How to Make a Roux for Gravy

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Image Credit: Jennifer Farley

A roux is equal portions of flour and fat, cooked together into a paste-like mixture that forms the thickening base of many sauces. Any fat can technically be used, though butter is often the source for sauces. Making a roux to be used in homemade gravy is incredibly easy — especially if you've just roasted a turkey or a chicken. In this case, you can use the fat from the pan drippings as the base. However, if you don't have pan drippings on hand, fear not! A flavorful gravy can still be made using a more traditional roux with butter.

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Things You'll Need

  • 1/4 cup fat from pan drippings (see Step 2)

  • Unsalted butter if needed

  • 1/4 cup all-purpose flour

  • Medium-sized saucepan

  • Whisk

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This recipe features pan drippings from a small roasted chicken, which yielded less fat than you'd get with a large Thanksgiving turkey. Feel free to double or even quadruple the recipe as needed. This recipe will yield enough roux for approximately 2 cups of gravy.

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Tip

If you don't have enough fat from the pan drippings, supplement with butter. Any unsalted butter will work fine, but for best results, use a European style butter such as Plugra or Kerrygold. They have a higher butterfat percentage and the results will be richer and more decadent.

Image Credit: Jennifer Farley

1. Separate the fat from the pan drippings

If you've just finished roasting a chicken or turkey, the fat and pan drippings will be intermingled. Pour them into a liquid measuring cup and place the cup in the freezer for 5 to 10 minutes, or until the fat rises to the top. Use a spoon to separate the fat and reserve the pan drippings to make homemade gravy later.

Image Credit: Jennifer Farley
Image Credit: Jennifer Farley

2. Measure the fat

Try to get a 1/4 cup of fat. If you don't quite have enough fat, add enough butter to get to 1/4 cup total.

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Image Credit: Jennifer Farley

3. Start the roux

Melt the fat in a medium saucepan over low heat, whisking. Once it's simmering, whisk in the flour.

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Image Credit: Jennifer Farley

4. Cook the roux

Whisk constantly for several minutes. At first the roux will be slightly thick but will eventually start to thin out. You want to heat the mixture long enough that the flour taste cooks away. This can take up to 5 minutes.

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Image Credit: Jennifer Farley

5. Store the roux or prepare the gravy

Once the roux is finished, you can immediately start preparing a gravy, or you can transfer the mixture to an airtight container and store in the refrigerator for up to 72 hours.

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Image Credit: Jennifer Farley

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