Best Easy Pork Gravy
A rich, easy pork gravy made from scratch with pan drippings, grainy mustard, white wine, and heavy cream. Ready in 10 minutes and absolutely the best thing you can spoon over a roast pork loin.
Servings: 6
Ingredients
- 4 tbsp unsalted butter
- ¾ cup onion very finely minced
- ¼ tsp kosher salt
- 3 tbsp all-purpose flour
- 1 cup chicken broth
- 2 tbsp white wine or additional chicken broth
- 1 tbsp grainy mustard or Dijon
- ½ cup heavy cream
- ½ tsp freshly ground black pepper
- 1 tbsp soy sauce
- Pan drippings from roasting pork fat skimmed (substitute ¼ cup extra chicken broth if unavailable)
Instructions
- Melt the butter in a medium saucepan over medium heat. Add the finely minced onion and salt. Cook, stirring occasionally, until completely softened, about 5 minutes. Do not let it brown.
- Whisk in the flour and cook, whisking constantly, for 1 to 2 minutes until the mixture turns a light golden color and smells slightly nutty.
- Slowly whisk in the chicken broth and white wine, adding a little at a time at first to prevent lumps. Once smooth, stir in the grainy mustard, heavy cream, black pepper, and soy sauce.
- Pour in the reserved pan drippings (fat skimmed). Bring to a gentle simmer and cook, stirring occasionally, for 3 to 4 minutes until thickened to your desired consistency. Taste and adjust salt and pepper as needed. If the gravy becomes too thick, thin with a splash of broth.
Notes
- No pan drippings? Substitute with an extra ¼ cup of chicken broth. Stir in an additional small knob of butter at the end for extra richness.
- To make gluten-free: Use a 1:1 gluten-free flour blend, or make a cornstarch slurry (1.5 tbsp cornstarch whisked with 1 tbsp cold water) and stir in near the end instead of making a roux. Use tamari in place of soy sauce.
- To thin a gravy that's become too thick: whisk in chicken broth, a splash at a time, over low heat.
- To thicken quickly: whisk 1 tsp cornstarch with 1 tbsp cold water, stir in, and simmer 1 to 2 minutes.
- Make ahead: Refrigerate in an airtight container for up to 3 days. Reheat gently over low heat, whisking in a splash of broth to restore consistency.
- Freeze: Up to 2 months. Whisk over low heat after thawing to bring back together if separated.
Nutrition
Calories: 162kcal | Carbohydrates: 6g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 44mg | Sodium: 447mg | Potassium: 72mg | Fiber: 1g | Sugar: 2g | Vitamin A: 533IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 0.4mg