3 tablespoons butter

1 tablespoon grease (I always use old grease) with 4-5 tablespoons all-purpose flour

1 teaspoon minced garlic (or garlic powder)

1/2 teaspoon rough chopped fresh thyme (or thyme in a container if you don’t have fresh)

3 tablespoons Worcestershire sauce

3 cups broth Salt and pepper to taste

1 large onion

1/2 cup fresh mushrooms chopped



Melt butter and grease in a saucepan over medium heat.

Add your flour and stir so that it will form a roux. Continue stirring until your roux becomes dark brown (do not allow it to burn).

It usually takes about 8-10 minutes (give or take)

Add garlic and thyme and continue to cook, stirring often (about 1 minute and a half).

Add Worcestershire sauce into the pan and cook until nearly evaporated about 1 minute.

Add broth, season with salt and pepper, and any other seasonings you prefer…bring to a boil, add onion, reduce to a simmer, and continue to cook until sauce has reduced and no floury taste remains about 20 minutes.

If you don’t have minced garlic you can use garlic powder.

You don’t need a lot of it! For different gravy just use different broth (beef, chicken etc…) I like mine with a lot of onions

so I usually use 2 large ones and add more flour if you want it thicker and broth/water to thin it out. Season to even it out! It should turn out perfect!


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