How to Make Gravy – Spend With Pennies

Making a rich flavorful gravy is actually really easy to make!

Below I share how to make gravy with drippings, broth, and a handful of savory seasonings for any meal. Use turkey, beef, or pork dripping with this method.

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Savory Homemade Gravy

  • This homemade gravy can be made with chicken, turkey, or roast beef drippings.
  • Smother mashed potatoes, stuffing, dinner rolls, and of course, roast turkey.

Ingredients for Homemade Gravy

Drippings – (aka FAT): Fat comes from the meat drippings if you have them (or see substitute). Use a gravy separator to separate the broth from the fat. Scrape up the flavorful brown bits (aka fond) from the pan.

Flour – This is the binder that makes the gravy thick and creamy.

Broth – Use the juices from the meat and add boxed or canned broth to top it up if you don’t have enough.

Seasonings – Poultry seasoning is my go-to, it adds a savory flavor. Fresh poultry herbs like parsley, sage, and thyme are often packaged together and can be cooked in the gravy in step 5. (remove before serving.)

Optional – A dash of Kitchen Bouquet or browning sauce will create a deeper, darker brown color and add a little flavor if you’d like. A pat of garlic herb compound butter can be swirled in at step 6 if desired. Sauteed mushrooms and caramelized onions will also add savory flavor to homemade gravy!

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How to Make Gravy

  1. Separate drippings: Pour meat drippings through a sieve (or cheesecloth) into a bowl and discard the solids. Let it rest and the fat will float to the top. You will use the fat and the drippings for this recipe.
  2. Make a roux: Cook ½ cup of the fat (add extra butter if necessary) with flour and poultry seasonings until the flour begins to brown (this is the roux).
  3. Add liqud: Slowly whisk in the liquid (drippings or broth) and bring the gravy to a boil, constantly whisking (this removes the lumps).
  4. Season: Add optional fresh herbs (per recipe below). Boil and whisk for another 1-2 minutes. Taste gravy, season with salt and pepper.

If you don’t have drippings, gravy can be made with just butter or part butter and part oil. It will change the flavor and have a buttery flavor of course but still be delicious.

If you don’t have drippings, it’s important to brown the flour before adding liquid for a deeper flavor. I like to add a pinch of dried rosemary and about 1/2 teaspoon or so of onion powder along with the poultry seasoning. You can also add extra flavor by adding fried onions, mushrooms, or a little white wine.

Roux: A roux is used to thicken sauces, soups, and gravies and keeps them from becoming lumpy. It’s equal parts flour and fat (butter or meat drippings), and in this recipe, we brown it a little bit to add extra flavor.

Slurry: A gluten-free gravy can be made by replacing a roux with a slurry, which is a mixture of equal parts cold water and cornstarch. Once the slurry is smooth, it’s poured into a hot liquid to thicken it.

Storing Homemade Gravy

  • Make ahead: Homemade gravy can be made up to 2 days in advance and kept in the refrigerator. Reheat it on medium-low heat while whisking until it’s smooth and heated through.
  • Fridge: Keep leftover gravy in a covered container in the refrigerator for up to 4 days. Whisk while reheating on the stovetop.
  • Freezer: Freeze in zippered bags for up to 4 weeks. Thaw overnight or in a saucepan on medium-low heat.

Did you make this easy homemade gravy? Be sure to leave a rating and a comment below!

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How to Make Gravy

This step-by-step guide will ensure you make perfectly flavorful (and lump-free) gravy every time!

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

  • Once your meat is cooked, transfer it to a plate to rest. Use the moisture from the drippings to scrape any brown bits from the bottom and sides of the pan. Strain the drippings through a fine sieve if desired.

  • Allow the drippings to rest for a few minutes so the fat and drippings separate. Spoon ½ cup of the fat into a medium saucepan (add butter if you don’t have enough fat).

  • Stir in the flour and poultry seasoning and cook for 3 to 4 minutes over medium heat, while stirring, until the flour begins to brown slightly.

  • Gradually add the liquid (drippings and/or broth), whisking until smooth after each addition. The mixture will be very thick at first and will gradually thin out; you may not need all of the broth.

  • Bring to a boil over medium heat while whisking, and let boil for 1 to 2 minutes.

  • Taste the gravy, and season with salt & pepper as needed. Stir in parsley or other fresh herbs and serve.

When spooning 1/2 cup of the fat into a saucepan, skim the remaining fat and discard or set aside in case you want more.
If you do not have enough fat, add unsalted butter to make the total amount of fat 1/2 cup.
If you do not have enough juices/drippings from the meat, add additional broth (canned, boxed, or homemade).
Optional: ½ teaspoon onion powder or ¼ teaspoon garlic powder can be added to the flour when cooking in the fat. I love to add ½ teaspoon poultry seasoning to my gravy.

Calories: 90 | Carbohydrates: 5g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 296mg | Potassium: 10mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 392IU | Vitamin C: 0.5mg | Calcium: 4mg | Iron: 0.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dip, Sauce, Side Dish
Cuisine American
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