Classic Gravy

Name: Classic Gravy
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 1/4 cup pan drippings (from roasted meat); 2 tbsp unsalted butter; 1/4 cup all-purpose flour; 2 cups beef or chicken stock; 1 tsp Worcestershire sauce; 1/2 tsp fresh thyme leaves; 1/2 tsp kosher salt; 1/4 tsp ground black pepper

A smooth, rich brown gravy made from pan drippings, stock, and a roux. The ultimate companion for roasts, mashed potatoes, and stuffing at any family meal.

20 minEasyServes 870 cal/serving

AmericanSauceStovetopStandardLow CarbNut-FreeEgg-FreeShellfish-FreeLow-SodiumAlcohol-FreeCorn-Free

Ingredients

1/4 cup pan drippings (from roasted meat)
2 tbsp unsalted butter
1/4 cup all-purpose flour
2 cups beef or chicken stock
1 tsp Worcestershire sauce
1/2 tsp fresh thyme leaves
1/2 tsp kosher salt
1/4 tsp ground black pepper

Instructions

1

Pour 1/4 cup pan drippings (from roasted meat) into a measuring cup. Skim off excess fat, reserving about 2 tablespoons.
2

In a medium saucepan over medium heat, melt 2 tbsp unsalted butter with the reserved fat.
3

Whisk in 1/4 cup all-purpose flour and cook, stirring constantly, for 2 minutes until the roux is golden and smells nutty.
4

Gradually pour in 2 cups beef or chicken stock while whisking vigorously to prevent lumps.
5

Add the deglazed pan drippings, 1 tsp Worcestershire sauce, and 1/2 tsp fresh thyme leaves.
6

Bring to a simmer and cook, whisking frequently, for 5-8 minutes until the gravy has thickened to your liking.
7

Season with 1/2 tsp kosher salt and 1/4 tsp ground black pepper. Strain through a fine mesh sieve if desired for a silky finish.

Questions

Can I make Classic Gravy dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Classic Gravy gluten-free?

Yes. The gluten in this entry is 1/4 cup all-purpose flour, 1 tsp Worcestershire sauce. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Classic Gravy keep?

Refrigerated in a sealed jar, it keeps four to five days. Dairy sauces separate when frozen; reheat gently with a splash of milk instead of freezing.

Can I halve or double Classic Gravy?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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