Made-from-Scratch Simple Gravy from 100 Days of Real Food: Fast & Fabulous
It’s not traditional Thanksgiving without one of the most essential dishes on the table: gravy! With the holiday right around the corner, we’re sharing a recipe from one of our favorite versions. This Made-from-Scratch Gravy from 100 Days of Real Food: Fast & Fabulous by Lisa Leake is easy, delicious, and best of all has no processed ingredients. We’ll be adding it to our recipe repertoire this holiday season.
100 Days of Real Food: Fast & Fabulous gives Lisa Leake’s devoted fans and newcomers exactly what they want: quick and tasty favorites for breakfast, lunch, dinner, dessert, and even snacks that are a snap to make–and all starting from fresh, whole, unprocessed food. While some dishes are blog favorites, seventy-five percent are brand new and include recipes from Cinnamon-Raisin Scones to Parmesan-Crusted Chicken. Purchase a copy of 100 Days of Real Food: Fast & Fabulous today from your favorite retailer, and watch a video of Lisa making the gravy below.
Made-from-Scratch Simple Gravy
Whether it’s for the holidays or just Sunday dinner, I beg you to please not use those highly processed store-bought packets of gravy mix to make your gravy! The ingredient list is full of refined additives (including “corn syrup solids”—no, thank you!) that you would not cook with at home. Plus it’s SO super easy to make your own homemade gravy from scratch.
Prep time: Less than 5 minutes
Cook time: 5 to 10 minutes
Makes about 1 cup
DAIRY-FREE (IF BUTTER IS NOT USED) | NUT-FREE | FREEZER-FRIENDLY
- 2 tablespoons butter (or fat separated from the roasting pan or slow cooker juices)
- 2 tablespoons whole wheat flour
- 1 cup strained roasting pan/slow cooker juices, fat separated and removed, and/or chicken broth
- Salt and ground black pepper
1. In a medium saucepan, melt the butter (or other fat) over medium-low heat. Carefully whisk in the flour, avoiding clumps. Cook, whisking, until the mixture darkens in color, 1 to 2 minutes. This step is called making a roux.
2. Whisk in the pan juices and/or broth and bring to a simmer. Cook, whisking occasionally, until the gravy reduces and thickens. Season with salt and pepper to taste and serve warm over meat or potatoes.