Classic Beef Gravy
The secret to a deep, dark gravy is patience. You are looking to toast your flour until it smells like baked crackers, ensuring the final sauce has structure and a rich color without needing any store-bought additives.
Don't rush the flour.
If your flour isn't cooked through, the gravy will taste raw and pasty. Keep the heat steady and move the whisk constantly.
- Heavy-bottomed saucepan or skillet
- Wire whisk
- Measuring cup
What goes in.
- 3 tbspbeef fat or unsalted butter
- 3 tbspall-purpose flour
- 2 cupsbeef stock, preferably cold
- 1 tspfresh thyme leaves
- to tastecoarse black pepper
Scraping the fond
The dark brown bits stuck to the bottom of the pan—the fond—are the source of your flavor. Use a splash of stock and a flat wooden spoon to release them as soon as you add the liquid.
The method.
Heat the fat
Melt the beef fat or butter in your saucepan over medium heat until it starts to shimmer.
Cook the roux
Whisk in the flour. Cook for 3 to 4 minutes, whisking continuously, until the mixture turns the color of light brown sugar.
Add stock
Pour in a half-cup of cold stock and whisk vigorously to form a thick paste. Add the remaining stock in a slow, steady stream while whisking to avoid lumps.
Simmer and thicken
Bring the gravy to a gentle simmer. Let it bubble for 5 minutes until it coats the back of a spoon. Stir in the thyme and pepper just before serving.
Other turns to take.
Red Wine Gravy
Replace one-quarter cup of the beef stock with a dry red wine, adding it to the roux before the rest of the liquid.
Shallot Gravy
Sauté one minced shallot in the fat until soft before adding the flour.
When it doesn't go to plan.
If the gravy looks too thin, whisk together a teaspoon of cornstarch and a tablespoon of cold water, then stir it into the simmering liquid.
Always use cold stock; it prevents the flour from seizing up into clumps instantly.
Keep the heat at medium-low once the stock is added to prevent the flour from burning.
The ones that keep coming up.
Why did my gravy get lumpy?
This usually happens when the flour is added to too much liquid at once, or the heat was too high. If it happens, strain the gravy through a fine-mesh sieve or give it a quick pulse in a blender.
Can I make this ahead of time?
Yes. Gravy thickens as it cools. Reheat it in a saucepan over low heat with a splash of water or stock to loosen it back to your desired consistency.
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