Quick and Easy Gravy From Scratch

How to make the best and most delicious homemade gravy with or without cooking juices. Use our easy recipe for chicken, turkey, beef, and even veggies! Plant-based/vegan sauce substitutes are also shared below. Skip to the quick and easy sauce recipe.

Gravy from scratch

How to make salsa from scratch

There are recipes we all need to have in our back pockets. This sauce is one of them. Use this sauce recipe with homemade stock, store-bought stock, or use the fat. It takes you less than 10 minutes and you can do it in advance. It keeps in the fridge for up to 5 days. Let’s do this!

easy sauce recipe

Our simple method works for all meats – chicken, turkey, beef, pork and lamb will all benefit from our gravy recipe. I even made a veggie sauce using our ultra-filling vegetable broth as a base. Speaking of vegetarian recipes, you might like our amazing Mushroom Stuffing recipe that’s vegan, of course.

What you need to make gravy

Here are the basic ingredients for our easy homemade sauce. I also shared some optional ingredients to make them even tastier.

butter and all-purpose flour Combine them into a paste (aka roux) that helps thicken the broth into a velvety sauce. For a butter-free or gluten-free sauce, see my tips below.

hot broth or broth It’s the base of the sauce. As I mentioned earlier, you can use chicken, beef, or even vegetable broth. You can also use juices for cooking.

Salt and freshly ground black pepper They’re important to ensure the sauce isn’t bland or under-seasoned.

Optional ingredients (flavor enhancers)

  • fresh or dried herbs such as sage, thyme or rosemary add much more flavor to the sauce. I especially like to add sage when making turkey sauce.
  • half and half or cream It is added just before serving and makes the sauce creamier and juicier.
  • mushroom powder, Worcestershire sauce or fish sauce It might seem odd to add anything to the sauce, but they all add a savory umami element. We use a lot of mushroom powder in our recipes, it’s easy to prepare and you can even buy it in specialty stores or online. Fish and Worcestershire sauce They are spices that we use a lot in our own cooking. Just a pinch makes seemingly tasteless dishes sing properly.

The steps to making a perfect and creamy sauce

If you’ve never made salsa before, don’t worry! The sauce is easy to prepare. This is how you become an expert in no time! The process takes less than 10 minutes, so let’s do it!

Step 1: Prepare a smooth dough from melted butter and flour. This paste (also called roux) thickens the broth, making the sauce silky and smooth. To do this, melt the butter in a pan over medium-high heat and then mix in the flour. I like to boil butter and flour for a minute or two. In fact, you will see the color of the paste darken slightly. We are looking for a blonde color.

Step 2: Whisk together the rest of the broth, broth, or liquid in a skillet. I like to add the warm liquid as it seems to bond better with the butter and flour. As the liquid heats up and begins to simmer, the sauce will thicken. After a minute of simmering, you have sauce!

Adding hot broth to a batter of melted butter and flour creates a thick, creamy sauce.
Adding hot broth to a batter of melted butter and flour creates a thick, creamy sauce.

Step 3: Season with salt and pepper and optional ingredients. Taste the sauce before serving. If it doesn’t sing, adjust the seasoning by adding salt, herbs, or umami flavor enhancers like powdered mushrooms, fish sauce, or Worcestershire sauce.

Step 4: Add a touch of half and half or heavy cream. This is optional, but it makes the sauce creamier and more decadent.

How to make sauce with cooking juices

As I mentioned before, you can use our recipe to make salsa with or without cooking juices. In the photo below we show the plate that will be used when following our whole roast chicken recipe. The chicken is grilled over a bed of onions, making the chicken and fat very flavorful. I would hate to lose all that flavor so I like to make a sauce, this is how I do it:

First, I separate the remaining fat and broth from the bottom of the pan. I usually use a spoon to scoop the fat out of the bottom of the pan. I then filter the remaining liquid. The fat saved can be used as broth in place of the butter and liquid noted in the recipe. If you don’t want to use a spoon to separate the fat from the liquid, you can buy sauce grease separators (OXO makes one).

If you used a skillet or Dutch oven that is safe to place on the stovetop, you can prepare the sauce there. This is ideal as a lot of the flavor will stick to the bottom of the pan/bowl. If you used a casserole dish like we did with our chicken, you’ll need to prepare the sauce in a skillet.

