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How To: Make Homemade Gravy

  • Author: Sara Wells
  • Prep Time: 5
  • Cook Time: 15 minutes
  • Total Time: 20
  • Yield: 2-4 cups gravy
  • Category: Condiments
  • Method: Stove Top
  • Cuisine: Comfort Food


How to make perfect gravy every time!


4 tablespoons real butter
4 tablespoons flour
23 cups liquid: combination of pan drippings and broth; see note below
Salt and pepper to taste
Additional flavor agents: fresh herbs, seasonings, vinegar, Worcestershire, etc.


Melt butter in a medium-sized sauce pan.  Add flour and whisk constantly until mixture is golden caramel color and smells fragrant (3-5 minutes).  Slowly whisk in liquids, while whisking, until mixture is smooth.  Bring to a simmer and cook until thickened and bubbly, 5 minutes or longer.

Taste, and then season with salt and pepper to taste, and add any other flavorings like fresh herbs, or vinegar.  A small splash of Worcestershire is recommended (1-2 teaspoons should do it).

see troubleshooting tips below



Notes on Liquid:

Technically, with the proportions of roux here, this can thicken 4 cups of liquid.  That’s a little too thin for me, and I like the flavor of the roux more concentrated, so I keep my liquid to 2-3 cups.  You can always thicken more after if necessary.


Too thin?  Combine 1 tablespoon cornstarch with 1 tablespoon cold water.  Mix until smooth and add to simmering gravy. Let simmer a few minutes to thicken, and repeat if necessary until desired consistency is reached.

Too thick?  Add more broth.

Too salty?  Try a splash of cream, lemon juice, or even sour cream.  You can also make more roux, and use only broth in the second batch to dilute.

Keywords: homemade Gravy