This recipe appears in:The Food Lab: Why You Should Make Your Own Gravy
If you're thinking of buying gravy-in-a-jar, wait!
This recipe is about as simple as it gets, and will give you results that are vastly superior to the store-bought sludge. To improve your gravy even further, just follow the simple guidelines here.
- 4 tablespoons (1/2 stick) unsalted butter
- 4 tablespoons flour
- 1 quart homemade chicken or turkey stock, or low-sodium store-bought stock
- 1 teaspoon soy sauce
- 1/4 teaspoon marmite
- Kosher salt and freshly ground black pepper
Melt butter over medium high heat in medium heavy-bottomed saucepan. Add flour and stir with wooden spoon to combine. Continue cooking, stirring frequently, until golden blond in color, about 2 minutes. Slowly add stock in thin stream, whisking vigorously the whole time. Whisk in soy sauce and Marmite. Bring to a boil, reduce to a simmer, and cook until reduced to 3 cups. Season to taste with salt and black pepper. Serve immediately or keep warm. Gravy can be made up to 1 week in advance. Store covered in refrigerator and reheat over medium-low heat, whisking occasionally until fully hot.