Classic Gravy

Classic Gravy

Tags: side dishes

A deliciously easy gravy to make and enjoy all year round. Freeze any remaining gravy in an ice tray and defrost as needed.


1/4 cup
5 tbsp
5 tbsp (white)
rice flour
3 to 4 + 1/2 cups
chicken stock
3 to 4 + 1/2 cups
vegetable stock
3 to 4 + 1/2 cups
meat stock
1 1/2 tsp
to taste
salt and pepper


  • First make the roux. In a small non-stick saucepan over medium low heat warm the butter until slighly melted.
  • Add in the flour and stir constantly for 4 minutes with a wooden spoon or whisk until it turns a golden brown color.
  • Add in 1 cup of the warm stock and stir constantly until the liquid is absorbed and smooth. Continue this process until all the stock is added, 1 cup at a time, until you achieve the thickness and consistency you prefer.
  • Cook on medium low heat until it starts to bubble, stirring constantly, for 3 more minutes.
  • Add in the sage and a bit of salt and pepper to taste. Turn the heat down to low and cook a further 2 minutes to allow the sage to wilt. Turn off heat, serve straight away.

At a glance

Preparation time
5 min
Cooking time
15 min
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