Have you ever wondered how to make gravy from scratch like your Grandma used to? 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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- Homemade gravy from scratch
- Ingredients you’ll need
- Creative variations to try
- Step-by-step instructions
- Essential tools for this recipe
- Watch and learn: recipe video
- Frequently asked questions (FAQ’s)
- Deb’s tips for the perfect gravy
- How to store leftovers
- Perfect pairings: what to serve with
- Homemade Gravy from Scratch
Homemade gravy from scratch
Homemade gravy doesn’t just elevate your meal; it’s the secret to turning an ordinary plate into something unforgettable. This recipe comes together in just 15 minutes with ingredients you likely already have in your pantry—no fancy ingredients or last-minute store runs required!
Whether you’re preparing a grand holiday feast or a cozy Sunday dinner, this gravy is a perfect match for every dish on the table. Its rich, savory flavor pairs beautifully with turkey, mashed potatoes, stuffing, or even a warm biscuit. Simple, quick, and undeniably delicious, this gravy is the ultimate finishing touch to your favorite comfort foods!
Ingredients you’ll need
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
If you don't have homemade stock on hand? You can use chicken or turkey stock or bouillon cubes instead.
You can use any type of milk in this recipe, but I find that half and a half or cream works best and makes the gravy thick and rich.
Creative variations to try
- 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 also add a little bit of onion powder, bay leaf, and garlic powder to increase the flavor of this easy gravy recipe.
Step-by-step instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
#1 Start by melting butter in a skillet.
#2 Whisk flour into the butter.
#3 Cook the flour for a couple of minutes.
#4 Slow pour the turkey drippings into the pan while whisking.
5. Add the cream and continue to whisk until thickened.
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.
Essential tools for this recipe
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Watch and learn: recipe video
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Frequently asked questions (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.
Deb’s tips for the perfect gravy
The key to making gravy is starting with an equal amount of flour and fat (butter or grease, turkey drippings).
- 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.
- Make sure to add the drippings slowly to the roux so that it doesn't clump up.
- If you want a smooth gravy, be sure to whisk it well as it simmers.
- A fat separator is a must have when you're using pan juices so that you get the beautiful flavor from the thanksgiving turkey.
How to store leftovers
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. I do not recommend freezing gravy.
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.
Perfect pairings: what to serve with
Here are some of the classic dishes to serve with this rich, delicious gravy!
And if you're looking for some yummy side dishes to serve with your meal, here are some of my favorites!
- This recipe for Ruth Chris Creamed Spinach is the BEST with a pot roast.
- Or if you're making turkey, I've always considered my Crockpot Cream Corn to be a must make!
- Ranch Roasted Brussels Sprouts is an excellent option for Sunday supper.
If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating!
Homemade Gravy from Scratch
Ingredients
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups warm chicken stock or pan drippings
- ½ teaspoon minced fresh herbs optional
- 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 minced 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!