Classic Homemade Gravy
This classic homemade gravy recipe is a cornerstone of comforting cuisine, rooted in traditional Southern and European kitchens alike. With its velvety texture and deep, rich flavor, this gravy elevates everything it touches—from roasted turkey and mashed potatoes to biscuits and stuffing. Made from pan drippings, broth, and a roux base, it's a staple that brings nostalgic warmth to any meal.
Equipment
- Large skillet or sauté pan
- Whisk
- Measuring cups and spoons
- Strainer (optional for smooth finish)
Ingredients
- ¼ cup unsalted butter prefer high-quality European-style butter for richness
- ¼ cup all-purpose flour unbleached flour recommended for deeper flavor
- 2 cups pan drippings or low-sodium chicken stock warm before use to avoid clumping
- ½ teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper coarse grind preferred for texture
- ½ teaspoon Worcestershire sauce adds umami depth (optional)
Instructions
- In a large skillet or sauté pan over medium heat (about 350°F / 175°C), melt the butter until it begins to foam but is not browned.
- Sprinkle the all-purpose flour evenly over the butter. Whisk continuously for 4–5 minutes until the mixture (roux) becomes a light golden brown and has a slightly nutty aroma. This deepens the flavor base of the gravy.
- Gradually add in the warm pan drippings or chicken stock, pouring in a slow stream while whisking constantly to avoid lumps.
- Bring the mixture to a gentle simmer. Reduce the heat slightly and let it cook for 8–10 minutes, whisking frequently, until the gravy is smooth and has thickened to your desired consistency.
- Season the gravy with kosher salt, black pepper, and Worcestershire sauce (if using). Taste and adjust seasoning if necessary.
- If a super-smooth texture is desired, strain the gravy through a fine-mesh sieve just before serving.
- Keep the gravy warm on low heat or in a gravy boat over a tealight warmer until ready to serve.
Notes
- To make a vegetarian version, substitute butter with olive oil and use vegetable broth instead of chicken stock.
- For a creamier result, stir in 2 tablespoons of heavy cream at the very end of cooking.
- Leftover gravy can be stored in the refrigerator for 3–4 days or frozen for up to 2 months.
Nutrition
Calories: 100kcalCarbohydrates: 5gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 225mgPotassium: 82mgFiber: 0.2gSugar: 0.2gVitamin A: 238IUVitamin C: 0.1mgCalcium: 8mgIron: 0.5mg
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