The Easiest Way to Make Gravy

Say goodbye to canned gravy this holiday season and make your own at home. It tastes way better than what you'll find at the store and it's easier than you think. Gravy is a funny thing... it's hard to have an exact recipe because the quantity of drippings remaining (a key to flavorful gravy) varies based on the type of meat cooking. We've put together a recipe, along with a few Test Kitchen tips, that'll help you create a versatile, delicious, and easy gravy.

What You'll Need

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2/3 cup pan drippings
  • 2/3 - 1 cup of low-sodium stock or water
  • Salt and pepper, to taste

Step 1

Over medium heat melt butter in the pan.

Step 2

Add the flour and whisk vigorously.

Step 3

Continue to whisk until the color changes to the color of evaporated milk (a slightly caramelized color).

Step 4

Add the pan drippings. The pan will sizzle and the gravy will try to clump up, so whisk even more vigorously until the mixture smooths out.

Step 5

Then add half of your stock and whisk it until smooth. Add the rest of your stock and, again, whisk until smooth. Take your time with this so you don’t add too much liquid. Start with 2/3 cup and go from there. You'll only need to add 1 cup if the drippings are thick.

Step 6

Turn up the heat to medium-high. Now just stir occasionally. It will come to a boil. Let it bubble and boil away for 5 minutes, give or take a couple of minutes depending on your desired thickness.

Step 7

Turn it down to low and whisk. At this point carefully sample your gravy. Season with salt and pepper to taste. Between the salted butter and the drippings, you may not need to add salt. If you're cutting down on salt, feel free to use unsalted butter and salt at the end of cooking.

Step 8

Stir a minute or two more. Then remove it from the heat, pour into a gravy boat and serve.

Click here to save this recipe.

Test Kitchen Tips

  • If you don't have drippings (or get rid of all the drippings by accident), create a substitution by mixing 1 tablespoon of Better Than Bouillon base (found at the grocery store) with 2/3 cup of hot water.
  • Only add 1 cup of stock/water if the drippings are very thick. Adding too much will cause the gravy to be thin.
  • If you get to Step 7 and the gravy it to thin, you can thicken it up by removing 1/4 cup of the gravy and putting into a small bowl. Add 1 tablespoon of all-purpose flour or cornstarch. Whisk vigorously to make sure you get out all of the lumps. Then add the paste to the gravy. Pour that mixture back into the gravy and whisk away. The gravy should thicken up.
  • This recipe makes about 1 cup or 4 servings. Use the ratio of ingredients to double or triple the recipe for larger crowds.

Kitchen Crew - Nov 21, 2018
@EeeDee — at the bottom of the recipe is says Click Here to Save the recipe. Click on that and you’ll be able to save the recipe to your recipe box.
EeeDee Wilson - Nov 19, 2018
How does one save it to the recipe box?
Julia Vilardi - Nov 18, 2018
I like to buy turkey necks and backs and roast them two days before T'giving. I make my gravy following your recipe, but I don't have to do it with all the other things going on on that day. You can freeze it or just keep in frig and reheat before dinner. So much easier.
Davida Gaida - Nov 18, 2017
Waaaal...ok, I'll try it. But I'll be gul-durned if I'll give up my Stovetop Stuffing!

"May your stuffing be tasty. May your turkey be plump.
May your potatoes and gravy have nary a lump.
May your yams be delicious. And your pies take the prize.
And may your Thanksgiving dinner stay off your thighs!"
~Unknown Author

God bless my fellow Pinchers and their family and guests this Thanksgiving!

Maria Sherman - Nov 18, 2017
How does one pinch the recipes on the "recipe bites" please?
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