The Best Homemade Gravy
User Reviews
4.9
The Best Homemade Gravy
Description
The Best Homemade Gravy combines a roux made from butter and flour cooked until golden brown with slowly whisked-in warm broth or stock. Using low-sodium broth or stock allows precise control over saltiness at the end. Cooking the roux for several minutes develops a deep, nutty base that thickens the gravy evenly.
Addition of bouillon paste is optional but boosts the savory notes, especially when matching the flavor to the meat served. The gradual incorporation of liquid while whisking prevents lumps, even if the mixture appears crumbly at first.
This gravy is ideal for serving with roasted or cooked meats, vegetables, and other dishes needing a rich sauce. It can be kept warm for later serving and tends to thicken as it cools; extra broth can be stirred in to adjust consistency.
When using drippings from cooked meat, fat removal or separation is recommended before combining with broth to maintain the right balance of richness. Using meat drippings also allows substituting some or all butter for enhanced flavor.
Ingredients
- 4 cups broth or stock, preferably low-sodium (see note for how to use drippings
- 10 tablespoons butter
- ⅔ cup all-purpose flour don't pack into the cup, about 10 tablespoons
- 1 tablespoon bouillon paste optional (see note
- salt to taste
- black pepper to taste
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
- Choose a flavorful broth or stock, preferably low-sodium, to manage salt levels effectively.
- Incorporate meat drippings by skimming fat and mixing with broth to replace part or all of the butter for richer gravy.
- Bouillon paste enhances depth of flavor and can be selected to match the meat type.
- Whisk broth in slowly to avoid lumps; the mixture may appear crumbly initially but will smooth out.
- Keep gravy warm after preparation; thin with additional broth to reach desired consistency if it thickens upon cooling.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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