How to Make a Roux for Gravy

Make a roux with meat drippings for a flavorful gravy.

Good gravies begin with a roux. A roux combines flour and a fat to provide a flavorful thickener for gravy. Using fat skimmed from the prepared meat in the meal ensures the flavor of the gravy complements the main dish. The fat provides richness to the gravy while the flour provides a thickening agent. Constant stirring is vital, otherwise the gravy comes out lumpy. A roux isn't just for gravy -- make it to thicken soups and sauces while adding additional flavor.

Things You'll Need

• Skillet
• Measuring cups
• Fat
• Flour
• Spoon
• Broth
• Whisk
• Seasoning

Instructions

1. Melt 2 tbsp. of fat in a skillet over medium-high heat. Use bacon fat, lefover fat from skimming homemade broth, or butter.

2. Stir 2 tbsp. of flour into the melted fat once it begins to bubble. Stir briskly, completely combining the flour and fat before the flour begins to burn.

3. Pour 1 cup of broth into the flour and fat mixture slowly. Stir the mixture with a wire whisk as you pour in the broth so it combines smoothly.

4. Bring the gravy mixture to a simmer, lowering the heat to maintain the simmer as necessary. Simmer for 5 to 10 minutes, until the gravy reaches the desired thickness.

5. Stir in desired seasonings. Salt and pepper are typically added, but various herbs can also complement the flavor of gravy.

Tips & Warnings

• Use milk or heavy cream if you prefer a white cream gravy.

• Prepare gravy in the same pan in which you cooked the meat. The burnt bits of meat on the bottom of the pan add a rich flavor to the gravy.

• Add additional broth to the mixture if the gravy is too thick.

References

• Good Housekeeping: The Best Do-Ahead Gravy Recipe
• Fine Cooking; Making a Savory, Smooth Turkey Gravy; James Peterson; December 1997