How to Make Gravy Sauce (Easy Method for Christmas and Sunday Roasts)

Gravy Sauce is a traditional English and American recipe, a creamy and velvety sauce, typically used to accompany roasts, as it helps keep the meat soft and tasty. In England, for example, it is customary to bring it to the table for Sunday lunch together with a portion of roast beef and Yorkshire pudding, while in America it can never be missed on Thanksgiving Day in combination with the famous stuffed turkey, or during Christmas, to accompany the roasts.

Making it at home is very simple. All you need to do is prepare the roux by toasting the  melted butter with the flour on the stove, then pour in the boiling meat broth and let it cook on the stove until you get a thick and fragrant sauce. Once ready, you can use it to season a dish of mashed potatoes, but also to flavor grilled vegetables or soft polenta.

What is Gravy Sauce?

Gravy sauce, a beloved accompaniment to many hearty meals, has a history that dates back to medieval times. The origins of gravy are often traced to European culinary traditions, where meat drippings and cooking liquids were used to create flavorful sauces. In the Middle Ages, cooks would collect the juices from roasted meats and thicken them with breadcrumbs or flour to create a sauce that would accompany the meat, adding moisture and flavor. By the 18th century, the term "gravy" began to be commonly used in English cookbooks, and its preparation became more refined with the use of roux (flour and fat) to thicken the sauce.

Traditionally made from pan drippings, gravies vary in flavor depending on the meats used, such as chicken, beef, or turkey. Over time, gravy has evolved to include variations, like the one we're sharing for you today.

Pro Tips for The Best Gravy Sauce

• Melt the butter over low heat to avoid browning or burning it, which can affect the taste of the gravy.
• When adding the flour to the butter, stir constantly to form a smooth roux, preventing any lumps from forming. This step is crucial for achieving a silky-smooth gravy.
• Pour the hot broth mixture into the flour-butter mixture gradually, stirring continuously to avoid lumps and ensure the gravy thickens evenly.
• After adding the broth, let the gravy simmer for 1-2 minutes to allow the flavors to meld and the sauce to thicken properly.
• For the best texture and flavor, serve the gravy immediately after cooking. It can become thicker as it cools, so reheating may require adding a splash of broth or water to loosen it up.

Can I Use Another Type of Broth for Gravy Sauce?

Of course you can! While chicken and beef broth are the most common, you can substitute with vegetable broth for a vegetarian or lighter option. Turkey broth works well, especially for holiday meals, and pork broth can also be used to complement dishes featuring pork.

Can I Omit Butter?

Yes, butter can be omitted from gravy sauce, though it will affect the flavor and texture. If you prefer a lighter or dairy-free version, you can replace the butter with olive oil, vegetable oil, or margarine. For a richer taste, you can also use chicken fat or beef drippings from roasted meat, which will add a similar depth of flavor.

What Are the Correct Ratios for a Perfect Gravy Sauce?

For the perfect gravy sauce, the typical ratio is:

• 1 tablespoon of flour to 1 cup of liquid (broth or stock).
• 1-2 tablespoons of butter per cup of liquid.

This creates a smooth, balanced gravy. For a thicker gravy, use slightly more flour, and for a thinner gravy, reduce the flour. You can adjust the seasoning (salt, pepper, herbs) to taste once the gravy has thickened.

What if My Gravy Sauce is All Lumpy?

Gravy becomes lumpy when the flour isn't properly incorporated into the fat or if the liquid is added too quickly without stirring. Lumps form because the flour absorbs liquid unevenly, creating clumps.

To fix it, whisk the gravy continuously as you add the liquid, ensuring it's gradually incorporated. If lumps form, you can strain the gravy to remove them or whisk vigorously to break them down. For smoother results, make sure to create a smooth roux (flour and fat mixture) before adding any liquid.

Can I Make it Ahead of Time?

Yes! After cooking, allow it to cool and store it in an airtight container in the refrigerator for up to 3 days. When ready to use, gently reheat it on the stove, adding a bit of broth or water if it has thickened too much.

Can I Make it From Roast Drippings?

Yes! For an even tastier result, you can make the gravy sauce using the cooking drippings from the turkey, pork or veal roast. To do this, simply pour the cooking liquid into a bowl, let it rest in the fridge until the fat rises to the surface and then remove the latter with a slotted spoon. At this point, all you have to do is prepare the roux with the meat fat and an equal amount of flour, then slowly pour in the filtered cooking liquid, and that's it.

How Can I Use Gravy Sauce?

It's commonly used to enhance mashed potatoes, roasted meats (such as turkey, chicken, beef, or pork), and stuffing. Gravy can also be served over vegetables, biscuits, or meat pies for added flavor.

Is Gravy Gluten Free?

Traditional gravy made with flour is not gluten-free, as flour contains gluten. However, you can make gluten-free gravy by using gluten-free flour, cornstarch, or arrowroot powder as a thickening agent.

Does Gravy Sauce Freeze Well?

It does! After cooling, store it in an airtight container or freezer bag for up to 3 months. When you're ready to use it, thaw it in the refrigerator overnight and reheat it on the stove, adding a little broth or water if needed to adjust the consistency. Keep in mind that the texture may slightly change after freezing, but it will still be flavorful.

How to Store Gravy Sauce

If you have any leftovers, the gravy sauce can be stored in the refrigerator, in an airtight container, for up to 1 day.

How to Make Gravy Sauce From Scratch

Collect the beef and chicken stock cubes in a bowl and pour in the hot water.

Mix well with a whisk until they have completely dissolved.

Melt the butter in a heavy-bottomed saucepan.

Then add the sifted flour, all at once.

Let the roux toast, stirring continuously with a wooden spoon.

At this point, add the prepared meat broth.

Continue cooking over a low flame, stirring constantly, until you obtain a sauce of the right density.

Once ready, you can use the gravy to season a portion of mashed potatoes, or you can bring it to the table as an accompaniment to roast meat and grilled vegetables.