12-Minute Gourmet Gravy

⏱ 12 mins 🍽 6 serving(s) 🏷 Sauces

This recipe delivers a rich, homemade gravy in a remarkably short time. It is designed to be adaptable, allowing you to tailor the flavours specifically for beef, poultry, or pork main courses. The method begins by creating a simple roux, which is then combined with a seasoned broth mixture. A touch of cream and black pepper finishes the sauce, resulting in a smooth and deeply savoury accompaniment perfect for any roast dinner.

12-Minute Gourmet Gravy

Ingredients

  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups beef broth
  • 2 tablespoons cognac (optional)
  • 2 tablespoons dry red wine (optional)
  • 1 dash Kitchen Bouquet, for added color and flavor
  • 1 dash Worcestershire sauce
  • 1 dash garlic powder
  • 1 dash onion powder
  • 1 pinch ground ginger
  • 1 pinch ground mustard
  • 1 tablespoon heavy cream
  • fresh ground black pepper, to taste
  • 2 cups chicken broth
  • 2 tablespoons cognac (optional)
  • 2 tablespoons white wine (optional)
  • 1 pinch poultry seasoning
  • 1 pinch ground nutmeg
  • thinly snipped fresh chives (optional)
  • 1 tablespoon heavy cream
  • fresh ground black pepper, to taste
  • 2 cups chicken broth
  • 2 tablespoons cognac (optional)
  • 2 tablespoons white wine (optional)
  • 1 dash Kitchen Bouquet
  • 1/4 teaspoon ground sage
  • 1 pinch ground nutmeg
  • 1 pinch ground rosemary
  • 1 pinch ground thyme
  • 1 tablespoon heavy cream
  • fresh ground black pepper, to taste
  • 1 cup beef broth
  • 1 cup chicken broth
  • 2 tablespoons cognac (optional)
  • 2 tablespoons dry red wine (optional)
  • 1 dash Kitchen Bouquet
  • 1/4 teaspoon ground sage
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground ginger
  • 1 pinch ground allspice
  • 1 pinch ground rosemary
  • 1 pinch ground thyme
  • 1 pinch white pepper
  • 1 tablespoon heavy cream
  • fresh ground black pepper, to taste

Method

  1. For a cream gravy variation, use this alternative broth: combine 2 1/2 cups whole milk, 2 1/2 teaspoons chicken bouillon powder, a dash of Worcestershire sauce, 1/4 teaspoon Kitchen Bouquet, 1/8-1/4 teaspoon paprika, a pinch of ground sage or rosemary and nutmeg, and black pepper to taste. In a bowl, whisk together the broth ingredients for your chosen recipe, but leave out the heavy cream and black pepper for now.
  2. Place a heavy-bottomed saucepan over the heat and melt the butter inside it.
  3. Add the flour to the melted butter, sprinkling it in while you stir.
  4. Turn the heat down to medium-low.
  5. Continue to cook the mixture, stirring until it bubbles but does not take on any colour.
  6. Pour the prepared broth mixture into the roux in a slow, steady stream, whisking continuously until the flour is fully incorporated and no lumps remain.
  7. Allow the gravy to come to a full boil, stirring constantly, then lower the heat.
  8. Let it simmer, stirring occasionally, until it thickens to your preferred consistency.
  9. Finish by whisking in the heavy cream and seasoning with freshly ground black pepper according to your taste.
  10. Serve the gravy straight away.

Nutrition (per serving)

Sodium1074200 mg

Recipe details

CategorySauces
AuthorThe Spice Guru