Description
Rich, flavorful gravy made without meat drippings, perfect for vegetarians or anyone seeking a delicious, easy option.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups vegetable broth (low sodium preferred)
- 1 cup milk (whole milk or 2% recommended for richness)
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon salt, or to taste
- 1 tablespoon soy sauce (optional, for added depth of flavor)
- 1 teaspoon Worcestershire sauce (optional, for added depth of flavor)
- 1 bay leaf (optional, for added flavor infusion, remember to remove it later!)
- 2 tablespoons chopped fresh parsley (for garnish, optional)
Instructions
- Make the Roux: In a medium saucepan over medium heat, melt the butter completely.
- Add the flour all at once. Immediately whisk the butter and flour together vigorously to create a smooth paste.
- Cook the roux, whisking constantly, for 3-5 minutes until it bubbles and foams slightly and turns a light golden brown. Be careful not to burn it.
- Create the Gravy: Reduce the heat to low. Slowly pour in about 1/2 cup of the vegetable broth, whisking constantly and vigorously to create a smooth paste.
- Continue adding the broth, about 1/2 cup at a time, whisking constantly after each addition until smooth.
- Slowly whisk in the milk.
- Add the onion powder, garlic powder, dried thyme, dried sage, black pepper, and salt. Stir well to combine.
- If using, add the soy sauce and Worcestershire sauce.
- If using a bay leaf, add it now.
- Simmer and Thicken: Bring the gravy to a gentle simmer over low heat, stirring occasionally to prevent sticking and burning.
- Let the gravy simmer for about 10-15 minutes, or until it reaches your desired thickness. If it becomes too thick, add a little more broth or milk to thin it out. If it’s not thick enough, you can whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Slowly whisk the slurry into the gravy and simmer for another minute or two until thickened.
- If you used a bay leaf, remove it before serving.
- Taste the gravy and adjust the seasoning as needed.
- Serve: Garnish with chopped fresh parsley (optional). Serve hot over mashed potatoes, biscuits, roasted vegetables, or your favorite dishes.
Notes
- Use low-sodium broth to control the saltiness.
- Don’t burn the roux, as it will make the gravy taste bitter.
- Whisk constantly to prevent lumps.
- Simmer gently to allow the flavors to meld and the gravy to thicken without burning.
- Adjust the seasoning to your liking.
- Gravy can be made ahead of time and reheated.
- For a smoother gravy, strain it through a fine-mesh sieve.
- Add sautéed mushrooms for a mushroom gravy variation.
- Experiment with different herbs to customize the flavor.
- Use different types of milk, such as almond milk or soy milk, to make the gravy vegan.
- Prep Time: 5 minutes
- Cook Time: 20 minutes