This classic gravy recipe is rich, smooth, and full of flavor from real pan drippings. With just flour, drippings or broth, and a few seasonings, you can make a savory gravy in minutes.

gravy in a dish to show How to Make Gravy

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Flavor: Smooth, savory, and full of rich roasted flavor from the browned flour and pan drippings.
Recommended Tools: A gravy fat separator is easy for removing fat from the juices.
Prep Note: Letting the drippings rest separates the fat and juices for a balanced gravy.
Freezing: Store cooled gravy in a freezer-safe container for up to 1 month; whisk while reheating to bring back the smooth texture.

gravy being poured into a dish from a ladle for How to Make Gravy

Classic Gravy Ingredients

Fat: The fat that melts off proteins as it cooks is often referred to as “drippings” or “fond.” Don’t forget to scrape those tasty bits from the pan; they’ll add maximum flavor to the gravy!
Flour: This flour mixture thickens the gravy by creating a roux with the fat drippings. Cooking it until golden removes any raw taste.
Broth: Broth from chicken, beef, or turkey, along with pan drippings, helps stretch the gravy and adds extra flavor. If your poultry seasoning already has salt, using a low or no-salt broth keeps it balanced.
Seasonings: This homemade poultry seasoning is an all-purpose must-have for homemade gravy. I like to add a pinch of dried rosemary and about ½ teaspoon of onion powder for extra flavor.

Tasty Twists

Add more flavor to homemade gravy using sauteed mushrooms or caramelized onions.
Add a browning sauce such as Kitchen Bouquet for a darker brown color and extra flavor.
No drippings? Gravy can be made with just butter or a combination of melted butter and oil. It will change the flavor to be more buttery.

drippings in a gravy separator for making gravy

fat in a gravy separator for making gravy

How to Make Gravy

Add the leftover fat drippings to a saucepan.
Stir in the flour and seasonings (full recipe below).
Gradually whisk in the broth until it reaches the desired consistency.

Season as desired before serving.

cooking fat and flour in a pot making gravy

gravy and seasonings in a pot before being mixed

Add the broth/drippings slowly in Step 4 while whisking. This ensures the gravy stays smooth and free of lumps!
Gravy should be thickened or thinned out when it’s still warm. Add more broth to thin out the gravy, or make a slurry and gradually whisk some in to thicken it.

Storage Secrets

Store leftover gravy in a covered container in the refrigerator for up to 4 days. Whisk while reheating on the stovetop and add a little broth to loosen if necessary.
Freeze portions in zippered bags for up to one month. Thaw in a saucepan on low and season again, if desired.

Fixings and Sides for Holiday Meals

Sweet Potato Casserole

Side Dishes

Did you make this easy gravy recipe? Leave a rating and comment below!

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

5 from 39 votes

Author Holly Nilsson

Gravy Recipe

Author Holly Nilsson

Servings 12 servings

Make rich, savory gravy at home with this easy, foolproof recipe.

Save Rate Print

Servings 12 servings

Prep Time 15

Cook Time 5

Total Time 20

Equipment

Ingredients

▢ ½ cup fat from drippings or unsalted butter*
▢ ½ cup all-purpose flour
▢ ½ teaspoon poultry seasoning
▢ 3 to 4 cups drippings add extra broth if needed
▢ 1 tablespoon chopped fresh parsley and/or fresh herbs to taste, optional
▢ salt and black pepper to taste

Instructions

Once your meat is cooked, transfer it to a plate to rest. Use the liquid 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 (use a gravy separator, or a tall narrow container) 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 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. Broth can also be used to thin the gravy out if it is too thick.
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 is an estimate, and depends on what type of fat and meat drippings are used.

5 from 39 votes

Nutrition Information

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dip, Sauce, Side Dish

Cuisine American

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