“I come from a family where gravy is considered a beverage.” ― Erma Bombeck.

It doesn’t come much simpler unless you buy it in a can, jar or packet of powder (but, please don’t!)

• Unsalted butter
• All-purpose flour
• Stock – homemade, low sodium or regular
• Salt (or equivalent)
• Freshly ground black pepper

For an optional flavor boost:

• 1tsp garlic powder
• 1tsp dried parsley
• ½tsp onion powder
• ¼tsp dried thyme
• ¼tsp dried oregano, paprika
• ¼tsp paprika

Gravy needed (Cups)	Butter (TBS)	AP Flour (TBS)	Stock (Cups)
1	1½	1½	1
2	3	3	2
3	4½	4½	3
4	6	6	4

Stock: The term stock opens an ocean of possibilities.  The best stock is home made from bones and other reserved scraps from previous recipes.  Canned or boxed stock from the supermarket is always an option, but is a huge step down from home made.  Stock base, in particular Better than Bouillon brand is better than most canned stocks.  Just mix it in water to make instant stock substitute.  Their beef and chicken versions are available in most supermarkets.  Others are available on-line.

Gravy is basically three steps. Make a roux, add stock to create gravy, season to taste.

All gravy should start with a roux. The ratio of butter to flour is always one to one. Only the amount changes depending on how much stock is being thickened and what the result is desired. For most gravies the ratio of roux to stock is 1½ TBS to one cup of stock. So for one cup of gravy you need 1 cup of stock, 1½ TBS of butter and 1½ TBS of flour.

To make the roux, heat a sauce pan large enough to hold the desired amount of gravy over medium high heat.

Add the butter and melt.

Add the flour and mix to combine with butter. Wooden spoons are recommended, but anything works. I like to use a whisk.  Some chefs use a flat whisk.  The key is to be able to get into the corners of the pan between the side and bottom to get all the flour incorporated into the butter.

Turn heat down to medium and cook for 4-5 minutes for most uses. Stir often to prevent burning. When the roux turns golden brown it is ready for most gravies. The goal of the roux is to cook out the raw flour flavor. Roux develops a nutty flavor the longer it cooks, but it loses its thickening power.

When roux is at the desired color slowly pour in the stock while whisking continually. Cook until the gravy starts to boil and then turn heat down to low.

You typically want to use chicken stock for chicken gravy, beef for beef, etc. For pork gravy I use half beef and half chicken.

Season with salt and pepper to taste. You can use bouillon crystals instead of salt. Chicken or Beef bouillon brings flavor to supplement the stock. Whisk and taste between additions.

If you think the gravy is too thick, add a little water or stock to thin.  If it is too thin, simmer for a while until it thickens to the desired consistency.

For darker gravy add a dash of Kitchen Bouquet. Whisk between additions until you see the final color.

Gravy in a Snap

Yield: 4 Servings

Better Than Bouillon

I use Better Than Bouillon as a stock substitute a lot.  Be careful though.  As written this might be quite salty.  Might test this before you need it.  I use a teaspoon per cup or water, but this is over twice that much.

• 2½TBS Better Than Bouillon® Beef, Chicken or Turkey Base
• 4cups water for gravy
• ⅓cup corn starch
• ½cup cold water for corn starch slurry
• ⅛tsp ground white pepper
• For Chicken or Turkey gravy, add ¼ tsp poultry seasoning (optional)

In a large saucepan, bring 4 cups water to a boil.

Add Better Than Bouillon Base, whisk to combine.

Reduce heat to medium.

In a small bowl, add corn starch and cold water, whisk to combine.

Slowly add starch slurry to saucepan, cook and stir until gravy thickens, about 2

minutes.