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Learn how to make gravy of any kind in this easy to follow guide. We’ve got you covered whether you are making a gravy from pan drippings or using canned broths or stocks. You’ll learn how to make chicken gravy, turkey gravy, beef gravy, gluten-free gravy, chocolate gravy and more.

Gravy being poured onto some mashed potatoes.

Making homemade gravy is an important kitchen skill for any home cook. You can easily and quickly whip up a homemade gravy to accompany any meal. Make gravy for mashed potatoes, turkey, and pot roast or whip up some simple sausage gravy to serve over biscuits or toast.

Traditional gravy starts with a roux. A roux is a 1:2 mixture of fat to all-purpose flour. The fat used in gravy making is usually butter, although other fats like oils, margarine, and even bacon fat can also be used. The fat is melted and combined over heat and cooked briefly. Next, a liquid is slowly added and brought to a simmer. This liquid can be pan drippings from a roast, canned broth or stock, or even milk. The roux will cause the liquid to thicken, creating gravy.

Pan Drippings getting filtered into a measuring cup.
  • How do I make gravy using pan drippings?

    Pan drippings are a flavorful option for making a homemade gravy from scratch. In order to use the pan drippings you’ll need to carefully remove them from the hot pan and strain off any fat or gristle. The easiest way to do this is to pour the liquid through a fine mesh strainer into measuring cup so you can easily see how much dripping liquid you have.

    VARIATION: You can also thicken your pan drippings using a cornstarch slurry directly into the pan rather than using the traditional gravy making method. This works well when there are a lot of pan drippings from a roast and the gravy is made while the pan drippings are still very hot, straight from the oven. Skim off any fat or gristle, then spoon out 1/4 cup of the pan drippings into a small bowl. Whisk in 2 tablespoons of cornstarch (for approximately 2 cups of drippings), and then pour this slurry back into the pan. Whisk well until gravy thickens.

  • How do I make gluten-free gravy?

    A traditional gravy is made using a 1:2 ratio of fat to flour. You can make your gravy gluten free by replacing all-purpose flour with cornstarch. Cornstarch is a more powerful thickening agent so only half of the amount is needed. For example, in a recipe calling for 1/4 cup of flour, you’d replace it with 2 tablespoons of cornstarch.

  • How do I make gravy with milk?

    Milk is used to make creamy gravies like sausage gravy or chocolate gravy. You can also add milk to any meat based gravy for a creamy variation. Simply replace or or part of the liquid called for in the gravy recipe with milk.

Watch the video below where Rachel will walk you through every 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 on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Gravy being poured onto some mashed potatoes.
Learn how to make gravy of any kind in this easy to follow guide. We’ve got you covered whether you are making a gravy from pan drippings or using canned broths or stocks. You’ll learn how to make chicken gravy, turkey gravy, beef gravy, gluten-free gravy, chocolate gravy and more.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Ingredients
  • 2 tablespoons butter (or other fat)
  • 1/4 cup all-purpose flour (or 2 tablespoons cornstarch)
  • 2 cups chicken, beef, turkey, or vegetable broth (or pan drippings)
Instructions
  • In a medium-size saucepan, melt butter* over medium high heat. 
  • Whisk in flour* until well combined and no white specks remain. Let cook 2 minutes.
  • Slowly pour in broth* and whisk well. 
  • Bring to a simmer and heat until thickened to desired consistency, about 2 minutes, whisking constantly. 
Notes
*You can use any kind of fat you’d like to when making a gravy in the same amount. Coconut oil, vegetable oil, olive oil, margarine, or bacon fat are all commonly used in addition to butter. 
**For a gluten-free gravy, or for sweet gravy like chocolate gravy, use 2 tablespoons of cornstarch in place of the all-purpose flour. 
***Any kind of broth, stock, or other liquid can be used in the same ratio to make gravy. Use vegetable broth for a vegetarian gravy
****When using pan drippings from roasting a turkey, chicken, or beef roast, be strain the drippings through a fine mesh strainer to remove any gristle or fat. 

Nutrition

Calories: 42kcal | Carbohydrates: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 240mg | Potassium: 47mg | Vitamin A: 85IU | Vitamin C: 4.1mg | Calcium: 4mg | Iron: 0.3mg
Course: Sauce
Cuisine: American
Keyword: how to make gravy
Gravy being poured onto some mashed potatoes.
Learn how to make gravy of any kind in this easy to follow guide. We've got you covered whether you are making a gravy from pan drippings or using canned broths or stocks. You'll learn how to make chicken gravy, turkey gravy, beef gravy, gluten-free gravy, chocolate gravy and more.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Ingredients
  • 2 tablespoons butter (or other fat)
  • 1/4 cup all-purpose flour (or 2 tablespoons cornstarch)
  • 2 cups chicken, beef, turkey, or vegetable broth (or pan drippings)
Instructions
  • In a medium-size saucepan, melt butter* over medium high heat. 
  • Whisk in flour* until well combined and no white specks remain. Let cook 2 minutes.
  • Slowly pour in broth* and whisk well. 
  • Bring to a simmer and heat until thickened to desired consistency, about 2 minutes, whisking constantly. 
Notes
*You can use any kind of fat you'd like to when making a gravy in the same amount. Coconut oil, vegetable oil, olive oil, margarine, or bacon fat are all commonly used in addition to butter. 
**For a gluten-free gravy, or for sweet gravy like chocolate gravy, use 2 tablespoons of cornstarch in place of the all-purpose flour. 
***Any kind of broth, stock, or other liquid can be used in the same ratio to make gravy. Use vegetable broth for a vegetarian gravy
****When using pan drippings from roasting a turkey, chicken, or beef roast, be strain the drippings through a fine mesh strainer to remove any gristle or fat. 

Nutrition

Calories: 42kcal | Carbohydrates: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 240mg | Potassium: 47mg | Vitamin A: 85IU | Vitamin C: 4.1mg | Calcium: 4mg | Iron: 0.3mg
Course: Sauce
Cuisine: American
Keyword: how to make gravy
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