Gravy Recipe

Prepare pan

If you have pan drippings from roasted meat, strain 1 tablespoon of the drippings into a heatproof bowl and set aside. Otherwise proceed with butter.

Melt butter

In a medium saucepan over medium heat, melt 4 tablespoons unsalted butter until it foams and just begins to turn a light golden color, about 1–2 minutes.

Cook aromatics (optional)

If using shallot/onion and garlic, add the 2 tablespoons finely chopped shallot (and 1 teaspoon minced garlic) to the butter and cook, stirring, until softened and translucent, 2–3 minutes. Scrape any browned bits into the pan.

Make roux

Reduce heat to medium-low and sprinkle in 4 tablespoons all-purpose flour. Stir constantly with a whisk or wooden spoon to combine the flour and butter into a smooth paste (roux). Cook the roux until it reaches a deep golden brown — about 4–6 minutes — whisking regularly to prevent burning. This develops a richer, nuttier gravy flavor.

Deglaze (if using wine)

If using red wine or sherry, add 2 tablespoons now and whisk to deglaze the pan, scraping up any browned bits. Let the alcohol evaporate for about 30 seconds.

Add stock

Gradually whisk in 3 cups beef stock, a ladleful at a time, whisking constantly to smooth out lumps. After the first cup is incorporated and the mixture is smooth, add the remainder of the stock while whisking.

Incorporate drippings and seasonings

Whisk in the reserved 1 tablespoon pan drippings (if using), 1 teaspoon soy sauce or Worcestershire sauce, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Add thyme now if using dried.

Simmer and adjust consistency

Bring the gravy to a gentle simmer and cook, stirring frequently, until it thickens to coat the back of a spoon, 4–6 minutes. If it becomes too thick, whisk in small amounts of hot stock or water (1 tablespoon at a time) until desired consistency is reached.

Finish

If using fresh thyme, stir in leaves now. For a richer, silkier finish optionally whisk in 2 tablespoons heavy cream. Taste and adjust seasoning with additional salt, pepper, or a splash more soy/Worcestershire if needed.

Strain and serve (optional)

For an extra-smooth gravy, strain through a fine-mesh sieve into a warm serving vessel. Serve immediately over mashed potatoes, roasted meats, or biscuits.

Make-ahead: Gravy can be made up to 2 days ahead and refrigerated. Reheat gently over low heat, whisking and thinning with hot stock as needed. If lumps form, strain or whisk vigorously.

Gluten-free option: Substitute equal amounts of cornstarch slurry (mixed with cold water) in place of flour. Whisk slurry into hot stock at the end and simmer until thickened.

Vegetarian option: Use mushroom or vegetable stock and omit pan drippings; add a dash of soy sauce or miso for umami.