Homemade Gravy Savory Sauce (Printable)
Create velvety smooth gravy using butter, flour, and stock. Perfect drizzle for roasts and sides.
# What You’ll Need:
→ Base
01 - 4 tablespoons unsalted butter or pan drippings from roast
02 - 1/4 cup all-purpose flour
→ Liquid
03 - 2 cups low-sodium chicken stock or beef/vegetable stock
→ Seasonings
04 - 1/2 teaspoon kosher salt or to taste
05 - 1/4 teaspoon freshly ground black pepper
06 - 1/2 teaspoon dried thyme or sage (optional)
# How To Make It:
01 - Melt butter in a medium saucepan over medium heat, or use warm pan drippings directly from roasting meat.
02 - Whisk flour into melted butter until smooth. Cook stirring constantly for 2-3 minutes until mixture turns light golden and releases a nutty aroma.
03 - Slowly pour stock into the roux while whisking continuously. Ensure smooth incorporation before adding more liquid to prevent lumps from forming.
04 - Bring mixture to a gentle simmer. Cook for 8-10 minutes, whisking frequently, until gravy coats the back of a spoon and reaches desired thickness.
05 - Add salt, pepper, and dried herbs if using. Taste and adjust seasoning as needed. Strain through fine-mesh sieve for ultra-smooth texture if desired.
# Expert Tips:
01 -
- Transforms ordinary meals into restaurant quality dinners in just 20 minutes
- Uses pantry staples you already have, no last minute grocery runs needed
- The recipe forgiving nature means even beginners can achieve silky smooth results
02 -
- Never stop whisking when adding liquid to roux or lumps will form instantly
- The gravy continues thickening slightly as it cools, so remove from heat slightly thinner than desired
- If texture becomes too thick, simply whisk in additional warm stock one tablespoon at a time
03 -
- Warm your stock before adding it to the roux for faster, smoother incorporation
- Make gravy up to 2 days ahead and reheat gently with a splash of water to thin
- Always strain gravy for the most elegant presentation at dinner parties