Have you ever wondered how to make gravy from scratch like your Grandma used to do? It's not as hard as you think! With just a few simple ingredients, you can make delicious gravy that will impress your friends and family.
Gravy doesn't have to be complicated or intimidating. This is an easy recipe that every home cook can make!
Serve this over Cauliflower Mashed Potatoes, yum!
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Why you'll love this recipe
✔️ Homemade gravy only takes 15 minutes to make and all of the ingredients are easy to find at the local grocery store.
✔️ Uses simple ingredients that you probably already have in your pantry.
✔️ Goes great with any holiday meal or Sunday dinner.
Ingredients
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- butter
- all-purpose flour
- warm chicken stock or pan drippings
- dried Italian herbs
- half and half or cream
- salt and fresh ground black pepper
Instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- In a large skillet, melt butter over medium heat.
- When completely melted, whisk in the flour. Whisk until the flour and butter turn into a smooth paste and look medium blonde in color; about 1 minute.
- Slowly pour in stock, whisking the entire time. Continue to whisk until thickened and smooth.
- Bring the gravy to a simmer. As it simmers, it thickens and becomes glossy.
- Add the herbs and continue to whisk the gravy.
- Remove from the heat then stir in the cream.
- Taste for seasoning and adjust with salt and black pepper.
Not sure about how to whisk the flour? Check this out for how to make a roux. It will be you all the information you need.
Equipment
- large skillet
- whisk
- gravy boat
FAQ's
The secret to a good gravy is to allow your roux to brown slightly before adding your remaining ingredients. The browned roux is where the gravy gets the best flavor.
Cornstarch will give your thanksgiving gravy a glossy shine while flour will give it more body. I like to use flour because I prefer the texture of gravy made with flour.
You can add some additional flavor to this traditional gravy by adding a splash of white wine.
Things to know
The key to making gravy is starting with an equal amount of flour and fat.
- This gravy can be made with either chicken stock or pan drippings.
- If using pan drippings, be sure to strain them before using them to remove any solid bits that were stuck on the bottom of the pan.
- You can use any type of milk in this recipe, but I find that half and a half or cream works best.
- Make sure to add the liquid slowly to the roux so that it doesn't clump up.
- This recipes uses a pinch of dried Italian herbs in this gravy, but you can really use any type of herb that you like.
- If you want a smooth gravy, be sure to whisk it well as it simmers.
- If you need to thicken this gravy more you can add a cornstarch slurry and simmer it until it reaches the perfect consistency.
- A fat separator is a must have when you're using pan juices so that you get the beautiful flavor from the thanksgiving turkey.
- Don't have homemade stock on hand? You can use bouillon cubes instead.
Variations
- If you don't have heavy cream on hand, you can use whole milk or even evaporated milk to make the gravy.
- Prefer vegetarian gravy? Just use vegetable stock or vegetable broth instead of chicken stock.
- If you want to make a gluten-free gravy, use gluten-free flour in place of all-purpose flour.
- Use turkey drippings from the roasting pan - best gravy ever! Or use meat drippings from pot roast for beef gravy or the drippings from roast chicken for the best chicken gravy!
- You can make this gravy into any flavor that you enjoy by changing up your broth or stock. Use beef broth, chicken broth, or turkey broth for the perfect gravy.
- You can also add a little bit of onion powder, bay leaf, and garlic powder to increase the flavor of this easy gravy recipe.
Storage
Refrigerate - This gravy is best served fresh, however, you can store leftover gravy in an airtight container in the fridge for up to three days.
Reheat - I've found it's best to reheat on the stove over low heat, stirring often. I like to add some additional broth or water to the gravy while I stir vigorously when reheating to prevent lumpy gravy.
Freezer - I do not recommend freezing this gravy.
Related recipes
- Learn how to make roux for gumbo and some great tips for making gravy here!
- Better than Olive Garden Alfredo Sauce - this dreamy sauce is just like the restaurant, only better!
- Homemade Marinara Sauce, just like grandma made.
Serve with
- You can never go wrong with serving this flavorful gravy over the top of these fluffy Instant Pot Mashed Potatoes.
- I love to make this flavorful homemade gravy, and then serve it on top of these Frozen Hamburger Patties in the oven. It's a quicker version of Salisbury steak.
- This 500 Degree Turkey is the best turkey to make holiday meals. And, when serve with turkey gravy made with this recipe, it's even better!
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Homemade Gravy from Scratch
Ingredients
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups warm chicken stock or pan drippings
- ¼ teaspoon dried Italian herbs
- 2 to 3 tablespoons half and half or cream
- salt and fresh ground black pepper to taste
Instructions
- In a large skillet, melt butter over medium heat.
- When completely melted, whisk in the flour. Whisk until the flour and butter turn into a smooth paste and look medium blonde in color; about 2 minutes.
- Add the dry herbs and continue to whisk.
- Slowly pour in stock, whisking the entire time. Continue to whisk until thickened and smooth.
- Bring the gravy to a low bubble. As it simmers, it thickens and becomes glossy.
- Remove from the heat then stir in the cream.
- Taste for seasoning and adjust with salt and black pepper.
Nancy says
Can beef broth be substituted for chicken broth?
Bowl Me Over says
Great question, absolutely Nancy!