Simple Gravy

Here’s a base gravy for when you don’t have pan drippings but still want that rich taste.

Print Recipe

Servings: 1 Batch

4 tbsp Unsalted butter
4 tbps All-purpose flour
16 ounces Good-quality stock (chicken, turkey, or veggie) — homemade or store-bought
Kosher salt and black pepper, to taste
ptional: splash of dry white wine or a dash of sherry vinegar for brightness

In a medium saucepan, melt the butter over medium heat. Whisk in the flour to make a roux. Cook, stirring constantly, for about 2–3 minutes until it smells nutty — this cooks out that raw flour taste.
Gradually whisk in warm stock, a little at a time, to prevent lumps.Bring to a gentle simmer, whisking until it thickens to your liking — about 5–7 minutes.
Season well with salt and pepper. Add a splash of wine or vinegar if you want to brighten the flavor.
Keep warm until serving. Stir before pouring over everything.
If you have your own "drippings" use 2 tablespoons of fat from drippings. (Make and two tablespoons of flour and 16 oz of stock. And follow the directions above.