Gravy is a simple sauce of meat drippings thickened with a roux.
Mechanic
A roux is equal parts fat and flour by weight. Use about 1:5 roux to liquid (for example, 50 g roux to 250 ml liquid). A darker roux tastes nuttier but thickens slightly less.
1Roux
5Liquid
Ingredients
- 25 g butter (or vegetable oil or rendered fat)
- 25 g flour
- 250 ml stock and pan drippings, combined
- salt and pepper
Method
Make a roux: melt the fat, whisk in the flour, and cook, stirring, until it takes on some colour.
Stir in the stock and pan drippings. Cook, stirring, until thickened. Taste and season, then take it off the heat.
Scale up at the same ratio for a bigger batch.
Notes
- Taste the pan drippings before salting. Some dry brines make the drippings salty, and you don’t want to over-season early.
- Any stock works. I usually make chicken stock with extra bones from our weekly dinners; see the poultry stock and beef stock recipes. Boxed or frozen stock also works, as do bouillon cubes and jars (check the salt on those).
- Any starch or gluten-free flour substitute can replace the flour, though some hold up less well in leftovers.
- Balance a flat stock with some MSG and salt. White pepper adds depth, and a very small amount of acid can brighten it.
- Gravy keeps 3–4 days in the fridge and freezes well, in casseroles or on its own.