Homemade Gravy from Scratch

Cook Time 15

Total Time 15

Servings cups

Pour your broth into a saucepan and heat on low to medium heat. This will help the gravy not be clumpy later.
In a medium saucepan, melt ¼ cup unsalted butter over medium heat.
Add 1 teaspoon fresh rosemary & 1 teaspoon fresh thyme to the melted butter. Sauté for about 1 minute until fragrant.
Gradually whisk in the ¼ cup flour, stirring constantly to create a roux of the flour and butter. It will be thick! Cook for 2-3 minutes, or until the mixture turns golden brown.
Slowly pour 2 ½ cups turkey or chicken broth into the roux, whisking continuously to prevent lumps from forming.
Bring the mixture to a simmer, stirring frequently. Cook for about 5-7 minutes, or until the gravy thickens to your desired consistency.
Season with ½ teaspoon salt and ½ teaspoon pepper. Taste and adjust seasonings if needed.
If the gravy becomes too thick, thin it out with a little more broth or water. If it’s too thin, continue simmering until it reaches the desired consistency.

Warm the broth before adding it to the roux to prevent lumps.

Gravy thickens as it cools. Thin it with a splash of broth when reheating.

Store in the fridge for 2-3 days or freeze for a few months.