Description

This classic homemade gravy recipe delivers a rich, silky smooth sauce perfect for enhancing your favorite dishes. Made from simple ingredients like broth, butter, and flour, it’s easy to prepare and customizable according to your taste preferences. Whether using low-sodium stock or drippings from your roast, this gravy provides an ideal balance of flavor and texture, perfect for family meals or holiday feasts.

Ingredients

Scale

Gravy 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 (approximately 10 tablespoons, do not pack)
1 tablespoon bouillon paste (optional – see note)
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Warm the Broth: Warm the broth or stock in a saucepan or microwave until steaming and keep it warm while preparing the roux to ensure smooth incorporation.
Make the Roux: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking constantly for 4 to 5 minutes, until the roux turns golden brown. Stir in the bouillon paste if you are using it to enhance flavor.
Incorporate the Broth: Whisking constantly and quickly, slowly ladle in the warm broth about 1/2 cup at a time. Make sure each addition is fully blended before adding more. The mixture may look crumbly or curdled at first—this is normal, so keep whisking.
Simmer and Thicken: After adding all the broth, simmer the gravy for 3 to 4 minutes while whisking constantly until it thickens and becomes silky smooth. Season with salt and pepper to taste, adjusting for the saltiness of your butter and broth.
Serve or Store: Serve the gravy immediately or keep it warm for later use. Note that the gravy will thicken further as it cools, so thin with additional broth if needed before serving.

Notes

For a richer flavor, use drippings from roasted meat instead of broth. To do this, skim excess fat from drippings, then add warm water or broth to reach 4 cups.
Bouillon paste is optional but can intensify the taste.
Do not pack the flour when measuring; lightly spoon into the cup for accuracy.
If the gravy thickens too much when cooled, whisk in more warm broth to reach the desired consistency.
Stir constantly while making the roux to avoid burning and clumping.

Nutrition

Serving Size: 1/2 cup gravy
Calories: 120 kcal
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