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.
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.
-
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 YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
You have changed my life with your basic gravy recipe No more hit and miss! I have referred so many friends and relatives to your wonderful website. We don’t know what we would do without you! I will be 86 yrs old in June and have cooked for a long time but am more excited now about cooking than I have ever been.! God bless you!
You are wonderful! I’m sixty-something struggling with gravy all my “cooking” life. YOU changed that. Watching you gives me confidence to keep trying. Thank you and God bless you.
Ok, I have never before made gravy and I am 62. I have been lucky enough to have a family member or friend make it.
Today, there was only me to do it..
This was super easy, thank you.
What made me think making gravy was difficult?🙄
It turned out just like it was supposed to.
So simple and taste amazing thank you 😊
Love it so easy and good.
Loved it….Thanks,,,, been scratching my head how to make gravy without pan drippings……
One question,,, how do you get the lumps out ?? I had tiny lumps here and there… I guess I could run it through a sieve or would sifting the flour before whisking in the pot work better?????
Sometimes when using flour, this can be an issue. I usually use a little more butter and then let the roux cook a little while. I let the broth cool a bit and take the roux off the heat and slowly mix in a little broth at a time until well blended. I put it back on the heat to let it finish thickening. Hope this helps. If anyone has a better suggestion, please share.
I find that if I add the liquid slowly at first whisking all the while, there will be no lumps.
I make my gravy like this but add a touch of heavy cream too….yum!
I love that she shared the recipe !
Do you normally use reg broth or low sodium? Just wondering if reg broth would make this too salty?
I never got gravy right before this recipe and technique. Thanks for making it clear and enjoyable.