Homemade Gravy from Scratch

Homemade gravy in a gravy boat, with a spoon dipping out some gravy.

Homemade Gravy from Scratch

Follow these step by step instructions to make silky smooth homemade gravy.

Course Sauces and Dressing

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 92kcal

Author Deb Clark

Equipment

1 Large skillet
1 whisk
1 Gravy Boat

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.

Notes

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.

Storage - 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.

I've found it's best to reheat on the stove over low heat, stirring often. I like to add some additional broth or milk to the gravy while whisking vigorously to prevent lumpy gravy.

Nutrition