Ingredients
For Gravy Using Flour
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon kosher salt (plus more to taste)
- ¼ teaspoon black pepper
For Gravy Using Cornstarch
- 2 tablespoons unsalted butter
- ¼ cup cornstarch
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon kosher salt (plus more to taste)
- ¼ teaspoon black pepper
Instructions
- Make the roux (flour method): Melt butter in a medium saucepan or skillet over medium heat. Add the all-purpose flour and cook, whisking constantly, for about three minutes or until it turns light golden brown to form a roux.
- Add the broth (flour method): Slowly pour in the beef broth ¼ cup at a time while whisking well after each addition. Once all broth is incorporated, continue whisking until the mixture starts to thicken, which takes about 3-4 minutes.
- Season (flour method): Stir in Worcestershire sauce if using, then add garlic powder, onion powder, kosher salt, and black pepper. Taste the gravy and adjust seasonings as needed.
- Simmer (flour method): Reduce heat to medium-low and let the gravy simmer for 5-7 minutes, stirring occasionally to develop flavor and smooth texture.
- Heat butter and broth (cornstarch method): In a medium saucepan over medium-high heat, melt butter. Stir in beef broth, Worcestershire sauce (optional), garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil and simmer for 2-3 minutes, stirring occasionally.
- Make the slurry (cornstarch method): In a small bowl, place cornstarch. Carefully add 4 tablespoons of the hot liquid from the saucepan and whisk until it forms a smooth paste (slurry).
- Thicken the gravy (cornstarch method): Slowly pour the cornstarch slurry back into the saucepan while whisking constantly. Continue whisking until the gravy thickens to desired consistency, about 2-3 minutes. Do not leave unattended as it thickens quickly.
- Serve: Pour the finished gravy into a serving cup or gravy boat and use immediately with your dish of choice.
Notes
- Use beef broth that is low sodium if you want to control saltiness in your gravy.
- If you want a gluten-free gravy, opt for the cornstarch method rather than flour-based roux.
- For extra depth of flavor, consider adding a splash of red wine or a teaspoon of tomato paste during simmering.
- Gravy thickens as it cools; if too thick, whisk in a little warm beef broth to loosen.
- This gravy can be refrigerated for up to 3 days and reheated gently on the stovetop with a splash of broth.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Halal
