Course: Sauce
Cuisine: European
Cook Time: 10 minutes minutes
Servings: 4
Calories: 72kcal
Author: Edyta
Forget about buying cans of gravy in your local supermarket for your next Holiday or for a Sunday dinner. This post will teach you how to make a super easy homemade gravy, with or without drippings from meat, poultry or fish. The easy formula of a proper fat to starch to liquid ration, plus some seasonings, will help you make an amazing gravy right at home.
Print Recipe
- 2 tbsp Butter Unsalted*
- 2 tbsp Flour** All-purpose
- 2 cups Broth***
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Black Pepper
- Salt or Maggie seasoning to taste (the amount of salt will depend on the saltiness of your broth)
Heat up your butter (or drippings or oil) in a skillet on medium-low heat,
Add your flour (or corn starch) and mix it with a whisk;
Use a room-temperature liquid (chicken broth, beef broth, vegetable broth or pan juices) and add 1/4 cup at the time, vigorously whisking it to avoid any lumps;
Continue until all the liquid is incorporated and the sauce is smooth; The more flavorful your liquid the better your gravy;
At the end add whatever spices and aromatics that you'd like. Options are not limited, but here is a list of what was used for this gravy recipe: Salt and Pepper, Worcestershire Sauce, Dry Garlic, Maggie seasoning.
Serve it with your favorite roast, poultry, fish or vegetables.
Here are the alternatives to fat, starch and liquid.
*Fat:
-
- Pan drippings
- Olive Oil (or other oil of your choosing)
**Starch
***Liquid:
-
-
-
- Pan juices
- Turkey stock or broth
- Beef stock
- Vegetable broth
Calories: 72kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 535mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin A: 425IU | Iron: 1mg