Classic Gravy Recipe

Rich, savory, and incredibly versatile, this classic gravy recipe transforms simple drippings or broth into a luscious sauce that enhances any main course—from roast meats to mashed potatoes or biscuits.

Why You’ll Love This Recipe

This gravy is quick, customizable, and made with simple ingredients. Whether you’re using turkey drippings, beef stock, or keeping it vegetarian, it delivers deep flavor and a silky texture every time. No need for store-bought packets—this homemade version is both easy and superior.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons fat or drippings (or unsalted butter)
• 2 tablespoons all-purpose flour
• 1 cup broth or pan drippings (turkey, chicken, beef, or vegetable)
• Salt and black pepper, to taste
• Optional: a dash of Worcestershire sauce, garlic powder, or fresh herbs like thyme or sage

directions

this recipe

1. In a saucepan over medium heat, melt the fat or butter.
2. Whisk in the flour to form a roux. Cook for 1–2 minutes until it turns golden and smells nutty.
3. Slowly pour in the broth or drippings, whisking constantly to prevent lumps.
4. Bring to a simmer and cook for 3–5 minutes, stirring until thickened.
5. Season with salt, pepper, and any optional flavorings.
6. Serve warm over your favorite dish.

Servings and timing

• Servings: 4–6
• Prep time: 3 minutes
• Cook time: 10 minutes
• Total time: 13 minutes

Variations

• Vegetarian Gravy: Use plant-based butter and vegetable broth; add soy sauce or miso for umami.
• Creamy Gravy: Stir in a splash of milk or cream at the end.
• Herb Gravy: Add fresh thyme, rosemary, or sage while simmering.
• Mushroom Gravy: Sauté chopped mushrooms before adding flour.

storage/reheating

Store leftover gravy in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat, adding a splash of broth if it’s too thick. Freeze for up to 3 months; thaw overnight before reheating.

FAQs

What if I don’t have pan drippings?

Use unsalted butter and your choice of broth—chicken, beef, turkey, or vegetable.

Why is my gravy lumpy?

Lumps usually form if flour isn’t whisked smoothly into the fat. Always add broth gradually while whisking.

How do I thicken gravy more?

Simmer longer or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).

Can I make it ahead of time?

Yes, make it up to 3 days in advance and reheat gently before serving.

Is gravy gluten-free?

Not by default. Use cornstarch instead of flour to make it gluten-free.

Can I freeze gravy?

Absolutely. Let it cool, then store in a freezer-safe container for up to 3 months.

What herbs go well in gravy?

Thyme, sage, rosemary, and parsley are all excellent choices.

Can I make gravy without stock?

You can use water with bouillon or drippings for flavor, though stock adds depth.

How do I fix bland gravy?

Add a bit of Worcestershire sauce, soy sauce, mustard, or more seasoning.

Can I use this with any meat?

Yes, just match the broth base (chicken, beef, turkey) to your main dish for best results.

Conclusion

This classic gravy recipe is a must-have for any home cook. Simple to make and packed with flavor, it complements everything from roasted meats to comfort food sides. Once you master the roux, the possibilities are endless—elevate your meals with a delicious homemade gravy that everyone will love.

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