Extra Gravy Recipe
Make Extra Gravy Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pan & Aromatics
Thickener & Liquid
Seasoning & Finish
Method
Pan & Aromatics
- 1
Collect drippings
If you have roast pan drippings from meat, pour or scrape about 60 ml (1/4 cup) into a heatproof measuring cup or small bowl and let fat separate for a minute. If you don't have drippings, use 2 tbs unsalted butter as the fat base.
- 2
Heat fat and sweat aromatics
Place a medium saucepan or skillet over medium heat. Add the pan drippings (or the 2 tbs butter). When the fat is hot and shimmering, add the minced shallot and sauté 2–3 minutes until softened and translucent but not browned. Add the minced garlic and cook 30–45 seconds until fragrant.
- 3
Add herbs
Tuck in the 2 thyme sprigs and the bay leaf and cook with the aromatics for 30 seconds to bloom their flavor.
Thickener & Liquid
- 4
Make a roux (preferred method)
Reduce heat to medium-low and sprinkle the 1/4 cup (4 tbs) of all-purpose flour into the pan with the fat and aromatics. Stir constantly with a whisk or wooden spoon, cooking the flour 2–3 minutes until it smells toasty and has turned a light golden brown (this removes the raw flour taste).
- 5
Deglaze
If using red wine, pour 1/4 cup into the pan to deglaze, scraping up brown bits from the bottom with a wooden spoon. Let the wine reduce by half, about 1–2 minutes. If not using wine, skip this step and proceed to adding stock.
- 6
Add stock slowly
Slowly whisk in 3 cups of warm chicken or turkey stock, a ladle at a time at first to prevent lumps, then pour the rest while whisking constantly. Bring the gravy to a gentle simmer; it will begin to thicken as the roux hydrates. Simmer 5–8 minutes, stirring occasionally, to cook the flour and concentrate flavor.
- 7
Alternative: cornstarch slurry (if you prefer/no roux)
If you prefer not to make a roux or want a clearer gravy: skip the flour. Bring the aromatics and stock to a simmer, then whisk together 1 tbs cornstarch with 2 tbs cold water to make a slurry. Whisk the slurry into the simmering stock and cook 1–2 minutes until glossy and thickened.
Seasoning & Finish
- 8
Season
Stir in 1 tbs Worcestershire sauce and 1 tsp soy sauce for depth and umami. Add 1/2 tsp freshly ground black pepper. Taste the gravy and add salt as needed (start with 1/4 tsp and increase to taste), remembering that stock and Worcestershire/soy add salt.
- 9
Finish with cream (optional)
For a silkier, richer gravy, stir in 2 tbs heavy cream off the heat and heat through for 30 seconds. Do not boil after adding cream to avoid breaking.
- 10
Remove aromatics and adjust consistency
Remove the thyme sprigs and bay leaf. If the gravy is too thick, whisk in up to 1/2 cup extra warm stock, a tablespoon at a time, until you reach the desired pourable consistency. If it’s too thin, simmer gently 1–2 more minutes to reduce, or whisk in a very small extra slurry (1/2 tbs cornstarch + 1 tbs cold water) and cook 1 minute.
- 11
Strain and serve
For a smooth finish, strain the gravy through a fine-mesh sieve into a warm container, pressing on solids to extract flavor. Serve hot over meat, potatoes, or side dishes.
