Easy Gravy Recipe
This Easy All Purpose 5-Minute Gravy recipe is perfect for turkey, chicken, or beef. Use this method to make the most flavorful gravy ever!
Total: 5min
Yield: 2
Serving Size: 1 serving
Nutrition Facts: servingSize 1 serving, calories 80 kcal, Carbohydrate 3 g, Protein 2 g, Fat 6 g, Saturated Fat 4 g, Cholesterol 18 mg, Sodium 238 mg
Ingredients:
- 2 cups (474ml) chicken, beef, vegetable, or turkey stock
- 2 beef or chicken bouillon cubes
- 4 tablespoons (57g) unsalted butter
- ¼ cup (31g) all-purpose flour
- 1 teaspoon onion powder
- ¼ teaspoon dried thyme
- ½ teaspoon dried sage
- 1 teaspoon dried rosemary
- Salt and pepper (to taste)
Instruction:
- Combine the stock and the bouillon cubes in a microwave safe bowl or measuring cup. Heat for 1 minutes and stir. Repeat until bouillon is dissolved.
- Melt the butter in a saucepan over medium-high heat. Add the flour, onion powder, thyme, sage, and rosemary and cook for 1 minute to cook the flour. Slowly whisk in the stock until smooth and bring to a boil. Reduce to a simmer and cook, whisking, until smooth and thick, about 1 minute. Add salt and pepper to taste. Remove from heat and serve immediately.
How To Make Gravy With Flour …. (Brown Gravy Recipe)
FAQ
How is gravy made from scratch?
How to make gravy in 4 minutes flat
- Dissolve stock cubes or powder in boiling water;
- Melt butter in saucepan and mix in flour;
- Pour in stock water while whisking and cook 1.5 minutes until thickened. DONE!
What is the secret to good gravy?
Cooking Know-How: Making Gravy – Simple Tips for Success
- Tip #1 – Remove excess fat.
- Tip #3 – To strain or not to strain the gravy.
- Tip #4 – Heat the liquid mixture, it needs to be hot!
- Tip #5 – Thickening the gravy.
- Tip #6 – Use a whisk to mix in the flour mixture.
- Tip #7 – If your gravy gets lumpy, strain it!
Is it better to make homemade gravy with flour or cornstarch?
What’s the difference between using cornstarch or flour to make your gravy? Cornstarch does have more thickening power than wheat flour (because it’s pure starch, while flour has some protein in it). So usually you need a little less cornstarch than flour for the equivalent thickening power.
What is the formula for gravy?
(The classic ratio for gravy is three-two-one: 3 tablespoons flour, 2 tablespoons fat, and 1 cup of hot stock.) You can add other flavors to the mixture, swap out the stock for another liquid, or use cornstarch rather than flour.
