October 11, 2014
Dips/Dollops/Drizzles

Hasty Herb Gravy


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Fresh herbs enliven this pleasing and plentiful gravy. The recipe is a riff on my basic Hasty Gravy, which can be prepared in advance. Gluten-free? Click here. Need a gravy guide? Hop on My Gravy Train.

1/4 cup (60 mL) unsalted butter, bacon grease, duck fat or schmaltz
1/2 cup (125 mL) all-purpose flour
4 cups (1 L) low-sodium chicken or beef stock
1 tbsp (15 mL) soy sauce or worcestershire sauce
1 tsp (5 mL) or more kosher salt
1/8 tsp (0.5 mL) freshly ground white pepper
1/4 cup (60 mL) finely chopped, mixed fresh herbs
Browning to taste

In medium pan, melt fat on medium heat. Add flour and whisk constantly, 1 to 2 minutes, until slightly golden. While whisking vigorously, gradually add stock. Whisk until smooth. Whisk in soy sauce or worcestershire, 1 tsp (5 mL) salt and pepper. When mixture comes to full boil, reduce heat to medium-low and simmer, whisking often but gently, 3 to 5 minutes, until thickened and velvety.

Remove from heat. Adjust salt. Stir in herbs. Add browning.

Makes 4 cups (1 L).

  • Whisk vigorously when adding the stock, or the gravy will be lumpy.
  • Instead of soy sauce or worcestershire, you can add a few dashes of Maggi seasoning.
  • Browning is sugar so darkly caramelized that it has lost its sweetness. It is used as food colouring in everything from gravy to cake. Supermarkets sell it.
  • The gravy can be reheated. Do not cover the pan to keep it warm. It will thin out if steam attacks it.
  • You can prepare this gravy a day or three in advance. Refrigerate it, and when the time comes, reheat in a small pan on medium-low heat, whisking occasionally, until bubbly. Or use the microwave, stirring every 30 seconds.
  • If you have juices from a roast, stir them into the gravy.

Credit: Susan Sampson
Tested in Imperial