Rich, savory, and perfect over mashed potatoes, roast beef, or poutine – ready in 10 minutes!
Ingredients:
- 2 tbsp butter (or pan drippings for extra flavor)
- 2 tbsp all-purpose flour
- 2 cups beef broth (or chicken/vegetable broth)
- 1 tsp Worcestershire sauce
- ½ tsp onion powder
- ½ tsp garlic powder
- Salt & pepper to taste
Optional Boosters:
- 1 tsp soy sauce (for umami)
- ½ tsp mushroom powder
- 1 tbsp red wine (for depth)
Instructions:
1. Make the Roux
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until golden (don’t let it burn!).
2. Whisk in Liquids
Gradually pour in broth while whisking constantly to prevent lumps. Add Worcestershire sauce, onion powder, and garlic powder.
3. Simmer to Thicken
Cook for 3-5 minutes, stirring frequently, until gravy coats the back of a spoon. Season with salt & pepper.
4. Adjust Consistency
- Too thick? Add more broth 1 tbsp at a time.
- Too thin? Mix 1 tsp cornstarch with 1 tbsp cold water, then whisk into gravy.
Pro Tips:
🍗 For roasted meats: Use pan drippings instead of butter for richer flavor.
🧅 Fresh onion flavor? Sauté 2 tbsp minced onion in butter before adding flour.
⏳ Make ahead: Stores in fridge for 3 days – reheat with a splash of broth.
Drizzle over:
- Mashed potatoes
- Biscuits & sausage
- Meatloaf
- French fries (hello, poutine!)
Vegetarian? Use vegetable broth + ½ tsp nutritional yeast for a meaty flavor. 😊