Brown Butter Gravy

brownbuttergravy Sometimes you just need a good brown gravy and this is a classic recipe that's easy, fast and extra delicious with the addition of brown butter. Like most sauce, this recipe requires a roux. A roux is classic French cooking technique to thicken a sauce. It's done by adding equal parts butter and flour to a pan and whisking until a paste is formed. Depending on how long you cook the roux will determine the final result. There are four possible types of roux: white roux, blonde roux, brown roux and dark brown roux. Because we're making a brown gravy, we are going to use a brown roux.

3 oz butter (80 g)
3 oz all-purpose flour, unbleached (80 g)
34 oz chicken stock, hot (1 L)
2 tsp. pure honey
10 dashes Worcestershire sauce
6 dashes tabasco
1 tsp. sea salt
1 tsp. black pepper, freshly cracked
2 tsp. lemon juice, freshly squeezed
2 tsp. marmite, optional

Brown the butter over low heat until it starts to smell really nice.

Add the flour and make the roux using a whisk. Cook over low heat for about 5 minutes or until a nice brown colour is achieved. Let the roux cool slightly.

Slowly add the hot stock to the roux and whisk vigorously until well combined and no lumps are left.

Simmer the sauce over low heat for 5 minutes or until a nice sauce consistency is achieved.

Add the rest of the ingredients and whisk. Check the seasoning before adding any extra salt as it may not need it.

Serve with mash potatoes, fries, in a sandwich or with a holiday roast. Keeps in the fridge for up to 3 days and freezes very well.

Makes 8 servings.

Cook's Notes:

If you are using a stock that is already seasoned with salt, you may need to add less or no salt. Check the seasoning before you add extra salt.
Let the roux cool slightly before adding the liquid to make a smoother sauce.
Add the liquid hot to the roux.
Use a good, flavourful chicken stock for the best gravy.
Make a big batch and freeze the remainder in containers for later.