A recipe for a delicious, rich homemade gravy made without drippings. Leave the onions in for a chunky homemade gravy, or strain for a smooth gravy.
Commercial gravy can taste great, but it often contains some rather questionable ingredients. Luckily, it’s very easy to make delicious, wholesome homemade gravy.
The following recipe is a slightly healthified version of Ina Garten’s recipe.
I make this homemade gravy every year on Thanksgiving and serve it with roasted turkey breast and mashed cauliflower. It’s also good with pot roast, if you have leftover pot roast but no leftover gravy.
I don’t use turkey drippings when making this gravy because I prefer to make it a day in advance. And even though the natural choice would be to use turkey or chicken stock, I actually prefer to use beef stock. I find it makes a far more flavorful gravy. The gravy also looks nicer when I make it with beef stock. It has a richer, deeper color.
This is a chunky gravy that contains gently cooked, flavorful onions. If you prefer smooth gravy, strain it before serving. But be aware that you will lose some of the flavor when discarding the onions.
This homemade gravy is one of the few recipes where I allow myself to use a small amount of all purpose flour. So this is obviously not a gluten free recipe, although it’s still low in carbs. You might be able to use gluten free all purpose flour. Or maybe a sprinkle of coconut flour, but I haven’t tried these alternatives.
If you make this homemade gravy the day before, you might need to thin it out with a bit of water the next day. It tends to thicken in the fridge. So mix in a bit of water, cover, and reheat in the microwave on 50% power.
- 2 tablespoons butter
- 1 small onion, chopped
- 1 tablespoon all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup beef broth, heated in microwave for 30 seconds
- 1 tablespoon brandy
- 1 tablespoon heavy cream
- In a large sauté pan, heat the butter over medium heat (not higher), about 3 minutes.
- Add the onions and cook, stirring often, about 15 minutes, until the onions are very soft and golden brown.
- Add the flour, salt and pepper, mixing them in with a wooden spoon, then add the warm beef broth and the brandy, mixing with a wooden spoon to combine.
- Cook, uncovered, for 5 minutes, stirring often, until thickened.
- If you want a smooth homemade gravy, strain the gravy to remove the onions. Otherwise, leave them in.
- Mix in the heavy cream and serve, or cover and refrigerate the homemade gravy until ready to serve. You might need to thin it out a bit with more heavy cream (or even just a little water) when reheating.