Classic roux-based gravy
4
Units:
Prep: 2 min Cook: 10 min
Ingredients
- 2 tbsp unsalted butter or pan drippings
- 2 tbsp all-purpose flour
- 2 cup warm broth (chicken, turkey, or beef)
- fine salt and black pepper to taste
- fresh thyme or sage (optional)
The foundational gravy every home cook should know. A roux (butter + flour cooked together) thickens broth into a smooth, rich sauce with no lumps. Works for turkey, chicken, beef, and any pan drippings.
Instructions
- Melt butter: Melt butter in a saucepan over medium heat.
- Cook roux: Whisk in flour and cook 1-2 min, stirring constantly, until golden and smelling toasted.
- Whisk in broth: Warm the broth in a separate pan or microwave. Add to the roux in a slow, steady stream, whisking constantly to prevent lumps.
- Simmer: Bring to a simmer and cook 5-8 min, whisking occasionally, until thickened to coating consistency.
- Season: Taste, add salt, pepper, and fresh herbs. Thin with extra broth if needed.
Tips
- Use pan drippings in place of (or in addition to) the butter for a richer, meatier gravy.
- Cook the roux longer until amber for a darker, more intensely flavored gravy — do not let it burn.
- If lumps form, strain through a fine-mesh sieve or blend with an immersion blender.
- Gravy thickens as it cools — take it off heat slightly thinner than your final target.
Created: 3/23/2026, 2:35:02 AM diytraditional
Saucepan, whisk, fine-mesh sieve (if needed)