Homemade Brown Gravy
Homemade Brown Gravy
Ingredients
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1/2 onion, cut into chunks or wedges
- 2 bay leaves
- 1 tablespoon whole cloves
- 2 cups turkey braising liquid, strained, plus more as needed
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
Instructions
- 1
Add the butter to a medium saucepan. Melt the butter over low heat.
⏱️ 2 min
- 2
Once the butter is melted, add the all-purpose flour to the pan.
⏱️ 1 min
- 3
Whisk the butter and flour mixture (roux) continuously over low heat. Cook until the roux achieves a nice dark brown color, progressing from a light color to a tan, then to a rich dark brown. This process can take 10-15 minutes.
⏱️ 15 min
- 4
Once the roux is a dark brown, add the onion chunks, bay leaves, and whole cloves to the pan. Stir to combine.
⏱️ 2 min
- 5
Slowly pour 2 cups of the strained turkey braising liquid into the roux mixture in the pan, whisking continuously to prevent lumps. Continue to whisk until the gravy begins to thicken. Add more braising liquid, 1/4 cup at a time, if a thinner consistency is desired.
⏱️ 5 min
- 6
Taste the gravy and adjust seasoning as needed.
⏱️ 1 min
- 7
Carefully strain the gravy through a fine-mesh sieve into a clean bowl to remove the onion, bay leaves, and cloves, ensuring a smooth gravy.
⏱️ 2 min
- 8
Add the dried parsley, sage, rosemary, and thyme to the strained gravy.
⏱️ 1 min
- 9
Stir the herbs into the gravy until well combined. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Brown Gravy
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1/2 onion, cut into chunks or wedges
- 2 bay leaves
- 1 tablespoon whole cloves
- 2 cups turkey braising liquid, strained, plus more as needed
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
Instructions
- 1
Add the butter to a medium saucepan. Melt the butter over low heat.
⏱️ 2 min - 2
Once the butter is melted, add the all-purpose flour to the pan.
⏱️ 1 min - 3
Whisk the butter and flour mixture (roux) continuously over low heat. Cook until the roux achieves a nice dark brown color, progressing from a light color to a tan, then to a rich dark brown. This process can take 10-15 minutes.
⏱️ 15 min - 4
Once the roux is a dark brown, add the onion chunks, bay leaves, and whole cloves to the pan. Stir to combine.
⏱️ 2 min - 5
Slowly pour 2 cups of the strained turkey braising liquid into the roux mixture in the pan, whisking continuously to prevent lumps. Continue to whisk until the gravy begins to thicken. Add more braising liquid, 1/4 cup at a time, if a thinner consistency is desired.
⏱️ 5 min - 6
Taste the gravy and adjust seasoning as needed.
⏱️ 1 min - 7
Carefully strain the gravy through a fine-mesh sieve into a clean bowl to remove the onion, bay leaves, and cloves, ensuring a smooth gravy.
⏱️ 2 min - 8
Add the dried parsley, sage, rosemary, and thyme to the strained gravy.
⏱️ 1 min - 9
Stir the herbs into the gravy until well combined. Serve immediately.
⏱️ 1 min