Easy Gravy Recipe
Rich, glossy gravy made without pan drippings, from butter, flour, and broth in about 20 minutes. Make it beefy, chicken, or classic brown to match your meal.
Servings: 6
Calories: 96kcal
Equipment
- 12-inch cast iron skillet
Ingredients
- ¼ cup butter
- ¼ cup flour
- 4 cups chicken broth or desired broth
- ¼ teaspoon black pepper
- ¼ teaspoon salt optional. Omit if using other savories.
Instructions
- Melt the butter in a cast iron skillet over medium heat. Keep it moving so it does not brown or smoke.
- Whisk the flour into the melted butter and cook, stirring constantly, until a smooth paste forms. For a richer, browner gravy, let the roux cook an extra minute or two until golden.
- Slowly pour in the broth, whisking constantly so the gravy stays smooth. Add the black pepper.
- OPTIONAL: stir in any extras now, such as bouillon, herbs, and spices. If using milk or cream, wait until later.
- Bring the gravy to a boil and let it boil 3 to 5 minutes, stirring or whisking constantly.
- Reduce to medium-low and simmer, stirring frequently, until it reaches the consistency you want. Stir in milk or cream now if using.
- Taste and add salt if needed. Serve right away, or press plastic wrap onto the surface to keep a skin from forming.
Notes
- Salt last. Broth and bouillon already carry salt. Taste at the end, then adjust.
- Whisk constantly and add the broth slowly to keep the gravy smooth and lump free.
- Want it richer? Cook the roux an extra minute or two until golden, and use both chicken and beef bouillon. A teaspoon of Worcestershire or soy sauce deepens the color and flavor.
- Adjust the consistency. Thinner: add more broth. Thicker: simmer longer. It thickens as it sits, so loosen with a splash of broth when reheating.
- Gluten free: skip the flour roux and whisk in a cornstarch slurry (about 4 tablespoons cornstarch in ½ cup cold liquid) after the broth comes to a boil.
- Make ahead: refrigerate up to 3 to 4 days or freeze up to 3 months. Reheat gently and whisk in a little broth or water.
Nutrition
Calories: 96kcal | Carbohydrates: 5g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 739mg | Potassium: 37mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 240IU | Calcium: 10mg | Iron: 0.4mg
