Silky and smooth, this is an unbelievably good gravy and so easy!
- Carbohydrate 10.3811770700161 g
- Cholesterol 25.7353963617261 mg
- Fat 9.8878926784886 g
- Fiber 0.186705080583692 g
- Protein 5.16798337406195 g
- Saturated Fat 5.44594789291417 g
- Serving Size 1 1 Serving (200g)
- Sodium 312.019180182011 mg
- Sugar 10.1944719894324 g
- Trans Fat 0.70683042730961 g
- Calories 165 calories
Step-by-step
- Melt butter in medium saucepan. Add flour.
- Whisk together butter and flour cooking for a minute over medium heat until smooth.
- Whisk in chicken stock. Let mixture come to a bubble (roux will not thicken until it starts to boil). Cook for another minute or so after bubbles start.
- Add brandy and thyme.
- Season well with salt and pepper (not necessary, if using Kentucky Colonel Flour). Put in container and keep in fridge. When you are ready to serve, simmer in saucepan until heated through.
Allowing a roux to reach a full bubble is the critical juncture determining whether the starch thickens properly. Flour contains starch granules filled with amylose and amylopectin molecules. When combined with melted fat and heated, these granules expand, but they require boiling temperatures to gelatinize fully and trap the surrounding liquid. Without reaching this boiling point, the sauce remains thin and tastes distinctly raw.
Building a rich sauce without pan drippings requires relying on the umami and aromatic compounds present in prepared stock, butter, and seasonings. Chicken stock supplies the necessary amino acids and sodium, while butter contributes butyric acid and emulsified fats that coat the tongue, carrying aromatic compounds from fresh thyme and brandy longer across the palate. Seasoned flours containing herbs or chemical leaveners introduce additional dehydrated aromatics and sodium, meaning salt levels must be adjusted carefully after the initial simmer.
Preparing this mixture ahead of time offers distinct advantages for kitchen organization. The finished sauce can be stored in a sealed container in the refrigerator for up to three days. When reheated gently in a saucepan, the starches will loosen back into a glossy consistency without breaking the emulsion, provided the heat is kept at a moderate simmer rather than a rapid boil.
