Brown Gravy
INGREDIENTS:
2 tablespoons (15 g) all-purpose flour
2 tablespoons (30 ml) neutral oil (avocado or grapeseed)
½ to 1 teaspoon salt
½ to 1 teaspoon bouillon flavoring paste (I recommend Better Than Bouillon No Chicken) or ½ to 1 bouillon cube
3 cups (720 ml) water, room temperature
DIRECTIONS:
Heat the Oil: In a large frying pan, heat 2 tablespoons of oil over medium-high heat. Test if the oil is ready by sprinkling a pinch of flour into the pan. If it bubbles, you’re good to go.
Make the Roux: Add the flour to the pan and stir continuously with a wooden spoon or whisk until it forms a smooth paste. Keep stirring to prevent burning. You want the paste to turn a rich, golden brown, which usually takes about 1 to 2 minutes. This browning process gives your gravy its color and a slightly nutty flavor.
Add Water: Slowly pour in 2 cups of water while stirring constantly. The mixture will start to thicken as you stir, forming a smooth gravy. This should take another 1 to 2 minutes.
Season: Lower the heat to medium-low. Begin adding your seasonings—salt, pepper, and bouillon. Start with smaller amounts; you can always add more if needed. Stir to combine.
Simmer and Adjust: Let the gravy simmer for 5 to 10 minutes, stirring occasionally, until it reaches your desired thickness and the flour taste has cooked out. If the gravy is too thick, add more water a little at a time. If it’s too thin, use your slurry to thicken it up. Remember to taste and adjust the seasoning if you make any changes.
