American Brown Gravy
The Quirky Foodster Team
Ingredients
- Pan drippings from roasted meat — 40 g (3 tbsp)
- All-purpose flour — 30 g (1/4 cup)
- Beef or turkey stock — 500 ml (2 cups)
- Salt and pepper — to taste
- Worcestershire sauce (optional) — 5 ml (1 tsp)
Method
- Heat pan drippings in a saucepan over medium heat.
- Whisk in flour to form a roux, cooking 2-3 minutes until light golden brown, stirring constantly.
- Gradually whisk in stock, stirring continuously to avoid lumps.
- Simmer 8-10 minutes, stirring occasionally, until thickened to a smooth, pourable gravy.
- Season with salt, pepper and Worcestershire sauce if using.
Cultural Background: A simple, comforting sauce built on pan drippings, stock and a flour-based roux, brown gravy is a cornerstone of American home cooking, especially essential to Thanksgiving and Sunday roast dinners across the country.
Tips: • Using the actual drippings from the roasted meat being served gives the most authentic, deeply flavoured gravy. • Whisk continuously when adding stock to prevent lumps from forming.
Variations: • Add sautéed mushrooms or onions for a heartier variation. • Use a slurry of cornstarch and water instead of a flour roux for a gluten-free version.
Storage: Refrigerate up to 3 days in an airtight container.
Reheating: Reheat gently over low heat, whisking in a little extra stock if too thick. Nutrition (per serving) Approx. 40 kcal, 1 g protein, 2.5 g fat, 3 g carbohydrate per 60 ml serving.
FAQs: What is brown gravy traditionally served with? Roasted meats, mashed potatoes, and stuffing, especially at Thanksgiving and Sunday dinners. Can I make gravy without pan drippings? Yes, use extra butter and a splash of Worcestershire or soy sauce as a substitute for depth of flavour.
- Pan drippings from roasted meat — 40 g (3 tbsp)
- All-purpose flour — 30 g (1/4 cup)
- Beef or turkey stock — 500 ml (2 cups)
- Salt and pepper — to taste
- Worcestershire sauce (optional) — 5 ml (1 tsp)
Please log in to leave a comment.