HFT Classic Gravy

There are a few cornerstones that make up our family dinner repertoire. This recipe is one of them. My mom made this gravy when I was growing up, and now I am doing the same. When I think of comfort, I inevitably think of this gravy - over mashies, over rice, over chicken, over pork chops, over a biscuit…

To master this recipe is to master a basic skill in the kitchen that will help you master other sauces and dishes. It will also make you a Gravy Goddess. It’s good to be a Goddess.

For this recipe you will absolutely need a flat whisk. It is a must.

Ingredients for Classic Gravy

• 1/2 stick butter
• 1/4 cup flour
• kosher salt and pepper
• 2 cups chicken broth or stock - amount needed will vary but have this much handy
• splash of heavy cream or half and half or milk

Make sure all your ingredients are handy as you need to move somewhat quickly when preparing this gravy.

Cooking Instructions

1. In a large saute pan, melt butter over medium heat.
2. When the butter is melted add the flour and combine all using your flat whisk.

You’re on your way to making a roux.

3. Add a bit of kosher salt and a generous amount of pepper.

Adding your salt and pepper at this point in the recipe allows those flavors to “cook in” and really become a part of the overall gravy.

4. Keep stirring your mixture.

You will notice that the “raw flour” smell will cook off and the roux will eventually begin to change color. Pay attention here. You want your roux to be a nice caramel color but you don’t want it to burn.

5. Once your roux has turned to a caramel color, begin adding your broth or stock slowly (see note below).

When you add the broth you need to whisk like a maniac. As you add the broth you will find that your roux will thicken quickly.

6. Add more broth slowly and whisk vigorously until you have achieved a creamy gravy consistency.

The amount of broth needed will always vary. You will not need the entire 2 cups of broth, but have it handy to make life easier.

7. Allow the gravy to come to a slow bubble and add more broth if necessary to reach desired gravy consistency, only slightly thicker.
8. Turn heat to low and whisk in a bit of cream/half and half/milk.
9. Taste and adjust salt and pepper, if necessary.
10. Pour gravy into a small pitcher or gravy boat and cover to keep warm.

Note - I have seen a number of recipes that call for you to heat your broth before adding it to your roux. According to the Cordon Bleu in Paris, the only time you need to heat your broth is if you are adding it to cooled roux (as in a restaurant, for example). The Cordon Bleu says that if your roux is hot, your broth should be cool (room temp). The temperature difference either way is necessary. Doesn’t that make things easier?

Tags: classic gravy, gravy, homemade gravy, recipe, roux, sauces, Sides, toppings

This entry was posted on Wednesday, August 20th, 2008 at 6:29 am and is filed under Sides. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.