How to make brown gravy from scratch (Part 1), by The Simple Way with Delilah on YouTube. 3 min 45 s.
- Video length
- 3 min 45 s
- Time to do it
- 15 minutes
- Difficulty
- Easy
- Steps
- 8
What you need
Steps
Melt 2 tbsp unsalted butter in a saucepan over medium heat until it foams but does not brown.
Add 2 tbsp all-purpose flour and whisk constantly to make a smooth paste. This is your roux.
Keep cooking and whisking for 3 to 5 minutes until the roux turns brown and smells nutty, not raw.
Season the roux with a pinch each of garlic powder, onion powder, black pepper, thyme, rosemary and basil.
Pour in 1 cup beef or chicken stock a little at a time, whisking after each addition so no lumps form.
Raise the heat and bring the gravy to a gentle simmer.
Stir in 1 tsp Worcestershire sauce and simmer for 3 to 5 minutes until the gravy coats the back of a spoon.
Taste the gravy, then add a dash of salt last and adjust the seasoning to your liking.
Tips and common mistakes
The broth sets the flavor, so taste it first and stir in a little bouillon powder if it tastes weak.
Cook the roux until it browns, or the gravy will keep a raw flour taste.
Whisk nonstop and add the stock slowly to avoid lumps.
Hot butter and stock can spit, so keep your hands and face back when you pour.
Questions
Can I use chicken stock instead of beef?
Yes. Chicken stock makes a lighter gravy, while beef stock gives a deeper color and flavor. Either works with this recipe.
How do I fix lumpy gravy?
Take the pan off the heat and whisk hard until the lumps break up. If they stay, pour the gravy through a fine sieve and return it to the pan.
How long does homemade gravy keep?
Store it in a sealed container in the fridge for 3 to 4 days. Reheat it gently on the stove and whisk in a splash of stock if it thickens too much.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
