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
- 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.