Gravy is a rich, savory sauce typically made from meat drippings, broth, and
thickened with flour or cornstarch. It’s the perfect accompaniment to mashed
potatoes, turkey, roast beef, and other hearty dishes. Here's a simple recipe for
classic brown gravy, which you can easily make at home!
Classic Brown Gravy Recipe:
Ingredients:
2 tbsp butter (or pan drippings if you're making gravy from roast meats)
2 tbsp all-purpose flour
2 cups beef or chicken broth (depending on what you're serving the gravy
with)
Salt and pepper (to taste)
Optional: 1/2 tsp garlic powder, onion powder, or herbs (like thyme or
rosemary) for added flavor
Instructions:
1. Make a Roux:
In a medium saucepan, melt the butter over medium heat.
Once the butter is melted, add the flour and whisk continuously. Cook the
mixture for about 1-2 minutes, until it turns a light golden brown. This is
called a roux, and it will help thicken the gravy.
Be careful not to let the roux burn. Stir constantly to prevent lumps.
2. Add the Broth:
Gradually add the broth to the roux, whisking constantly to prevent lumps.
You can use beef broth for a richer flavor, or chicken broth for a lighter
gravy. If you’re making gravy from roast drippings, you can substitute some
of the broth with the drippings for extra flavor.
Bring the mixture to a simmer, whisking often to ensure it thickens evenly.
The gravy should start to thicken after about 3-5 minutes. If you prefer a
thicker gravy, let it simmer a little longer, or add a bit more flour or
cornstarch slurry (see tip below).
3. Season the Gravy:
Once the gravy has thickened, taste and adjust the seasoning by adding salt
and pepper to taste.
If you want to add extra flavor, now’s the time to incorporate garlic powder,
onion powder, or fresh herbs like thyme or rosemary.
4. Strain (Optional):
If you've used drippings that contain bits of meat, you can strain the gravy
through a fine mesh sieve to remove any solids and get a smooth
consistency.
5. Serve:
Pour the hot gravy over mashed potatoes, roast meats, or whatever you’re
serving it with!
Tips for Perfect Gravy:
Drippings for flavor: If you’ve just roasted a chicken, turkey, or beef, use
the pan drippings for extra flavor! After roasting the meat, remove it from
the pan and set it aside. Use the remaining fat in the pan to make your roux
and then add broth.
Smooth gravy: To avoid lumps, make sure to whisk constantly when adding
the liquid to the roux. Gradually add the liquid and keep whisking to maintain
smoothness.
Adjust thickness: If your gravy is too thick, you can thin it with a little extra
broth or water. If it’s too thin, simmer it longer or add a little cornstarch slurry
(mix 1 tsp cornstarch with 1 tbsp water, then stir it into the simmering
gravy).
Use different broths: You can use chicken, turkey, or vegetable broth
for lighter gravies. For a richer flavor, use beef or lamb broth.
Fun Fact:
Gravy has been around since the Middle Ages! Back then, it was made from meat
juices left in the pan, thickened with breadcrumbs or flour. Over time, the method
evolved, and gravies became an essential part of many cuisines, particularly in
Western and European dishes.
This classic brown gravy recipe is simple and perfect for accompanying so many
dishes. Whether you’re having mashed potatoes, roast meats, or even biscuits,
gravy can elevate any meal with its savory, comforting goodness!
