Ingredients
Nutrition per serving (¼ cup)
- Calories
- 60
- Protein
- 1 g
- Carbs
- 3 g
- Fat
- 5 g
- Saturated fat
- 3 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 240 mg
Estimated from USDA data for 1 of 8 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, whisking constantly, until it turns light golden brown and smells nutty, about 2 minutes.
Slowly pour in the broth while whisking, about ½ cup at a time, so no lumps form.
Whisk in the Worcestershire, soy sauce, onion powder, garlic powder and pepper. Bring to a simmer and cook, whisking often, until thick enough to coat a spoon, 4 to 5 minutes.
Taste and add salt if it needs it. If it gets too thick, whisk in a splash of broth or water.
Tips
- Browning the flour in the butter is what gives the gravy its color and toasty flavor, so don't rush it.
- If you have pan drippings, use them in place of some or all of the butter.
- Make it up to 3 days ahead and keep it in the fridge. Reheat gently, whisking in a little broth to loosen it.
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Gear that helps
- Balloon whisk Smooth sauces and lump-free batters.
- Digital kitchen scale Weighing beats cups for reliable baking.
- Heavy saucepan Even heat, so sauces don’t scorch.
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