The Gravy sauce for meats is an original English recipe traditionally used to serve roast turkey on Thanksgiving; it is a sauce that resembles our béchamel, very simple and quick to prepare.
The gravy sauce for meats is usually made with the pan juices of the meat with which it will be served, but if you roast chicken, for example, you can prepare it using previously made chicken broth. If you make mixed boiled meats, use the cooking water reduced down and be careful not to add salt because the broth is usually already quite flavorful on its own; in fact, the gravy sauce for meats should not be prepared salty.
I highly recommend it: we prepared it to accompany some pork chops pan-fried and really enjoyed it. If there is any left, rest assured you can keep it in the refrigerator for a few days or freeze it.
Right after the photo let’s see how to prepare the original English Gravy!!
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: English
- Seasonality: All seasons
Ingredients – Gravy Sauce for meats
- 1 2/3 cups meat broth
- 5 tbsp all-purpose flour (or 4 tbsp cornstarch (about 30 g))
- 3 1/2 tbsp butter
Tools
- 1 Hand whisk
- 1 Small saucepan
Steps – Gravy Sauce for meats
Prepare the typical English gravy sauce by melting the butter in a small saucepan, then add the flour or cornstarch and whisk quickly with the hand whisk.
Over medium heat cook the roux until it turns a hazelnut color , then incorporate the hot meat broth little by little, stirring constantly with the hand whisk.
You will see that little by little the gravy sauce for meats will thicken just like a regular béchamel.
If your broth is not salted you can add a pinch of salt; season generously with black pepper at the end of cooking. Some people add garlic powder, which I did not use because the original recipe does not call for it.
Remember that to prepare it you can use the pan juices of the meat with which you intend to serve the sauce.
Serve the gravy sauce piping hot so everyone can add it as desired over the meat.
How to store the original English Gravy Sauce
You can keep it in the refrigerator for a couple of days in a tightly sealed container. If you see it has thickened too much, add a little broth before reheating, even in the microwave.
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