Prep 10 mins
Cook 20 mins
If you have trouble making gravy (trust me, it took me years to make a smooth gravy) try this technique. It's worth the time and effort.
- 3 cups broth (see note)
- 3⁄4 cup flour
- 1⁄8 teaspoon garlic powder
- 1⁄8 teaspoon onion powder
- 1⁄8 teaspoon white pepper
- 2 tablespoons butter
- 2 tablespoons peanut oil
- salt, to taste
- NOTE: Use beef, chicken, or turkey, and broth can be mixed with pan drippings.
- Heat broth.
- In a medium skillet melt butter with peanut oil, add flour, and slowly brown to a dark golden brown (you need to keep an eye on this as it may brown too quickly).
- Slowly add broth, stirring constantly with a whisk.
- Add spices, cook slowly, stirring often, for 20 minutes.
- The cooking time is very important. Flour will have a bitter taste if not completely cooked. This is worth the time.
- If gravy is too thick, it can be thinned with broth to desired consistency.
Thank you, ElaineAnn, for this recipe! I can tell you it was a lifesaver at Thanksgiving and everyone raved about how good the gravy was. I will be making this again...I think it would be awesome with sausage and biscuits.
My husband and son really liked this gravy. This is a nice recipe to have when you want gravy and aren't cooking meat. Thanks ElaineAnn. Bullwinkle.
I was initially surprised at the quantity of flour that was called for, but I decided to go with it--with the idea I would just add more stock if necessary. I did end up adding another 2 cups or so of stock, but it was a great amount of gravy for Thanksgiving dinner for 16. Great technique for no lumps--loved that. I did think it needed more flavor though. I added a sprinkling of poultry seasoning and freshly ground black pepper as well as some chicken base. The gravy was great--the flavor could have been stronger.