How To Make Gravy With Flour .... (Brown Gravy Recipe), by Food For The Soul By Walter Rush LLC on YouTube. 7 min 20 s.
- Video length
- 7 min 20 s
- Time to do it
- 20 minutes
- Difficulty
- Easy
- Steps
- 8
What you need
Steps
Heat a splash of oil or butter in a pan over medium heat. Add the sliced onion and a pinch of salt and pepper.
Cook the onions for about 5 minutes until soft and lightly golden. Stir now and then so they do not burn.
Sprinkle the 1/4 cup of flour over the onions. Stir constantly to coat everything and form a thick paste.
Keep stirring for 2 to 3 minutes until the flour turns a light brown color. Add a little more oil if the paste looks dry.
Pour in the hot water a splash at a time, whisking after each addition so no lumps form.
Stir in the beef base or bouillon cubes and the rest of the water. Whisk until the base dissolves.
Bring the gravy to a boil, then turn the heat down to low. Simmer for 5 to 10 minutes until it thickens.
Taste and add more salt, pepper or beef base if needed. Serve hot.
Tips and common mistakes
Hot water mixes into the roux far more smoothly than cold water, which can make lumps.
Stir the flour constantly while it browns, because it can scorch in seconds.
If the gravy gets too thick, loosen it with a splash of hot water or stock.
Whisk out any lumps as soon as they appear rather than waiting until the end.
Questions
Can I use butter instead of oil?
Yes. Butter works well and adds flavor, but keep the heat medium so it does not burn when you add the flour.
Why is my gravy lumpy?
Lumps usually come from adding water too fast or not whisking enough. Add hot water slowly and whisk hard after each splash.
Can I make it without beef base?
Yes. Use beef, chicken or vegetable stock in place of the water and base, then season to taste.
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.
