Homemade All-Purpose Gravy
Easy Homemade All-Purpose Gravy: buttery roux meets beef & chicken broth for a savory, everyday sauce perfect for meats, poultry or holiday feasts.
Ingredients
- 1 Cup Beef Broth
- 1 Cup Chicken Broth
- 1 Teaspoon Worcestershire Sauce
- ½ Teaspoon Kitchen Bouquet
- 4 Tablespoons Salted Butter
- 4 Tablespoons Wondra Flour
- Fine Sea Salt to Taste
- Freshly Ground Black Pepper To Taste
Instructions
- Measure and Mix. Measure the beef and chicken broths in a large 2-cup measuring cup. Add the Worcestershire sauce and the Kitchen Bouquet. Stir and set aside for later.1 Cup Beef Broth, 1 Cup Chicken Broth, 1 Teaspoon Worcestershire Sauce, ½ Teaspoon Kitchen Bouquet
- Make a Roux. In a medium saucepan or large skillet, melt the butter over medium heat.Sprinkle the Wondra flour over the melted butter and let the butter and flour slowly cook for 3 to 5 minutes or until it has darkened very slightly in color and smells nutty.4 Tablespoons Salted Butter, 4 Tablespoons Wondra Flour
- Whisk in Broths. Add the seasoned broths to the roux all at once while whisking briskly.
- Cook to Thicken Gravy. Let the gravy come to a boil while whisking continuously. Reduce heat and let it simmer over medium-low heat for 3-5 minutes, or until the gravy thickens.
- Taste, Season, & Serve. Taste the gravy and add salt and black pepper to taste. Serve and Enjoy!Fine Sea Salt to Taste, Freshly Ground Black Pepper To Taste
Notes
My Top Tip
♡ You will not see the full strength of the thickening agent, the roux, until the gravy comes to a full boil.
Troubleshooting
The Gravy is Too Thick: Add a small amount of broth while whisking vigorously.
The Gravy is Lumpy: Pour the gravy through a mesh strainer to remove the lumps.
The Gravy Tastes Flat: Add more salt and pepper, a little at a time. Taste and check the seasonings again.
The Gravy is Too Pale. Add a little more Kitchen Bouquet to darken the gravy. A very small amount is generally all you need.
Make-Ahead, Storage, & Reheating Instructions
Make-Ahead: Homemade All-Purpose Gravy is best when made just before serving.
Refrigeration: Leftover gravy can be stored in an airtight container in the refrigerator for up to 3 days. Place a piece of parchment paper cut to fit the surface of the gravy to prevent a skin from forming, or cover with plastic wrap pressing the wrap down over the surface of the gravy, or place the gravy in a storage bag and press out the air.
Freezing: You can freeze this gravy in an airtight container, like a freezer storage bag, for up to 2 months, as long as you have not added any dairy to the gravy. Just as for refrigerating leftovers, if you use a storage container, be sure to cover the gravy with plastic wrap or place a piece of parchment paper cut to fit the surface of the gravy to prevent a skin from forming.
Reheating: Place the gravy in a heavy-bottomed saucepan and reheat the gravy over medium heat. Whisk occasionally. You can also reheat this gravy in the microwave using small amounts of time and whisking between the heating sessions.
Nutrition
Calories: 107kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 368mg | Potassium: 39mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 235IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 1mg
Scan the QR code or visit us at https://EnchartedCook.com