How to Make the Perfect Homemade Gravy
Gravy is the ultimate comfort food companion, adding rich, savory flavor to everything from mashed potatoes to roasted meats. Whether you’re preparing a holiday feast or simply want to enhance a weeknight meal, mastering the art of homemade gravy is a game changer. Here’s how to make the perfect batch from scratch.
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Ingredients You’ll Need to Make Homemade Gravy:
- Pan drippings or butter (1/4 cup) – The key to flavorful gravy.
- All-purpose flour (1/4 cup) – Helps thicken the gravy.
- Broth or stock (2-4 cups) – Use chicken, beef, turkey, or vegetable broth depending on your dish.
- Salt and pepper (to taste) – Essential for seasoning.
- Optional add-ins: Fresh herbs, Worcestershire sauce, Gravy Master, or garlic for extra depth of flavor.
Step-by-Step Instructions:
Collect the Drippings
After roasting meat, pour the pan drippings into a measuring cup and allow the fat to separate from the juices. Skim off excess fat, reserving about 1/4 cup for the gravy.
Make a Roux
In a saucepan over medium heat, melt the reserved fat (or butter if using). Whisk in the flour and cook for about 1–2 minutes, stirring constantly, until the mixture turns a light golden brown. This step eliminates the raw flour taste and adds a toasty flavor.
Add the Broth
Slowly pour in the broth while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and continue stirring as it thickens.
Season and Customize
Add salt and pepper to taste, and incorporate optional ingredients like fresh thyme, sage, or a splash of Worcestershire sauce for extra depth. Optional: A few drops of Gravy Master will help darken it for beautiful color.
Simmer and Serve
Let the gravy cook for another 3–5 minutes, stirring occasionally, until it reaches your desired consistency. If it becomes too thick, add a bit more broth to thin it out. Once done, strain if needed for an ultra-smooth texture.
Pro Tips for the Best Homemade Gravy:
- Use homemade stock for the best flavor. If using store bought, I prefer Swanson brand.
- Whisk constantly to prevent lumps.
- Adjust thickness by adding more liquid if needed.
- Experiment with flavors by incorporating wine, mustard, or soy sauce for unique variations.
Homemade gravy is quick, easy, and far superior to store-bought versions. With this simple method, you’ll have a delicious sauce ready to complement any meal!
How To Make Homemade Gravy
Ingredients
- 1/4 cup pan drippings or butter
- 1/4 cup all-purpose flour
- 2-4 cups Broth or stock-Use chicken, beef, turkey, or vegetable broth depending on your dish.
- salt and pepper to taste
- Optional: Fresh herbs, Worcestershire sauce, Gravy Master, or garlic for extra depth of flavor.
Instructions
- After roasting meat, pour the pan drippings into a measuring cup and allow the fat to separate from the juices. Skim off excess fat, reserving about 1/4 cup for the gravy.
- In a saucepan over medium heat, melt the reserved fat (or butter if using). Whisk in the flour and cook for about 1–2 minutes, stirring constantly, until the mixture turns a light golden brown. This step eliminates the raw flour taste and adds a toasty flavor.
- Slowly pour in the broth while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and continue stirring as it thickens.
- Add salt and pepper to taste, and incorporate optional ingredients like fresh thyme, sage, or a splash of Worcestershire sauce for extra depth. Optional: A few drops of Gravy Master will help darken it for beautiful color.
- Let the gravy cook for another 3–5 minutes, stirring occasionally, until it reaches your desired consistency. If it becomes too thick, add a bit more broth to thin it out. Once done, strain if needed for an ultra-smooth texture.
