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 helps to create the perfect gravy consistency that we know and love.
A roux starts with equal weighted parts of butter (or any kind of fat) and flour. For this particular roux, I used 4 Tbsp. of Heinen’s 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 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 4 cups of Heinen’s 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 Heinen’s garlic powder, 1 tsp. of Heinen’s 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!