Sandra This easy and rich Bobby Flay Gravy is the perfect addition to any roast or holiday meal. Made with just a few simple ingredients—butter, flour, and pan drippings—this homemade gravy is velvety, smooth, and full of deep, savory flavor. It’s a foolproof method for creating a classic, comforting sauce that elevates any dish, ready in about 15 minutes.
Bobby Flay Gravy Recipe Ingredients
- 4.5 Tbsp. unsalted butter OR fat rendered from a roast (pan drippings)
- 4.5 Tbsp. all-purpose flour
- 3 cups unsalted broth OR pan drippings from a roast (fat removed)
- Salt and freshly ground black pepper to taste
- Optional seasonings: a splash of Worcestershire sauce, a pinch of dried thyme, or garlic powder
How To Make Bobby Flay Gravy
- Make the Roux: In a medium saucepan over low heat, melt the butter or the rendered fat from your roast. Once melted, remove the pan from the heat and whisk in the flour until a smooth, thick paste (a roux) forms.
- Add the Liquid: Gradually whisk in the broth or pan drippings, about 1/2 cup at a time. Ensure each addition is fully incorporated and the mixture is smooth before adding the next.
- Simmer and Thicken: Return the saucepan to the stove and bring the mixture to a boil over medium-high heat, whisking frequently. Once it boils, immediately reduce the heat to low and let the gravy simmer for at least 1-2 minutes to allow it to thicken and cook out the raw flour taste.
- Finish and Serve: Taste the gravy and season it generously with salt, pepper, and any other desired seasonings. For an extra-smooth, restaurant-quality finish, you can strain the gravy through a fine-mesh sieve. Serve warm.
Recipe Tips
- How to get a perfectly smooth, lump-free gravy? The most important secret is to add your liquid to the roux gradually, especially at the beginning, while whisking constantly. This allows the flour to dissolve smoothly without forming lumps. As the recipe notes, using cold or room temperature drippings can also help prevent lumps.
- How do you get the richest flavor? Do not discard the drippings from your roast! The rendered fat and the browned bits (the “fond”) from the bottom of your roasting pan are packed with concentrated flavor and are the secret to a deeply savory, homemade gravy.
- What’s the best way to separate the fat from drippings? The easiest way is to use a fat separator. If you don’t have one, you can pour the pan drippings into a glass measuring cup and let it sit for a few minutes; the fat will rise to the top and can be easily skimmed off with a spoon.
- Can I make this ahead of time? This gravy is best made right before serving, using the drippings from your fresh roast. However, you can make a version ahead of time using butter and high-quality beef or chicken broth.
What To Serve With Gravy
This is the quintessential sauce for a classic comfort food meal. It is the perfect accompaniment to:
- A Thanksgiving Roast Turkey or a holiday ham
- A whole Roasted Chicken or a beef pot roast
- Poured generously over Creamy Mashed Potatoes
- Served with fluffy Buttermilk Biscuits
How To Store Gravy
- Refrigerate: Let the gravy cool completely, then store it in an airtight container in the refrigerator for up to 4 days. A skin will form on the top, which you can simply whisk back in upon reheating.
- Reheat: Reheat the gravy gently in a saucepan over low heat, whisking frequently. It will have thickened considerably, so you will need to whisk in a splash of broth, water, or milk to thin it back out to your desired consistency.
Gravy Nutrition Facts
- Serving: ¼ cup
- Calories: 120 kcal
- Carbohydrates: 6g
- Protein: 2g
- Fat: 10g
- Saturated Fat: 6g
- Sodium: 450mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A thin gravy usually just needs a little more time. Let it continue to simmer gently on low heat, uncovered, until it has reduced and thickened to your liking. Remember, it will also thicken slightly as it cools.
A roux is a classic French technique for thickening sauces. It’s a paste made from equal parts fat (like butter) and flour, cooked together. Cooking the flour in the fat toasts it, which removes the raw flour taste and allows it to dissolve smoothly into your liquid.
Yes. For a gluten-free version, you can make a slurry by whisking 2 tablespoons of cornstarch with 3-4 tablespoons of cold broth. Bring the rest of your broth to a simmer, then whisk in the slurry and cook until thickened. This method will not have the same rich flavor as a traditional roux-based gravy.
Bobby Flay Gravy Recipe
Description
A simple, foolproof method for a rich and velvety homemade gravy, made from a classic butter and flour roux and the flavorful drippings from your roast.
Ingredients
Instructions
- In a medium saucepan over low heat, melt the butter or fat. Remove from the heat and whisk in the flour to form a smooth paste (roux).
- Gradually whisk in the broth or drippings, about 1/2 cup at a time, until the mixture is completely smooth.
- Return the pan to medium-high heat and bring to a boil, then reduce to low and let it simmer for at least 1 minute to thicken.
- Taste and season generously with salt and pepper. For an extra-smooth finish, strain the gravy through a fine-mesh sieve before serving.
Notes
- Whisk Constantly: The most important tip for a lump-free gravy is to whisk constantly, especially when you are first adding the liquid to the roux.
- Use Pan Drippings: For the richest, most authentic flavor, always use the drippings from your roasted meat as the base for your gravy.
- Season at the End: Wait to add most of your salt and pepper until the gravy has fully thickened, as the flavors will concentrate during the reduction.
- Strain for a Silky Finish: A final strain through a fine-mesh sieve is a simple professional trick that guarantees a perfectly smooth, velvety texture.
