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How to Make Brown Butter Gravy

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Sometimes you just need a good gravy and this is a classic recipe thatโ€™s easy, fast and extra delicious with the addition of brown butter. Make this gravy over the holidays and drown your mash potatoes with it!

Whatโ€™s a Roux?

A roux is classic French cooking technique to thicken a sauce. Itโ€™s done by adding equal parts butter and flour to a pan and whisking until a paste is formed. Depending on how long you cook the roux will determine the final result. There are four possible types of roux: white roux, blonde roux, brown roux and dark brown roux. For gravy we are going to use the brown roux.

A Few Tips

  • Let the roux cool slightly before adding the liquid to make a smoother sauce
  • Add the liquid hot to the roux
  • Use a good, flavourful chicken stock for the best gravy
  • Make a big batch and freeze the remainder in containers for later

What About Beef Gravy?

Same recipe, just use a flavourful beef stock instead!

What about a Vegetarian Gravy?

Use the same recipe but instead of chicken stock, use a mushroom or porcini stock.

Brown butter gravy pouring out a ladle into a sauce pot.

Optional Additions

Try adding these to take the sauce to the next level:

  • A bit of fresh chopped parsley added at the end
  • A spoon or two of beef demi glace
  • Sautรฉed Mushrooms
  • Porcini stock
  • Marmite
  • Soy sauce
  • A few drops of worcestershire sauce
  • Fresh lemon at the end
  • Honey for a touch of sweetness

Need a Gluten Free Gravy? Check out this one with mushrooms.

Happy Cooking!

Brown butter gravy pouring out a ladle into a sauce pot.

How to Make a Brown Butter Gravy

The best option for the next holiday roast dinner. A classic gravy done right with the addition of brown butter for extra deliciousness.
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Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Servings: 4
Calories: 72kcal
Cost: $6/ 5โ‚ฌ

Equipment

  • whisk

Ingredients

  • 40 g butter
  • 40 g flour
  • 500 ml chicken stock hot and low sodium
  • 1 tsp honey
  • 5 dashes worcestershire sauce
  • 3 dashes tabasco
  • ยฝ tsp sea salt Don't use if the stock is already seasoned
  • ยฝ tsp cracked black pepper
  • 1 tsp lemon juice
  • 1 tsp marmite optional
Metric – US Imperial

Instructions

  • Brown the butter over low heat until it starts to smell really nice.
    Browning the butter in a pan.
  • Add the flour and make the roux using a whisk. Cook over low heat for about 5 minutes or until a nice brown colour is achieved. Let the roux cool slightly.
    Making a roux for the brown butter gravy.
  • Slowly add the hot stock to the roux and whisk vigorously until well combined and no lumps are left.
  • Simmer the sauce over low heat for 5 minutes or until a nice sauce consistency is achieved.
  • Add the rest of the ingredients and whisk. Check the seasoning before adding any extra salt as it may not need it.
    Serve with mash potatoes, fries, in a sandwich or with a holiday roast. Keeps in the fridge for up to 3 days and freezes very well.
    Finished brown butter gravy.

Notes

If you are using a stock that is already seasoned with salt, you may need to add less or no salt. Check the seasoning before you add extra salt.

Nutrition

Calories: 72kcal | Carbohydrates: 12g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 398mg | Potassium: 173mg | Fiber: 1g | Sugar: 2g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
Tried this recipe?Leave a comment below!
How to Make Chicken Stock
How to make chicken stock with an Instant Pot. Healthy, comforting and the base of all good sauces.
Check out this recipe
How to make chicken stock with an instant pot.
Marmite and Chili Baked Chicken Wings
These baked chicken wings are salty, sticky, sweet and loaded with umami flavour from the marmite. Try this recipe for marmite and chili baked chicken wings for your next wild, weeknight dinner.
Check out this recipe
Marmite and chili chicken wings on a plate.

Comfort Food Recipes, Sauces & Dressings, Weeknight Meals

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Devan Cameron
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