Hot-Mustard Gravy

By Sohla El-Waylly

Updated November 18, 2024

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
4(37)
Comments
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This perky gravy gets its kick from a generous dollop of hot mustard swirled in at the end. To keep the mustard flavor at the forefront, use a lighter-bodied boxed broth and neutral oil, rather than the gelatinous bone broth and rich butter found in most traditional gravy recipes. Deeply browned, almost blackened bits of shallot add a savory, aromatic backbone, while seasoning with plenty of salt lets the mustard pop.

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Ingredients

Yield:1 quart

  • 6 tablespoons vegetable or canola oil

  • 1 large shallot, finely chopped

  • Salt and black pepper

  • ½ cup all-purpose flour 

  • 1 quart low-sodium chicken broth

  • ½ teaspoon ground turmeric

  • ¼ cup prepared hot mustard (preferably Colman’s)

Ingredient Substitution Guide
Nutritional analysis per serving

9 grams carbs; 2 milligrams cholesterol; 119 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 1 gram fiber; 243 milligrams sodium; 3 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the oil, shallot and a big pinch of salt in a medium saucepan over medium heat. Cook, stirring occasionally, until the shallot just begin to brown, 4 to 6 minutes.

  2. Step 2

    Add the flour and cook, whisking often, until the resulting roux is a pale blonde and the shallot are deeply browned, 2 to 3 minutes (the shallot will be very dark, don’t fret).

  3. Step 3

    Add the broth, a small splash at a time, thoroughly whisking after each addition to ensure there are no lumps. Once half the broth has been carefully incorporated, add the remaining broth and the turmeric and simmer, whisking occasionally, until the gravy coats the back of a spoon, 4 to 6 minutes.

  4. Step 4

    Remove from heat. Taste and season with salt and pepper as needed. Whisk in mustard then taste, adding more salt as needed to ensure the mustard flavor comes through. Strain through a fine-mesh strainer (discard the solids) and serve. (The gravy can be refrigerated for up to 5 days and rewarmed over medium heat.)

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Ratings

4 out of 5
37 user ratings
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Comments

Auntie’s Helper

Pardon me, but would Grey Poupon arriving in my 1979 Rolls work just as well?

Pam

Any suggestions for something vegetarian to put this gravy on? Whole roasted cauliflower perhaps?

Tammi

I'd say make a different recipe. They're not remotely the same.

Susanna

I liked this gravy. I used No Chik’n broth. Served it over mashed potatoes, greenbeans, and fried chik’n fillets. It’s interesting and pretty. I imagine I will make this one occasionally to change things up a bit.

Noah Azlan

turned out really really well. had it on a few different options

Kenneth Moon

Okay, this is a bit quirky and maybe not for everyone, but if you follow Sohla’s instructions closely, you get a lusciously smooth gravy … with an undeniable but not overwhelming overtone of hot mustard. And it totally works! Served with mashed potatoes and friend chicken, it’s just what that combo needs to refresh your palate.

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