Description
A classic and easy-to-make brown gravy that enhances any meal with its rich, savory flavor. Made with a simple roux of canola oil and flour, then simmered with chicken stock and water, this gravy is perfect for meats, mashed potatoes, and more.
Ingredients
Scale
For the Roux
- 1/2 cup Canola Oil
- 1/2 cup All-Purpose Flour
For the Gravy
- 1/2 cup Chicken Stock
- 1 cup Water
- Salt, to taste
- Ground Black Pepper, to taste
Instructions
- Make the Roux: Heat 1/2 cup of canola oil in a saucepan over high heat. Once the oil is hot, gradually whisk in 1/2 cup of all-purpose flour, stirring constantly. Continue cooking and whisking until the mixture thickens and turns a dark brown color, approximately 5 minutes, forming a rich roux.
- Add Liquids: Reduce the heat to medium. Slowly pour in 1/2 cup of chicken stock followed by 1 cup of water, whisking continuously to combine. Add more water if needed to reach your desired gravy consistency, ensuring the mixture is smooth and free of lumps.
- Season and Simmer: Continue whisking over medium heat until the gravy thickens and reaches the consistency you like. Season with salt and ground black pepper to taste. Remove from heat and serve the gravy warm over your favorite dishes like mashed potatoes, roasted meats, or vegetables.
Notes
- Use low-sodium chicken stock if you want better control over the salt content.
- Whisk continuously to avoid lumps forming in the gravy.
- For a richer flavor, you can substitute chicken stock with beef stock.
- Adjust water quantity depending on how thick or thin you prefer your gravy.
- This gravy can be stored in the refrigerator for up to 3 days; reheat gently before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Keywords: brown gravy, simple gravy, chicken gravy, homemade gravy, easy gravy recipe
