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How to Make Homemade Gravy

Summary

Servings 6
Time Needed Prep
Cook
Ingredients 9
Difficulty Easy

Rating (click to rate)

3.5 based on 233 ratings.

Ingredients

  • Roast Gravy
  • 3 tbsp Flour plain
  • 2 Stock Cube (depending on what sort of gravy you
  • Caramelised Onion Gravy
  • 1.5 tbsp Brown Sugar
  • 2 tbsp Butter
  • 3 tbsp Flour plain
  • 2 Beef Stock Cube (or drippings - see above)
  • 2 Large Brown Onions

Nutrition Information

Qty per
254g serve
Qty per
100g
Energy 17kcalcal 6.6844337167293kcalcal
Protein 1.0666666666667gg 0.41941544889282gg
Fat (total) 0.066666666666667gg 0.026213465555801gg
 - saturated 0.016666666666667gg 0.0065533663889503gg
Carbohydrate 3.3gg 1.2975665450122gg
 - sugars 2.5333333333333gg 0.99611169112044gg
Dietary Fibre 0.46666666666667gg 0.18349425889061gg
Sodium 573.33666666667mgmg 225.43711445317mgmg

Nutritional information does not include the following ingredients: Flour, Brown sugar, Butter, Flour

Please Note - Nutritional information is provided as a guide only and may not be accurate.

I love Homemade Gravy!

I firmly believe it should be a food group all of its own.

A lot of the commercial gravy mixes available now are quite good – but very, very salty! Eeek!

So today we will be showing you how to make 2 different types of homemade gravy from scratch. Not salty – just the right amount of gravy goodness!

Method

  1. If you have just cooked a roast, pour off the excess fat, but leave the juices in the bottom of the pan.

  2. Store the roast at room temp for a few minutes covered in Al-foil - then pour the juices from the standing roast into the pan.

  3. If you haven't just cooked a roast - add 2 stock cubes to the pan with 1/4 cup water.

  4. Heat the pan and cook the drippings/chicken stock until bubbling.

  5. Add the flour and 'cook it out' - that is cook the flour until it absorbs all the flavour and doesn't taste 'floury' anymore.

  6. Add 1 cup of water at a time and simmer stirring all the time until the gravy thickens.

  7.  Add salt and pepper to taste.

  8. In a frypan, add the butter over hot heat until foamy.

  9. Add the brown onions cut into thin rings and cook for a few minutes, turn down the heat and simmer the onions until very soft (up to 20 minutes).

  10. Add the brown sugar and stir well. Set mixture aside.

  11. Cook gravy according to the above directions and add the caramelised onions when the gravy starts to thicken.

Recipe Hints and Tips:

  • Homemade Gravy is suitable to freeze for up to six months.

How to Make Homemade Gravy | Stay at Home Mum.com.au

This is how I learned from my mum – I suppose everyone is different, but it’s very nice and tasty.

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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