How to Make Gravy

How to make gravy is a skill every home cook needs to know and this Sage Gravy is a great way to learn how to make perfect homemade gravy every time.

How to Make Gravy

Sage Gravy

• 1/4 cup + 1 teaspoon butter or olive oil (roux is traditionally equal parts fat & flour but I like to add a tiny bit of extra fat so the roux is smoother)
• 1/4 cup flour
• 2 cups vegetable or chicken broth
• 1 teaspoon ground sage
• 2 teaspoons granulated chicken bouillon or chicken Better than Bouillon
• Sea salt
• Pepper

Melt the butter or heat the olive oil over medium heat. Once the butter is melted, sprinkle in the flour; and, whisk and cook for a few minutes.

Pour in the broth and whisk as it cooks. Once it comes to a boil it will begin to thicken. Cook again for about 15 minutes or until it is as thick as you’d like it to be and then remove from heat and serve.

This recipe makes about two cups of gravy and can be doubled or tripled for a large crowd.

This gravy is delightful over potatoes, pork chops, or chicken.

Gravy Tips

Great forms of fat: grapeseed oil, olive oil, butter, or fat from cooked meat (Just separate meat juice from the fat after cooking. Use some of the fat for the gravy roux and the juices in place of the broth).

Great forms of liquid: Juices from cooked meat, chicken, beef, or vegetable broth, dry red wine or dry white wine (dry means not sweet), milk, or even water.

Great seasonings: Better Than Bouillon, bouillon, a little bit of au ju mix, fresh or dried herbs, and, of course, salt and pepper or white pepper.

This fat separator is fantastic for sorting the meat juices from the fat. The fat sits on the top so you can scoop out as much as you need to start your gravy and the juices are at the bottom and can be poured out of the spout so you can use them for the liquid in your gravy.

This gravy can also be made easily into a vegan treat. Just use the olive oil option, vegetable broth, and a vegan bouillon.