Arts &Crafts, How-To's, Upcycling & Repurposing

There are many many recipes out there for the different sauces & gravies, as well as not everyone knows how to make a basic Roux. Today, I have a few easy basic recipes to share with you.

Roux is used in many dishes for the base of gravies, creamy soups and even stews. It’s a thickening agent.

Basic Roux Recipe:

Start with a 1:1 ratio with flour and butter.

Cook it over medium heat for 5-10 minutes stirring constantly.

You will cook until it’s light golden if you’re making a white sauce, cook longer for a darker sauce.

Homestyle Gravy Recipe:

• 1/4 cup unsalted butter
• 1 teaspoon minced fresh garlic
• 3 Tablespoons minced shallots
• 1/4 cup all-purpose flour
• 1/4 cup water or a dry white wine
• 1 teaspoon poultry seasoning
• 3 cups chicken or turkey stock

Step 1:

Add the butter to a large skillet set over medium heat. Once the butter has melted, add the garlic and shallots and cook, stirring, until the garlic is golden brown and the shallots are softened, about 3 minutes.

Sprinkle in the flour and whisk to combine. Continue cooking, whisking occasionally, until the roux is toasted and pale golden, about 3 minutes. 

Step 2:

Whisk in the water and cook, scraping up any brown bits from the bottom of the pan, for 2 minutes, then whisk in the poultry seasoning. 

Step 3:

Slowly whisk in the stock. Bring the gravy to a simmer and cook, whisking occasionally, until it has thickened enough to coat the back of a spoon, about 5 minutes. (The gravy should reduce to about 2 cups total).

Remove the gravy from the heat then taste and season it with salt and pepper before serving. 

If the gravy is too thin, let it cook a little longer.

If the gravy’s too thick, add in beef stock about 1 Tablespoon at a time till it reaches the desired thickness.

Makes about 2 cups

Homemade Country Gravy

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 teaspoon Kosher salt
• ½ teaspoon black pepper

Step 1:

• In a small saucepan, melt butter over medium heat. Add flour and whisk until combined. Allow to bubble for 1-2 minutes, but do not allow to brown. 
• Add milk a generous splash at a time, whisking after each addition until all of the milk has been incorporated. 
• Allow the sauce to bubble for 5-7 minutes, just until slightly thickened. Remove from heat and season with salt and pepper

Makes about 2 cups

Basic White Gravy (also known as Béchamel):

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/4 teaspoon kosher salt
• Dash freshly ground black pepper
• 1 cup milk (or half-and-half)

Step 1:

Melt 2 tablespoons butter in a small, heavy saucepan over low heat

Whisk in 2 Tablespoons flour into the butter.

Add the salt & pepper.

Cook over low heat, stirring continuously, for a full 2 minutes to cook off the raw flour taste. If your mixture is thickening slowly, continue cooking in 30-second intervals until it becomes thick and bubbly.

Step 2:

Turn up the heat slightly, then slowly add 1 cup milk (or half and half), stirring constantly.

Bring to a low simmer and continue cooking slowly until the white sauce is smooth and thickened, about 10 minutes.

Makes about 2 cups.

*If you want to make extra, you can freeze it in an airtight container for 3 months.*

~ Mel