Quick Fool-Proof Herbed Gravy
What’s a holiday dinner or Sunday roast without the gravy? Gravy has a ton of definitions, but when it all comes down to it, it’s just the goodness on top of an already delicious feast.
I mean, there’s a reason for the saying, “It’s all gravy”… because there’s truly nothing better.
Though everyone makes their gravy differently, this is my new favorite way because it’s super easy, requires few ingredients and is fool-proof! No need to save the innards from the bird or to wait for the juices of the roast.
This Quick herbed Gravy is exactly that. By melting butter and toasting herbs, then adding in broth and simmering it down a bit, we create a luscious, light gravy with a richness that’s not overbearing. Then to thicken it right up, a small slurry of arrowroot or cornstarch at the end will bring it all together!
If you’re looking for an every-day kinda gravy for when you need it, this Quick Fool-Proof Herbed Gravy is for you.
If you’re looking for a no-fuss, easy gravy you’ll go to time and again, this one’s for you.
If you’re looking for a gravy delicious enough for the holiday table, this Gravy’s for you too.
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon chopped fresh sage leaves
- 1/2 teaspoon rosemary
- 1 minced garlic clove
- 2 cups chicken broth
- 1 1/2 tablespoons arrowroot or cornstarch
In a small saucepan, heat the butter over medium heat. Cook until fully melted, then add in the salt, pepper, sage, rosemary and garlic. Let cook 2 minutes, then whisk in the chicken broth. Bring to a boil and cook for 5 minutes, then lower to a simmer.
In a small glass or bowl, mix the arrowroot or cornstarch with a few drops of water, whisk together and pour into the simmering seasoned broth. Whisk well and let cook for 3-5 minutes until thickened. Remove from the heat and pour into a gravy bowl.