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Roux Gravy

The ratio of flour, fat, and liquid is important to make perfect gravy

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Roux gravy smothered over turkey dinner
Rita Maas/Photodisc/Getty Images

Making Gravy with a Roux

Roux gravy is the hearty variety often served with turkey, mashed potatoes or rice.

A roux is a mixture of equal parts of oil, butter, or fat renderings and flour. The roux mixture is cooked at least three to five minutes over low heat to remove the raw flavor of the flour, then the liquid is added which thickens into the gravy. The roux method is least likely to produce lumpy gravy.

To make a roux gravy, the basic formula is 2 tablespoons fat, 2 tablespoons flour, and 1 cup of liquid to equal 1 cup of gravy.

After cooking the meat or poultry, judge the amount of fat or oil remaining in the pan drippings. This is the most crucial part of a roux gravy. Determine how much gravy you need. You will need to adjust the fat or oil amount up or down to suit your needs according to the basic formula.

Remove fat from the pan and if you don't have enough, add butter. Stir an equal amount of flour into the hot fat and cook at least five minutes. Add corresponding ratio of liquid slowly to the roux while stirring. It should immediately begin to thicken. Bring to a simmer while stirring to avoid lumps. Adjust seasonings. At this point you can continue cooking the gravy to make it as thick as you desire.

The liquid used can be a strong broth, milk or heavy cream, depending on how rich and decadent you want the finished product. If it needs thinning, just add a little more broth. Unless your meat was highly seasoned, you will generally need to add salt and pepper before finishing. As a general rule, one-half teaspoon of salt will be needed for each cup of liquid, but taste first. Keep in mind that the gravy will thicken upon standing, so resist the urge to speed up your gravy by adding additional flour.

More about Gravy:

Gravy Types
Making Gravy with a Roux
Other Gravy Thickeners
Gravy Storage
Perfect Gravy Tips and Hints
Gravy Recipes
Gravy Photo © 2008 Peggy Trowbridge Filippone, licensed to About.com, Inc.

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