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how to make gravy from scratch

Here’s a simple, reliable way to make classic brown gravy from scratch, plus a few fun variations you can riff on any time you roast meat or mash some potatoes.

Quick Scoop

If you remember just one thing, remember this: gravy is basically three parts working together:

  1. Fat (butter or pan drippings)
  2. Flour (to thicken)
  3. Liquid (stock or broth)

Melt fat, whisk in flour to make a smooth roux, then slowly whisk in hot stock until it’s silky and thick enough to coat the back of a spoon.

Basic Brown Gravy From Scratch (No Drippings)

This works with chicken, turkey, beef, or vegetable stock.

Ingredients

  • 6 tablespoons unsalted butter
  • 6 tablespoons all‑purpose flour
  • 3 cups warm stock (chicken, turkey, beef, or veggie)
  • ¾ teaspoon onion powder (optional but nice)
  • Salt and black pepper to taste

Step‑by‑step

  1. Melt the fat
    • In a medium saucepan, melt the butter over medium heat until just melted, not browned or burned.
  1. Make the roux
    • Whisk in the flour until smooth.
    • Cook, whisking constantly, until the flour turns a light golden color, about 3–4 minutes; this cooks out the raw flour taste and builds flavor.
  1. Add the liquid slowly
    • While whisking, slowly pour in about 1 cup of warm stock, whisking until smooth and lump‑free.
    • Gradually whisk in the rest of the stock until fully incorporated.
  1. Simmer and thicken
    • Reduce heat to medium‑low.
    • Simmer 5–10 minutes, stirring frequently, until the gravy is thick enough to coat the back of a spoon.
  1. Season and serve
    • Stir in onion powder if using.
    • Taste and season with salt and pepper; a small pinch at a time makes it easier to control.
 * Serve right away, or keep warm on low heat, stirring occasionally.

Classic Gravy With Pan Drippings

If you’ve roasted turkey, chicken, or beef, use the drippings for extra depth.

Ingredients

  • ¼ cup pan drippings (fat from the roasting pan)
  • ¼ cup all‑purpose flour
  • 3 cups stock (chicken, turkey, or beef)
  • Salt and pepper to taste

Steps

  1. Warm the drippings
    • Pour drippings into a skillet or saucepan set over medium‑high heat.
  1. Roux right in the pan
    • Whisk in the flour until smooth.
    • Let the roux cook, undisturbed, until pale golden, about 3 minutes, then start whisking again.
  1. Add stock gradually
    • Slowly whisk in 1 cup of stock until smooth.
    • Gradually whisk in the remaining 2 cups of stock.
  1. Simmer and adjust
    • Bring to a simmer and cook, whisking occasionally, until it thickens to your liking and gently coats the back of a spoon.
 * Season with salt and pepper; drippings are often salty, so taste first.

Mini Sections: Tips, Fixes, and Variations

Make it silky and lump‑free

  • Always use a whisk and keep it moving while adding flour and liquid.
  • Warm or hot stock blends in more easily than cold.
  • If you do get lumps, whisk hard off the heat, or strain through a fine sieve.

Adjust thickness like a pro

  • Too thick: Whisk in more warm stock or even a splash of water a little at a time.
  • Too thin:
    • Option A: Simmer longer to reduce.
* Option B: In a separate cup, mix 1 tablespoon flour with 2 tablespoons cold water until smooth, then whisk into simmering gravy and cook a few minutes.

Flavor Twists (Multiviewpoints on “Perfect” Gravy)

People have strong opinions about “real” gravy; here are a few directions you can choose from:

  • Savory herb gravy – Whisk in poultry seasoning, thyme, or sage near the end; great with turkey or chicken.
  • Garlic & shallot gravy – Sauté minced garlic and shallots in the butter before adding flour; this adds a restaurant‑style depth.
  • Worcestershire pop – A dash of Worcestershire sauce gives brown gravy a deeper, slightly tangy flavor and color.
  • Onion‑forward gravy – Use onion powder and a bit of black pepper for a simple but richer‑tasting gravy.
  • Wine‑kissed gravy – Deglaze the pan with a splash of dry white wine before adding stock for a more “holiday dinner” vibe.

An example combo: butter‑based roux, a small spoon of minced shallot and garlic, then stock plus a splash of white wine and pinch of poultry seasoning makes a cozy turkey‑night gravy that tastes like it cooked all day.

Simple HTML Table: Ratios & Checks

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Element Rule of thumb Why it matters
Fat to flour About 1:1 by volume (e.g., 1/4 cup fat, 1/4 cup flour) Keeps roux smooth and prevents greasy or floury gravy.
Roux to liquid About 2 tablespoons fat + 2 tablespoons flour per 1 cup stock Yields medium‑thick gravy that coats a spoon.
Cooking roux 3–4 minutes to light golden Removes raw flour taste, builds nutty flavor.
Simmer time 5–10 minutes after adding stock Lets starch fully thicken and flavors meld.

Quick TL;DR

  • Melt butter or use drippings.
  • Whisk in equal flour to make a smooth roux; cook a few minutes.
  • Slowly whisk in warm stock until smooth.
  • Simmer until thick, then season with salt, pepper, and any extras like herbs or Worcestershire.

Information gathered from public forums or data available on the internet and portrayed here.