The holidays are quickly approaching. And so, it’s time to talk about gravy. In my early experiences with gravy, both my grandmother and my mama (and likely their grandmother and mama) would take a sauce pot of boiling stock and thicken it with a slurry or mixture of milk and flour. The flavor wasn’t as full as it could be and lumps were an issue — not that I’m complaining because the lumps reminded me of mini dumplings. I like dumplings.
Again… We live, we learn. If you’re still making gravy like this, it’s time to upgrade. Put away the sauce pot and get out your 12-inch skillet. We’re starting off by making a roux of equal parts fat and flour. This gets cooked for about a minute before slowly whisking in some type of stock and bringing it all to a simmer.
This recipe is easily scaled up or down. Basically, you need 2 Tablespoons of flour and 2 Tablespoons of fat for each cup of liquid.
The picture above is chicken gravy made from my chicken stock that I froze about a month ago. However, the recipe can be used for beef or pork gravy simply by using beef or pork stock instead of chicken. It will be fantastic, lump free, and finished in less than 10 minutes.
- 1/2 cup butter, or rendered fat such as chicken or turkey
- 1/2 cup all-purpose flour
- 4 cups of stock (chicken, turkey, beef, or pork) -- or drippings supplemented with enough stock to make 4 cups
- Salt and pepper, to taste
- Place a 12-inch skillet over medium heat.
- Add butter or rendered fat and swirl until melted.
- Add flour to the melted fat and whisk to combine. Continue whisking the flour and butter for about a minute.
- Slowly add in half of the liquid, whisking until the mixture is smooth. Once the mixture is smooth, pour in the remaining liquid and continue whisking until the gravy comes to a simmer and begins to thicken.