5 Simple Steps to the Perfect Brown Gravy (From Scratch!) - Real Ingredients and Unbeatable Taste

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth offers a lighter flavor while chicken broth is often more affordable.

beef drippings

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can be less expensive.

Worcestershire sauce

🥗Healthier: soy sauce

💰Cheaper: balsamic vinegar

Soy sauce can provide a similar umami flavor, while balsamic vinegar adds sweetness.

Step one: Roast a chicken to create drippings. Preheat the oven to 425° F (218° C) for 30 minutes, then reduce to 400° F (204° C) and bake for an additional 10 minutes. Roast until the internal temperature reaches 165° F (74° C).

Remove the chicken from the pan and cover it with foil to rest. Harvest the drippings from the pan, which includes fat and brown bits stuck to the bottom.

Measure the fat from the drippings, aiming for 4 tablespoons (60 g).

Step two: Deglaze the pan with 1/4 cup (63 ml) of sherry, using a flat-bottom spatula to scrape the sides and bottom of the pan to release the drippings.

Step three: Make the roux. Combine 4 tablespoons (60 g) of chicken fat and 4 tablespoons (60 g) of bacon grease in a pan over medium heat until melted. Add 8 tablespoons (64 g) of all-purpose flour and whisk until it resembles wet sand. Cook for 5 to 8 minutes until it has a nutty aroma.

Step four: Add 3 cups (750 ml) of homemade brown stock to the roux, whisking frequently to avoid lumps. Use cool stock in hot roux or hot stock in cool roux for a lump-free sauce. Let it simmer for about a minute until thickened.

Step five: Add final flavors to the gravy, including a dash or two of soy sauce, Worcestershire sauce, and 1/4 teaspoon of hot smoked paprika.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens