Becky Luigart-Stayner; Katie Stoddard
12 servings (serving size: about 1/4 cup)

This gravy is thickened with a lightly browned roux, which adds richness. Soy sauce gives it a hearty flavor.

How to Make It

Step 1

Heat oil in a saucepan over medium heat. Add flour; cook 5 minutes or until lightly browned and fragrant, stirring constantly with a whisk. (If flour browns too quickly, remove pan from heat; stir constantly until it cools.)

Step 2

Gradually add broth to pan, stirring constantly with a whisk. Stir in soy sauce and pepper; cook until thick (about 15 minutes), stirring frequently.

Ratings & Reviews

kelva46's Review

April 14, 2012
Flavorful, easy gravy. Not too heavy with a perfect texture. I use it all the time with all kinds of different flavored broths.... highly recommend!

user's Review

January 02, 2012
I have made this many times and it's always delicious! It's my "go to" gravy with any type of meat. One of the things I love about this gravy is that you don't have to have any pan drippings and it sounds really weird but I think the soy sauce is what makes it taste great. I do use the low sodium too. Great recipe!

rstarrlemaitre's Review

December 13, 2011
A great all-purpose gravy. Just the slightest touch of soy makes it really stand out, wonderfully savory. Needs to cook longer than the recipe instructions to become thick.

SpokaneEllen's Review

December 02, 2010
I made this on Thanksgiving Day for two of my guests who were vegetarian. It was outstanding! I needed to use a wire whip at one point to eliminate lumps, but they disappeared, leaving a smooth silky sauce. It was a rich brown from the soy sauce, but I really couldn't taste the soy sauce flavor. I'm not vegetarian, but I'll be using this gravy from now on!