Quick and Easy Gravy
- PREP 5min
- COOK 5min
- TOTAL 10min
My homemade gravy recipe is quick and easy. If you’ve roasted chicken, turkey, or beef, use the drippings left in the roasting pan. They make the gravy extra flavorful and seasoned. You can also make gravy without drippings and put stock or broth in its place. Store-bought stock is usually underseasoned. Take care when seasoning with salt and pepper towards the end of the recipe. Finally, for more flavor, whisk in mushroom powder. This is optional but adds a deep, savory flavor.
You Will Need
4 tablespoons (58g) unsalted butter
1/4 cup (32g) all-purpose flour
3 cups warm stock (poultry, beef, or vegetable) or use pan drippings, see tips below
1/2 teaspoon mushroom powder, optional
1/2 tablespoon chopped fresh herbs or 1/2 teaspoon dried herbs (try sage, thyme or rosemary)
2 to 3 tablespoons cream, optional
Sea salt and fresh ground black pepper to taste
Directions
In a wide skillet with sides, melt butter over medium heat. When melted and sizzling, whisk in the flour. Whisk until the flour and butter turn into a smooth paste and look medium blonde in color; about 1 minute. It smells toasty, like browned butter.
Pour in stock and whisk until smooth. Bring the gravy to a low simmer. As it simmers, it thickens and becomes glossy.
Whisk in the herbs and mushroom powder then cook at a low simmer for a minute or two. Remove from the heat then stir in half and half or cream (optional).
Taste for seasoning and adjust with salt and black pepper (we like a generous amount of pepper).
Adam and Joanne's Tips
- Using pan drippings: Substitute some or all the butter with fat left in the pan from roasting. If juices are left in the pan, strain them, then swap all or some of the stock for the pan juices. Pan drippings and juices will be well-seasoned compared to the stock. When seasoning, taste the gravy first, then add more salt and pepper. If you used a stovetop safe pan such as a Dutch oven or stainless steel pan for roasting, there is no need for the skillet. Make the gravy directly in the roasting pan.
- Add more flavor: Depending on the stock used, you may need to add more flavor. A dash of Worcestershire sauce, fish sauce, or even soy sauce can help deepen the flavor of sauces.
- Make ahead: Cool the gravy and store it in an airtight container. Refrigerate for up to 5 days. When ready to serve, reheat the gravy over low heat. If you have pan drippings, pour some of them into the gravy before serving.
- Make onion gravy: To add even more flavor and sweetness, chop half an onion and cook it in the butter until very soft and translucent (10 to 15 minutes). When the onion is ready, whisk in the flour and follow the recipe above.
- Vegan gravy: Use vegan butter or follow our method for gluten-free gravy shared below.
- Gluten-free gravy: Warm the broth in a skillet until a low simmer. Meanwhile, mix 2 tablespoons of cornstarch with 2 tablespoons of water. Then, while whisking the simmering broth, slowly add the cornstarch mixture. Whisk until the gravy thickens, lower the heat, and then season with salt, pepper, and optional flavor enhancers like mushroom powder and herbs.
- The nutrition facts provided below are estimates.