Learn How to Make Gravy from Scratch

Understanding the Basics of Gravy

Gravy is a savory sauce made from meat drippings, fat, and a thickening agent combined with broth or milk. The word "gravy" comes from Old French and has been a staple of cooking for centuries. What makes gravy special is how it captures the flavors from cooking meat—the browned bits stuck to the pan contain concentrated taste compounds called fond, which become the foundation of a flavorful sauce.

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There are several types of gravy, each with different applications. Brown gravy, made from beef or chicken drippings, is traditional with roasted meats and mashed potatoes. Cream gravy uses milk or cream instead of broth, making it richer and lighter in color. Vegetarian gravy can be made using vegetable broth and mushrooms for depth of flavor. Turkey gravy, prepared from Thanksgiving turkey drippings, has become iconic in American cuisine. Pan gravy is made directly in the same pan where meat was cooked, capturing all those flavorful drippings.

The basic science behind gravy involves three key components: fat, flour, and liquid. When fat and flour combine over heat, they create a mixture called a roux (pronounced "roo"). This roux acts as a thickening agent. The ratio of fat to flour should be roughly equal—typically one tablespoon of each per cup of liquid you want to thicken. Understanding this ratio is fundamental to making gravy that isn't too thin or too thick.

Practical takeaway: Before you start making gravy, identify which type suits your meal and gather your ingredients in one place. This preparation prevents scrambling mid-cooking.

Essential Ingredients and Equipment You'll Need

Making gravy from scratch requires surprisingly few ingredients. The most important is fat—this can be meat drippings from roasted chicken, beef, or turkey, or you can use butter as a substitute. All-purpose flour serves as your thickening agent, and most recipes use between one and three tablespoons depending on how thick you want the final product. Broth or stock provides the liquid base; chicken broth works with most gravies, while beef broth pairs better with beef dishes. Salt and black pepper are essential for seasoning, and many people add additional seasonings like garlic powder, onion powder, dried herbs, or Worcestershire sauce for extra depth.

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If you're making cream gravy, you'll need milk or heavy cream instead of (or in addition to) broth. Some recipes call for a splash of wine, which adds complexity and richness. Fresh or dried herbs like thyme, sage, or rosemary can enhance the flavor profile. For vegetarian gravy, mushroom broth or vegetable broth replaces meat-based options, and finely chopped mushrooms add umami—that savory, satisfying taste quality.

The equipment list is minimal and likely already in your kitchen. You need a saucepan or skillet (the same pan used to cook meat is ideal since it contains the valuable drippings), a whisk for mixing and preventing lumps, a measuring spoon for precise ratios, and optionally a fine-mesh strainer if you want completely smooth gravy. Some people use a wooden spoon instead of a whisk, though a whisk works better for breaking up flour lumps. A measuring cup helps you control the amount of liquid you add. If you want to reduce lumps, a small blender or immersion blender can puree the gravy, though this isn't necessary for successful results.

Practical takeaway: Keep a small container of broth in your pantry and butter in your refrigerator so you can make gravy anytime, even if you don't have meat drippings available.

Step-by-Step Instructions for Making Basic Brown Gravy

Making brown gravy follows a consistent process that works whether you're starting with drippings or beginning from scratch. Start by pouring the meat drippings into your saucepan or keeping the meat in the pan and working there. If your drippings contain large pieces of meat, strain them out first using a fine-mesh strainer, or simply remove the meat and leave the liquid. You should have approximately two to four tablespoons of fat; if you have less, add butter to reach this amount.

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Place the saucepan over medium heat. Once the fat is warm and melted, sprinkle the flour over it gradually while whisking constantly. This creates the roux. Whisk continuously for one to two minutes—this cooking time is important because it removes the raw flour taste and allows the flour to fully incorporate. The mixture should look smooth and paste-like, with no visible lumps. Some people prefer a darker roux (cooked longer, about three to four minutes) for deeper flavor, though this requires more careful stirring to prevent burning.

Slowly pour in your broth—this is crucial. If you add the liquid too quickly, lumps will form. Pour about one-quarter of the liquid while whisking vigorously. Once this is smooth and incorporated, pour in the remaining liquid in a steady stream, continuing to whisk. The mixture will thicken as it heats. Bring the gravy to a simmer (small bubbles breaking the surface) and let it cook for two to three minutes while stirring occasionally. This final cooking removes any floury taste and helps the gravy reach its final thickness.

Season with salt and pepper to taste. Remember that both the broth and meat drippings contain salt, so taste first before adding. Many gravy makers add a quarter teaspoon of black pepper at the start, then adjust. If lumps do form, strain the gravy through a fine-mesh strainer or use an immersion blender to puree it.

Practical takeaway: The most common gravy mistake is adding liquid too quickly or too much at once. Adding it slowly while whisking prevents lumps and produces smooth, professional-quality results.

Making Cream Gravy and Variations

Cream gravy offers a different flavor profile from brown gravy—it's richer, milder, and lighter in color. The basic technique remains the same, but the liquid component changes. Start with the same fat and flour roux as brown gravy. Instead of broth, use milk, heavy cream, or a combination of both. Half milk and half broth creates a middle-ground option that's less heavy than pure cream but richer than broth alone. Some cooks use evaporated milk for a naturally thicker texture without adding extra cream.

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The cooking time may be slightly different with cream gravy. Cream-based gravies should never reach a full boil, as high heat can cause separation or curdling. Keep the heat at medium or medium-low, bringing the mixture just to a gentle simmer. If you do see any curdling (the gravy looks broken or has small separated bits), remove it from heat immediately and whisk vigorously. Curdling often happens when the temperature rises too high, so maintaining lower heat throughout is the prevention strategy.

Variations on cream gravy include adding sautéed mushrooms (a classic pairing with beef or chicken), crispy crumbled bacon, fresh herbs like tarragon or chives, or a small amount of brandy or sherry for sophistication. Some Southern recipes incorporate sausage drippings into cream gravy for breakfast or country-style dishes. The beauty of variations is that you start with the same basic technique and customize from there. You might add one-quarter cup of sautéed mushrooms, or one-third cup of crispy bacon pieces, or one tablespoon of fresh thyme after the gravy reaches the right thickness.

Practical takeaway: When making cream gravy, keep the heat moderate and monitor closely to prevent curdling. If you're adding delicate ingredients like fresh herbs or alcohol, add them at the very end after removing from heat to preserve their flavor.

Troubleshooting Common Gravy Problems

Even experienced cooks encounter gravy issues, but most problems have straightforward solutions. Lumpy gravy, the most frequent complaint, results from adding flour to fat without cooking it first, or adding liquid too quickly. If you encounter lumps, pour the gravy through a fine-mesh strainer to catch them. For future batches, ensure you cook the flour-fat mixture for a full minute before adding any liquid, and pour the liquid slowly while whisking. An immersion blender can also puree out lumps if straining isn't convenient.

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