5-Minute Gravy Making Technique for Beginners - 2 Methods with 5 Simple Ingredients

Start with 2 cups of chicken stock.

Add 3 tablespoons of flour and 3 tablespoons of butter to a saute pan over medium heat.

Melt the butter down.

Mix the flour and butter together to create a roux that looks like wet sand.

Cook the roux for about 2 minutes until a warm, nutty smell is present.

Add 2 cups of chicken stock to the roux and mix with a whisk.

Scrape the sides and bottom of the pan to incorporate the roux into the stock.

Increase the heat to medium-high and bring to a simmer.

Once simmering, reduce heat to medium to medium-low and simmer for a couple of minutes until thickened.

Taste and adjust seasoning with salt and pepper as needed.

For the second recipe, start with 2 cups of beef stock in a saucepan over medium to medium-high heat.

In a separate bowl, mix 3 tablespoons of cornstarch with 4 tablespoons of water to create a slurry.

Once the beef stock is simmering, add half of the cornstarch slurry to the stock.

Whisk the mixture to prevent lumps.

If the gravy is not thick enough, add the remaining cornstarch slurry and whisk again until thickened.

Taste and adjust seasoning with salt and pepper as needed.

Equipment Needed

Dietary

Allergens