Description
A smooth, savory homemade gravy made from pan drippings or broth—perfect for mashed potatoes, poultry, and roasts.
Ingredients
Units
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- 2 tbsp pan drippings or unsalted butter
- 2 tbsp all-purpose flour
- 2 cups broth (chicken, beef, or vegetable)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper (freshly ground)
- Optional: 1 tsp fresh thyme or rosemary, finely chopped
Instructions
- After roasting meat, leave 2 tbsp pan drippings in the pan (or melt butter) over medium heat.
- Sprinkle flour over fat and whisk constantly for 1–2 minutes until golden and fragrant—this is your roux.
- Gradually pour in 2 cups of broth, whisking vigorously to avoid lumps.
- Bring to a gentle simmer; cook, stirring, until thickened—about 3–5 minutes.
- Season with salt, pepper, and stir in herbs if using.
- Strain gravy through a fine-mesh sieve for ultra-smooth texture (optional).
- Serve hot, keeping warm until ready to enjoy.
Notes
- Adjust thickness by adding more broth for thinner consistency or simmer longer to thicken.
- For richer flavor, deglaze pan with a splash of wine or drippings before adding broth.
- Can be made vegetarian by using butter and vegetable broth.
- Store leftovers up to 3 days in refrigerator; reheat gently and whisk in a splash of broth.
Nutrition
- Serving Size: 1⁄4 cup (60 ml)
- Calories: 35 kcal
- Sugar: 0 g
- Sodium: 200 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 5 mg