Making gravy can feel intimidating, but with this guide, you’ll learn how to make perfect, lump-free gravy in just minutes, with or without meat drippings. Say goodbye to gravy anxiety and hello to delicious, homemade gravy that will elevate any meal! Whether it’s for your holiday turkey, a comforting plate of mashed potatoes, or to smother your favorite meat, this easy gravy recipe is a must-have in your cooking repertoire.
Many home cooks find making gravy to be a daunting task. For years, even I relied on my husband for gravy duty! But I’m here to tell you, creating delicious gravy from scratch is not only achievable but surprisingly simple. This guide will break down the process, showing you exactly How To Make Gravy, even if you’re a complete beginner.
Mastering Gravy: With or Without Meat Drippings
One of the biggest misconceptions about gravy is that you absolutely need meat drippings to make it taste good. While pan drippings add a depth of flavor, especially when making turkey gravy or roast gravy, it’s perfectly possible to create a rich and savory gravy without them. This recipe provides instructions for both methods, ensuring you can make delicious gravy no matter what you’re cooking. For a vegetarian option, you can even adapt this recipe for a flavorful vegetable gravy.
Essential Ingredients for Homemade Gravy
The beauty of homemade gravy lies in its simplicity. You only need a few basic ingredients to create a sauce that’s far superior to anything you can buy in a jar. Here’s what you’ll need:
- Fat: This is the base of your gravy. You can use rendered pan drippings from roasted meat (like turkey, chicken, beef, or pork) for the most flavorful gravy. Alternatively, butter or even a butter substitute works perfectly for a rich, savory gravy without drippings.
- Flour: All-purpose flour is the traditional thickening agent for gravy. It creates a smooth and classic texture. For a gluten-free gravy option, you can easily substitute cornstarch or a gluten-free flour blend.
- Stock or Broth: This adds the main flavor component and liquid to your gravy. Use chicken stock, beef stock, turkey stock, or even vegetable broth depending on what you are serving the gravy with. Using a good quality stock is key to a flavorful gravy.
- Seasonings: Salt and pepper are essential for any gravy. Beyond that, you can customize your gravy with various seasonings. Poultry seasoning is excellent for turkey gravy. Fresh or dried herbs like rosemary, thyme, or sage can also add depth. Onion powder or garlic powder can provide a savory boost.
Step-by-Step Guide: How to Make Easy Gravy From Scratch
Follow these simple steps to make smooth, flavorful gravy every time.
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Melt the Fat: In a saucepan or skillet over medium heat, melt your chosen fat. If using butter, let it melt completely but don’t let it brown. If using pan drippings, skim off excess fat if needed, and use the flavorful drippings in the pan.
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Make a Roux: This is the secret to lump-free gravy! Sprinkle the flour over the melted fat.
Whisk constantly and cook for about 1-2 minutes. This mixture of fat and flour is called a roux. Cooking the roux slightly removes the raw flour taste and helps create a smooth gravy. Don’t let it brown too much, especially if using butter, as it can burn.
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Gradually Add the Stock: Slowly pour in the stock or broth, about a cup at a time. Whisk continuously as you pour. This is crucial to prevent lumps. Make sure each addition of stock is fully incorporated before adding more.
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Simmer and Thicken: Continue stirring or whisking constantly as the gravy simmers. Bring it to a gentle simmer and let it cook until it thickens to your desired consistency. This usually takes about 5-10 minutes. If the gravy becomes too thick, simply add a little more stock to thin it out.
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Season to Taste: Once the gravy has reached the right thickness, taste it and season with salt and pepper. This is also the time to add any additional seasonings you like. For turkey gravy without drippings, a pinch of poultry seasoning can enhance the flavor. Freshly chopped herbs like rosemary or thyme are also delicious additions.
Expert Tips for Perfect Gravy
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The Magic Ratio: For a foolproof starting point, remember the 2:2:1 ratio: 2 tablespoons of fat, 2 tablespoons of flour, and 1 cup of stock. This ratio can be scaled up or down depending on how much gravy you need.
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Save Those Drippings! If you’re roasting meat, don’t discard the pan drippings! They are liquid gold for gravy. After roasting, let the pan drippings cool slightly. Then, strain them through a fine-mesh sieve or strainer to remove any solids. The strained drippings are ready to use as your flavorful fat base.
