We love how bold and hearty black gravy is and we often serve it during festive gatherings. This time-honored southern staple is known for its deep color and robust flavor and it adds a comforting touch to our favorite meals.
We make it by simmering savory ingredients until they meld into a smooth sauce bursting with richness. Its velvety texture pairs well with fried chicken mashed potatoes or biscuits and it’s a must-try for anyone who craves something bold on their plate.
We adore how this dish can elevate simple dinners or make holiday spreads unforgettable. Black gravy is an easy way to add depth to our cooking without a big fuss.
Black Gravy Recipe
Ingredients
| Ingredient | Amount | Note |
|---|---|---|
| Unsalted Butter | 4 tablespoons | Softened |
| All-Purpose Flour | 1/4 cup | Sifted |
| Chicken Stock | 2 cups | Low-sodium recommended |
| Browning Sauce | 1/2 teaspoon | Adds deeper color |
| Worcestershire Sauce | 1 tablespoon | Boosts savory notes |
| Garlic Powder | 1/2 teaspoon | Enhances aroma |
| Onion Powder | 1/2 teaspoon | Provides mild sweetness |
| Kosher Salt (adjust to taste) | 1 teaspoon | Fine texture is acceptable |
| Ground Black Pepper (adjust to taste) | 1 teaspoon | Freshly ground preferred |
Step-by-Step Instructions
- Place a saucepan over medium heat. Add the butter. Stir until fully melted.
- Whisk in the flour. Stir for about 3 minutes. Allow the mixture to darken to a deep peanut hue.
- Gradually pour in the chicken stock. Whisk briskly to prevent lumps.
- Add browning sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
- Lower the heat. Simmer for 5 minutes. Stir often to achieve a smooth consistency.
- Taste the gravy. Adjust the seasoning if desired.
Ingredients
For our Black Gravy we rely on a combination of fresh produce and classic pantry staples to create a velvety texture. We gather each item in advance to streamline our cooking process.
Fresh Ingredients
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
Pantry Staples
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Prep Steps
We gather all our measured ingredients and arrange them near our workspace. We ensure everything is ready so our black gravy comes together smoothly.
Tools And Equipment
- Heavy-bottomed saucepan to maintain even heat
- Heat-resistant whisk for lump-free blending
- Measuring cups and spoons for precise ingredient portions
- Wooden spoon for gentle stirring and scraping along the pan sides
- Cutting board and sharp knife for chopping onion and other produce if needed
Cooking Directions
- In a heavy-bottomed saucepan we melt the unsalted butter over medium heat until it begins to bubble lightly.
- We add finely chopped onion and stir for 5 minutes or until it becomes translucent.
- We mix in the minced garlic and sauté for 1 minute while stirring gently.
- We reduce the heat to low and whisk in the all-purpose flour to form a smooth roux.
- We gradually pour in the chicken stock while whisking continuously. If we notice any lumps we whisk more vigorously until the mixture is velvety.
- We raise the heat just a bit then let our black gravy simmer for about 8 minutes or until it thickens to our liking.
- We stir in salt and freshly ground black pepper then taste and adjust as needed.
| Cooking Stage | Approximate Time |
|---|---|
| Onion becomes translucent | 5 minutes |
| Garlic sauté | 1 minute |
| Simmering the gravy | 8 minutes |
We keep an eye on the consistency and stir occasionally to prevent scorching. We remove from heat once our rich gravy has that deep color and smooth texture we love.
Make Ahead And Serving Tips
We often prepare black gravy ahead of time so our meals come together smoothly. We let it cool completely before transferring it to an airtight container. We store it in the refrigerator for up to 3 days. We reheat it over low to medium heat and whisk gently until we reach our desired consistency. If the gravy thickens too much we add a splash of chicken stock or water.
We recommend keeping the gravy warm in a small saucepan when serving a crowd. This method lets everyone ladle their own portion. We love pouring black gravy over fried chicken or buttery biscuits. We also enjoy folding leftover black gravy into soups or casseroles to add savory depth.
| Storage Method | Duration | Temperature |
|---|---|---|
| Refrigerator | Up to 3 days | 40°F or below |
| Freezer | Up to 2 months | 0°F or below |
Conclusion
We love how black gravy brings a satisfying touch to our meals. This sauce truly unites tradition and taste making every gathering feel a bit more special. Let’s keep exploring the possibilities—adding new herbs or pairing it with unexpected dishes can turn any meal into a comforting treat. There’s nothing like seeing friends and family enjoy that deep savory warmth that only black gravy can deliver.
Frequently Asked Questions
What is black gravy?
Black gravy is a traditional Southern sauce known for its deep color and bold flavor. It starts with a simple roux—typically butter and flour—then gets layers of savory taste from chicken stock, onions, and garlic. It’s simmered until velvety and is commonly served over fried chicken, biscuits, or mashed potatoes.
Which dishes pair well with black gravy?
Black gravy complements fried chicken, mashed potatoes, biscuits, or even roasted meats. Its rich, savory character really shines when poured over classic comfort foods. Whether it’s a casual weeknight meal or a festive holiday spread, black gravy brings a delicious, hearty touch to almost any dish.
Can I make black gravy ahead of time?
Yes. Black gravy can be prepared in advance and stored in the refrigerator for up to three days. Reheat it gently over low to medium heat before serving. If it becomes too thick while reheating, add chicken stock or a little water. This approach saves time and ensures your meal is ready faster.
How do I store leftover black gravy?
Place it in an airtight container once it has cooled. You can keep black gravy in the refrigerator for up to three days. For extended storage, freeze it for up to two months. Be sure to label the container with the date, so you remember how long it has been stored.
What should I do if the gravy becomes too thick?
Simply whisk in a bit of warm chicken stock or water until you reach your preferred consistency. Stir gradually to prevent lumps. By adjusting the liquid, you can easily keep the gravy smooth and velvety without diluting its savory flavor or dark color.
How can I reuse leftover black gravy?
Leftover black gravy adds depth to casseroles, soups, and stews. Stir it into these dishes for a richer, more savory taste. You can also drizzle it over vegetables or mix it into mashed potatoes. The possibilities are endless, making leftover black gravy a versatile kitchen helper.
What equipment do I need to make black gravy?
Use a heavy-bottomed saucepan to ensure even heating. A whisk is essential for creating a smooth roux and preventing lumps. You’ll also need measuring cups and spoons, a wooden spoon for gentle stirring, and a cutting board with a sharp knife to prep produce efficiently.
Can I customize the seasoning in black gravy?
Absolutely. While salt, pepper, onions, and garlic are common, feel free to add herbs like thyme or rosemary for extra depth. You can also adjust salt and pepper to your personal taste. Experiment with spices such as paprika or cayenne to give the gravy a unique twist.