Making homemade gravy is an important skill for any home cook. Use our ultimate gravy guide to learn how to make any type of gravy! Luckily, making gravy is very easy, and you can make a quick homemade gravy to go with any meal! You can have gravy alongside mashed potatoes, turkey or pot roast. You could even whip up something simple Sausage gravy Serve on top of biscuits or toast!
Use our recipe for The juiciest Türkiye or us Classic Sunday Pot Roast To get the pan drippings to use in your gravy.
Why our recipe?
- Printable recipes with detailed instructions for making any type of gravy.
- There are instructions for making gravy with pan drippings, broth or stock to make all kinds of gravy, even gluten-free.
- A video demonstration is included for visual reference.
Homemade gravy is so delicious, and you won't believe how easy it is to make! With very few ingredients and a super customizable recipe, you'll never go back to the store-bought stuff
Material notes
- Fat: Any kind of fat can be used while making gravy. You can go with butter, coconut oil, vegetable oil, margarine or bacon fat. Butter and bacon fat will give you the best flavor.
- Thickener: All-purpose flour and cornstarch are preferred thickeners for making gravy. Flour is the more traditional choice, with cornstarch being a gluten-free option.
- Broth: Gravy comes in all kinds, and it starts with broth! You can use the same amount of any type of broth, stock or other liquid to make gravy. Chicken broth, beef broth, or turkey broth all work great, and you can also use vegetable broth to make vegetarian gravy.
Make a roux
The first step to homemade gravy is to make a roux. A roux is a 1:2 mixture of fat and all-purpose flour. The fat used in gravy is usually butter, but you can use other fats too! You melt the fat and add the flour, bring it together over the heat and cook briefly. Then you add the liquid and let it simmer. The roux is what thickens the liquid and makes the gravy.
Using pan drippings
Pan drippings are a great tasting alternative to homemade gravy. To use pan drippings, you first need to remove the fat and gristle, and the easiest way to do this is to pour the liquid through a fine mesh strainer into a glass liquid measuring cup. This will let you see how much dripping fluid you have.
Making gravy directly in a roasting pan
If you use a roaster to cook your meat, you can make your gravy right in the roasting pan! You'll want to do this when the roast has just finished cooking and the drippings are still very hot. Just skim off any fat or gristle, then spoon out 1/4 cup drippings into a small bowl. Drizzle about 2 cups of cornstarch into 2 tablespoons, then pour this slurry into the pan and stir well until the gravy thickens.
Gluten-free gravy
Making a gluten-free gravy is actually very easy! Instead of using flour in the roux, you'll use cornstarch. However, cornstarch is a stronger thickening agent, so you'll only need half the amount for flour. If the recipe calls for 1/4 cup flour, replace with 2 tablespoons cornstarch.
Milk gravy
You can use milk instead of broth to make a creamy gravy Sausage gravy or a plain white gravy for Fried pork chops or chicken-fried steak. You can add milk to any meat-based gravy for a creamy variation. You just substitute part of the liquid called for milk.
Storage and reheating instructions
Keep in fridge Leftovers in an airtight container up to 4 days.
Reheat Heat gravy in a saucepan over medium-low heat or microwave on high for 30-second intervals, stirring to heat even.
More Gravy Recipes…
Watch the video below Where Rachel walks you through each step of this recipe. Sometimes it helps to have a visual, and we've always got you covered with our cooking show. You can find the complete collection of recipes YouTubeour Facebook pageOr here on our website with their respective recipes.
