What’s not to love about gravy?! Especially rosemary gravy!  Enjoy this simple, yet flavorful and super-easy to prepare gravy over pork loin (or chicken) and mashed potatoes. 


  • 3 TBSP butter
  • 3 TBSP flour
  • 2 c pork stock (or chicken stock)
  • Salt & pepper to taste
  • 1-2 springs of chopped, fresh rosemary–or–if you do not have fresh rosemary available, see note below on using dried rosemary


  1. In a small saucepan, melt the butter over low-medium heat.  Add the flour; whisk until bubbles form and cook for ~2-3 minutes. Gradually add in the stock, whisking constantly.  Continue heating and whisking until thickened.  Season with salt, pepper, and rosemary.

Note if using dried rosemary: since I do not enjoy the prickly texture of dried rosemary in gravy, I bring a half cup of water to a boil, then fill a tea ball with dried rosemary and allow it to steep in the water for around 5 minutes.  I then add this liquid to the gravy (therefore reduce the amount of stock by a half cup, unless you want a thinner gravy).  If you do not have a tea ball, simply add the dried rosemary directly into the water and then use a fine mesh strainer before adding the liquid to the gravy.

Rosemary Gravy
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