Gravy

Enjoy the rich, savory taste of our simple Homemade Gravy! Made with butter, flour, broth, and basic seasonings, this perfect side pairs wonderfully with fried chicken, roasted meats, mashed potatoes, and more. Ideal for any meal, whether it's lunch or dinner!

Course Dips & Condiments

Cuisine American, Global

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 75

Author Sangeetha Vel

Ingredients

2 tbsp Butter unsalted
2 tbsp All Purpose Flour
2 cups Chicken Broth or beef broth
2 tsp Worcestershire Sauce
½ tsp Garlic Powder
1 small cube Chicken Bouillon crushed, optional
½ tsp Black Pepper Powder
Salt to taste

US Customary - Metric

Instructions

Making Gravy

In a pan over medium heat, melt the butter. Once melted, add the all-purpose flour and whisk continuously until it becomes aromatic and smooth, ensuring no lumps form. This creates the roux, essential for thickening the gravy.
Gradually pour in the broth, whisking vigorously to combine it seamlessly with the roux. This step helps avoid lumps and ensures a smooth, well-blended gravy.
Incorporate garlic powder, black pepper, Worcestershire Sauce, and, if you like, a bit of chicken bouillon powder. These seasonings add depth and enhance the flavor of your dish.
Reduce the heat to low and allow the gravy to simmer until it thickens to a saucy consistency. This not only thickens the gravy but also infuses it with a deep, rich flavor.
Once the gravy has reached the desired thickness, taste and adjust the seasoning, adding salt if needed. Mix well and remove from heat. Your savory gravy is now ready to enjoy!

Serving

Serve this smooth gravy with roasted or fried meats, grilled vegetables, or your favorite dishes. For more pairing ideas, be sure to explore our serving suggestions section below.

Notes

Here are some essential tips to help your gravy turn out perfect every time:

Making Roux: Start with a balanced ratio of butter to all-purpose flour to achieve a medium-thick, pourable consistency. If you prefer your gravy thicker, consider doubling the butter and flour. Keep in mind that gravy thickens as it cools, so adjust accordingly.
Avoid Burning the Roux: Continuously whisk the roux until it becomes aromatic. This is crucial to prevent it from burning, which can spoil the flavor of your gravy.
Whisk Continuously, Add Liquid Gradually: When adding broth to the roux, pour it slowly and keep whisking to prevent lumps. This helps keep your gravy smooth and creamy.
Use Homemade Broth for Best Flavor: Homemade broth typically offers a richer flavor than store-bought options. If you're using store-bought, opt for a low-sodium version to better control the overall saltiness.
Incorporate Drippings for Extra Flavor: Utilize drippings from roasted meats to elevate the flavor profile of your gravy. As meats roast, they release fats and juices that are rich in savory flavors. Collect these drippings by deglazing the roasting pan with a bit of broth or water, scraping up the browned bits that contain concentrated taste. Strain these liquids and use them in your gravy to infuse it with a deep, robust flavor that enhances its richness and complexity.
Adjust Consistency: If your gravy becomes too thick upon cooling, simply whisk in a little more broth or water. If it's too thin, create a slurry by mixing equal parts cornstarch or flour with cold water, then stir it into the simmering gravy until it reaches your desired thickness.
For Brown Gravy: While the recipe uses chicken broth for a light brown color, switching to beef broth can give it a deeper color and richer flavor if you prefer a darker brown gravy.

Nutrition

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