Gravy From Scratch Recipe | Gravy Without Meat Juices Or Drippings

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Skip to main content The best homemade gingerbread Gravy from scratchGravy from scratchPrep: 5 minCook: 10 minMakes: 2 cups (500 ml) Select ratingGive it 1/5Give it 2/5Give it 3/5Give it 4/5Give it 5/5Average: 4.1 (22 votes)
Difficulty:Cuisine:Saved:Australian158Western Star butter recipesRecipe by: Western Star
Learn how to make gravy from scratch without meat juices or drippings by using flour and stock with this simple recipe that takes 15 minutes to make.Credit: Whisk Media Group Review Reviewsprint PrintCollect Save

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Ingredients * Email shopping list to: Email to * * I have read and agree to myfoodbook's Privacy Policy Privacy Policy agreement * I have read and agree to the privacy policy Leave this field blank Gravy from scratchIngredients: 60 g Western Star Spreadable Original Soft 1 tablespoon fresh rosemary, finely chopped 1 tablespoon fresh thyme leaves ¼ cup (35 g) plain flour ½ cup (125 ml) dry white wine (optional, see tip) 2 cups (500 ml) beef stock Send a Shopping List Add to CalendarOnline CalendarsGoogle GoogleOutlook.com Outlook.comCalendar AppsApple Apple(open in Safari)Outlook OutlookOther Apps Other AppsMethod:
  1. Melt the Spreadable in a saucepan over medium heat. Add the rosemary and thyme and cook until fragrant. Add the flour and cook, stirring, for 1 minute or until mixture bubbles and thickens.
  2. Gradually stir in wine and stock. Bring to the boil and cook, stirring, until gravy thickens. Strain gravy into a serving jug.
Tips & Hints:
  • You can replace the white wine with an extra 1⁄2 cup of stock if you prefer a non-alcoholic gravy.
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