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Preventing Lumps: The key to lump-free gravy is in making the roux properly and adding the stock gradually while whisking constantly. If lumps do form, don’t panic! You can often whisk them out as the gravy simmers. For stubborn lumps, you can strain the gravy through a fine-mesh sieve for a super smooth result.
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Flavor Boosters: Want to take your gravy to the next level? Consider adding a splash of wine (like dry sherry or white wine) to the roux before adding stock. A dash of Worcestershire sauce, soy sauce, or even a squeeze of lemon juice can also add depth and complexity.
Frequently Asked Questions About Making Gravy
Can I Make Gluten-Free Gravy?
Yes! Simply substitute cornstarch for the all-purpose flour. Use about 3 tablespoons of cornstarch for every 1/4 cup of flour. Mix the cornstarch with a couple of tablespoons of cold stock to create a slurry before adding it to the hot fat. Alternatively, you can use a gluten-free all-purpose flour blend.
Can I Make Gravy Ahead of Time?
Yes, you can! Gravy made with butter or stock (without drippings) can be made ahead of time and stored in the refrigerator for 2-4 days. Reheat gently on the stovetop, adding a little more stock if needed to thin it out. Gravy made with drippings is best made closer to serving time for optimal flavor, but can still be made a day ahead.
Can You Freeze Gravy?
Absolutely! Gravy freezes beautifully for up to 3 months. Store it in an airtight container or freezer-safe bag. Thaw it in the refrigerator overnight and reheat gently on the stovetop. Stir well after thawing, as it may separate slightly – this is normal.
Serving Suggestions for Your Delicious Gravy
Gravy is incredibly versatile and pairs perfectly with so many dishes!
- Mashed Potatoes: The classic pairing! Creamy mashed potatoes and rich gravy are a match made in heaven.
- Roasted Meats: Pour gravy over roasted turkey, chicken, beef, pork, or lamb.
- Meatloaf: Gravy elevates meatloaf from simple to spectacular.
- Biscuits: Southern-style biscuits smothered in gravy are a comforting breakfast or brunch.
- Poutine: A key component of this Canadian classic!
Enjoy Your Homemade Gravy!
With this easy gravy recipe, you’ll be making perfect gravy every time. No more store-bought jars – homemade gravy is just minutes away and tastes infinitely better. Gather your ingredients and get ready to impress your family and friends with your newfound gravy-making skills!
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4.94 from 95 votes
Easy Gravy Recipe
Recipe From: Leigh Anne Wilkes
Make the perfect easy gravy every time in just 5 minutes with or without pan drippings using these step by step directions. Pour it over potatoes or meat for your holiday meal or anytime!
serves: 8 servings
Prep:5 minutes minutes
Cook:10 minutes minutes
Total:15 minutes minutes
Ingredients
- 4 Tbps fat butter or pan drippings
- 4 Tbsp flour
- 3 cups broth beef, turkey or chicken
- salt and pepper to taste
- 1/2 tsp poultry seasoning if desired
Instructions
- Add butter or pan drippings to a large pan. Melt butter over medium heat.
- While stirring, add flour a tablespoon at a time. Whisk as you add.
- Slowly pour in the stock, a cup at a time to prevent lumps. Whisk or stir well.
- Stir constantly over medium heat until gravy thickens and reaches desired thickness. Add additional broth if it gets too thick.
- Taste for seasoning and add salt and pepper and/or poultry seasoning if desired. I only use poultry seasoning if I used butter instead of pan drippings.
Tips & Notes:
- As you pour liquid into roux, add in a slow steady stream. This help prevent lumps.
- For a little additional flavor in your gravy use onion powder or garlic powder.
- You can also use a combination of beef and chicken broth for more flavor.
- If gravy gets too thick add a little more water or broth to desired consistency.
- This recipe makes 2 cups of gravy
Nutrition Facts:
Calories: 20kcal (1%)Carbohydrates: 4g (1%)Sodium: 355mg (15%)Potassium: 11mgSugar: 1g (1%)Vitamin A: 205IU (4%)Calcium: 9mg (1%)Iron: 0.2mg (1%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Sauce
Cuisine:American
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