1/3 Photos of Old Fashioned Gravy
This is the real thing! I am from the land of meat, potatoes and gravy (Denmark) and my mom used to make this ALL THE TIME. So much so that when I was a teenager I swore that I would NEVER make this EVER. Now - of course - I truly cherish it on special occasions like Thanksgiving and Christmas. The food in Denmark has since my childhood lightened up quite a bit and much more varied now.
My Private Note
Units: US | Metric
- 1Melt butter in sauce pan until bubbly; add flour and stir well. The roux will be thick.
- 2Add drippings if you have any (not needed, but makes the flavour deeper).
- 3Add chicken broth 1/4 cup at a time and stir well in between addings. Before adding the last 1/2 cup make sure that the gravy comes up to a slight boil as it will get thicker and thicker. Add the last chicken broth.
- 4You may find that you need to add more/less chicken broth - it will depend on how thick you want your gravy.
- 5Add salt and pepper to taste - remember to add enough salt to get the full flavour of the gravy out. The 3/4 tsp is what our family likes.
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Nutritional Facts for Old Fashioned Gravy
Serving Size: 1 (72 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 71.4
- Calories from Fat 48
- Total Fat 5.4 g
- Saturated Fat 3.3 g
- Cholesterol 13.3 mg
- Sodium 449.7 mg
- Total Carbohydrate 3.8 g
- Dietary Fiber 0.1 g
- Sugars 0.1 g
- Protein 1.7 g