We’re making a variation of gravy today with silky dijon gravy today to pair perfectly with chicken, turkey or pork! There are plenty of ways to make gravy from a roast and some can get quite complicated. Our recipe is gravy made easy – you can build a luscious, lip-smacking gravy from just the pan juices!
- After you’ve finished cooking your meat – whether it’s chicken or pork – reserve the juices in the pan and add an ounce of butter (or more depending on what kind of week you’ve had) over medium heat.
- When the butter starts to foam, add white button mushrooms. This is optional but we do love mushrooms in our gravy here at Chefs Plate. Cook for 5 min, stirring occasionally, until softened.
- Add 2 tbsp of flour and stir to coat. Cook for 30 sec, stirring constantly. Add 3⁄4 cup of warm water, a cube of chicken stock reduction and half an ounce of Dijon mustard. (Tip: Use a wire whisk to get it really smooth!)
- Bring a boil, whisking, until thickened, about 1 min. Season with salt and pepper to your liking and remove pan from heat.
And there you have it – easy gravy done in a matter of minutes! This recipe saves yourself the legwork but keeps all the flavour! Of course, you can always add your own variation to this. For example, we love to add a bit of maple syrup to make our dijon gravy slightly sweet. Give this recipe a try and let us know how it turns out!
This recipe was part of our Chicken and Dijon Gravy recipe. We deliver fresh, pre-portioned ingredients straight to your door along with recipe cards so you can create nutritious meals at home. Interested in getting started? Click here for 2 FREE plates off your first order with us!
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