Gravy Brown Sauce and White Sauce
Master the art of two classic sauces with this easy and versatile recipe for Gravy Brown Sauce and White Sauce. Perfect for beginners and seasoned cooks alike, this recipe begins with a simple roux made from melted butter and all-purpose flour, the foundation for smooth and silky sauces. Elevate your comfort food by creating a rich, savory brown sauce using beef or chicken stock, or opt for the creamy, velvety white sauce with milk as the base. Both sauces come together in just 20 minutes, with optional seasonings like nutmeg, garlic powder, or onion powder to customize the flavor to your liking. Whether you're drizzling the brown sauce over roasted meats or pouring the white sauce onto casseroles or pasta, these homemade sauces will take any dish to the next level.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups beef or chicken stock (for brown sauce)
- 2 cups milk (for white sauce)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- optional: onion powder, garlic powder, or nutmeg (for white sauce)
Instructions
Step 1: Melt the butter in a medium-sized saucepan over medium heat.
Step 2: Once the butter is fully melted, whisk in the all-purpose flour to form a smooth paste, also known as a roux. Stir constantly for 1–2 minutes until the roux turns a light golden color.
Step 3 (For Brown Sauce): Slowly pour in the beef or chicken stock while whisking continuously to avoid lumps. Cook, whisking frequently, until the gravy thickens to your desired consistency, about 5–7 minutes.
Step 4 (For White Sauce): Slowly pour in the milk while whisking continuously to avoid lumps. Cook, whisking frequently, until the sauce thickens to your desired consistency, about 5–7 minutes.
Step 5: Season with salt and black pepper to taste. For the white sauce, you can add a pinch of nutmeg, onion powder, or garlic powder for extra flavor, if desired.
Step 6: Remove the saucepan from heat once the sauce has reached your desired consistency. Serve immediately over your chosen dish.
Nutrition Facts
Calories |
787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 3107 mg | 135% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 28.6 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 618 mg | 48% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 993 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
