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 to make a quick gravy with or without pan drippings.
Recipe Science
- A basic roux uses equal parts fat and flour to thicken gravy. The fat from the drippings adds richness, but use butter or oil if needed.
- The fat coats the flour, preventing clumping, while the starches cook and thicken the liquid for a smooth, velvety texture.
- Add room temperature or cool stock to the hot roux. Whisk to keep the starches separate for smooth, lump-free gravy.
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“Thanks for the gravy recipe! There never seems to be enough gravy from drippings, and a good recipe to add additional gravy is fabulous.”—Jacque H.
Throw out those store-bought cans of coagulated goop and easily make this homemade gravy recipe. In just 15 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.
Ingredients You’ll Need
- Fat: 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.
- Thickening Agent: Thickening agents give gravy its rich texture and help it 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 gluten-free, make a slurry using cornstarch or arrowroot powder.
- Liquid: Pan drippings from roasted meats provide a rich, savory base, while stock or broth—whether chicken, beef, turkey, or vegetable—adds depth and complexity. Even water can be used in a pinch, though it may require extra seasoning to elevate the taste. Always add room-temperature or cool liquid to the hot roux. This prevents the flour from overcooking and getting clumpy.
- Seasoning: Salt and black pepper can enhance the gravy’s flavor. However, fresh garlic, onions, herbs, paprika, or other spices can add dimension. It’s easy to customize!
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitution
This easy gravy recipe can be used to make different types of sauce. Try these tasty options:
- Classic Gravy: Add vegetable, turkey, chicken broth, or stock to the roux mixture.
- Brown Gravy: Make a homemade brown gravy recipe using beef stock or broth, and season with Worcestershire sauce for more dimension.
- White Gravy: Milk makes a rich and creamy country gravy or white gravy recipe. I use this base for bechamel sauce or sausage gravy.
- Add Alliums: Saute chopped onions, minced shallots, or garlic.
- Acidity: For pungency, add white wine, red wine, brandy, or a splash of vinegar, such as apple cider or balsamic vinegar. Lemon or orange juice and freshly grated zest deliver a citrus note.
- Umani: To boost the sauce’s savory taste, add soy sauce, Worcestershire sauce, or a sprinkle of MSG.
- Herbs: Add fresh or dried thyme, rosemary, oregano, tarragon, basil, sage, dill, or chives. For a blend of herbaceous notes, use Italian seasoning or poultry seasoning.
- Spicy: For a spicy kick, add cayenne pepper, chili powder, chipotle, hot sauce, or Cajun seasoning!
How to Make Gravy with Pan Drippings
Step 1: Collect the 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, add a small amount of water to help loosen things. Heating the pan over low heat helps accelerate this process.
Step 2: 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.
Measure 1 cup of pan juices to retain the concentrated flavors from the cooking process. If necessary, supplement with store-bought stock or broth to reach the desired volume. This ensures a consistent liquid base, providing depth and balance to the gravy while maintaining its savory profile.
Step 3: Make a Roux
In a medium sauté pan, add 2 tablespoons of the reserved fat and 2 tablespoons of flour. Heat over medium, whisking constantly to form a roux. Cook for about 1 minute to remove the raw flour taste, allowing the mixture to thicken slightly and develop a mild, nutty flavor. This creates the foundation for a smooth, flavorful gravy.
Step 4: Thicken the Consistency
Turn the heat to medium-high and gradually whisk the juices into the pan. Continue whisking and cook for about 5 minutes or longer if you prefer a thicker consistency. Add more juice or stock for a thinner gravy until it reaches your desired texture. This step ensures the gravy is smooth and perfectly balanced.
Step 5: To Finish
Season the gravy with salt and pepper to taste. If you prefer a smoother consistency, strain the sauce to remove lumps. Serve it hot, and gently rewarm it if needed to maintain its silky texture and full flavor.
How to 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 the gravy. Depending on the dish you’re planning to serve, any stock or broth can be used, such as vegetable, fish, chicken, and beef.
Step 1: Make a Roux
Melt the butter in a medium sauté pan and whisk the flour to form a roux. As it cooks, it will turn a light golden or “blonde.” This process takes about a minute and is essential for creating a smooth gravy without pan drippings.
The short cooking time ensures that the flour loses its raw taste while developing a mild, nutty flavor, which adds depth to your gravy.
