Quick and Easy Gravy
- PREP 5min
- COOK 5min
- TOTAL 10min
My homemade gravy recipe is quick, easy, and flavorful. If you’ve roasted chicken, turkey, or beef, use the drippings left in the pan (they make the gravy really flavorful and perfectly seasoned).
You can also make gravy from scratch without drippings. Use homemade or store-bought broth as your base. Just remember that store-bought stock is often under-seasoned, so adjust the salt and pepper at the end. For even more flavor, whisk in a bit of mushroom powder. It’s optional, but it adds a savory, rich flavor that makes the gravy taste incredible.
You Will Need
4 tablespoons unsalted butter (58g)
¼ cup all-purpose flour (32g)
3 cups warm stock, like poultry, beef, or vegetable, or use pan drippings, see tips below (709ml)
½ tablespoon chopped fresh herbs or ½ teaspoon dried herbs, try poultry seasoning, sage, thyme, or rosemary
½ teaspoon mushroom powder, optional
2 to 3 tablespoons cream, optional
Sea salt and fresh ground black pepper to taste
Directions
1Make the roux: In a wide skillet with sides, melt butter over medium-low heat. When melted and sizzling, whisk in the flour. Whisk until the flour and butter turn into a smooth paste and look medium blonde in color; about 1 minute. It smells toasty, like browned butter.
2Add the liquid: Pour in stock and whisk until smooth. Bring the gravy to a low simmer. As it simmers, it thickens and becomes glossy.
3Season: Whisk in the herbs and mushroom powder then cook at a low simmer for a minute or two. Remove from the heat then stir in half and half or cream (optional). Taste for seasoning and adjust with salt and black pepper (we like a generous amount of pepper).
Adam and Joanne's Tips
- Using pan drippings: Substitute some or all of the butter with the fat left in the pan from roasting. If there are juices in the pan, strain them and replace some (or all) of the stock with the juices. Pan drippings are well-seasoned, so always taste the gravy before adding extra salt or pepper. If you used a stovetop-safe pan, such as a Dutch oven or stainless steel roasting pan, make the gravy directly in the pan.
- Add more flavor: Depending on the stock used, you may need to add more flavor. A dash of Worcestershire sauce, fish sauce, or even soy sauce can help deepen the flavor of sauces.
- Make ahead: Cool the gravy and store it in an airtight container in the refrigerator for up to 5 days. When ready to serve, reheat the gravy over low heat. If you have pan drippings, pour some of them into the gravy before serving.
- Make onion gravy: To add even more flavor and sweetness, chop half an onion and cook it in the butter until very soft and translucent (10 to 15 minutes). When the onion is ready, whisk in the flour and follow the recipe above.
- Vegan gravy: Use vegan butter or follow our method for gluten-free gravy shared below.
- Gluten-free gravy: Warm the broth in a skillet until a low simmer. Meanwhile, mix 2 tablespoons of cornstarch with 2 tablespoons of water. Then, while whisking the simmering broth, slowly add the cornstarch mixture. Whisk until the gravy thickens, lower the heat, and then season with salt, pepper, and optional flavor enhancers like mushroom powder and herbs.
- The nutrition facts provided below are estimates.