How to Make Gravy (Roux Method)
Master the art of homemade gravy using the roux method with leftover meat juices for a rich and delicious sauce.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4-6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free Option Available
Ingredients
Scale
- Meat juices from your roasted meat
- 2 tbsp plain (all-purpose) flour
- 2–3 crumbled stock cubes (chicken, beef, or lamb based on the meat used, or a mix for roast pork), or 3 tsp concentrated liquid stock
- 720 ml hot vegetable stock (3 cups)
- ¼ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp gravy browning (optional, for color)
Instructions
- Heat the roasting juices: Place your roasting tin directly on the hob (ensure it’s hob-safe). Heat the meat juices over medium heat.
- Sprinkle the flour into the pan. Whisk well into the meat juices to form a thick paste (roux). Cook for 1–2 minutes, stirring continuously.
- Add stock: In a jug, combine the crumbled stock cubes with the hot vegetable stock. Gradually pour the stock into the roux, whisking constantly.
- Pour in extra meat juices if available to enhance the flavor.
- Bring the mixture to a boil, then reduce to a gentle simmer, stirring regularly until thickened.
- Season with salt and pepper to taste, and stir in gravy browning if using.
- Serve immediately or keep warm until ready to serve.
Notes
For the smoothest gravy, whisk vigorously to prevent lumps. Adjust seasonings to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 0g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg