Unless you have a family recipe that's been passed down from your grandmother, making the perfect gravy remains a mystery to most us. It seems like it should be simple--broth, flour, the browned bits and drippings from what you just roasted, and then simmer and reduce. But somehow it never quite works.
The good news is that crew at Lily's Ladle that works great every time. Adjust the amount herbs to complement whatever else you're serving. Need to make enough for a larger group? No problem, the recipe doubles or triples (or quadruples...) perfectly.
Cook Time: 12-18 minutes
Serves: Makes about 3 cups of gravy
- 2 tbsp. pan drippings;
- 2 tbsp. butter;
- 3 tbsp. flour;
- 1/4 cup white vermouth;
- 2 cups Lily's Ladle Beef Bone Broth;
- 1 tsp. soy sauce;
- 1 dash of Worcestershire sauce;
- 1/4 tsp. dry sage;
- Fresh rosemary sprig (about 1 inch long);
- Salt & pepper (to taste);
- Warm broth over medium-low heat in a small sauce pan;
- While the broth is warming, place a wide bottomed pan (a roasting pan works great) over medium-low heat and melt the butter into the pan drippings. Sprinkle in the flour and whisk continuously. Keep whisking until all the flour and fats are fully combined (usually about 5-7 minutes);
- Increase heat to medium-high and slowly add vermouth while whisking continuously (Pro Tip: the fat and flour will want to clump as they combine and when added, the vermouth will bubble and quickly disappear. This is all to be expected, just keep whisking!);
- Slowly add the warm broth and... keep whisking. Keeping adding broth and whisking until the broth is fully incorporated and the gravy is smooth. This should take about 5-7 minutes;
- Add the soy sauce and Worcestershire and keep on whisking;
- Add the herbs, salt, and pepper to your taste. And keep whisking.
- Once you have the gravy seasoned exactly to your liking, remove the rosemary sprig and serve immediately before it cools;