Easy 10-Minute Homemade Gravy2016-09-01
- Yield : About 1 cup
- Servings : 4-8
- Prep Time : 4m
- Cook Time : 6m
- Ready In : 10m
Packaged and prepared gravies are convenient, but can have additives and preservatives in addition to a lot of sodium. In about the time it takes to make gravy from a mix, you can make this gravy recipe.
Easy 10-minute homemade gravy tastes best when made with pan dripping from roasting meat or poultry. Using drippings straight from the pan can add a lot of saturated fat. A good example is the drippings from slow cooker pork ribs.
Slow Cooker Pork Rib Drippings
Refrigerating the dripping overnight solidifies the saturated fat allowing you to easily remove most of the saturated fat. The remaining liquid can be used within a few days or frozen for later use like making gravy.
- If you do not have 1 cup of drippings, add water or broth to make 1 cup.
- For thicker gravy, increase butter and flour to 1 1/2 to 2 tablespoons. Adjust amount based on desired thickness and type of flour in your area.
- If gravy is too thin after adding the broth, add 1/2 to 1 teaspoon of corn starch dissolved in water. Do not add flour directly to gravy, it will make your gravy taste like flour.
Nutrition values are based on using low sodium broth that is usually low in fat. Add 30 calories when using low saturated fat pan drippings.
- 1 tablespoon (14 g) butter
- 1 tablespoon (15 ml) all-purpose flour
- 1 cup (240 ml) low sodium beef or chicken broth or pan drippings
- Kosher Salt to taste
- Fresh ground black pepper to taste
Method of Preparation
In a 1 qt/L pan over low heat, melt the butter and then whisk or stir in the flour. Cook, stirring constantly, about one minute.
Stir in the broth, increase heat to medium-low and cook stirring constantly until gravy thickens. Season to taste.
This information is per serving.
Calories From Fat50
Servings Size:1/4 cup (60 ml)