You’ll be mixing the flour into the butter and you do not want any chunks, as this will lead to a lumpy gravy. Whisking flour and hot butter together is the basis of a “roux. "
The longer you cook the flour, the darker and richer it will get. For a light gravy, move on as it turns tan. For a rich brown gravy, keep stirring and cook for an extra 3-5 minutes. Butter and flour give the gravy its thick, rich base. You can add more of both for a richer, thicker gravy, keeping the 2 cups of liquid the same, but keep the ratio of flour and butter equal. [1] X Research source
2 cups beef stock. 1 can condensed beef broth. You can also mix in some milk or water for a lighter gravy, but keep the ratios (2 cups total) the same.
Carefully watch and ensure that you stop cooking before the roux becomes a dark color. When the roux is darker, you’re on the edge of burning it. The gravy will also thicken a bit as it cools, so take it off the stove 1-2 minutes before your desired consistency.
1/2 teaspoon garlic and/or onion powder 1/2 teaspoon paprika 1/2 teaspoon fresh thyme and rosemary Dash of Worcestershire sauce. [2] X Research source
2 tablespoons flour or cornstarch 2 cups pre-warmed liquid (chicken/beef/vegetable stock, water, milk) Salt and pepper to taste
For quicker gravy, you can skip this step and simply heat up 2 tablespoons of drippings. However, the chunks of fat will lead to a lumpier, potentially less flavorful, gravy. [3] X Research source
Deglazing is when you use a cool liquid to clean a hot pan, removing the flavorful, caramelized bits and adding them to your sauce or gravy. [4] X Research source
If your gravy seems a little watery, add 1 tablespoon butter or fat and another pinch of flour and whisk well.
1 teaspoon of green herbs, like thyme, sage, tarragon, rosemary, parsley, or chives. 1 teaspoon cayenne, paprika, crushed red pepper, dried mustard powder, onion and/or garlic powder. 1/2 teaspoon Kitchen Bouquet or Worcestershire sauce for brown coloring. Salt and pepper, to taste. [5] X Research source
