How to Make Gravy
How to Make Gravy: An easy gravy recipe that comes out perfect every time! Lots of rich flavor, accented with a lovely blend of seasonings.
Servings: 8 ¼- cup servings
Calories: 53kcal
Ingredients
- 1 tablespoon fat from pan drippings (or substitute with the same amount of butter or oil)
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- ¼ cup white wine (or substitute with the same amount of pan juices or stock)
- 1 cup pan juices (or substitute with the same amount of stock)
- 1 cup stock (beef, pork, chicken, or turkey)
- 1 sprig fresh sage
- ¾ teaspoon onion powder
- ½ teaspoon poultry seasoning
- ¼ teaspoon kosher salt (or to taste)
- ⅛ teaspoon freshly ground black pepper (or to taste)
Instructions
- After cooking your roast or searing your meat, remove it from the pan and pour the drippings into a fat separator.
- Place the roasting pan over medium high heat, add 1 tablespoon of fat from the pan drippings along with the butter, and cook until browned.
- Whisk in the flour and continue to cook until a deep nut-brown color.
- Whisk in the wine, scraping up any brown bits from the bottom.
- Continue whisking until no lumps remain and the mixture is a mahogany brown color.
- Slowly whisk in the pan juices, then the stock, making sure to whisk out any lumps.
- Whisk in the fresh sage, onion powder, poultry seasoning, salt, and pepper.
- Simmer the gravy until thickened.
Video
Notes
You will need 2 ¼ cups of liquid total. That can be any combination of pan juices and stock, depending upon how much liquid your roast yields. The wine should account for ¼ cup, but if you want to make this gravy without wine, just use an additional ¼ cup of pan juices or stock.
Nutrition
Serving: 0.25cup | Calories: 53kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 246mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 106IU | Iron: 1mg