How to make perfect gravy every time!
4 tablespoons real butter
4 tablespoons flour
2 –3 cups liquid: combination of pan drippings and broth; see note below
Salt and pepper to taste
Additional flavor agents: fresh herbs, seasonings, vinegar, Worcestershire, etc.
Melt butter in a medium-sized sauce pan. Add flour and whisk constantly until mixture is golden caramel color and smells fragrant (3-5 minutes). Slowly whisk in liquids, while whisking, until mixture is smooth. Bring to a simmer and cook until thickened and bubbly, 5 minutes or longer.
Taste, and then season with salt and pepper to taste, and add any other flavorings like fresh herbs, or vinegar. A small splash of Worcestershire is recommended (1-2 teaspoons should do it).
see troubleshooting tips below
Notes on Liquid:
Technically, with the proportions of roux here, this can thicken 4 cups of liquid. That’s a little too thin for me, and I like the flavor of the roux more concentrated, so I keep my liquid to 2-3 cups. You can always thicken more after if necessary.
Too thin? Combine 1 tablespoon cornstarch with 1 tablespoon cold water. Mix until smooth and add to simmering gravy. Let simmer a few minutes to thicken, and repeat if necessary until desired consistency is reached.
Too thick? Add more broth.
Too salty? Try a splash of cream, lemon juice, or even sour cream. You can also make more roux, and use only broth in the second batch to dilute.
Keywords: homemade Gravy