Savory Gravy Sauce (Printable View)
Rich, velvety sauce ideal for meats, mashed potatoes, or veggies with simple, wholesome ingredients.
# Ingredient List:
→ Base
01 - 2 cups beef or chicken stock (vegetable stock for vegetarian)
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
→ Flavorings
04 - 1 small onion, finely chopped
05 - 1 clove garlic, minced
06 - 1 teaspoon soy sauce (optional)
07 - 1 teaspoon Worcestershire sauce (optional)
08 - ½ teaspoon black pepper
09 - ½ teaspoon salt, adjust to taste
10 - ½ teaspoon dried thyme or sage (optional)
# How to Make It:
01 - In a medium saucepan over medium heat, melt the unsalted butter.
02 - Add finely chopped onion and cook until softened, approximately 3 minutes. Stir in minced garlic and cook for an additional 30 seconds.
03 - Sprinkle all-purpose flour over the onion and garlic mixture, stirring constantly to create a roux. Cook for 1 to 2 minutes until lightly golden.
04 - Gradually whisk in the stock, ensuring the mixture remains lump-free.
05 - Stir in soy sauce, Worcestershire sauce, black pepper, salt, and dried herbs if using.
06 - Bring mixture to a simmer and cook for 8 to 10 minutes, stirring frequently, until thickened to desired consistency.
07 - Taste and adjust seasoning as needed. Strain sauce for a smoother texture if preferred.
08 - Serve the sauce warm over roasted meats, mashed potatoes, or vegetables.
# Expert Suggestions:
01 -
- This gravy comes together in about 20 minutes, which means you can make it while your roast rests or potatoes finish cooking.
- It's forgiving and adaptable—I've made it with chicken stock when I was out of beef, with vegetable stock for vegetarian friends, and it's been perfect every single time.
- There's something magical about how a few basic ingredients transform into something that tastes like it took hours to prepare.
02 -
- The flour-to-butter ratio matters for thickening, but so does how long you simmer. I once forgot my gravy on the stove for an extra 10 minutes and it became thick and almost pasty—sometimes less simmering is more, especially if your stock is already rich.
- Seasoning is everything. I learned to always taste before serving because store-bought stocks vary wildly in saltiness, and what works one time might be too salty the next. A pinch of salt at the end makes all the difference.
03 -
- The roux is your best friend. Don't rush it, don't skip it, and don't be afraid of it. A properly cooked roux is the foundation of silky gravy, and it's actually harder to mess up than people think.
- Room-temperature or cold stock whisks in more smoothly than hot stock, so if you have time, let it cool slightly before adding. This small detail has saved me from lumpy gravy more times than I can count.