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Best Easy Pork Gravy

A rich and flavorful homemade pork gravy that elevates any meal with its depth of taste and creamy texture, perfect for drenching mashed potatoes or pouring over roasted meats.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Condiment, Sauce
Cuisine: American, Comfort Food
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 tbsp unsalted butter Make sure your butter is at room temperature for easier melting.
  • ¾ cup onion, very finely minced Fresh onions yield the best flavor; sweet or yellow onions are ideal.
  • ¼ tsp kosher salt Adjust according to taste.
  • 3 tbsp all-purpose flour For a gluten-free option, substitute with cornstarch or a gluten-free flour blend.
  • 1 cup chicken broth Low sodium recommended for better control over saltiness.
  • 2 tbsp white wine Or additional chicken broth. A dry white wine enhances flavor but can be skipped.
  • 1 tbsp grainy mustard Adds depth; can also use whole grain for a fun texture.
  • ½ cup heavy cream Substitute with half-and-half for a lighter version.
  • ½ tsp freshly ground black pepper Freshly ground pepper amplifies flavor!
  • 1 tbsp soy sauce Adds umami; gluten-free soy sauce works as a substitute.
  • Pan drippings from roasting pork fat skimmed Substitute with ¼ cup extra chicken broth if unavailable.

Method
 

Preparation Steps
  1. In a medium saucepan over medium heat, melt the butter until it’s foamy but not browned. This should take about 2-3 minutes.
  2. Add the finely minced onion and kosher salt. Cook for about 5 minutes, stirring occasionally, until the onion is completely softened and translucent.
  3. Sprinkle in the flour, whisking constantly for 1-2 minutes until the mixture reaches a light golden color and releases a nutty aroma.
  4. Slowly add the chicken broth and white wine, whisking a little at a time to prevent lumps.
  5. Once the gravy is smooth, stir in the grainy mustard, heavy cream, black pepper, and soy sauce.
  6. Pour in the reserved pan drippings and bring the mixture to a gentle simmer for about 3-4 minutes until thickened.
  7. Taste and adjust with salt and pepper as needed. If it thickens too much, add a splash of broth to loosen.

Notes

Storage: The gravy can be stored in airtight containers in the fridge for up to 3 days. It can also be frozen for up to a month. Make-Ahead Magic: Can be prepared in advance and reheated gently.