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Traditional homemade gravy in a gravy boat with mashed potatoes

Traditional Gravy

A smooth, classic gravy made from a butter and flour roux whisked with broth. Works with or without pan drippings.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Sauce
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons butter or fat from pan drippings
  • 3 tablespoons all-purpose flour
  • 2 cups chicken, turkey or beef broth warm, or part pan juices
  • ½ teaspoon dried thyme or rosemary optional
  • Salt and black pepper to taste

Method
 

  1. Melt the butter in a saucepan over medium heat.
  2. Whisk in the flour and cook for 1–2 minutes, whisking, until the roux is smooth and smells nutty.
  3. Slowly pour in the broth, about half a cup at a time, whisking until smooth after each addition.
  4. Bring to a simmer and cook for 5–7 minutes, whisking often, until the gravy coats the back of a spoon.
  5. 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.