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Savory Herb Gravy Recipe for Roasted Meat

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A quick and easy homemade savory herb gravy that pairs perfectly with roasted meats, delivering rich flavor and a silky texture with fresh herbs and pan drippings.

Ingredients

Scale
  • 2 to 3 tablespoons pan drippings or meat drippings from roasted meat
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour (can substitute gluten-free flour)
  • 2 cups beef, chicken, or vegetable broth (low-sodium recommended)
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon fresh sage, finely chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and freshly ground black pepper to taste
  • Optional: 1 tablespoon dry white wine or sherry

Instructions

  1. Collect the pan drippings after roasting your meat, removing any burnt bits. You should have about 2 to 3 tablespoons. If not enough, add butter to reach the amount needed. Skim off excess fat if too greasy but keep some for flavor.
  2. In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 3 tablespoons of all-purpose flour and stir constantly for 2-3 minutes until golden and nutty in aroma. Avoid browning too much to prevent bitterness.
  3. Gradually whisk in 2 cups of broth, pouring a little at a time and whisking constantly to keep the mixture smooth. Bring to a gentle simmer; the gravy will thicken as it heats.
  4. Whisk in the reserved pan drippings along with 1 teaspoon chopped rosemary, 1 teaspoon thyme leaves, and 1/2 teaspoon sage. Add 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder. If using, add 1 tablespoon dry white wine or sherry now.
  5. Let the gravy simmer gently for 5-7 minutes, stirring occasionally until it thickens to a pourable consistency. Taste and season with salt and freshly ground black pepper. Adjust thickness by adding broth if too thick or simmering longer if too thin.
  6. Optional: Pour the gravy through a fine mesh strainer for a silky smooth finish or leave herbs in for a rustic texture.
  7. Serve warm over roasted meat and sides. Best served fresh but can be kept warm on low heat.

Notes

Use fresh herbs for best flavor; dried herbs can be substituted. For dairy-free, replace butter with olive oil or non-dairy margarine. To avoid lumps, whisk constantly while adding broth. Warm broth slightly before adding to prevent seizing. Can add a splash of cream for richness if desired.

Nutrition

Keywords: savory herb gravy, roasted meat gravy, homemade gravy, easy gravy recipe, herb gravy, pan drippings sauce

Find it online: https://hungermind.com/savory-herb-gravy-recipe-for-roasted-meat-easy-homemade-sauce-guide/