Last year, I published a post on How To Make Gravy from Drippings that you guys really seemed to love. So this year, as gravy season rolls around, I wanted to give you an alternative gravy recipe for those times you don’t have any meat drippings on hand. This gravy’s not going to have the meaty, smokey flavor you get from using meat drippings, but it’s a great, creamy gravy that will absolutely satisfy your gravy cravings.
The Quickest Gravy
This gravy recipe’s made with a basic roux of flour and butter and a little milk and chicken broth (or water). It will take you all of 5 minutes to make, so if you realize your mashed potatoes seem a little dry or your rotisserie chicken could use a little richness, this recipe has your back. As written, this recipe will make a little less than a cup of gravy, enough for 2-3 medium servings, but it doubles or triples with no recipe changes except a slightly longer cooking time for the gravy to thicken.
How to Make Gravy From Scratch
Start by melting butter in a medium skillet.
Add flour and whisk until flour starts to turn golden. This step cooks out the raw flour taste from your gravy. If you ever make something with a roux base and the finished product tastes like flour to you, it probably didn’t cook quite long enough at this step.
Finally, add milk and chicken broth or water, whisking constantly so no lumps form, and cook until mixture begins to thicken, about 3 to 6 minutes. Add optional garlic and generously salt and pepper to taste. And done, time to spoon over something delicious like Mashed Potatoes, Roasted Chicken, or Biscuits.
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