You’ll never run out of gravy again with this easy to make homemade gravy with fresh thyme! Serve over chicken, pork or beef for a complete dinner.
Whenever I’m making a comfort food style recipe, like meatloaf, chicken or steak with mashed potatoes I always seem to run out of gravy! Am I the only person who thinks the that gravy is just as important as anything else that you put on the plate, even if it’s juicy filet mignon? If your’e cooking a turkey or a prime rib, using the drippings as the base for your gravy is the smartest thing to do. The flavor is the best you’ll get but it can be messy, making you bring out the strainer to catch all of those bits from the bones. The fat has to be separated as well or it’ll end up as boiling oil and your gravy will be greasy. This can take extra time and that’s the last thing you want to deal with if you’re trying to cook a celebration dinner for the family.
Sure you can buy gravy from the grocery store, but I want to show you how easy it is to make fresh, smooth gravy in less than 10 minutes in your own kitchen! It’s so good!!
WHAT YOU’LL NEED TO MAKE YOUR OWN GRAVY
- Unsalted butter
- All purpose flour
- Fresh thyme or your favorite herb
- Salt and black pepper
WHAT KIND OF STOCK DO I NEED TO USE?
I used chicken stock in my recipe but using beef or vegetable stock is also okay. The higher quality stock you can find, the better the gravy will be.
THE BASICS OF MAKING MOST SAUCE RECIPES
I always start my sauces with a roux base. This means combining butter and flour together in a pan to make a paste. It’s this paste that will thicken the sauce. After the roux has cooked for a few minutes you begin to add your liquid of choice, in this recipe it would be stock. You can find a roux being used in everyday recipes like mac and cheese, gumbo, and my easy béchamel sauce.
WAYS TO USE GRAVY
- Poutine. Drench french fries in gravy and cheese
- A rich brown beef gravy is the finish to the perfect meatloaf
- Chicken gravy on top of creamy mashed potatoes
- As a side dip for a roast beef sandwich
- With prime rib
- Perfect over your Thanksgiving turkey
HOW DO I REHEAT MY GRAVY AFTER STORING IT IN THE FRIDGE?
Add the gravy to a pan or small saucepan over a medium heat. Add a small splash of stock again and whisk over the heat until smooth, lump free and simmering with small bubbles around the edges.
I ADDED TO MUCH STOCK AND NOW MY GRAVY IS TOO THIN!
Don’t worry you can easily fix it. Combine 1 tbsp of cornstarch with 1 tbsp of water and mix to dissolve. Add the mixture to the thin gravy and bring to a simmer, whisking constantly until the gravy begins to thicken.
How To Make Gravy
- 2 tbsp unsalted butter
- 2 tbsp all purpose flour
- 1 1/4 cups stock
- 1 tbsp fresh chopped thyme
- 1 pinch salt and black pepper
- In a medium sized pan, melt the butter over a medium heat.
- Add the flour and whisk until the flour and butter come together like a paste.
- Gradually add the stock whisking until smooth after each addition, until all of the stock has been added.
- Add the fresh thyme and salt and pepper.
- Simmer on low heat for a few minutes or until the gravy has started to thicken slightly.
- Serve at once.