Gravy is what ties a holiday plate together, and it’s much easier than its reputation. This one is a simple roux of butter and flour whisked with broth until smooth and thick, and it takes about 15 minutes.
It costs very little to make from scratch. Butter, flour and broth are the whole ingredient list, and if you have pan drippings from a roast, they add deep flavor for free.
The recipe works with chicken, turkey or beef broth, so the same method covers every roast you make this season.
Ingredients and Swaps
- Butter: The fat for the roux. If you have drippings, use the fat skimmed from the top in place of some or all of the butter.
- Flour: All-purpose flour thickens the gravy. For gluten-free, skip the roux and thicken the simmering broth with 2 tablespoons of cornstarch stirred into ¼ cup of cold water.
- Broth: Chicken, turkey or beef. Low-sodium gives you control over the salt. Pan juices can replace part of the broth.
- Herbs: A little dried thyme or rosemary is optional.
How to Make Gravy Without Lumps
- Cook the roux. Whisk the flour into the melted butter and cook for 1–2 minutes, until it smells nutty.
- Add the broth slowly. Pour in about half a cup at a time, whisking until smooth before adding more.
- Use warm broth if you can. Cold broth hitting a hot roux is more likely to clump.
- Keep whisking. Gravy thickens as it comes to a simmer and thickens more as it cools.
- If lumps happen: Pour the gravy through a strainer or give it a few seconds with an immersion blender.
Traditional Gravy
Ingredients
Method
- Melt the butter in a saucepan over medium heat.
- Whisk in the flour and cook for 1–2 minutes, whisking, until the roux is smooth and smells nutty.
- Slowly pour in the broth, about half a cup at a time, whisking until smooth after each addition.
- Bring to a simmer and cook for 5–7 minutes, whisking often, until the gravy coats the back of a spoon.
- Stir in the herbs if using, then season with salt and pepper. Serve warm.
Notes
- Add a splash of cream for a richer gravy.
- A teaspoon of soy sauce or Worcestershire adds depth and color.
- Use pan drippings whenever you have them for the most flavor.
How to Use Pan Drippings
Pour the drippings from your roasting pan into a measuring cup and let the fat rise to the top. Use 3 tablespoons of that fat in place of the butter, then add the juices underneath to the broth to make 2 cups of liquid. Scrape the browned bits from the pan into the gravy too. That’s where the flavor is.
What to Serve It With
Pour it over Roasted Turkey Breast, Creamy Mashed Potatoes, Classic Stuffing or Top Round Roast Beef.
Make-Ahead, Storage and Reheating
- Make ahead: Gravy can be made up to 3 days ahead and refrigerated.
- Reheat: Warm gently on the stove, whisking, and add a splash of broth if it’s too thick.
- Freeze: Freeze for up to 3 months. Whisk well as it reheats.
Gravy Questions
My gravy is too thin. How do I fix it?
Simmer it a few minutes longer. If it’s still thin, stir 1 tablespoon of cornstarch into 2 tablespoons of cold water, whisk it in and simmer for a minute.
My gravy is too thick or too salty.
Whisk in more unsalted broth or water, a little at a time.
How much gravy do I need?
Plan on about ⅓ cup per person. This recipe makes 2 cups, enough for 4–6 people. It doubles easily.
