Homemade Gravy (Printable Version)

Create a rich, savory sauce with deep flavor and silky texture using butter, flour, and stock. Perfect drizzled over roasted meats and sides.

# What You Need:

→ Base

01 - 4 tbsp unsalted butter (or pan drippings from roast)
02 - 1/4 cup all-purpose flour

→ Liquid

03 - 2 cups low-sodium chicken stock (or beef/vegetable stock for variation)

→ Seasonings

04 - 1/2 tsp kosher salt, or to taste
05 - 1/4 tsp freshly ground black pepper
06 - Optional: 1/2 tsp dried thyme or sage

# How-To Steps:

01 - In a medium saucepan, melt the butter over medium heat (or use pan drippings after roasting meat).
02 - Whisk in the flour to form a smooth roux. Cook, stirring constantly, for 2-3 minutes until lightly golden and fragrant.
03 - Gradually pour in the stock, whisking continuously to prevent lumps.
04 - Bring to a gentle simmer and cook, whisking often, until thickened to your desired consistency (about 10 minutes).
05 - Season with salt, pepper, and optional herbs. Taste and adjust seasoning as needed.
06 - Strain through a fine-mesh sieve for an ultra-smooth gravy, if desired. Serve hot.

# Helpful Tips:

01 -
  • It comes together in under 20 minutes using ingredients you probably already have in your pantry right now
  • The technique is forgiving enough for beginners yet impressive enough to serve at holiday dinners
  • You can customize the flavor profile by simply swapping the stock or adding different herbs
02 -
  • Lumps in gravy happen when you add cold liquid to a hot roux too quickly, but whisking vigorously as you pour prevents them every time
  • Letting the roux cook for those full 2 to 3 minutes makes the difference between tasting like flour and tasting like rich sauce
  • The gravy will continue thickening slightly as it stands, so pull it off the heat when it looks a tiny bit thinner than you want
03 -
  • Start your gravy with the flavorful drippings and browned bits from a roast chicken instead of plain butter for an instant flavor upgrade
  • Warm your stock before adding it to the roux to keep the temperature steady and prevent lumps from forming

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