How to make the best, most gravy pizza homemade gravy with or without pan drippings. Use our easy recipe for chicken, turkey, beef and even vegetables! How To Make Gravy from Scratch There are some recipes we all need to have in our back pocket.
This gravy is one of them. Use this gravy recipe with homemade stock, store-bought stock, or use pan drippings. You need less than 10 minutes, and you can make it in advance. It keeps in the fridge up to 5 days. What You Need To Make Gravy Here’s the basic ingredients for our easy homemade gravy, I’ve also shared some optional ingredients for making it extra tasty. For gravy without butter or for gluten-free gravy, see my tips below. Warm stock or broth is the base of gravy.
As I mentioned above, you can use poultry, beef or even vegetable stock. You can also use pan drippings. Salt and fresh ground black pepper are essential for making sure the gravy isn’t bland or under seasoned. Fresh or dried herbs like sage, thyme or rosemary add so much extra flavor to gravy. I especially love adding sage when making turkey gravy. Half and half or cream added just before serving makes the gravy extra creamy and luscious. Mushroom powder, Worcestershire sauce or fish sauce might sound odd to add to gravy, but they all add a savory, umami element.
We use mushroom powder quite a bit in our recipes, it is easy to make yourself and can even be purchased in specialty stores or online. Fish sauce and Worcestershire are seasonings we use quite a bit in our own kitchen. The Steps For Making Perfect, Creamy Gravy If you’ve never made gravy before, don’t worry! You’ll be an expert in no time!
The process takes less than 10 minutes so let’s do this! Step 1: Make a smooth paste from melted butter and flour. To do it, I melt butter over medium heat in a skillet then I whisk in the flour. I like to cook the butter and flour for a minute or two. You will actually see the paste darken slightly in color. We are looking for a blonde color.
Step 2: Whisk in stock, broth or liquid left in a roasting pan. I like to add the liquid warm since it seems to incorporate better into the butter and flour. As the liquid heats up and begins to simmer, the gravy thickens. After a minute of simmering, you have gravy! Step 4: Add a splash of half-and-half or cream. This is optional, but it does make the gravy extra creamy and decadent.
How To Make Gravy With Pan Drippings As I’ve already mentioned, you can use our recipe to make gravy with or without pan drippings. In the photo below, we show the dish used when following our whole roasted chicken recipe. The chicken roasts on a bed of onions, which makes the chicken and the pan drippings ultra-flavorful. First, I separate the fat and broth left in the bottom of the roasting pan. I typically use a spoon to scoop off the fat from what’s left in the bottom of the pan. Then I strain the remaining liquid.
The fat I saved can be used in place of the butter called for in the recipe and the liquid I saved can be used as the broth. If you used a roasting pan or Dutch oven that is safe to place over the stovetop, you can make the gravy right in it. If you used a baking dish like we did for our chicken, you will need to make the gravy in a skillet. Pan drippings make for ultra flavorful gravy. How to make ultra-flavorful gravy with or without pan drippings. Warm the broth in a skillet until a low simmer. Mix 2 tablespoons of cornstarch with 2 tablespoons of water.
While whisking the simmering broth, slowly add the cornstarch mixture. Continue to whisk until the gravy is thickened, lower the heat, and then season with salt, pepper, and optional flavor enhancers like herbs. How To Make Extra Creamy Gravy With Milk You can use milk to make creamier gravies. Simply substitute half or more of the broth called for in our recipe with milk. Serve alongside our Pan Roasted Chicken Breasts with Thyme, this Whole Roasted Chicken, and our Roasted Pork Tenderloin with Apples. Turkey is always served with gravy in our home, I love making gravy using the pan drippings leftover from our Roasted Turkey Breast.
Homemade gravy is quick and easy. If you’ve roasted chicken, turkey or beef, use the drippings left in the roasting pan. They make the gravy extra flavorful and seasoned. You can make gravy without drippings and use stock or broth in it’s place. Store-bought stock is usually under seasoned.
Take care when seasoning with salt and pepper towards the end of the recipe. Finally, for more flavor, whisk in mushroom powder. In a wide skillet with sides, melt butter over medium heat. When melted and sizzling, whisk in the flour. It smells toasty, like browned butter. Pour in stock and whisk until smooth. Bring the gravy to a low simmer.