Easy Classic Herb and Sherry Gravy

This year, claim your title as the gravy master with this smooth and perfectly seasoned recipe for Easy Classic Herb and Sherry Gravy.

It’s Thanksgiving Day. The cooks are standing around the kitchen nervously looking at each other to see who will either volunteer or be “voluntold” to make the gravy. The success of the dinner hinges on this one final task. If you’re wondering how to make gravy from scratch with or without drippings, wonder no more. I got you covered.

Skip the cornstarch. Make a roux instead.

What is a roux? A simple roux is made of equal parts fat and flour essentially. The flour is first cooked in the fat to activate the proteins in the flour. This precooking method allows the flour to be smoothly absorbed into the liquid without clumping.

If you’ve ever added flour directly to hot liquid you know what I mean. Flour that’s been added directly to a hot liquid has the tendency to ball up, resulting in a clumpy gravy with pockets of raw flour. Once you have flour lumps in a sauce it’s virtually impossible to get rid of them without straining them out. Using a roux to thicken sauces produces a sauce with a more smooth, silky texture. And in this recipe, I include directions on how to make a roux for gravy.

This recipe for Easy Classic Herb and Sherry Gravy gives you two options for making a roux. You can either use butter as your fat, or you can use the drippings from a roast as your fat for the roux. And if you’ve prepared a bird using my 5-Minute Homemade Herb Rub, your gravy making experience just got a little easier because the drippings are already seasoned. When I make gravy this way, I rarely have to adjust the seasoning.

However, if you’re making gravy from scratch – with no pan drippings, all you need is a little stock, a teaspoon of my 5-Minute Homemade Herb Rub and a little sherry to produce a delicious sauce.

How versatile is this Easy Classic Herb and Sherry Gravy?

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One of the things I love about this gravy and seasoning mixture is that it can easily flex. I’d like to encourage you to try this Easy Classic Herb and Sherry Gravy with my Chive & Horseradish Mashed Potatoes. They were developed side-by-side and the flavors just come together beautifully. Truly, a match made in heaven.

However, this lovely gravy can do more than just top potatoes and turkey. You can easily switch out the chicken stock for beef or pork stock and keep everything else the same. When I make beef pasties, I will use this base recipe to make a beef gravy to serve with savory hand pies.

Pro tip on how to salvage an overly salty gravy

It’s happened to all of us. Whether a soup, stew or gravy, chances are there was a time when the dish was over salted, bordering on inedible. What would you say if I told you there was a way to draw out the extra salt? In my YouTube video titled, How to Make a Perfect Gravy Every Time, I walk you through the steps for making this recipe for homemade gravy from scratch. It’s a great way to see how the roux is made and the gravy comes together from start to finish.

I also share with you my technique for using a potato to save an over salted gravy. This is a great trick whenever making soups, stews or, in this gravy. Now that you know how to make the perfect homemade gravy, go forth and conquer! Check it out, and don’t forget to save and share with a friend.

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Easy Classic Herb and Sherry Gravy

Recipe by Maria Ostrander Course: SidesCuisine: AmericanDifficulty: Intermediate

Servings

6

servings

Prep time

15

minutes

Cooking time

15

minutes

Maria’s go-to, homemade gravy recipe for making perfect gravy every time.

Ingredients

• For the roux

• 3 Tbsp. butter (or 3 Tbsp. of the fat drippings from a roasted chicken, turkey or other meat).

• 4 Tbsp. A.P. flour

• For the gravy

• 2 1/2 cups liquid. See notes below.

• 1 tsp. 5-Min. Homemade Herb Rub (link to recipe provided here).

• 2 tsp. cooking sherry

• Additional salt and pepper to taste

• Prepared roux

Directions

• Prepare the roux
• In a small saute pan, melt the butter over medium heat. Stirring constantly, add the flour and cook until the flour is absorbed and a loose paste forms. The roux will become a light brown color and start to smell like popcorn. Approximately 5 – 7 minutes.
• Remove from heat and set aside until ready to thicken the gravy.
• Prepare the gravy
• If using pan drippings from a roasted bird, skim off the extra fat from the top. You want 1/2 cup of juice drippings with as little fat as possible. If you’re using 2 1/2 cups of stock total, you can skip this step.
• In a medium-size stock pot, bring the 2 1/2 cups of stock and 1 tsp. of herb rub to the boil.
• Add the roux and whisk constantly until thickened. Approximately 2 -3 minutes. The gravy is ready when it is thick enough to coat the back of a spoon and a line is left when you run your finger through it.
• Whisk in the sherry until completely incorporated.
• The gravy should be smooth and ready to serve, but if you prefer a less rustic sauce, you can pour the warm gravy through a strainer and remove the herbs and any small lumps. Serve warm and enjoy.

Notes

• Liquid. This recipe requires a total of 2 1/2 cups liquid. You can use unsalted chicken stock or a combination of 2 cups stock and 1/2 cup of reserved drippings if roasting a bird. You should have a total of 2 1/2 cups of liquid combined.
• The gravy looks a little thin. Should I add more flour to the roux? That won’t be necessary. The sauce may seem a little thin initially, but it will continue to thicken even after it’s finished cooking. Adding more flour will make the gravy stodgy.
• How much gravy is in a serving? On average, most people enjoy 1/3 cup of gravy with their meal. This recipe easily serves 6, but can serve upwards of 8. If you’re cooking for a group of gravy lovers, this recipe can be easily doubled.