How to Make Homemade Gravy: The Ultimate Guide to Deliciousness

Are you ready to elevate your meals with a rich, savory sauce that will have everyone asking for seconds? Forget those store-bought gravy packets filled with artificial ingredients and say hello to the world of homemade gravy! Making gravy from scratch might sound intimidating, but it’s surprisingly easy and incredibly rewarding. With just a few simple ingredients and steps, you can create a luscious gravy that perfectly complements your roasted meats, mashed potatoes, biscuits, and so much more. This guide will walk you through everything you need to know about How To Make Homemade Gravy, ensuring your dishes are never bland again.

The Magic 3 Ingredients for Homemade Gravy

The beauty of homemade gravy lies in its simplicity. You only need three core ingredients to create a flavorful base that you can customize to your liking. Mastering these basics opens up a world of gravy possibilities, from classic poultry gravy to rich beef gravy and even vegetarian options. Let’s break down these essential components:

1. Broth or Pan Drippings: The Flavor Foundation

The liquid base is the heart of your gravy, infusing it with depth and character. Pan drippings, the flavorful juices left in the roasting pan after cooking meat, are the gold standard for gravy. They are packed with concentrated flavors from the roasted meat and vegetables.

Pan Drippings: For the most flavorful gravy, use drippings from roasted chicken, turkey, beef, or pork. Remember to separate the excess fat from the flavorful juices (more on this later). If you don’t have enough drippings, supplement with broth or stock to reach the desired amount.
Broth or Stock: When pan drippings are unavailable or for vegetarian gravy, broth or stock is an excellent substitute. Choose a broth that complements your dish – chicken broth for poultry, beef broth for beef, and vegetable broth for a vegetarian gravy. Homemade stock adds an even richer flavor, but store-bought low-sodium options work well too.

2. Flour: The Thickening Agent

Flour is the key to achieving that perfect gravy consistency. It acts as a thickening agent, transforming the liquid base into a smooth, velvety sauce.

All-Purpose Flour: This is the most common and versatile choice for gravy. It thickens effectively and has a neutral flavor that won’t overpower the other ingredients.
Whole Wheat Flour: For a slightly nuttier flavor and added nutritional value, whole wheat flour can be used. However, it may result in a slightly thicker gravy, so you might need to adjust the liquid ratio.
Gluten-Free Flour Blends: For those avoiding gluten, gluten-free all-purpose flour blends are readily available. Be aware that some blends may thicken differently than wheat flour, so follow package instructions and consider starting with slightly less flour.

3. Fat: The Roux Foundation

Fat is crucial for creating a roux, the secret weapon for lump-free, flavorful gravy. A roux is a cooked mixture of fat and flour, which not only thickens the gravy but also adds a depth of flavor.

Pan Drippings Fat: If using pan drippings, reserve a tablespoon or two of the skimmed fat. This fat is infused with the flavors of the roasted meat, enhancing the gravy’s richness.
Butter: Unsalted butter is a classic choice for roux, adding a smooth, buttery flavor to the gravy. It’s a great option when pan drippings are not available or when making vegetarian gravy.
Other Fats: Olive oil or other cooking oils can also be used, but butter and pan drippings fat contribute the most flavor.

Bonus: Seasoning for Tasty Gravy

While the three core ingredients form the base, seasoning is what elevates your gravy from good to outstanding.

Salt and Pepper: Essential for enhancing the flavors and balancing the richness of the gravy. Season to taste, adding gradually and checking as you go.
Herbs and Spices: A pinch of dried thyme, rosemary, sage, onion powder, garlic powder, paprika, or parsley can add complexity and depth. Start with small amounts and adjust to your preference. For a smoother gravy, use ground spices or finely chopped fresh herbs and avoid larger pieces of dried herbs.

Step-by-Step Guide: How to Make Gravy from Scratch

Now that you have your ingredients, let’s get to the exciting part: making the gravy! There are two primary methods for making homemade gravy, depending on whether you have pan drippings available. Both methods are simple and yield delicious results.

