12-Minute Gourmet Gravy

READY IN: 12mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • NOTE: IF CREAM GRAVY IS DESIRED, FOLLOW THIS BROTH RECIPE (Butter in roux may be replaced with bacon or sausage fat): 2 1/2 cups whole milk, 2 1/2 teaspoons chicken bouillon powder, 1 dash Worcestershire sauce, 1/4 teaspoon Kitchen Bouquet (optional), 1/8-1/4 teaspoon paprika (optional), 1 pinch ground sage or rosemary and ground nutmeg, and fresh ground black pepper, to taste (STEP ONE): In a medium bowl, whisk together the correlating broth ingredients to desired recipe above, except heavy cream and black pepper.
  • OVER medium heat, melt the butter in a heavy-bottomed saucepan.
  • SPRINKLE in the the flour and stir.
  • REDUCE heat to medium-low.
  • COOK until bubbling but not browned.
  • WHISK broth mixture gradually into the roux while whisking constantly well until flour is dissolved.
  • BRING to a full boil while stirring then reduce heat.
  • SIMMER gravy until reduced to desired consistency, stirring as needed.
  • WHISK in heavy cream, and freshly ground black pepper to taste.
  • SERVE immediately and enjoy.
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