Groovy Gravy

Posted: November 23, 2015

Thanksgiving menu planning is well underway – we can’t wait to sit down with family and eat one of the best meals of the year. To get ready, Brenda Kieffer is sharing her recipe for the perfect homemade gravy.

Guest Post by Brenda Kieffer

There’s nothing better than sitting down to a wonderful Thanksgiving meal that’s freshly cooked only to douse it in store-bought gravy.  Don’t be that cook!  Making gravy is very easy and the difference between homemade and packaged gravy is huge.  So I thought why not blog my favorite basic recipe for making gravy?  It’s fool-proof.

Gravy Recipe


  • 2 TBL butter
  • 2 TBL flour
  • 2 C. of low salt broth (chicken or beef) and/or drippings, heated
  • Salt and pepper to taste


  1. Heat the butter in a pot over medium-high heat.  Don’t let it brown.gravy-butter1The Butter

2. Dump all the flour at once into the pot with the melted butter and immediately stir with a whisk until all the flour is incorporated.gravy-butter-and-flour2With the Flour. The Roux


3. Cook, whisking until the flour and butter mixture turns medium brown. This may take 5-8 minutes.  Adjust the heat to keep the mixture lightly bubbling and slowly turning brown, but not burning.  This combination is called a ROUX and the different colors this mixture reaches are used in different dishes.  As the color deepens, the flavor changes.  We are going for a nutty brown for the gravy.

4. Add the heated broth, stirring vigorously to work out any small lumps. Adding the broth, heated, minimizes the chance of the gravy turning lumpy by having both the butter/flour and the broth at a similar temperature.



5. Bring it to a boil and cook, simmering, for about 5-10 minutes until nicely thickened.  Feel free to pour it though a fine-holed strainer to ensure that it is flawlessly smooth.  Serve.



Now, wasn’t that easy?  Feed that stuff in the jar to the dog!

-Chef Brenda


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Lansdale, PA 19446


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