Whether it’s for the upcoming holidays or just Sunday dinner – I beg you to please not use those highly-processed store-bought packets of gravy mix to make your gravy! The ingredient list is full of refined additives you would not cook with at home even including “corn syrup solids” – no, thank you! Plus it’s SO super easy to make your own homemade gravy from scratch.
It can be done in just three simple steps, and I even show you in the video how you can use butter instead of cooking fat and broth instead of cooking juices. This way if you really want to make gravy quickly you can get it done in just two easy steps ! Watch the video below to see how I do it, and I guarantee gravy will start showing up on your table for more than just Thanksgiving dinner. Enjoy :)
Here are some quick links to the kitchen tools I used in the video:
- 2 tablespoons cooking fat separated from roasting pan juices or slow cooker juices OR butter
- 1 tablespoon whole-wheat flour
- 1 cup juices from the roasting pan, fat removed. You can also use chicken broth.
- salt to taste
- pepper to taste
Separate the cooking fat from the pan juices - a gravy/fat separator makes this job easy.
Heat the cooking fat (or butter) over medium-low heat until melted. Carefully whisk in the flour to help avoid clumps. Cook until the mixture darkens in color, about 1 to 2 minutes. This step is called making a roux.
Whisk in the pan juices (or broth) and bring to a light boil. Cook while whisking occasionally until the gravy reduces and thickens. Season with salt and pepper and serve warm over meat or potatoes.
We recommend organic ingredients when feasible.