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You'll never want to use instant gravy again when you discover how simple it is to make brown gravy from scratch. All you need are three ingredients, a skillet, a whisk and a little wrist action. Sounds easy enough, right?
If you've ever made bechamel sauce then learning how to make homemade brown gravy will be a breeze. Gravy is basically roux (a mix of melted butter and flour) blended with stock. If you've never made a roux, no worries. You can make a killer gravy at home by following these five easy steps:
- Melt 4 tablespoons of butter in a skillet over medium-high heat.
- Once the butter has melted, sprinkle 4 tablespoons of flour into the skillet while whisking to incorporate. Continue whisking the roux and cook until it smells nutty and the color darkens slightly, a process that'll take about five minutes.
- Continue whisking while slowly adding 2 cups of beef stock to the skillet. Add the stock gradually, whisking vigorously to ensure a lump-free brown gravy. At this point the gravy may have a few lumps, continue whisking until they disappear.
- You'll have a smooth sauce that will still be runny. Lower the heat and simmer for 10 minutes, stirring every so often, until the gravy thickens.
- Season with salt and pepper to taste and serve.
This recipe yields two cups of brown gravy and can easily be doubled depending on how many people you are feeding. Once you master the technique of how to make homemade brown gravy you could get creative and use bacon grease or drippings from a roast in place of butter.
Questions or comments? Leave them below so we can help you make the perfect lump-free gravy.