Ingredients:

  • Pan drippings from roasted meat (approx. 2 tablespoons/30 ml) OR 2 tablespoons (30 ml) unsalted butter, if starting with stock
  • 2 tablespoons (30 ml) all-purpose flour (plain flour)
  • 2 cups (475 ml) low-sodium chicken, beef, or vegetable broth (stock), depending on the meat it will accompany
  • 1/2 cup (120 ml) dry red or white wine (optional, for depth of flavor)
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 1/2 teaspoon dried thyme or rosemary (optional)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Prepare the Base (Using Pan Drippings): Deglaze the pan: While the roasted meat rests, place the roasting pan over medium heat. Add wine and scrape up any browned bits (fond) from the bottom of the pan. Reduce slightly. Strain the Drippings: Strain the drippings from the pan into a measuring cup, discarding any solids. Skim off excess fat, reserving 2 tablespoons (30 ml) of the fat. If there isn't enough fat, top up with butter.
  2. Make the Roux: Melt the fat (from drippings or butter) in the saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes to form a roux. The mixture should be pale golden brown and smell nutty.
  3. Whisk in the Liquid: Gradually whisk in the broth (and strained deglazed pan drippings, if using) into the roux, a little at a time, until smooth. Avoid lumps! Stir in Worcestershire sauce and herbs (if using).
  4. Simmer and Thicken: Bring the gravy to a simmer, then reduce the heat to low and cook, stirring occasionally, for 10-12 minutes, or until the gravy has thickened to your desired consistency.
  5. Season and Serve: Season with salt and pepper to taste. Strain gravy for a smoother result (optional). Serve hot.