How To Make Any Gravy Using A Fresh Milled Flour Roux
Today I wanted to share with you how to make any gravy using a fresh milled flour roux, because this recipe is actually pretty versatile and easy to make. It can be adapted to make any flavor of broth, like chicken, turkey, vegetable, or beef. You can customize the herbs and seasonings or just keep it simple. This is the perfect FMF Thanksgiving Turkey Gravy recipe, because you can make it with your turkey pan drippings, or without any drippings at all.
Do I Have To Use Pan Drippings For My Fresh Milled Flour Roux Gravy?
The great news is no, you do not have to use any pan drippings at all to make this wonderful fresh milled flour gravy recipe. However, if you do have seasoned pan drippings, the flavor is out of this world delicious! So, I recommend to use 4 cups of liquid. This can be 4 cups of any flavor broth, or 4 cups of pan drippings, and any combo between, For example, if you have 1 cup of strained pan drippings, then you would add 3 cups of broth to make a total of 4 cups of liquid.
How To Make My FMF Pan Dripping Gravy Smooth
If you notice, your pan drippings tend to be chunky, and that doesn’t make for a nice smooth gravy. So, I recommend to use a metal strainer to strain out the drippings. You can press it through the strainer to make it smooth.
How to Thicken My Fresh Milled Flour Gravy
We like a pretty thin gravy, so that it is easily pourable over everything! However, I know that some people prefer a thicker gravy. To make your gravy thicker, you can start out with a bit more flour and butter than the recipe mentioned, even up to 1/2 cup of each instead of the 1/4 cup. This will make a thick gravy.
If the gravy is too thin while making it, you can continue to boil the gravy to let some of the water cook off. This will increase the flavor of the gravy, and make it thicker.
Making A Roux With Fresh Milled Flour For Gravy Or Sauces
A simple gravy or sauce that is made with a fresh milled flour roux is so rich and delicious! This is our favorite way to make gravy and sauces. To make the roux portion, you will use the same amount of butter and fresh milled flour. Any fresh milled flour milled finely will work for this. However, if you are using soft white wheat, you will need to increase the amount of flour to a heavy 1/3 cup or 50g.
How To Season Fresh Milled Flour Gravy
You can season FMF Gravy to your liking, and if you are using the pan drippings, those are the best way! However, if you only are using broth, you may want to add in some seasonings to boost the overall taste, there are so many flavor combos to choose from. Here are some examples, and of course always add salt & pepper as well!
Classic Thanksgiving Flavors
- Seasoned turkey drippings!!!
- Garlic and onion powder
- Sage, thyme, and rosemary
- Poultry seasoning and a splash of Worcestershire
- Bay leaf, celery salt, and thyme
Savory Herb Blends
- Garlic, thyme, and parsley
- Rosemary, and a pinch of smoked paprika
- Italian seasoning (oregano, basil, thyme)
Rich and Flavor Boosted Options
- Mushroom powder and soy sauce
- Worcestershire and garlic
- A splash of white wine, thyme, and garlic
Of course, there are a million other ways to season a gravy or sauce, let me know in the comments below what your favorite combo is!
Ingredients To Make Fresh Milled Flour Gravy With A Roux
- 1/4 cup salted butter 57g (1/2 stick- if using unsalted butter, just increase the salt at the end.)
- 1/4 cup fresh milled flour 35g milled fine for best results (If using soft white wheat, you will need to increase the amount of flour to a heavy 1/3 cup 50g)
- 4 cups of any broth or pan drippings. (You can use any turkey, chicken, beef, vegetable, or any flavor broth you prefer. Use a combo of broth and pan drippings for best flavor. For example, if you have 1 cup of strained pan drippings, then you would add 3 cups of broth to make a total of 4 cups of liquid. But, in a pinch you can use all broth.)
- salt & pepper to taste (If using only broth, and not seasoned pan drippings, you can add other seasonings, herbs, or spices to the gravy to your taste. See blog post for some great seasoning ideas.)
