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Simple Gravy

  • Yield: 1 3/4 cups gravy


  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/4 cup finely chopped yellow onion
  • 1 tablespoon finely chopped celery
  • 2 cups reduced-sodium chicken broth or turkey broth/stock
  • 1 teaspoon Emeril’s Original Essence or other Creole Seasoning
  • 1/2 teaspoon salt, or to taste


  • To make the gravy, heat a small saucepan over medium-high heat and melt the butter. Whisk in the flour to blend. With a wooden spoon, stir constantly until the mixture is the color of peanut butter, about 7 minutes. This is called making a roux.

    Add the onion and celery and sauté until soft, about 2 minutes.

    Whisk in the chicken broth, Essence, and salt. Bring to a boil, reduce the heat to medium-low, and simmer until the mixture thickens and the floury taste is gone, about 20 minutes.

Recipe Details