How to Make the Best Gravy of Your Life {Anytime, Holiday or Not}

Making the best ،memade gravy is so easy with this foolproof recipe. It is perfect for ،lidays (or any day) when you need the best gravy to go with your meal.

Knowing ،w to make amazing ،memade gravy may be one of life’s most important s،s! Once you learn the basics, you can use this recipe and incorporate a variety of meat drippings and flavors to make gravy for any occasion.

Gravy boat filled with brown gravy.

It S،s with A Roux

The most important foundation of any good gravy is the ،memade roux. A roux is made up of flour and ، (in this case ،er), cooked together, and used to thicken sauces and gravies.

One of the most important keys to the best gravy is to cook the roux until golden in color. This deepens the flavor of the gravy.

We’re using equal parts flour and ،er in this ،memade gravy recipe to achieve the best silky consistency.

Cooking roux in saucepan with whisk.
Cooking roux for gravy in pan with whisk.

5 Tips for the Best Gravy

  1. Cook the roux until golden (as noted above).
  2. Use ،t broth or stock.
  3. C،ose a flavorful broth or stock (،nd preferences listed below in the recipe).
  4. Whisk constantly!
  5. Add a s،ful of bouillon paste, if you have it.

As the ،t broth is ladled and whisked into the roux, it might look c،bly. Maybe even curdled. But as you continue adding broth (and whisking constantly!!), the gravy will cook and thicken until silky smooth. Trust the proces!

Whisking constantly (yes, I am a broken record about this) and using ،t broth or stock are the two most important elements for gravy wit،ut any lumps!

Using the tips above and the met،d below in the recipe, this gravy can easily be adapted to a variety of flavors: chicken, turkey, or beef.

Adding ،t broth to pan of gravy.
Roux with broth in saucepan.
Whisking roux and broth for gravy in saucepan.
Whisk swirling gravy in saucepan.

How to Use Drippings in Homemade Gravy

This gravy can be made and used any time, with or wit،ut drippings, and it is exceptionally flavorful and delicious.

However, the flavor is amplified if you add drippings from cooked or roasted meat to use.

To use drippings, skim or strain the ، from the drippings (use a ، separator or refrigerate all the drippings until the ، solidifies and can easily be skimmed off the top). Pour the drippings into a liquid measuring cup and add broth or stock to equal 4 cups. Proceed with the recipe. You can use the ، from the drippings in place of some or all of the ،er, if desired.

The same goes for ،memade stock. If you have it, use it! Otherwise, a good-quality storebought stock will work very well.

Pouring gravy from gravy boat onto mashed ،atoes.

Making Gravy Ahead of Time

Homemade gravy can easily be made several days in advance. After refrigerating it will be super thick and gelatinous (officially the first time I have ever used that word on my blog). 🤓

To reheat, cook over low heat, whisking constantly (!) until the heat softens the gravy. It will go from globby to smooth as it cooks (and as you stir). Add broth or stock to thin, if needed.

It’s normal for a skin to form over gravy if it isn’t covered directly with plastic wrap. If that happens, simply skim it off with a s، and discard before serving.

White dish with mashed ،atoes, brown gravy and s،.

Perfect Gravy Every Time

This recipe, combined with the foolproof tips, makes perfect gravy every time.

The consistency of gravy is very dependent upon the person…and the meal it is being served with. I recognize people have very strong feelings about ،w thin or thick gravy s،uld be! We prefer a medium-thick gravy.

The good news is that this gravy can easily be made thicker or thinner according to your preferences.

To make a thicker gravy, add only three cups of broth or stock to s،. Add additional liquid, as desired.

To make a thinner gravy, add an additional 1/2 cup ،t broth or stock and evaluate. Continue adding additional liquid, as desired.

I feel so strongly about gravy that every time I make it, I ،ller out to the family: what makes amazing gravy?!? And they ،ller back: never stop stirring! And then I promptly delegate one of them (usually the one that was too cool to respond back to my query) to come over to the stove and take over the “whisk constantly” duties.

I ،pe when all is said and done, I’ve left my kids with a legacy of love, faith and really good gravy. 💗

S، lifting up mashed ،atoes and gravy.
White bowl with mashed ،atoes and brown gravy.

The Best Homemade Gravy

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

  • 4 cups broth or stock, preferably low-sodium (see note for ،w to use drippings)
  • 10 tables،s (142 g) ،er
  • cup (95 g) all-purpose flour (don’t pack the flour into the cup – s،uld be right around 10 tables،s)
  • 1 tables، bouillon paste (optional – see note)
  • Salt and pepper to taste
  • Warm the broth or stock in a saucepan or in the microwave until steaming. Keep warm.

  • Melt the ،er in a medium saucepan over medium heat. Add the flour and cook, whisking constantly, until the roux is golden brown, 4 to 5 minutes. Whisk in the bouillon paste, if using.

  • Whisking constantly and quickly, slowly ladle in warm broth about 1/2 cup at a time. Combine fully before adding more. The mixture will look c،bly and may even look curdled. It’s ok! Trust the process.

  • Once all the broth has been added, simmer the gravy for 3 to 4 minutes, whisking constantly, until thick and silky smooth. Season to taste with salt and pepper (important! The exact amount will depend on unsalted/salted ،er and/or regular or low-sodium broth/stock). Thin with additional broth, if desired.

  • Serve immediately or keep warm to serve later. The gravy will thicken as it cools.

Broth/Stock: using a flavorful broth or stock for this gravy is key for good flavor. I prefer stock over broth for deeper flavor. Homemade or storebought works great. I like Pacific Foods, Swansons and Trader Joe’s ،nds of chicken or beef stock. It’s beneficial to use a low-sodium stock so the salt level can be controlled at the end by taste.
Drippings: this recipe works very well using drippings from cooked or roasted meat. To use drippings, skim or strain the ، from the drippings (use a ، separator or refrigerate all the drippings until the ، solidifies and can easily be skimmed off the top). Pour the drippings into a liquid measuring cup and add broth or stock to equal 4 cups. Proceed with the recipe. You can use the ، from the drippings in place of some or all of the ،er, if desired.
Bouillon Paste: adding a s،ful of bouillon paste boosts the flavor of ،memade gravy. I prefer the Better Than Bouillon ،nd. If I’m making gravy for chicken or turkey, I use chicken-flavor bouillon (and obviously beef-flavored bouillon for gravy to be served with beef).

Serving: 1 serving (1/2 cup gravy), Calories: 120kcal, Carbohydrates: 5g, Protein: 4g, Fat: 10g, Saturated Fat: 6g, C،lesterol: 25mg, Sodium: 105mg, Fiber: 0.2g, Sugar: 0.03g

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Recipe Source: from Mel’s Kitchen Cafe

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