Are you ready to elevate your meals with a rich and flavorful gravy that’s as easy to make as it is delicious? Look no further than this Simple Make Ahead Gravy recipe! Perfect for busy weeknights or festive gatherings, this versatile gravy can be prepared in just 30 minutes and stored for later use. Imagine the delight of your family and friends as they savor every bite, all thanks to your homemade touch. With just a few simple ingredients, you can create a silky, savory sauce that complements everything from roasted meats to mashed potatoes. Keep reading to discover how to whip up this culinary masterpiece!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken or vegetable broth
- Salt to taste
- Black pepper to taste
Instructions
- Begin by gathering all your ingredients: 1/4 cup of butter, 1/4 cup of all-purpose flour, 2 cups of chicken or vegetable broth, salt, and black pepper. Ensure you have measuring cups and spoons ready for accurate measurements.
- In a medium saucepan, melt the 1/4 cup of butter over medium heat. Allow the butter to melt completely, but do not let it brown.
- Once the butter has melted, add the 1/4 cup of all-purpose flour to the saucepan. Stir continuously with a whisk or wooden spoon to combine the butter and flour, creating a roux. Cook this mixture for about 2-3 minutes, until it turns a light golden color and has a slightly nutty aroma. This will help remove the raw flour taste.
- Gradually pour in the 2 cups of chicken or vegetable broth while continuously whisking. This will help prevent lumps from forming. Keep stirring until the mixture is smooth and well combined.
- Increase the heat to medium-high and bring the gravy to a gentle boil. Once boiling, reduce the heat to medium-low and let it simmer for about 10-15 minutes, stirring occasionally. The gravy will thicken as it cooks.
- After simmering, taste the gravy and season with salt and black pepper to your preference. Start with a pinch of salt and a few cracks of black pepper, then adjust as needed.
- If you prefer a smoother gravy, you can strain it through a fine-mesh sieve to remove any lumps. This step is optional, depending on your texture preference.
- Once the gravy has reached your desired consistency and flavor, remove it from the heat. If you are making it ahead of time, allow it to cool slightly before transferring it to an airtight container.
- Store the gravy in the refrigerator for up to 3 days or freeze it for longer storage. To reheat, simply warm it in a saucepan over low heat, adding a splash of broth or water if it has thickened too much.
Tips
- Mise en Place: Before you start cooking, gather all your ingredients and tools. This will streamline the process and ensure you don’t miss any steps.
- Perfecting the Roux: When making the roux, stir continuously to avoid burning. The goal is a light golden color, which adds a wonderful depth of flavor.
- Whisking Techniques: Gradually adding the broth while whisking vigorously helps prevent lumps. If lumps do form, don’t panic! Just whisk a bit more vigorously or use a hand blender to smooth it out.
- Adjusting Consistency: If your gravy is too thick, simply whisk in a little more broth or water until you reach your desired consistency.
- Flavor Boost: For an extra flavor kick, consider adding herbs like thyme or rosemary while simmering, or a splash of soy sauce for umami richness.
- Storage Tips: To store, let the gravy cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days or frozen for longer shelf life.
- Reheating: When reheating, do so gently over low heat, adding a splash of broth or water to restore its original consistency if it thickens too much.
- Serving Suggestions: This gravy pairs beautifully with turkey, chicken, beef, or even as a topping for biscuits. Get creative and enjoy it with your favorite dishes!
Nutrition Facts
Calories: 90kcal
Carbohydrates: 5g
Protein: 1g
Fat: 7g
Saturated Fat: g
Cholesterol: 20mg
