4cupsbroth or stock, preferably low-sodium (see note for how to use drippings)
10tablespoons(142g)butter
⅔cup(95g)all-purpose flour (don't pack the flour into the cup - should be right around 10 tablespoons)
1tablespoonbouillon paste (optional - see note)
Salt and pepper to taste
Instructions
Warm the broth or stock in a saucepan or in the microwave until steaming. Keep warm.
Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking constantly, until the roux is golden brown, 4 to 5 minutes. Whisk in the bouillon paste, if using.
Whisking constantly and quickly, slowly ladle in warm broth about 1/2 cup at a time. Combine fully before adding more. The mixture will look crumbly and may even look curdled. It's ok! Trust the process.
Once all the broth has been added, simmer the gravy for 3 to 4 minutes, whisking constantly, until thick and silky smooth. Season to taste with salt and pepper (important! The exact amount will depend on unsalted/salted butter and/or regular or low-sodium broth/stock). Thin with additional broth, if desired.
Serve immediately or keep warm to serve later. The gravy will thicken as it cools.
Notes
Broth/Stock: using a flavorful broth or stock for this gravy is key for good flavor. I prefer stock over broth for deeper flavor. Homemade or storebought works great. I like Pacific Foods, Swansons and Trader Joe's brands of chicken or beef stock. It's beneficial to use a low-sodium stock so the salt level can be controlled at the end by taste.Drippings: this recipe works very well using drippings from cooked or roasted meat. To use drippings, skim or strain the fat from the drippings (use a fat separator or refrigerate all the drippings until the fat solidifies and can easily be skimmed off the top). Pour the drippings into a liquid measuring cup and add broth or stock to equal 4 cups. Proceed with the recipe. You can use the fat from the drippings in place of some or all of the butter, if desired.Bouillon Paste: adding a spoonful of bouillon paste boosts the flavor of homemade gravy. I prefer the Better Than Bouillon brand. If I'm making gravy for chicken or turkey, I use chicken-flavor bouillon (and obviously beef-flavored bouillon for gravy to be served with beef).