The cooking juices result in an ultra delicious sauce.
This is the plate I used when roasting a chicken. The drops at the bottom are super tasty, so I use them to make salsa.

make a sauce without butter

Butter can be substituted with other animal fats such as chicken fat or lard. You can also use fat separated from cooking juices. Use vegan butter for the vegan sauce, or follow our gluten-free (cornstarch-based) sauce method below.

How to make an ultra flavorful sauce with or without cooking juices.

Make a Gluten Free Sauce (No Flour)

For a gluten-free sauce, we’ll change the method slightly. It’s still very easy to do. Here are the steps I follow to make the gluten free sauce:

  1. Heat the broth in a saucepan until it simmers.
  2. Mix 2 tablespoons of cornstarch with 2 tablespoons of water.
  3. While stirring the boiling broth, slowly add the cornstarch mixture.
  4. Continue beating until sauce thickens, reduce heat, then season with salt, pepper and optional flavor enhancers such as herbs.

How to make an extra creamy sauce with milk

You can use milk to make sauces creamier. Simply substitute milk for half or more of the stock called for in our recipe.

serving tips

Quick and easy sauce from scratch

  • PREPARATION
  • COOK
  • TOTAL

Homemade salsa is quick and easy. If you roasted chicken, turkey, or beef, use any leftover pan juices in the pan. They make the sauce tastier and spicier. You can make sauce without sauce and use broth or broth instead. Store-bought goods are often out of season. Be careful with salting and seasoning towards the end of the recipe. Finally mix in the mushroom powder for more flavor. This is optional but adds a deep salty flavor.

Makes about 3 cups

Watch us at the recipe

will need

1/4 cup unsalted butter

1/4 cup all-purpose flour

3 cups hot broth (chicken, beef, or vegetable stock) or use the pan juices, see note below

1/2 teaspoon mushroom powder, optional, see our recipe

1/2 tablespoon chopped fresh herbs or 1/2 teaspoon dried herbs (try sage, thyme, or rosemary)

2 to 3 tablespoons half and half or heavy cream, optional

Sea salt and freshly ground black pepper to taste

addresses

  • make sauce
  • In a large rimmed skillet, melt the butter over medium-high heat. When melted and sizzling, add the flour. Beat until flour and butter combine into a smooth batter and medium blond; approx. 1 minute Smells roasted, like brown butter.

    Pour in the broth and stir gently. Bring sauce to a simmer. As it simmers, it thickens and becomes shiny.

    Add the herbs and mushroom powder and simmer for a minute or two. Remove from heat and add half and half or heavy cream (optional).

    For seasoning, taste and season with salt and black pepper (we like a generous amount of pepper).

    • Tips on using cooking juices
    • Replace some or all of the butter with the fat left in the pan after grilling. If there is still juice in the pan, strain it and replace all or part of the broth with the cooking juices. The juices and cooking juices are pleasantly flavored compared to the broth. When seasoning, taste the sauce first and then add more salt and/or pepper to taste. If you used an ovenproof pan like a Dutch Oven or stainless steel roasting pan, the pan is not necessary. Prepare the sauce directly in the pan.

Advice from Adam and Joanne

  • Make Ahead: Chill the sauce, then store in an airtight container. Refrigerate for up to 5 days. When ready to serve, heat the sauce over low heat. If you have cooking juices, pour some into the sauce before serving.
  • Make Onion Sauce: To add even more flavor and sweetness, chop 1/2 onion, then simmer in butter until very soft and translucent (10-15 minutes). When the onion is ready, add the flour and follow the recipe as above.
  • More Flavor: Depending on the broth you use, you may need to add more flavor. A dash of Worcestershire sauce, fish sauce, and even soy sauce can help deepen the flavor of sauces.
  • For a vegan/plant-based sauce, use vegan butter or follow our gluten-free sauce method described earlier in this article (using cornstarch).
  • Nutritional Information: The nutritional information below is an estimate. We use the USDA database to calculate approximate values.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: Part About 1/3 cup / calories 76 / protein 2 g / carbohydrates 4g / fiber 0g / total sugar 0g / total fat 6g / Saturated Fatty Acids 4g / cholesterol 15mg / sodium 285mg

AUTHOR: Adam and Joanne Gallagher



Article content is collected and compiled by:
en.intelnuc.com.vn

Source : inspiredtaste.net

Similar Posts