How to Make Gravy (2-Ways!) (2024)

Learning how to make gravy from scratch is essential for serving a flavorful sauce to complement turkey, chicken, pork, or beef. Use this stovetop method for making a quick gravy with or without pan drippings.

Throw out those store-bought cans of coagulated goop and easily make this homemade gravy recipe. In just a few minutes, you can have a sauce that instantly adds moisture and ties the flavors of an entire meal together. A roasted turkey dinner, mashed potatoes, or biscuits would not be complete without this delicious gravy drizzled on top.

You can make gravy from the pan drippings from any roasted or sauteed piece of meat, poultry, or fish. My family loves a simple turkey gravy recipe, but you can make giblet gravy if you have more time. However, no drippings? No problem! A quick sauce can be whipped up by combining a roux and stock. Very few ingredients are needed, but a basic understanding of how the science of thickening agents works will make you a pro.

Types of Gravy

There are different types of sauce that can be made using this easy gravy recipe. Add vegetable, turkey, chicken broth, or stock to the roux mixture to make a classic gravy. Make a homemade brown gravy recipe using beef broth or stock, and season with Worcestershire sauce for more dimension. Make a rich and creamy country gravy or white gravy recipe using milk. I use this base for bechamel sauce or sausage gravy.

Thickening agents

Thickening agents are what give gravy its rich texture and help cling to food. The starches in these ingredients absorb moisture, swell up and turn a thin liquid into a voluminous sauce. Knowing how to incorporate them into the liquid is key. A roux of all-purpose flour and butter is the most common thickening agent to make gravy. To make gravy gluten-free, make a slurry using cornstarch or arrowroot powder.

Collect the pan drippings

The little bits of fond (browned particles), juices, and fat pooling at the bottom of the roasting pan are loaded with flavor. Make sure to scrape the pan to remove the drippings. If it’s dried and stuck, you can add a small amount of water to help loosen things. Heating the pan over low heat helps accelerate this process.

Separate the fat

Transfer the drippings to a fat separator or measuring cup. Giving the fat time to rise to the surface will make it easier to separate from the juices. I like to refrigerate or freeze the drippings to speed up the process. Then you can easily scoop off the fat on the surface.

Gravy consistency

You can control how pourable the gravy consistency will be based on how much thickening agent is added. For a roux, use all-purpose flour and fat like from the drippings, butter, ghee, or olive oil. Use 1 cup of liquid like juice from the roast, stock, broth, or even cold water in a pinch. I use these ratios:

• Light-bodied gravy: Use 1 tablespoon of fat, 1 tablespoon of flour, and 1 cup of liquid.
• Medium-bodied gravy: Use 1 ½ tablespoons of fat, 1 ½ tablespoons of flour, and 1 cup of liquid.
• Heavy-bodied gravy: Use 2 tablespoons of fat, 2 tablespoons of flour, and 1 cup of liquid.

I prefer a heavy-bodied gravy that clings to the meat, which is reflected in the recipe. It’s very easy to customize! Check out these thickening agent conversions for cornstarch and arrowroot powder.

Make a roux

A basic roux is made with equal parts fat and flour to thicken the sauce. In this case, the fat collected from the drippings is used. If there is not enough fat, make up the needed amount with butter or oil. The fat adds richness to the sauce and coats the flour to prevent clumping as the starches in the flour cook and thicken in the liquid.

How long you cook the roux and the color developed affects thickness and flavor due to the Maillard reaction. The longer the roux is cooked, the more the starches break down, lowering the amount of gelatinization and thickness of the sauce. A white-to-blond roux takes about 1 minute to cook and is good for seafood, poultry, pork, and lean beef. A brown roux can take up to 10 minutes and pairs nicely with lamb and heartier meats.

Thicken the liquid

Always use room temperature or cool liquid to add to the hot roux. This prevents the flour from overcooking and getting clumpy. Gradually add and continuously whisk to separate the starches and thicken the gravy. Bringing the mixture to nearly a boil enables the starches to swell to their max potential. This process takes about 3 to 5 minutes.

Finishing the gravy

You can strain to remove any particles from the gravy for an extra smooth sauce. It’s best to make the gravy before serving because it will thicken more as it cools. It can be reheated but may lose some of its viscosity.

Seasonings like salt, pepper, and chopped herbs like rosemary, tarragon, thyme, and oregano should be added at the end of cooking.

Make gravy without pan drippings

There are times when no pan drippings are available, and you want a quick and easy sauce to accompany a meal. A simple solution is to use butter, flour, and a stock or broth to thicken thegravy. Depending on the dish you’re planning to serve, any stock or broth can be used, suchas vegetable, fish, chicken, and beef.

I use unsalted liquids to control the gravy’s salt levels. Like gravy with pan drippings, gradually whisk the cool liquid into the hot roux over medium-high heat until it thickens. To add more depth to the sauce, chopped garlic, shallots, reduced wine, a splash of balsamic vinegar, or soy sauce are tasty additions. These can be incorporated before adding the roux for more aromatic flavors.

Storing and reheating

A flour-based gravy stores well in the refrigerator for up to 4 days. This works great when you are wanting to make it ahead of time for a big feast like Thanksgiving. It reheats well on the stovetop. You can freeze the gravy for 4 months, defrost and reheat it before serving.

When making a gluten-free gravy using cornstarch or arrowroot powder, they do not reheat as well. Reheating and stirring causes the thickening properties to break down and get thinner. It’s best to make these types of gravies the day you plan to serve.

Serve this with

• Roast turkey breast
• Roasted chicken
• Whole roasted turkey
• Prime rib
• Mashed potatoes

Frequently asked questions