Tips, video and photography provided by Heinen’s partner, Chef Billy Parisi.
It doesn’t matter if you’re preparing for the holidays or just want to sauce up steak, chicken or a bone-in pork chop, gravy is a fantastic way to enhance whatever it is you’re cooking, especially protein or mashed potatoes. It all starts with a roux.
How to Make a Roux
A roux is a thickening agent that help to create the perfect gravy consistency that we know and love.
A roux starts with equal weighted parts of butter (or any other kind of fat) and flour. For this particular roux, I used 4 Tbsp. of butter and 6 Tbsp. of flour.
Add the butter to a medium-size sauce pot over low heat and once it is melted, whisk in the flour until completely combined. This is known as a white roux, which is perfect if you’re adding in milk or a light-colored chicken stock, but for true gravy-like color, it’s important to cook the roux until it turns a darker blonde color.
How to Thicken Gravy
After 4-5 minutes of cooking over low heat, add in 4 cups of chicken stock and whisk until combined. If you plan to serve this gravy over a steak, use beef stock instead of chicken stock.
Once combined, bring the liquid to a boil. This will activate the roux and allow the gravy to thicken.
How to Season Gravy
Now that the gravy is thick, it’s time to add some flavor with seasonings. I recommend adding 1 tsp. of garlic powder, 1 tsp. of onion powder, 1 Tbsp. of fresh chopped parsley, salt and pepper.
Whisk all of this together and you’ll have beautiful chicken gravy that will go perfectly with chicken, pork or holiday turkey, of course!
Thanks. Simple, pantry ingredients, and quick. A good overview of how to get gravy without meat drippings.
Awesome…Loved the simplicity of it!