Classic Homemade Gravy
Rich, savory gravy made from pan drippings, perfect for pairing with roasted meats and mashed potatoes.
5 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 3 tbsp pan drippings (from roasted meat)
- 3 tbsp all-purpose flour
- 2 cups chicken or beef broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp thyme (optional)
Nutrition Facts
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Instructions
Collect drippings: After roasting meat, pour the pan drippings into a measuring cup, leaving about 3 tablespoons in the pan.
Make the roux: Heat the pan over medium heat. Sprinkle flour over the drippings and whisk continuously for 2-3 minutes until the mixture turns golden brown.
Add broth: Slowly pour in the broth while whisking constantly to prevent lumps from forming.
Simmer: Bring the mixture to a gentle boil, then reduce heat to low. Let it simmer for 5-7 minutes, stirring occasionally, until the gravy thickens.
Season: Add salt, black pepper, and thyme (if using). Taste and adjust seasoning as needed.
Strain (optional): For a smoother gravy, strain through a fine-mesh sieve before serving.
Chef's Tips
- Roux Tip: Cook the flour and fat mixture until it's golden for a deeper flavor.
- Lump-Free Gravy: Whisk constantly while adding the broth to prevent lumps.
- Thickness Control: For thicker gravy, simmer longer. For thinner gravy, add more broth.
- Flavor Boost: Add a splash of Worcestershire sauce or soy sauce for extra umami.
- Storage: Store leftover gravy in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