Step 2: Thicken the Consistency
Turn the heat up to medium-high and slowly whisk in the chicken stock, breaking up any clumps of flour. Continue whisking as the gravy cooks until it becomes smooth and thickens, about 5 minutes. If you prefer a thinner consistency, add more stock until it reaches your desired texture.
Step 3: To Finish
Turn off the heat and whisk in salt and pepper. Taste and adjust the seasonings to your preference. Strain the gravy for an extra smooth consistency. Serve it hot and rewarm gently if needed. This final step ensures your gravy has the perfect balance of flavor and texture.
Adjusting the 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.
Frequently Asked Questions
It thickens and adds body and richness to the sauce. In equal amounts with flour, it makes a roux, a very effective thickening agent for gravies.
When making homemade gravy, collect the drippings and separate the fat from the juices. This way, you can control how much is added to the sauce, which adds richness and flavor.
Flour gives the richest consistency in gravy. It reheats well so that you can make it in advance. A cornstarch slurry is translucent, giving a shiner appearance. However, it does not reheat well because the starches break down and lose texture with additional heat and stirring.
Add room temperature or cool stock to the hot roux. Gradually add the stock and vigorously whisk to separate the starches as they cook. Not stirring constantly creates a lumpy gravy.
A flour-based gravy can be stored in the refrigerator for up to 4 days, making it the perfect gravy for preparing ahead of time for big events like Thanksgiving. It reheats well on the stovetop. You can also freeze it for up to 4 months—defrost and reheat before serving. However, if you’re making a gluten-free gravy with cornstarch or arrowroot powder, it won’t reheat as well. When reheated, the thickening properties break down, causing the gravy to thin out. It’s best to make these types of gravies fresh on the day you plan to serve them.
How long you cook the roux and the color it develops 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 to cook and pairs nicely with lamb and heartier meats.
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How to Make Gravy
Ingredients
Gravy with Pan Drippings
- 2 tablespoons reserved fat, from pan drippings
- 2 tablespoons all-purpose flour
- 1 cup roasting juices, from pan drippings
- kosher salt, as needed for seasoning
- black pepper, as needed for seasoning
Gravy without Pan Drippings
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup unsalted stock or broth, chicken, beef or vegetable
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
Method #1) Gravy with Pan Drippings
- Collect the Drippings – After cooking the roast, scrape the browned bits (fond) stuck to the bottom of the pan, using the juices to help dissolve the drippings. A small amount of water and heating the pan over low heat can help loosen the fond.
- Separate the Fat – Pour the juices, fond, and fat drippings into a measuring cup or fat separator. Allow it to sit and separate until the fat rises to the surface. Refrigerate or freeze to speed up the process. Reserve the fat. Measure out 1 cup of the juices. If necessary, use additional store-bought stock or broth to reach the required volume.
- Make a Roux – In a medium saute pan, add 2 tablespoons of the reserved fat and 2 tablespoons of flour. Heat the pan over medium heat, whisk, and cook for 1 minute.
- Thicken the Consistency – Turn the heat to medium-high. Gradually whisk the juices into the pan, cooking for 3 to 5 minutes or longer for a thicker consistency. For a thinner sauce, add more juice or stock.
- To Finish – Season with salt and pepper to taste. For a smoother consistency, strain the gravy. Serve hot and rewarm if needed.
Method #2) Gravy without Pan Drippings
- Make a Roux – In a medium saute pan, melt the butter. Add flour to the pan and whisk to combine. Cook until the roux turns blonde in color, about 1 minute.
- Thicken the Consistency – Turn the heat up to medium-high. Gradually whisk the chicken stock into the pan, whisking continuously to break up any clumps of flour. Cook until the gravy is smooth and thickened, about 3 to 5 minutes. For a thinner sauce, add more stock.
- To Finish – Turn off the heat and whisk in salt and pepper. Taste and adjust seasonings as desired. For a smoother consistency, strain the gravy. Serve hot and rewarm if needed.
Recipe Video
Notes
- Recipe Yield: 1 cup (240 ml)
- Serving Size: 1 tablespoon (15 ml)
- Thinner Gravy: Use 1 tablespoon fat and 1 tablespoon flour for a light consistency. For a medium consistency, use 1 ½ tablespoons fat and 1 ½ tablespoons flour.
- Substituting Cornstarch or Arrowroot Powder: If using cornstarch or arrowroot powder to substitute flour, heat the juices, stock or broth first until boiling, and then whisk in the starch slurry. The drippings and butter are not needed unless a small amount is added for flavor.
