Description
This easy and classic homemade gravy recipe yields a rich, silky smooth gravy made from a simple roux and broth or stock. Perfect for elevating your favorite roasted meats, mashed potatoes, and comfort foods with a savory and buttery sauce. The recipe includes tips for using drippings and bouillon paste for extra depth of flavor.
Ingredients
Scale
Ingredients
- 4 cups broth or stock, preferably low-sodium (see note for how to use drippings)
- 10 tablespoons butter
- 2/3 cup all-purpose flour (about 10 tablespoons, not packed)
- 1 tablespoon bouillon paste (optional – see note)
- Salt and pepper to taste
Instructions
- Warm the Broth: Warm the broth or stock in a saucepan or microwave until steaming. Keep it warm to ensure smooth incorporation into the roux later.
- Make the Roux: In a medium saucepan over medium heat, melt the butter. Add the all-purpose flour and cook while whisking constantly. Continue for 4 to 5 minutes until the roux turns a golden brown color, which builds a deep and nutty flavor base for the gravy. If using, whisk in the bouillon paste now.
- Incorporate the Broth Slowly: Whisking quickly and constantly, ladle in about 1/2 cup of the warm broth at a time. Whisk thoroughly to combine fully before adding the next ladle. Don’t worry if the mixture looks crumbly or curdled at this point; this is normal and part of the process.
- Simmer and Thicken: Once all the broth is added, bring the gravy to a gentle simmer. Continue whisking constantly for 3 to 4 minutes until it thickens to a silky smooth consistency.
- Season to Taste: Season with salt and pepper to your preference. The amount needed depends on the saltiness of your butter and broth. If the gravy is too thick, thin with additional broth to reach your desired consistency.
- Serve or Keep Warm: Serve the gravy immediately over dishes like roasted meats or mashed potatoes. If needed, keep it warm until serving, noting that the gravy will thicken further as it cools.
Notes
- For deeper flavor, you can substitute part or all of the broth with pan drippings from roasted meat.
- Bouillon paste is optional but adds an extra umami depth to the gravy.
- Do not pack the flour when measuring; use a spoon to transfer it lightly into the cup.
- Keep stirring continuously when making the roux to prevent burning and clumping.
- The gravy thickens as it cools; if reheating, gently thin it with broth or water as needed.
Nutrition
- Serving Size: 1/2 cup gravy
- Calories: 120
- Sugar: 0.03 g
- Sodium: 105 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.2 g
- Protein: 4 g
- Cholesterol: 25 mg
