Gravy Recipe
Make Gravy Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Basic Roux Gravy
Method
Basic Roux Gravy
Prepare liquids
Measure out stocks: combine 2 cups cold stock and 1 cup hot stock in separate measuring cups. If using pan drippings, strain and reserve 1 tablespoon. Have Worcestershire, soy sauce, salt, pepper, and thyme nearby.
Make the roux
In a 10-inch heavy skillet or medium saucepan over medium heat, melt the 3 tablespoons unsalted butter. When butter is foamy and just starting to turn golden (about 1–2 minutes), add the 3 tablespoons all-purpose flour. Whisk continuously to combine and cook the roux until it turns a light golden brown and smells nutty, about 2–3 minutes for a blonde roux. For a deeper, darker gravy, cook an extra 1–2 minutes, whisking constantly to avoid burning.
Deglaze and add cold stock
Slowly pour the 2 cups cold stock into the roux in a thin, steady stream while whisking vigorously to prevent lumps. The cold stock helps the roux disperse evenly. Continue whisking until fully smooth.
Incorporate hot stock and pan drippings
Add the 1 cup hot stock next while continuing to whisk; this raises the overall temperature and brings the gravy to a simmer. If you have pan drippings, stir in the reserved 1 tablespoon now to boost flavor and color.
Simmer and season
Bring the mixture to a gentle simmer over medium-low heat, whisking occasionally. Simmer for 4–6 minutes, stirring occasionally, until gravy thickens to coat the back of a spoon. Add 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon soy sauce, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon kosher salt, and 1 teaspoon fresh thyme leaves (if using). Taste and adjust seasoning: add more salt, pepper, or a splash of Worcestershire or soy sauce for depth.
Finish (optional)
For a silkier, richer finish, whisk in 2 tablespoons heavy cream off the heat until incorporated. If gravy is too thick, whisk in up to 1/4 cup additional hot stock or water, 1 tablespoon at a time, until desired consistency is reached. If too thin, simmer gently another 1–2 minutes to reduce and thicken or whisk in a small slurry of 1 teaspoon flour mixed with 1 tablespoon cold water and simmer 1–2 minutes.
Strain and serve
If you want an ultra-smooth gravy, pass it through a fine-mesh sieve into a warmed gravy boat or serving bowl, pressing with a spoon to push it through. Keep warm until serving; rewarm gently over low heat and whisk before serving.