- Cornstarch: For every 1 cup of liquid, use 1 of cornstarch and 2 tablespoons of water to the slurry. Whisk into the hot liquid until thickened, about 30 to 60 seconds.
- Arrowroot Powder: For every 1 cup of liquid, use 4 ½ teaspoons of arrowroot powder combined with 3 tablespoons of water. Whisk into the hot liquid until thickened, about 1 minute.
- For Extra Flavor: Chopped herbs like thyme, rosemary, and sage can be added at the end of cooking.
- Storing: Cool and store in an airtight container for up to 4 days.
- Freezing: Store in a resealable bag or airtight content for up to 4 months. Defrost and reheat.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
OGGardenGuru says
Have you ever tried storing your gravy for several days before reheating it? What tips do you have for ensuring it maintains its flavor and consistency after being refrigerated?
Jessica Gavin says
Gravy works well reheated when using flour as the thickening agent. After heating, add more stock, broth, or water to thin the consistency as needed. Taste and add more salt and pepper.
Rita Howard says
Great recipe. Anybody can learn to do this! *****
Jessica Gavin says
So happy to hear that you found the tips for making gravy helpful!
Mariet Eressa Sanchez says
Is the butter and flour really needs to be 1:1 ratio? Can I lessen the butter because my gravy taste so buttery.
Jessica Gavin says
The fat helps to coat the flour so that it doesn’t get lumpy, making a smoother sauce. You can reduce the butter slightly, then strain the gravy if you see lumps.
Lisa says
Why is it important that the liquid added to the roux is room temperature or cool?
Jessica Gavin says
This prevents the starches in the roux from heating too quickly and clumping up. While whisking and gradually allowing the starches to swell, giving a smooth and thickened gravy.
jacque hall says
Thanks for the gravy recipe! There never seems to be enough gravy from drippings and a good recipe to add additional gravy is fabulous. BTW, I usually cook a turkey roast because my whole turkey’s always seem dry. However, this year I cooked a 20# unstuffed turkey. I added 1-1/2 cups of fresh savory, oregano, rosemary, thyme, (mixed), and 1 TBS of fresh garlic to the cavities. I slit the skin on the breast side 1″ and inserted 2-3 TBS of butter between skin and meat. Loosely wrapped in foil and baked at 375° for 5 hours. OMG, it was the moistest turkey I have ever had. Thanks for the gravy recipe.
Jessica Gavin says
Wow Jacque, you are a turkey pro! Thank you for sharing your culinary insights 🙂
Ronald F. Seto says
Hi, I have been cooking a whole turkey every Thanksgiving for about 60 years, using a recipe passed down to me from my father who was a fabulous cook. The turkey has always garnered a lot of praise, so I am reluctant to change the recipe. This year, I want to try something new, since it is getting hard for me to spend so much time in the kitchen, preparing. Your roast turkey breast sounds like the ticket and I want to try it. The only concern I have is the amount of gravy I can get from only a breast ( I plan on cooking two breasts; I have about 12 people over for dinner). My family has other relations to visit for Thanksgiving, but they usually eat early in the day. I always serve dinner around 6:00 PM, so when everyone arrives for dinner, they are already pretty much filled up. I think two breasts will be enough, plus all the other trimmings. I was originally planning to do the breasts in a smoker, but there would not be any drippings for gravy, so it’s back to the oven. I usually add oyster sauce to my gravy for a rich brown color. After Thanksgiving, I will let you know how it turned out. Happy Thanksgiving to you and your family.
Jessica Gavin says
Hi Ronald- I can’t wait to hear how it turns out! I love the idea of adding oyster sauce to the gravy! If there isn’t enough dripping from the gravy, I add some chicken or turkey stock.
Judy Caywood says
That looks beautiful and I needed this badly Jessica. Mine always looks too thin. The texture and color on the photos looks perfect. Thank you.
Jessica Gavin says
Thank you for your feedback Judy! How much flour and butter to liquid do you usually use for your gravy?
Judy Caywood says
Well until I had your recipe here I didn’t have a formula. I just tried to recall what my mom use to do which was to add some flour to the drippings in the pan and then when that was smooth looking I began to add water or milk. My milk gravy always turns out nice but I have never had a brown gravy that looked right to me in texture or an appealing color. I was surprised to see you add balsamic vinegar but when I read that it made perfect sense to me. You always help me be a better cook.
xo