Homemade gravy
This is my take on the classic brown gravy. I originally created it for my Hot Chicken recipe, but it’s just as incredible over poutine or served alongside your favorite meats!
Dom’s Brown Gravy
Following the success of my Hot Chicken recipe, I decided it was time to give the sauce its own spotlight! This gravy is incredibly versatile and can easily become the star of any plate.
The secret lies in infusing the sauce with a sprig of fresh rosemary and a single star anise. Finished with a touch of 35% heavy cream and a hint of acidity, this sauce is the perfect companion for your favorite meats or the ultimate way to elevate a homemade poutine.
Why make this recipe?
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A Must-Have Staple: add this base to your repertoire. Once you master the roux technique and the balance of broths, you’ll have a versatile, go-to sauce that you can easily adapt to your own taste.
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Aromatic flavors: the use of star anise and rosemary creates a woody, elegant complexity that will pleasantly surprise anyone used to classic brown gravies.
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Ultimate versatility: this is the ultimate “all-purpose” sauce. It’s rich enough to pair with roast beef, poutine, or hot chicken, yet refined enough to elevate a simple chicken breast or roasted vegetables.
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Balanced flavors: the contrast between the richness of the butter, the depth of the broths, and the final touch of acidity (lemon or vinegar) creates a perfect harmony.
In a small saucepan, melt the butter over medium heat. Add the garlic and cook for about 1 minute, stirring constantly. Stir in the flour and cook for 1 to 2 minutes, whisking continuously, to form a light blond roux.
Gradually pour in the broths while whisking vigorously to ensure a smooth texture. As the sauce begins to thicken, add the sprig of rosemary and the star anise.
Simmer the sauce over low heat for about 10 minutes. The gravy is ready when it is thick enough to coat the back of a spoon.
Bon appetit and enjoy!
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