Sometimes you just need a good gravy and this is a classic recipe that’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!
What’s a Roux?
A roux is classic French cooking technique to thicken a sauce. It’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.
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
- Sautéed 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!
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
- ½ tsp sea salt Don't use if the stock is already seasoned
- ½ tsp cracked black pepper
- 1 tsp lemon juice
- 1 tsp marmite optional
Instructions
- Brown the butter over low heat until it starts to smell really nice.
- 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.
- 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.
Notes
Nutrition
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