gravy sauces

2016-03-21 a.o.

Gravy is sauce made from cooking drippings that are thickened with flour. The base liquid can be any kind of meat, fish or vegetable stock, or even milk. The diluted drippings of a roast, the cooking liquid from a stew or soup all make an excellent base for gravy, because they will impart the flavor of the main dish to the sauce. Nothing enhances a meal better than a nice gravy from that very same meal.

There are several ways to make gravy, but the end result looks and tastes pretty much the same regardless how you made it.

The 2 main problems with gravy are lumps of flour and too much flour or excessive flour taste. That can be prevented by proper technique. Starting with a roux reduces that risk.


  1. The more ingredients you add, the less of the original flavor there will be in the sauce.
    Sometimes simple is best. Sometimes it’s not.
  2.  When adding flour to liquids, (methods 2 and 3) go slowly and taste occasionally.
    Flour can sometimes overpower the base flavor even before it thickens the liquid.
    That is imo especially unpleasant with tomato soup or sauce.


This is what you need for 1 quart:

  • 2 tbsp. butter (or oil or other fat)
  • 2 tbsp. flour
  • 1 qt. of your base liquid
  • S&P, other spices
  • Vegetables as desired
Pic1: beef gravy


1. Velouté (or béchamel when using milk for the base)

2. Beurre manié / oil dough

3. Flour dissolved in water, no added fat.

4. Thicken with an egg


Pic2: beef roast
Pic3: drippings
Pic4: add water, boil


Pic5: flour
Pic6: dissolve in cold water
Pic7: gravy