Fresh Milled Flour Brown Gravy
This Fresh Milled Flour Brown Gravy is ready in just 20 minutes! No drippings needed! Perfect for mashed potatoes, weeknight dinners, or Thanksgiving.
Ingredients
- 1/4 cup unsalted butter
- 53 g freshly milled soft white wheat flour (about 1/3 cup)
- 2 1/2 cups chicken or turkey broth
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon rubbed sage
- 1/4 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Melt the butter in a medium saucepan over medium heat.1/4 cup unsalted butter.
- Whisk in the freshly milled soft white wheat flour until smooth.53 g freshly milled soft white wheat flour.
- Cook for 2 to 3 minutes, whisking frequently, until the flour smells lightly toasted but hasn't become dark.
- Slowly add the broth, whisking constantly to keep the gravy smooth.2 1/2 cups chicken or turkey broth.
- Stir in the onion powder, garlic powder, sage, thyme, and black pepper. Bring to a full boil, then reduce the heat to a simmer. Cook for 5 to 8 minutes, whisking occasionally, until thickened.1/2 teaspoon onion powder,1/4 teaspoon garlic powder,1/4 teaspoon rubbed sage,1/4 teaspoon dried thyme,1/2 teaspoon black pepper.
- Taste before adding salt since the amount needed will depend on the broth. Add salt as needed. If the gravy becomes too thick, whisk in a little additional broth until it reaches the consistency you like.1/4 teaspoon salt
Notes
PRO TIPS:
Don't rush the roux! Cooking the flour in butter for a few minutes helps remove the raw flour taste. You want it lightly toasted, not dark!
For the smoothest gravy start by adding a small amount of broth and whisk until smooth before gradually adding the rest.
Nutrition
Calories: 80.5kcalCarbohydrates: 5.7gProtein: 1.3gFat: 6gSaturated Fat: 3.7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.5gTrans Fat: 0.2gCholesterol: 16.7mgSodium: 346.2mgPotassium: 26.3mgFiber: 0.3gSugar: 0.3gVitamin A: 180.8IUVitamin C: 0.05mgCalcium: 7.4mgIron: 0.4mg
Tried this recipe?Let us know how it was!
