Let’s get on the gravy train with this simple and flavorful gravy!
I love Thanksgiving, but I have to admit that my favorite part of it may well be the gravy. I love it on the turkey, in the deep well I make in my mashed potatoes, drizzled over my stuffing, even on my corn. But my favorite thing to do with gravy? Dunk my buttered roll into a puddle of it on my plate (or right into the gravy boat, if no one is looking).
Gravy has been around a very long time—for centuries, in fact, starting in medieval times. And while the actual history of gravy is a bit muddy, it seems that the first recipe appeared in England in 1390 in a collection called The Forme of Cury, but by all accounts, this was more like an au jus than today’s gravy. Then in 1651, French cookbook author Francois Pierre la Varenne popularized and standardized the roux, the basic thickening agent for gravies and many sauces (he called it “thickening of flower” but I don’t know why he spelled it that way) and since then it has become the base for so many gravies, classic French sauces, and Creole and Cajun gumbos.
Our simple, really flavorful, and versatile Gravy recipe relies on a roux made with flour and butter, though if you have drippings from roasted meat, by all means use them because they will deepen the gravy’s flavor. And speaking of flavor, your gravy will take on the taste of whatever kind of stock you whisk into the roux: vegetable for a milder gravy, chicken for some savory goodness, or beef for that deep, rich, meaty flavor.
Personally, I think gravy can enhance almost any savory dish. Sure, we usually think of it as the perfect condiment for chicken or turkey, on Salisbury steak or meatloaf, and of course, most things potato. French Fries dipped in gravy? So good. But, really, anything that could use some sauce can use some gravy. And because this Gravy recipe can be flavored with different kinds of stock (chicken, turkey, vegetable), you can make a version of it to suit any dish.
At the Heart of Any Good Gravy: the Roux
Roux is the thickening agent that makes gravy gravy, that gives it its luxurious smoothness. Roux is simple yet precise: equal parts of flour and fat are cooked together until the raw flour taste disappears and then some kind of liquid, usually stock, is slowly whisked in until you have the consistency that pleases you. The fat can be butter, as we are using here, or drippings from your cooked meat (which we also suggest, if you have them), or oil (olive oil works, as does vegetable oil; both are great if you want to make a vegan gravy). If you want to be really decadent, you can also use bacon fat, duck fat, or chicken fat.
There are four basic kinds of roux: white, blonde, brown, and dark brown. For this Gravy recipe, we are going for blonde, but if you are making the classic French bechamel sauce (a.k.a. white sauce), you’ll want a white roux, and if you are making a Creole or Cajun gumbo, you’re going to want some version of the dark brown one (some gumbos call for a really dark roux). The darker the roux, the more robust the flavor.
How do I prep and store the gravy?
The gravy can be stored in an airtight container in the refrigerator for up to 4 days; it can also be frozen in a freezer-safe container for up to 3 months (thaw frozen gravy overnight in the fridge). To reheat, simply put the gravy in a saucepan on low heat until it is warmed through.
Serving Suggestions
I think any kind of protein needs a delicious gravy to enhance it. Use chicken stock to make this gravy when you are serving Roasted Chicken or Herb-Baked Chicken Breasts, or turkey stock to make a really flavorful gravy for Healthy Turkey Meatballs over Baked Rice (I absolutely love rice and gravy!). And if you make this gravy with vegetable stock, then I say pour it over this Turkey Meatloaf because it is chock-full of spinach and mushrooms, and serve it with Mashed Potato Casserole for a great comfort meal.
Have leftover Brisket? Pile it on your favorite bread and then make a batch of gravy using beef stock and pour it on top for a hot beef sandwich. Yum! Or do a hot, open-faced turkey sandwich with sliced Brined Turkey Breast, this gravy recipe made with turkey stock, and serve a Baked Sweet Potato on the side. And I know earlier I mentioned dipping french fries into gravy and I also talked about using duck fat in your roux, so let’s combine those for the ultimate flavor bomb: Duck Fat Potatoes covered in this gravy made with…duck fat!
Gravy Recipe
Ingredients
- 4 tablespoons unsalted butter or pan drippings
- 4 tablespoons all-purpose flour
- 3 cups broth beef, chicken, or turkey
- Salt to taste
- Ground black pepper to taste
- 1/2 teaspoon poultry seasoning optional
Instructions
- Melt butter or add pan drippings to a large saucepan over medium heat.
- Gradually sprinkle in flour while continuously whisking to combine with the fat and prevent lumps.
- Slowly pour in the broth, whisking constantly to ensure a smooth consistency.
- Cook the mixture, stirring frequently, until the gravy thickens to your preference. If it becomes too thick, you can thin it out with a little more broth.
- Season with salt, pepper, and poultry seasoning (if using), then taste and adjust the seasoning as needed.
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