Gravy Recipe

Make the Gravy Recipe for silky, homemade gravy in 25 minutes with a rich roux and warm broth.

Ingredients

• 6 tablespoons unsalted butter (85g)
• 6 tablespoons all-purpose flour (45g)
• 3 cups warm broth (or pan drippings) (720mL)
• 3/4 teaspoon onion powder
• Salt (to taste)
• Ground black pepper (to taste)

Instructions

Step 1: Make the roux

Melt the unsalted butter in a medium saucepan, then whisk in the all-purpose flour immediately and cook, stirring constantly, until the mixture becomes a warm golden-brown and smells nutty — about four minutes. This is the moment the gravy’s body forms: the roux should be thick, satiny, and just beginning to thin slightly at the edges as it loosens in the butter.

Step 2: Add the broth and seasonings

Slowly pour warm broth or the reserved pan drippings into the roux while whisking vigorously so the mixture becomes smooth and homogeneous. Stir in the onion powder, scrape the pan sides, and reduce the heat to medium-low so the emulsion relaxes into a cohesive sauce with a glossy surface and no lumps.

Step 3: Simmer to finish

Simmer the gravy gently, stirring frequently for 5 to 10 minutes, until it thickens to a consistency that will coat the back of a spoon — velvety, flowing slowly in ribbons from the whisk. Taste and adjust with salt and freshly ground black pepper; the texture should be silky with tiny flecks of seasoning throughout.

Step 4: Serve or keep warm

Transfer or keep the finished gravy warm in the same stainless-steel saucepan and serve immediately over your dish of choice, or hold it warm until ready to use. The final presentation should showcase a smooth, glossy, golden-brown sauce that clings to a spoon and glistens under soft indoor light.

Notes

• Whisk constantly when adding broth to prevent lumps.
• Use warm broth or warmed pan drippings for smoother incorporation.
• Store in airtight container in the fridge up to four days or freeze up to three months.
• For gluten-free gravy, use a cornstarch slurry added at the end.
• Taste and salt only at the end, especially if using pan drippings.