Homemade Gravy (Printable)

Rich, savory sauce made with pantry staples for Sunday roasts

# What You’ll 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 Make:

01 - In a medium saucepan, melt the butter over medium heat. Use pan drippings after roasting meat as an alternative.
02 - Whisk in the flour to form a smooth roux. Cook, stirring constantly, for 2-3 minutes until lightly golden and fragrant.
03 - Gradually pour in the stock, whisking continuously to prevent lumps from forming.
04 - Bring to a gentle simmer and cook, whisking often, until thickened to your desired consistency (about 10 minutes).
05 - Season with salt, pepper, and optional herbs. Taste and adjust seasoning as needed.
06 - Strain through a fine-mesh sieve for an ultra-smooth gravy, if desired. Serve hot.

# Expert Advice:

01 -
  • You probably have everything you need in your kitchen right now
  • It comes together in about the same time it takes to carve the roast
  • The texture and depth beat anything from a jar or packet
02 -
  • Lumps happen to everyone, and whisking them out is easier than starting over
  • The gravy will thicken more as it stands, so pull it off the heat slightly earlier than you think
  • Hot roux meets cold liquid creates instant lumps, so let your stock warm up slightly first
03 -
  • Use a flat whisk instead of a balloon whisk for better roux coverage
  • If your gravy is too thin, make a slurry with equal parts flour and cold water, whisk it in, and simmer for 2 minutes

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