Gravy Recipe

• Classic Gravy Ingredients
• How to Make Gravy
• Storage Secrets
• Fixings and Sides for Holiday Meals

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.

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.

How to Make Gravy

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

Season as desired before serving.

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.

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

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

• 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.

• 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.

Calories: 618 | Carbohydrates: 4g | Protein: 1g | Fat: 67g | Saturated Fat: 28g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 29g | Trans Fat: 0.3g | Cholesterol: 77mg | Sodium: 90mg | Potassium: 10mg | Fiber: 0.2g | Sugar: 0.03g | Vitamin A: 267IU | Vitamin C: 0.5mg | Calcium: 4mg | Iron: 0.3mg

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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