Instructions To Make A Fresh Milled Flour Roux Into Gravy
- Firstly, mill the flour. (OR measure out fresh milled flour from a jar in your fridge of leftover milled flour.) I like to use finely milled soft white wheat flour for best results.
- If using pan drippings, we like to strain the drippings through a metal strainer like the one HERE. Strain into a heat safe bowl and set to the side, straining helps the gravy to be nice and smooth.
- To a medium sauce pan, add butter and melt on medium-high heat.
- Once the butter is mostly melted, add the flour. Make sure to keep whisking while adding the flour and while cooking, so that it doesn’t burn to the bottom. Cook for 1-2 minutes, until it starts to smell a little nutty. This is you Roux!
- Then, while whisking, add in the pan drippings if using while whisking. If not using pan drippings, just slowly add the broth while whisking to the roux.
- Cook to a boil making sure to whisk often. The gravy will thicken the longer you boil off the moisture.
- Taste, and season with salt and pepper, and any other seasonings you want. If using only a low sodium broth, you may need more salt than if using regular broth, or seasoned pan drippings.
How To Store Fresh Milled Flour Gravy Using A Roux
If you have any fresh milled flour roux gravy left, you can put it in a sealed container, and keep in the fridge for 3-4 days. Make sure to let the gravy cool first. For a longer storage, you can freeze for up to 3 months.
If you have lots of leftovers from Thanksgiving, I have a video whit some great ideas HERE on how to use up those leftovers.
Shop This Post
Jar Labels – Save 10% OFF the store with coupons code- GRAINY
Stainless Steel 2 QT Sauce Pan
Shop My Site Wheat Berries & Coupon Codes
Baja Gold Salt SAVE 10% OFF with Coupon Code: Grainy
Shop Nutrimill/Bosch ($20 OFF Coupon Code: Grainy)
Checkout Some Of My Other Recipes
Pumpkin Pie (Without Evaporated Milk)
Thanksgiving Leftovers – Kolaches
Brownie Dry Mix For Holiday Gifts!
Fresh Milled Flour Recipe Index
Fresh Milled Flour Gravy Using A Roux Printable Recipe
Gravy Using A Fresh Milled Flour Roux
Ingredients
- 1/4 cup salted butter 57g 1/2 stick- if using unsalted butter, just increase the salt at the end.
- 1/4 cup fresh milled flour 35g milled fine for best results If using soft white wheat, you will need to increase the amount of flour to a heavy 1/3 cup 50g
- 4 cups of any broth or pan drippings You can use any turkey, chicken, beef, vegetable, or any flavor broth you prefer. Use a combo of broth and pan drippings for best flavor. For example, if you have 1 cup of strained pan drippings, then you would add 3 cups of broth to make a total of 4 cups of liquid. But, in a pinch you can use all broth.
- salt & pepper to taste If using only broth, and not seasoned pan drippings, you can add other seasonings, herbs, or spices to the gravy to your taste. See blog post for some great seasoning ideas.
Instructions
- Firstly, mill the flour. (OR measure out fresh milled flour from a jar in your fridge of leftover milled flour.) I like to use finely milled soft white wheat flour for best results.
- If using pan drippings, we like to strain the drippings through a metal strainer. Strain into a heat safe bowl and set to the side, straining helps the gravy to be nice and smooth.
- To a medium sauce pan, add butter and melt on medium-high heat.
- Once the butter is mostly melted, add the flour. Make sure to keep whisking while adding the flour and while cooking, so that it doesn’t burn to the bottom. Cook for 1-2 minutes, until it starts to smell a little nutty. This is you Roux!
- Then, while whisking, add in the pan drippings if using while whisking. If not using pan drippings, just slowly add the broth while whisking to the roux.
- Cook to a boil making sure to whisk often. The gravy will thicken the longer you boil off the moisture.
- Taste, and season with salt and pepper, and any other seasonings you want. If using only a low sodium broth, you may need more salt than if using regular broth, or seasoned pan drippings.
Video
Notes
*This post contains affiliate links, which means I make a small commission at no extra cost to you! Also, as an Amazon Associate I earn from qualifying purchases. But, I will only suggest items I actually Recommend!
