How to Make Homemade Gravy from Scratch What is the Basic Recipe for Gravy? A basic gravy recipe can be made with: 1 tablespoon of fat or butter, 1 tablespoon of flour, and 1 cup of pan drippings or broth. How to Make Gravy Roux A roux is a mixture of equal parts fat and flour. It’s used to thicken a variety of stews and sauces, including homemade gravy. For this recipe, you can either use some of the skimmed fat from your pan drippings or butter and whole wheat flour to make your gravy roux. Here’s how to make a perfect roux for gravy every time: • Don’t overheat your pan, medium-low heat is perfect. • Cook for about 1-2 minutes while stirring, until darkened. • Stir constantly and scrape the pan to avoid burnt flour. • Break up lumps as you cook to avoid lumpy gravy. • If your roux smells like burnt popcorn it’s overdone. Two things give homemade brown gravy its colour: how long you cook the roux and what stock or drippings you use for a gravy base. For regular brown gravy, cook the roux until it reaches a medium brown colour. If you’re having a tough time telling how done it is with whole wheat flour use your sense of smell: brown roux will smell like popcorn cooking. You can use any type of stock or pan drippings for brown gravy. • To make dark brown beef gravy, cook the roux even longer (but at a lower temperature) until it’s a dark colour with a nutty aroma. Then add Meat juices to make your gravy. How to Make Gravy It's easy to make delicious, homemade gravy in only three steps with this recipe—you'll never go back to store-bought packets of powder again! 2 Reviews / 5 Average Prep Time: 3 minutes mins Cook Time: 10 minutes mins Total Time: 13 minutes mins Ingredients • 2 tablespoons cooking fat (separated from roasting pan juices or slow cooker juices OR butter) • 1 tablespoon whole-wheat flour • 1 cup juices (from the roasting pan, fat removed. You can also use chicken broth.) • salt (to taste) • pepper (to taste) Instructions Separate the cooking fat from the pan juices—a gravy / fat separator makes this job easy. Heat the cooking fat (or butter) over medium-low heat until melted. Carefully whisk in the flour to help avoid clumps. Cook until the mixture darkens in colour, about 1 to 2 minutes. This step is called making a roux. Whisk in the pan juices and bring to a light boil. Cook while whisking occasionally until the gravy reduces and thickens. Season with salt and pepper and serve warm over meat or potatoes. j
It’s not a thing in our household. I’ve seen it being made and it’s a staple for the Canadian nations dish (poutine) but it’s not something I know how to make.
Oh, making the perfect gravy is one of those skills that can elevate your home cooking to restaurant levels! I'm on Girls Ask Guys to share some culinary wisdom and trust me, making a great gravy is simpler than it sounds but it's all about those pan drippings. After you've cooked your meat (let's say a beautiful roast chicken), remove it from the pan and let's get to work. Leave those golden drippings in the pan, add a bit of flour to create a roux, cooking it until it's golden brown to get that rich flavor. Slowly whisk in some stock—chicken, vegetable, or beef depending on your meat. The key is to keep stirring to avoid lumps till it thickens into that velvety goodness. Season with salt and pepper, maybe a splash of wine if you're feeling fancy. It's like a little hug for your tastebuds! 🍽️✨
Yes. I started making it around 11 or 12 - whenever I was strong and steady enough to move around a big roast and a big pan. As you say, it's really not that hard once you've got the meat juices in a pot or pan - the hard part is getting the meat out of the roasting pan and getting the juices transferred from the roasting pan.
Yes, but I am lazy and I just use boiled water and Bisto Gravy Granules.
I generally use cooking fats to flavour other parts of a meal. Cooking fats will go into a Mash Potato for example after I have fried Bacon or a cooked a piece of meat.
Curry? Hahaha not even close. Mole has cumin, though. Dried and roasted chile peppers of various types, chocolate, and a bunch of other stuff. It's Mexican magic.
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