Homemade Gravy (Print Version)

Rich, silky sauce perfect for roasts, using simple pantry ingredients for deep flavor.

# What You Need:

→ Base

01 - 4 tbsp unsalted butter (or pan drippings from roast)
02 - 1/4 cup all-purpose flour

→ Liquid

03 - 2 cups low-sodium chicken stock (or beef/vegetable stock for variation)

→ Seasonings

04 - 1/2 tsp kosher salt, or to taste
05 - 1/4 tsp freshly ground black pepper
06 - Optional: 1/2 tsp dried thyme or sage

# How to Make It:

01 - In a medium saucepan, melt the butter over medium heat (or use pan drippings after roasting meat).
02 - Whisk in the flour to form a smooth roux. Cook, stirring constantly, for 2-3 minutes until lightly golden and fragrant.
03 - Gradually pour in the stock, whisking continuously to prevent lumps.
04 - Bring to a gentle simmer and cook, whisking often, until thickened to your desired consistency (about 10 minutes).
05 - Season with salt, pepper, and optional herbs. Taste and adjust seasoning as needed.
06 - Strain through a fine-mesh sieve for an ultra-smooth gravy, if desired. Serve hot.

# Expert Hints:

01 -
  • You probably have everything you need in your kitchen right now
  • Takes 20 minutes from start to finish, including cleanup
  • Adaptable to whatever stock you have on hand
02 -
  • Lumpy gravy happens when you add liquid too quickly, so take your time with that first pour
  • The roux needs to cook fully or your gravy will taste like raw flour
  • Gravy continues thickening as it cools, so remove it from heat slightly earlier than you think
03 -
  • Warm your stock before adding it to the roux for smoother incorporation
  • Use a flat-bottomed whisk which reaches into the pan corners better

Go Back