Learn how to make gravy from scratch with a basic roux! This easy, insanely flavorful and FOOLPROOF classic homemade brown gravy recipe is perfect for serving on any of your favorite main dishes and sides!
How to Make Gravy
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Ingredients
- 2 tbsp pan drippings or butter
- 2 tbsp all-purpose flour
- 1 cup chicken or turkey stock
- Salt and pepper to taste
Instructions
- Add fat to skillet over medium heat.
- Once heated, whisk in flour combining with fat and continue to whisk allowing it not to burn but to brown. This should take about 5 minutes or so or until it turns golden brown.
- Whisk in stock and allow it to continue to cook over medium heat to thicken for about 7-8 minutes. Constantly stir to avoid sticking.
- Season with salt and pepper and serve.
Notes
Nutrition
Recipe Tips
Gravy is notoriously easy to make because it requires such few ingredients and not very much time. It is also notorious for being able to coat an overcooked turkey or disguise gummy mashed potatoes. Believe it or not, it can even make brussels sprouts more bearable to eat.
But in order to work its magic Gravy has to be made perfectly. So here’s how you perfect it.
Taste Your Drippings
After brining, basting, and roasting, or any other method you’ve used to cook your meat, drippings can be burnt or salty. Just by giving them a taste before cooking your gravy will save you from a hot mess.
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Whisk, Whisk It Good
Whisking thoroughly while adding the flour into the fat is essential. Add in your liquid very slowly and continue to whisk until the roux is completely incorporated and not lumpy. Just plan on doing a very intense wrist workout and you’ll avoid a lumpy gravy that someone could possibly and probably will choke on.
Keep Your Gravy Warm
Gravy has a nasty habit of thickening as it cools which creates a pudding like texture and even a few lumps. Remember all that wrist work we did to avoid lumps? Let’s not let that go to waste.
Transfer the brown gravy to a gravy boat or a thermos before serving. Heat it back up as needed.
I’ve officially given you all the gravy secrets I can without having some of my family come looking for me. Can’t give it all away can I? Well, maybe next year. For now, I hope you enjoy copious amounts of gravy this holiday season and maybe even share a bit with loved ones.
If you love Homemade Gravy, you will love other recipes like this where gravy is a major ingredient:
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I love this recipe it was really easy, though it’s not that hard but waiting for your meat to cook and separating the fat from the juice, can be troublesome at times. This was very quick and tasty never though to use butter. My husband couldn’t believe I made it .
Hi Jocelyn!!! Greetings from Colombia, South America. I just made the gravy and it tastes sooooooooooooo good. This year, I am making ahead my end of year dinner and I started with the gravy. Happy holidays!!!
On your carrot cake with the pineapple is it drained, I want to make for birthday gift next week
I leave a little juice.
I have been trying to make gravy for yrs but couldn’t”t now I can thanks
Yum! This is so helpful. I’m already saving recipes for Thanksgiving, but this would work any time of year.
There’s nothing better than homemade gravy. I appreciate the tutorial and all the advice on how to make it right.
I’m guilty of always using gravy granules so I really should try making my gravy this way instead!!
Indeed and its a great base for anything else you want to make.
Perfect recipe! And just in time for the holidays. 🙂
Just in time for the holidays! I can’t wait to try this homemade gravy!