Method 1: Using Pan Drippings (for richer flavor)

This method utilizes the flavorful pan drippings from roasted meats, resulting in a gravy that is deeply savory and rich.

Separate the Fat: After roasting your meat, carefully pour the pan drippings into a gravy separator or a heatproof measuring cup. Allow the fat to rise to the top and separate from the flavorful juices. Skim off and reserve about 2 tablespoons of the fat. You can discard the excess fat or save it for other cooking purposes.
Make the Roux: In a skillet or saucepan over medium-low heat, melt the reserved pan drippings fat (or butter). Once melted, whisk in the flour, ensuring there are no lumps. Cook the roux, stirring constantly, for 1-2 minutes. This step is crucial for cooking out the raw flour taste and developing flavor. The roux should become slightly darkened and have a nutty aroma.
Whisk in the Juices: Gradually whisk the reserved pan juices (and broth/stock if needed to make 1 cup total liquid) into the roux. Whisk continuously to prevent lumps from forming.
Simmer and Thicken: Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce the heat to low and continue to simmer, stirring occasionally, until the gravy thickens to your desired consistency. This usually takes about 5-10 minutes.
Season and Serve: Season the gravy with salt and pepper to taste. Add any additional herbs or spices if desired. Strain the gravy through a fine-mesh sieve for an extra smooth texture (optional). Serve warm over your favorite dishes.

Method 2: Without Pan Drippings (quick & easy)

This method is perfect when you want to make gravy quickly or don’t have pan drippings available. It uses butter and broth to create a delicious, flavorful gravy.

Make the Roux: In a skillet or saucepan over medium-low heat, melt the butter. Once melted, whisk in the flour, ensuring there are no lumps. Cook the roux, stirring constantly, for 1-2 minutes, until it is lightly golden and fragrant.
Whisk in the Broth: Gradually whisk in your chosen broth (chicken, beef, or vegetable) into the roux. Whisk continuously to prevent lumps.
Simmer and Thicken: Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce the heat to low and continue to simmer, stirring occasionally, until the gravy thickens to your desired consistency.
Season and Serve: Season the gravy with salt, pepper, and any desired herbs or spices. Serve warm.

The Basic Gravy Ratio (for scaling)

The basic ratio for gravy is 1 tablespoon of fat : 1 tablespoon of flour : 1 cup of liquid. This ratio can be easily scaled up or down depending on how much gravy you need. For example, to make a larger batch, simply double or triple the recipe while maintaining the ratio. Remember that larger quantities may take slightly longer to thicken.

Mastering the Roux: The Heart of Great Gravy

The roux is the foundation of a smooth, flavorful gravy. Understanding how to make a perfect roux is key to gravy success.

Low and Slow: Cook the roux over medium-low heat. High heat can cause the flour to burn, resulting in a bitter taste.
Cook it Right: Cook the roux for 1-2 minutes, stirring constantly. This cooks out the raw flour taste and allows the roux to develop a nutty aroma. Don’t rush this step!
Stir Constantly: Continuous stirring prevents the roux from burning and ensures even cooking. Scrape the bottom and sides of the pan to prevent sticking.
Break Up Lumps: As you whisk the flour into the fat, use the whisk to break up any lumps that may form. A smooth roux is essential for lump-free gravy.
Smell Test: If your roux starts to smell like burnt popcorn, it’s overcooked and should be discarded. Start again with fresh fat and flour.

Level Up Your Gravy: Color and Flavor Variations

Once you’ve mastered the basic gravy, you can start experimenting with variations in color and flavor.

Homemade Brown Gravy

For a classic brown gravy, cook the roux until it reaches a medium brown color. This takes a bit longer than a light roux and adds a deeper, richer flavor. Use beef broth or beef pan drippings for a traditional brown beef gravy.

Dark Brown Beef Gravy

For an intensely flavored dark brown beef gravy, cook the roux even longer, over low heat, until it becomes a dark brown color with a nutty, almost coffee-like aroma. This deeper, darker roux provides a robust base for beef gravy. Be careful not to burn the roux during this longer cooking process.

