Classic Homemade Gravy
Rich and savory gravy made from pan drippings, perfect for pairing with roasted meats.
5 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 4 tbsp pan drippings (from roasted meat)
- 4 tbsp all-purpose flour
- 2 cups chicken or beef broth
- Salt and black pepper to taste
Nutrition Facts
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Instructions
Collect drippings: After roasting meat, pour the pan drippings into a measuring cup. Let it settle, then skim off excess fat if needed.
Make a roux: In a saucepan, heat the pan drippings over medium heat. Gradually whisk in the flour until smooth. Cook for 1-2 minutes until lightly browned.
Add broth: Slowly pour in the broth while continuously whisking to prevent lumps. Bring to a gentle simmer.
Thicken gravy: Cook for 5-7 minutes, stirring frequently, until the gravy thickens to your desired consistency.
Season: Taste and adjust seasoning with salt and black pepper as needed.
Serve: Pour the hot gravy into a gravy boat and serve immediately with your favorite dishes.
Chef's Tips
- Lump-free gravy: Always whisk continuously while adding the broth to prevent lumps from forming.
- Flavor boost: For extra depth, add a splash of Worcestershire sauce or a pinch of thyme.
- Vegetarian option: Use vegetable broth and butter instead of meat drippings for a vegetarian gravy.
- Storage: Store leftover gravy in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
- Thickness control: If the gravy is too thick, thin it with a little more broth. If too thin, simmer longer or add a bit more flour slurry.
