How to Cook: Basic Gravy
Makes about 2 cups, enough for 8 servings
Time 10 min
Creamy, flavorful, and lump free, this broth-based gravy is easy to pull off, even with those finicky in-laws looking over your shoulder. Watch our how-to video.
Ingredients
- 1/4 cup pan drippings
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken or vegetable broth, divided
- Fine sea salt to taste
- Ground black pepper to taste
Method
Transfer juices and bits from roasting pan — turkey, pork, beef, lamb, chicken or roasted vegetables — to a bowl. (If bits are stuck, place the pan over medium-low heat and deglaze by adding a splash of broth and scraping them up.)
Set bowl aside for a few minutes, and then skim fat from top and discard.
Melt butter in a large skillet over medium heat.
Whisk in pan drippings and flour. Cook, stirring constantly, 1 minute.
Vigorously whisk in 1 cup broth until all lumps are gone, and then whisk in remaining broth.
Bring to a boil, reduce heat to medium-low and simmer until thickened, 2 or 3 minutes.
Season to taste with salt and pepper.
Nutritional Info:
Per serving: (about 1/4 cup), 110 calories (90 from fat), 10g total fat, 3g saturated fat, 10mg cholesterol, 35mg sodium, 3g carbohydrates (0g dietary fiber, 0g sugar), 1g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/4 cup pan drippings
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken or vegetable broth, divided
- Fine sea salt to taste
- Ground black pepper to taste