Other Flavor Boosts

Herb Infusion: Add fresh herbs like thyme, rosemary, or sage to the broth while simmering for an aromatic gravy.
Mushroom Gravy: Sauté sliced mushrooms with onions before making the roux for a flavorful mushroom gravy.
Onion Gravy: Sauté finely chopped onions until caramelized before making the roux for a sweet and savory onion gravy.
Wine Gravy: Add a splash of red or white wine to the broth for added depth and complexity.

Make-Ahead and Storage Tips

Gravy can be a great make-ahead component for holiday meals or busy weeknights.

Freezing Gravy: Homemade gravy freezes beautifully. Allow the gravy to cool completely, then transfer it to airtight containers or freezer-safe zip-top bags. For easy portioning, freeze gravy in ice cube trays. Frozen gravy can be stored for 4-6 months.
Reheating Gravy: Thaw frozen gravy overnight in the refrigerator. Reheat gently in a saucepan over low heat, stirring occasionally, until heated through. If the gravy becomes too thick after thawing or reheating, whisk in a little extra broth or water to reach the desired consistency.

Gravy Beyond the Holidays: Serving Suggestions

While gravy is a holiday staple, it’s far too delicious to be limited to special occasions. Here are some creative ways to enjoy homemade gravy year-round:

Classic Pairings: Pour generously over mashed potatoes, biscuits, stuffing, or roasted vegetables.
Breakfast Bliss: Drizzle gravy over biscuits and eggs for a hearty breakfast.
Comfort Food Staple: Serve with meatloaf, roasted chicken, pot roast, or shepherd’s pie.
Sandwich Upgrade: Use gravy as a flavorful sauce for hot open-faced sandwiches with leftover roasted meats.
Grain Bowl Enhancer: Drizzle gravy over rice, pasta, or quinoa bowls for added flavor and moisture.
Pies and Pot Pies: Gravy is the essential sauce for chicken pot pie and shepherd’s pie.

How to Make Gravy Recipe

It’s easy to make delicious, homemade gravy in only three steps with this recipe—you’ll never go back to store-bought packets of powder again!

3 Reviews / 5 Average

Prep Time: 3 minutes mins
Cook Time: 10 minutes mins
Total Time: 13 minutes mins

Course: Holiday, Sides
Cuisine: American
Diet: Dairy Free, Egg Free, Peanut/Tree Nut-Free

Print RecipeServings: 4 servings (1/4 cup each)
Save Recipe Saved!

Ingredients

2 tablespoons cooking fat (separated from roasting pan juices or slow cooker juices OR butter)
1 tablespoon whole-wheat flour
1 cup juices (from the roasting pan, fat removed. You can also use chicken broth.)
salt (to taste)
pepper (to taste)

Instructions

Separate the cooking fat from the pan juices—a gravy / fat separator makes this job easy.
Heat the cooking fat (or butter) over medium-low heat until melted. Carefully whisk in the flour to help avoid clumps. Cook until the mixture darkens in color, about 1 to 2 minutes. This step is called making a roux.
Whisk in the pan juices (or broth/stock) and bring to a light boil. Cook while whisking occasionally until the gravy reduces and thickens. Season with salt and pepper and serve warm over meat or potatoes.

Video

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Notes

Nutrition Facts Nutrition Facts

How to Make Gravy
Amount Per Serving

Calories 74 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 5g31%

Sodium 32mg1%

Carbohydrates 1g0%

Protein 2g4%

Iron 0.1mg1%

Percent Daily Values are based on a 2000 calorie diet.

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Homemade gravy is a game-changer in the kitchen. It’s simple to make, incredibly versatile, and far superior in flavor to anything you can buy in a store. With this guide and recipe, you’re now equipped to create delicious homemade gravy for any meal, any time. So, ditch the packets and embrace the deliciousness of homemade!