Homemade Gravy is so simple to make, and you can cook it with or without pan drippings! This is a foolproof recipe to get delicious gravy with only a few ingredients - you'll never use the powdered packets again!
Yep, you can make a flavorful, silky smooth gravy with staple ingredients! Whether it's Thanksgiving or just a regular Sunday dinner, this gravy has no weird additives and comes together in about 15 minutes. You can adjust the flavor to your preference!
The Coined Breakdown
- Total Cost per serving (5 servings): $0.18
- Total Cost (about 2.5 cups): $0.92
- Those Other Guys: $2.00 per jar
Ingredients
- Butter (or Pan Drippings) - The "fats" portion of a roux. I use butter a lot of times, especially if I'm not cooking meat or wanting vegetarian gravy. However, the pan drippings from roasting turkey or chicken will work fantastic as well.
- Flour - This is whisked with the fat from above to create a base for the gravy. The roux helps to thicken up your gravy to the perfect consistency!
- Broth - Chicken broth gives a delicious poultry flavor. Beef broth is bold tasting, and makes a little darker gravy than chicken. And veggie broth is great for the non meat-eaters!
- Spices - Season your gravy to taste: you may not need a lot depending on how much flavor is in your pan drippings and broth. I recommend a bit of bouillon powder, salt, and black pepper.
What to Serve Homemade Gravy With
Creamy Dreamy Mashed Potatoes: These fluffy, garlicky mashed potatoes have tons of butter and cream, and don't require any special tools to get that smooth texture!
Swedish Meatballs: Make my Juicy Baked Chicken Meatballs and then cook them in homemade gravy for a fun treat - serve these over egg noodles.
Cajun Baked Turkey Wings: Drizzle some chicken/turkey based gravy onto these baked turkey wings. If you use the pan drippings to make the gravy, even better.
How to Make Gravy from Scratch
Step 1: If you're using butter, start by melting it in a pan.
If you're using pan drippings, pour them in the pan and gently heat them up.
Step 2: Add equal parts all-purpose flour. This can be bleached, unbleached, or even whole wheat flour!
Step 3: Stir together until a paste forms. This is our roux, which will help thicken everything up.
Step 4: Slowly, stir in your broth until everything is incorporated.
After it thickens, taste, and season to your preference. It's that quick!
Recipe Pro Tips
- Remember the magic number of 3/3/3. This recipe for homemade gravy can easily be scaled up for bigger crowds! Just remember 3/3/3. That's 3 tablespoons butter/pan drippings, 3 tablespoons flour, and 3 cups broth.
Recipe FAQs
This usually happens during the roux process. Make sure to stir well until you have an even paste before adding in the broth; there shouldn't be any lumps at this stage.
To fix this, you can use an immersion blender!
If your gravy is too thin: Continue to cook and simmer until more moisture evaporates and the gravy thickens.
If your gravy is too thick: Slowly whisk in more broth or water, until its thinned out to your preference.
Yep, this gravy freezes beautifully!
Simply store in a freezer-safe bag for up to 3 months. When you're ready to eat, reheat the gravy in a skillet over medium heat, whisking until smooth.
Mashed potatoes, either the classic variety or my Roasted Garlic Red Skin Mashed Potatoes; Homemade biscuits; Roasted chicken or Baked Turkey Wings, or even Crispy Oven Baked Fries!
Other Soul Food Sunday Recipes You'll Love!
If you tried this Homemade Gravy Recipe, or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Thanks for visiting!
Quick and Easy Homemade Gravy
Equipment
- Large Skillet
- Wooden Spoon or whisk
Ingredients
- 3 tablespoons butter or pan drippings
- 3 tablespoons all-purpose flour
- 3 cups broth chicken, beef, or vegetable
- 1 teaspoon bouillon powder or salt, to taste
- black pepper to taste
Instructions
- If using butter, melt it in a deep skillet on medium heat.If using pan drippings, add them to the skillet.
- Add the flour to the pan and stir well until a roux forms. It will have the texture of a wet paste.
- Slowly whisk in your broth, ensuring that you create a silky smooth liquid with no lumps.
- Stir well, continuing to cook on medium-low heat while the gravy thickens.
- Season with the bouillon powder and black pepper, to taste. Serve warm and enjoy!
Did you make this recipe? Let me know what you think!