Classic Homemade Gravy
Rich and 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 tablespoons pan drippings (from roasted meat)
- 3 tablespoons all-purpose flour
- 2 cups chicken or beef broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon Worcestershire sauce (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 roasting pan.
Make the roux: Place the roasting pan over medium heat. Sprinkle flour over the drippings and whisk continuously for 1-2 minutes until the mixture turns golden brown.
Add broth: Gradually pour in the broth while whisking constantly to prevent lumps from forming.
Simmer: Bring the mixture to a gentle simmer, stirring frequently. Let it cook for 5-7 minutes until the gravy thickens.
Season: Add salt, black pepper, and Worcestershire sauce (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
- Lump-free gravy: Ensure you whisk continuously when adding the broth to prevent lumps.
- Thicker gravy: If the gravy is too thin, let it simmer longer or mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in.
- Thinner gravy: If the gravy is too thick, add a little more broth or water until desired consistency is reached.
- Flavor boost: Add a splash of red wine or a teaspoon of soy sauce for extra depth of flavor.
- Storage: Store leftover gravy in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
