Classic Gravy

10 minutes prep 10 minutes active cooking 20 minutes

Makes 1-3 cups depending on how thick/thin you want it

Jump to the recipe

Print Recipe

The undersung hero of any holiday table...

a good gravy can rescue dried out stuffing or chalky mashed potatoes. Besides that, gravy is delicious in its own right, offering a rich & savory comfort blanket to offset the winter weather. This method is our go-to: it’s flexible, fool proof, and comes together quickly.

What You'll Need

Ingredients

2-4 cups strained drippings/fat from your roast OR good quality stock
4-6 tablespoons all purpose flour or cornstarch as a thickening agent
Freshly ground black pepper, to taste

From our shop

Out of stock

4 tablespoons (if not using fat from roast) Beurre de Baratte - Salted Butter
$14.00– Jura - France

Equipment

4 cup glass heat-safe measuring pitcher
Medium saucepan
Whisk
Rubber spatula for scraping bottom of pan
Fine strainer (if using drippings)
Measuring cups
Measuring spoons

What you'll have to do

Step 1

Melt butter in a medium hot pan, wait for it to barely brown, then sprinkle a spoonful of flour while whisking to combine.

Step 2

Once you have a smooth paste, slowly add your pan drippings or stock in small increments.

Step 3

Throughout the process of making the gravy regularly use a rubber spatula to scrape the bottom of the pan and sides so nothing burns.

Step 4

Continue to alternate adding flour and stock in equal amounts, whisking continuously until the desired consistency is reached.

Step 5

Add the black pepper to your liking then stir it in until evenly distributed.

Serve immediately OR turn heat to low, and cover with a lid and give a good stir before serving.