Slowly Incorporate Liquid: Gradually add the pan drippings or broth to the roux, whisking constantly to prevent lumps. If you’re using drippings, add the deglazed liquid from the roasting pan as well.
Simmer: Bring the mixture to a simmer, continuing to whisk until the gravy thickens, about 5-10 minutes.
Season:
Adjust Seasoning: Taste the gravy and season with salt, black pepper, and any optional seasonings you like. If the gravy is too thick, you can thin it out with additional broth or water.
Serve:
Final Touch: Once thickened and seasoned to your liking, remove from heat and serve warm.
Gravy Using Canned Broth/Stock
Ingredients:
2 cups chicken, beef, or vegetable broth/stock
1/4 cup all-purpose flour or cornstarch
1/4 cup unsalted butter or oil
Salt and black pepper, to taste
Optional: 1 teaspoon dried herbs, garlic powder, onion powder
Instructions:
Prepare the Roux:
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