Everything's gravy, baby. This classic sauce needs no introduction.
Ingredients + Preparation
- Drippings (From roast meat or poultry)
- Roux: One part butter, one part flour (4 tbsp)
- Boiled water (1-2 cups)
- Salt & pepper (To taste)
1. Remove the meat from its roasting pan and set to rest. Pour the 1 cup boiling water into the pan and stir to dissolve the drippings.
2. Make the roux in the saucepan.
3. Drain the drippings from the roasting pan into the saucepan.
4. Cook on medium heat and reduce the liquid until gravy thickens, about 5 minutes.
5. Salt & pepper to taste, then serve immediately.
Pair based on main
Napa Valley, California
Yarra Valley, Victoria, Australia
You'll likely be eating this sauce with a heavier meal, so look a fuller bodied wine that can cut through the fat and won't get lost in the richness of the food.
Try: Caubernet Sauvignon or merlot
Tips + Tricks
- If you haven't roasted any meat but still want to make gravy, use stock powder / bullion to make a liquid to use instead. Remove the boiled water from the recipe if you go this route.
- You can also use cornstarch instead of the roux to help thicken the sauce.
Gravy made from drippings is much healthier (and tastier!) than store bought dehydrated gravies, which usually have unhealthy fillers, flavor enhancers and additives and high sodium.