Whether you have access to pan drippings or not, this is the secret to making the most delectable gravy at home. Make use of this simple recipe for anything from chicken to beef to vegetables. Recipes for vegan and vegetarian gravy alternatives are included.
Recipe for Homemade Gravy
All of us should have a few go-to recipes stashed away. One of those sauces is this gravy. Use chicken stock, vegetable stock, or pan drippings to make this gravy. You can prepare it in advance and it takes less than 10 minutes. It can be stored for up to 5 days in the fridge. Come on, then!
You may use our simple method to make gravy for any kind of meat, including chicken, turkey, beef, hog, or lamb. I’ve even used our incredibly filling vegetable broth as the foundation for a vegetarian gravy.
Ingredients for Gravy
Here are the staples for our quick homemade gravy, and if you want to amp up the flavour, I’ve included additional suggestions. A smooth gravy can be achieved by adding a paste made from butter and all-purpose flour to broth. See my suggestions below for making gluten-free or butter-free gravy.
Gravy begins with a base of warm stock or broth. You can use whatever kind of stock you like, whether it be chicken, beef, or even veggie. Pan drippings can also be used. Making ensuring the gravy isn’t under seasoned requires salt and freshly ground black pepper.
Herbs like sage, thyme, and rosemary, either fresh or dried, are wonderful additions to gravy. When I’m creating turkey gravy, I love to use sage. The gravy will be especially rich and velvety if you add half and half or cream right before serving.
It may seem strange to add mushroom powder, Worcestershire sauce, or fish sauce to gravy, but all three of these condiments give a savoury, umami flavour. Mushroom powder is a common ingredient in many of our dishes; you can find it at grocery stores, health food stores, and even online.
We use Worcestershire sauce and fish sauce frequently in our own cooking. Dishes that appear flavourless only need a splash to come alive.
How to Make Gravy That Turns Out Smooth and Delicious
Do not fret if you have never prepared gravy before now. Making gravy is a breeze. You’ll soon be an old pro at this! It won’t take more than 10 minutes to complete the procedure, so come on!
- Combine the melted butter with the flour to form a homogeneous paste. The stock is thickened with this paste, creating a velvety gravy. I do this by melting butter in a skillet over medium heat and whisking in the flour. Butter and flour are two ingredients that I like to fry for a minute or two. The paste will change colour, becoming somewhat darker. Blonde is the colour we’re after.
- Blend in the juices from a roasting pan, stock, or broth. Warm liquid is easier to work into cold butter and wheat, so I do that. The gravy thickens as the liquid boils and simmers. The gravy is ready after only one minute of simmering.
- Sprinkle with salt and pepper and any other additives you like. You should sample the gravy before you serve it. If the dish is lacking in flavour, try adding salt, herbs, or umami boosters such as mushroom powder, fish sauce, or Worcestershire sauce.
- Put in a little bit of cream or half-and-half. Even while it’s not required, it’s highly recommended because it makes the gravy rich and velvety.