Equipment
Ingredients
Roux Base
- 50 g unsalted butter, cut into pieces
- 30 g all-purpose flour
Liquids and Seasonings
- 480 ml beef broth, warm or room temperature
- 3 g onion powder
- 3 g garlic powder
- 1 g black pepper, freshly ground
- 2 g kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 66 kcal
- Protein
- 1 g
- Carbohydrates
- 4 g
- Fat
- 5 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 321 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 13 mg
- Potassium
- 48 mg
- Calcium
- 8 mg
- Iron
- 0.2 mg
- Magnesium
- 3 mg
- Phosphorus
- 16 mg
- Zinc
- 0.1 mg
- Vitamin A
- 43 mcg
- Vitamin C
- 0 mg
- Vitamin E
- 0.1 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.02 mg
- Niacin
- 0.5 mg
- Folate
- 3 mcg
- Water
- 60 g
Sources: USDA FoodData Central
Method
Place the medium saucepan over medium heat. Add the unsalted butter and heat until completely melted and slightly foamy.
Sprinkle the all-purpose flour evenly over the melted butter. Whisk constantly for 1 to 2 minutes. This creates a blonde roux, cooking off the raw flour taste and creating a nutty aroma.
Slowly pour in about 120ml of the beef broth while whisking vigorously. The mixture will seize up and thicken rapidly. Continue whisking until perfectly smooth, then gradually pour in the remaining broth in a steady stream, whisking constantly to prevent lumps.
Whisk in the onion powder, garlic powder, and black pepper. Increase the heat slightly to bring the mixture to a gentle simmer around 90 degrees Celsius (195 degrees Fahrenheit). Let it simmer for 3 to 4 minutes, whisking occasionally, until the gravy has thickened enough to coat the back of a spoon.
Remove the saucepan from the heat. Taste the gravy and whisk in the kosher salt as needed. Serve immediately, as the gravy will continue to thicken as it cools.
Chef's Notes
- For a deeper, more complex flavor, substitute a portion of the butter with pan drippings from roasted chicken, beef, or turkey.
- If you want a darker, richer color for your brown gravy, add half a teaspoon of soy sauce or Worcestershire sauce during the simmering phase.
- Warm broth integrates into a hot roux much more smoothly than cold broth, significantly reducing the chance of lumps forming.
- A proper roux should have equal parts fat and flour by weight, not volume. This ensures maximum thickening power without excess oiliness.
Storage
Refrigerator: 4 days — Store in an airtight container. A skin may form on top; whisk vigorously when reheating.
Freezer: 3 months — Freeze in ice cube trays for easy portioning, then transfer to an airtight container.
Reheating: Reheat gently in a saucepan over medium-low heat. Add a splash of water or broth and whisk vigorously until smooth and bubbling.
Troubleshooting
Gravy is lumpy
Cause: Broth was added too quickly or whisking was insufficient
Fix: Pour the gravy through a fine-mesh strainer, or use an immersion blender to smooth it out directly in the pot.
Prevention: Add the first splash of liquid very slowly, whisking vigorously into a smooth paste before adding the rest.
Gravy is too thin
Cause: Not enough cooking time or incorrect liquid-to-roux ratio
Fix: Simmer for an additional 3-5 minutes to reduce. If still thin, whisk 5g of cornstarch with 15ml of cold water to make a slurry, whisk into the simmering gravy, and cook for 1 minute.
Prevention: Measure flour and fat accurately by weight.
Gravy tastes pasty or chalky
Cause: The flour in the roux was not cooked long enough before the liquid was added
Fix: Cannot be completely fixed once liquid is added, but extending the simmer time by 10 minutes can help mellow the raw flour flavor.
Prevention: Always cook the butter and flour mixture for at least 1-2 minutes until it smells nutty.
Cultural Context
Gravy is a foundational element in Western culinary traditions, particularly in American and British cuisines, where it acts as a unifying sauce for roasts, starches, and festive meals. The technique of using a roux to thicken meat juices dates back to classical French culinary methods, adapting into the homestyle, comforting sauce enjoyed globally today.
