How To Make Gravy From Scratch

Strain out the gravy after cooking for a smoother texture.

How to make gravy from scratch. Add salt and pepper and let it simmer and thicken to the desired consistency. Add flour and mix until golden brown. Infuse your gravy with herbs adding rosemary thyme or sage during the cooking process will infuse your gravy with a fresh herby flavor. Use a fine sieve to strain the gravy in a jug for removing any lumps. Add stock in it and rapidly simmer it for 5 minutes or till the time the gravy sauce starts to thicken.

For example in a recipe calling for 1 4 cup of flour you d replace it with 2 tablespoons of cornstarch. To create this foundation you ll need to brown a few of your ingredients to get maximum flavor. When the onion is ready whisk in the flour and follow the recipe as stated above. Cornstarch is a more powerful thickening agent so only half of the amount is needed. Slowly incorporate the chicken broth with a whisk.

Add in half a cup of beef broth and whisk as it thickens drastically. Bring to a boil then let it simmer under medium low heat for 3 5 minutes or until gravy thickens to desired thickness. Taste gravy and add salt and black pepper to taste. The secret to any good gravy is a good stock. Whisk constantly until it thickens.

A traditional gravy is made using a 1 2 ratio of fat to flour. How to make gravy from scratch. Melt your butter in a saucepan. Use a wooden spoon for stirring. Add a splash of white wine or vinegar and continue stirring until it starts boiling.

Start by heating your canola oil over medium high heat in a dutch oven. Fry the veg and herbs in the butter for 10 to 12 mins until the vegetables start to brown. To add even more flavor and sweetness chop 1 2 an onion then cook in the butter until very soft and translucent 10 to 15 minutes. You can make your gravy gluten free by replacing all purpose flour with cornstarch. Add the flour until it becomes a paste and slightly turns brown.