of chicken or beef stock. It's beneficial to use a low-sodium stock so the salt level can be controlled at the end by taste.
- Drippings: this recipe works very well using drippings from cooked or roasted meat. To use drippings, skim or strain the fat from the drippings (use a fat separator or refrigerate all the drippings until the fat solidifies and can easily be skimmed off the top). Pour the drippings into a liquid measuring cup and add broth or stock to equal 4 cups. Proceed with the recipe. You can use the fat from the drippings in place of some or all of the butter, if desired.
- Bouillon Paste: adding a spoonful of bouillon paste boosts the flavor of homemade gravy. I prefer the Better Than Bouillon brand. If I'm making gravy for chicken or turkey, I use chicken-flavor bouillon (and obviously beef-flavored bouillon for gravy to be served with beef).
Nutrition Information
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Serving
1 serving (1/2 cup gravy)
Calories
120kcal
(6%)
Carbohydrates
5g
(2%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Cholesterol
25mg
(8%)
Sodium
105mg
(4%)
Fiber
0.2g
(1%)
Sugar
0.03g
(0%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 serving (1/2 cup gravy) | |
| Calories | 120kcal | 6% |
| Carbohydrates | 5g | 2% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 25mg | 8% |
| Sodium | 105mg | 4% |
| Fiber | 0.2g | 1% |
| Sugar | 0.03g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
123 reviews
Excellent
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