Gravy is the perfect topper for a tender pot roast or creamy mashed potatoes. This recipe usually calls for the drippings or browned juice from a roasted chicken, turkey, or beef. However, if you’re vegetarian or don’t have drippings, you can use homemade vegetable stock in its place. It’s all gravy with this simple and easy recipe.
Ingredients
With Pan Drippings
- Salt and pepper to taste
- 1/4 all purpose flour
Without Pan Drippings
- 1/4 cup of unsalted butter
- 3 cups of warm stock
- 1/2 teaspoon rosemary
- 1/2 teaspoon thyme
- Salt and pepper to taste
Directions
Using Stock
- In a large skillet, melt butter over medium heat. Once the butter is melted, add in flour. Whisk until it forms a smooth light brown colored paste.
- Pour in the stock (vegetable or meat-based) and whisk until smooth. Bring the gravy to a simmer.
- Next, add in rosemary and thyme.
- Remove from heat and season with salt and pepper.
Using Pan Drippings
- Since the pan drippings are already flavorful you will not need herbs or butter. All you will need to do is strain the drippings in a skillet, making sure to skim the fat and add flour.
- Cook over medium heat for 2 to 3 minutes until it is smooth. Let simmer for about 10 minutes.
Tips for Making the Perfect Gravy
- To add even more flavor to your gravy, feel free to add chopped onions.
- If your gravy is too thick for your liking, just add more water.
- For gravy that is too watery, add more flour.
- To give your gravy a darker color, add a browning sauce like Kitchen Bouquet.
- If your gravy is too bland, a couple of tablespoons of soy sauce will liven it up.
