How to Make a Beautiful Traditional Foods Gravy

How to Make a Beautiful Traditional Foods Gravy

Let’s take a second to sing the praises of gravy. Considering how thoroughly gravy has been relegated to a “special occasion” food, gravy is an almost unbelievably simple food: just broth, a fat, and a thickener. And a little bit of time.

It’s also a traditional food, and a wonderful way to get nourishing broth and fats into your family in a way that they’ll not only tolerate, but appreciate.

Personally, we like gravy on potatoes, on rice, on bread, on beef. In the morning, gravy really rounds out a steaming mound of freshly scrambled eggs. And I’ve heard that real gravy on a warm sourdough biscuit is amazing.

The basic ratio is simple — we call it the golden gravy ratio:

  • 1 Tablespoon fat
  • 1 Tablespoon thickener
  • 1 Cup broth

Melt the fat. Add the thickener (usually a flour of some kind) and stir until brown and bubbly. Stir in the broth (or other liquid or liquid combo) and stir until reduced and thickened.

That’s it. Your options are only limited by your creativity.

And it’s so easy, I taught my 16 year old son to make it, and it he made it his own. So, if you’d like more detailed instructions, check out…

Boone’s Best Gravy

  • 4 TBS traditional fat (butter, ghee, bacon grease)
  • 4 TBS flour (rice flour if gluten-free)
  • 4 Cups bone broth
  • Salt
  • Pepper

In a 12-inch cast iron skillet, melt 4 TBS traditional fat: butter, ghee bacon grease, chicken or beef fat, or drippings from pork sausage.

When liquid and bubbly, add in 4 TBS of a ground thickener. We prefer rice flour, but gluten or non-gluten flours work just as well. Stir flour and fat constantly until flour is browned and evenly bubbly.

Pour into pan slowly, a total of 4 cups liquid: all bone broth, or broth mixed with milk, water, or any leftover veggie juices.

Keep heat high enough to bring gravy to a boil and to reduce liquids and thicken. Continue to stir as it cooks.

This is a good time to add your seasonings. Salt and pepper work well enough. We also like a mixture of garlic powder and onion powder. Season to taste.

Cook until desired thickening, about 10 to 15 minutes; remove from heat, and pour into a small pitcher. This encourages your eaters to be generous with this delicious, satiating treat. Pour over meat, rice, steamed vegetables, scrambled eggs, potatoes, sourdough bread, etc.