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.
- 1 tablespoon fat from pan drippings (or substitute with the same amount of butter or oil)
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1/4 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
- 1/2 teaspoon onion powder
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon kosher salt (or to taste)
- 1/8 teaspoon freshly ground black pepper (or to taste)
-
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.
Recipe Video
You will need 2 1/4 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 1/4 cup, but if you want to make this gravy without wine, just use an additional 1/4 cup of pan juices or stock.