Rich, smooth, and so full of flavor, here’s how to make a perfect gravy every time! All you need is flour, broth or drippings, and some seasonings.
This is the Ultimate Gravy Recipe Because…
- It’s velvety smooth and lump-free every time.
- It can be made without drippings if you don’t have any.
- This homemade gravy recipe has a rich, savory flavor and can be made with any type of drippings, including those from turkey, pork, chicken, or beef.
- Adding some poultry seasoning and herbs gives it a comforting homestyle flavor.
Ingredients for Homemade Gravy
- Drippings: Drippings are the flavorful fat and juices that melt off the meat as it roasts. Don’t forget to scrape up those flavorful bits at the bottom of the roasting pan (AKA ‘fond’) for your gravy. If you don’t have drippings, you can use broth in place.
- Flour: All-purpose flour is mixed with butter to create a roux, which thickens the gravy.
- Seasonings: Poultry seasoning adds depth of flavor to homemade gravy but you can use fresh herbs like parsley, thyme, sage, or rosemary in Step 3, but strain them out at the end of Step 5.
Variations
- Add a browning sauce such as Kitchen Bouquet for a darker brown color and extra flavor.
- Caramelized onions, sauteed mushrooms, or a swirl of compound butter can add more flavor and texture to gravy.
No Drippings? No Problem!
If you don’t have drippings, gravy can be made with just butter or a combination of butter and oil. It will change the flavor and have a buttery flavor, but still be delicious.
If you don’t have drippings, it’s important to brown the flour before adding liquid for a deeper flavor. I like to add a pinch of dried rosemary and about 1/2 teaspoon of onion powder along with the poultry seasoning.
Holly’s Tips For The Best Gravy
- Brown bits = flavor. Use a spatula to scrape up all of the brown bits (known as fond) in the bottom of the roasting pan—it adds a lot of flavor. Add a little broth if needed.
- Separate the fat. I use a gravy separator to separate the fat from the juices, you can also skim it off the surface with a spoon.
- Add broth if needed. The fat will mix with the flour first, and then the rest will be added. You can top it up with broth if needed.
- Brown the roux. Cook the fat with flour until the flour is lightly browned (recipe below).
- Add broth slowly.Whisk after each addition to keep it nice and smooth, it will be thick and pasty at first but will thin out.
Best Way to Store Gravy
- Make ahead: Homemade gravy can be made up to 2 days in advance and kept in the refrigerator. Reheat it on medium-low heat while whisking until it’s smooth and heated through.
- Fridge: Keep leftover gravy in a covered container in the refrigerator for up to 4 days. Whisk while reheating on the stovetop.
- Freezer: Freeze in zippered bags for up to 4 weeks. Thaw overnight or in a saucepan on medium-low heat.
Did you make this easy homemade gravy? Be sure to leave a rating and a comment below!
How to Make Gravy
This recipe is a step by step guide on how to make gravy that is perfectly flavorful (and lump-free) every time!
Equipment
- Gravy Separator optional
Ingredients
- ½ cup fat from drippings or unsalted butter*
- ½ cup all-purpose flour
- ½ teaspoon poultry seasoning
- 3 to 4 cups liquid skimmed meat drippings and extra broth if needed
- 1 tablespoon chopped fresh parsley and/or fresh herbs to taste, optional
- salt and pepper to taste
Instructions
- Once your meat is cooked, transfer it to a plate to rest. Use the moisture from the drippings to scrape any brown bits from the bottom and sides of the pan. Strain the drippings through a fine sieve if desired.
- Allow the drippings to rest for a few minutes so the fat and drippings separate. The fat will rise to the top. Spoon ½ cup of the fat into a medium saucepan, adding butter to make ½ cup if you don't have enough fat.
- Stir in the flour and poultry seasoning and cook for 3 to 4 minutes over medium heat, while stirring, until the flour begins to brown slightly and the mixture has a slightly nutty smell.
- Gradually add the liquid (drippings and/or broth), whisking until smooth after each addition. The mixture will be very thick at first and will gradually thin out; you may not need all of the broth.
- Bring to a boil over medium heat while whisking, and let boil for 1 to 2 minutes.
- Taste the gravy, and season with salt & pepper as needed. Stir in parsley or other fresh herbs and serve.
Video
Notes
- When spooning ½ cup of the fat into a saucepan, skim the remaining fat and set aside in case you want more.
- If you do not have enough fat, add unsalted butter to make a total of ½ cup fat.
- If you do not have enough juices/drippings from the meat, add additional broth (canned, boxed, or homemade). I prefer to use full sodium for the best flavor.
- Optional herbs: ½ teaspoon onion powder or ¼ teaspoon garlic powder can be added to the flour when cooking in the fat. I love to add ½ teaspoon poultry seasoning to my gravy, regardless of which type of gravy it is.
- Leftovers will keep in an airtight container for 4 days in the refrigerator and 4 weeks in the freezer.
Nutrition Information
Calories: 90 | Carbohydrates: 5g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 296mg | Potassium: 10mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 392IU | Vitamin C: 0.5mg | Calcium: 4mg | Iron: 0.3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dip, Sauce, Side Dish
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O my goodness- just made this gravy/technique from drippings of a Missippi pot roast- delicious! You are the bomb! Thank you!!
I usually don’t have enough drippings since there is just two of use, thanks for the tips.
Glad we could help!
Excellent gravy thank you
So glad you enjoyed it, Henriette!
Yummy
love crock pot recipes
Hi David, you can see all of our Crock Pot recipes here!
Question: how do I make a turkey or chicken gravy brown. While I have no issues with a light coloured gravy, I have family members that don’t think gravy is *really* gravy unless it’s dark brown, like a beef gravy. To make things even trickier, I can’t use commercial gravy browning due to high sodium levels.
Hi Penny, you could try cooking the roux longer so it is darker in color, but it will change the flavor of the gravy. You could also try adding Kitchen Bouquet which is low in sodium. I hope this helps!
When I don’t have enough drippings I use Better than Bouillon paste Poultry flavoring. I does wonders.
Thank you for sharing that great tip Shirley!
Great step-by-step recipe. Thank you!
Thank you, Josephine! I am glad you enjoyed it.