Sauce Essentials: Sautéed Mushroom & Onion Gravy

★★★★★ 2 Reviews
ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

In America, we would call this a gravy; however, in France it would be defined as a sauce. A rose by any other name would still smell as sweet, and a gravy by any other name would still taste as good. This sauce is super simple to make, and works with so many recipes. For example, you could drizzle it over a Salisbury steak, use it with chicken or pork, or spoon it over a big pile of garlic mash. I have used it with great success as a base for my British beef pot pies. So, you ready… Let’s get into the kitchen.

serves Several
prep time 10 Min
cook time 20 Min
method Stove Top


  •   3 Tbsp
    grapeseed oil, or other non-flavored variety
  •   8 oz
    brown button mushrooms, thickly sliced
  •   1 small
    yellow onion, medium sliced
  •   3 Tbsp
    toasted flour, all-purpose variety
  •   2 c
    beef stock, not broth
  •   1/2 c
    red wine, or more beef stock
    salt, kosher variety, to taste
    black pepper, freshly ground, to taste

How To Make

  • 1
  • 2
    Gather your ingredients (miss en place).
  • 3
    Chef’s Note: Toasting the flour in a hot pan until it begins to brown is optional; however, it will add an extra level of flavor to this sauce.
  • 4
    Add the oil to a saucepan over medium heat.
  • 5
    When the oil begins to shimmer, add the mushrooms and the onions.
  • 6
    Sauté in the oil until the onions are softened, and the mushroom give up their moisture, about 7 – 10 minutes.
  • 7
    Add the flour, and stir to evenly coat.
  • 8
    Add the wine and broth in a steady stream, and whisk to combine.
  • 9
    Reduce the heat to medium-low, and simmer until the mixture thickens, about 3 – 5 minutes.
  • 10
    Chef’s Note: Let’s stop and talk about what we are making… it’s a versatile sauce that can be used with many dishes. If you make it as outlined in this recipe, it will be thick and robust. While this works great with beef dishes, like Salisbury steak, it might be too heavy for light fair, such as chicken. To make this a light dish, you can leave out the wine, or you can use chicken stock; as opposed to beef stock.
  • 11
    Chef’s Tip: While the mixture is simmering, season with a bit of salt and pepper, to taste. And remember that as it simmers it is reducing. Keep a close eye on the sauce, and stop the process when it has achieved the thickness you are looking for. Also remember that as the sauce reduces the flavors begin to concentrate, so watch out on how much salt you add.
  • 12
  • 13
    Serve over beef chicken, pork… your choice. Enjoy.
  • 14
    Keep the faith, and keep cooking.

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