Savory Gravy From Scratch (in 5 minutes flat)

Are you ready to level-up your dinner with smooth and savory gravy from scratch? Whether you’ve just roasted a turkey, pot roast, or made pork chops, this easy gravy recipe will be your new go to side dish!

With the magic of pan drippings, a bit of all-purpose flour, and a touch of butter, you can whip up a gravy from scratch… Homemade gravy that’s bursting with flavor!

The best part is, you can use this recipe for a variety of dishes, from savory mashed potatoes to crispy fried chicken. No more lumpy or bland gravy – this is the best way to create a smooth, flavorful sauce every time. If you’re a home cook looking for the perfect gravy, you’ve come to the right place.

So, grab your apron because I’m about to show you the easy way to make homemade gravy, whether you’re making rich brown gravy or creamy white gravy from scratch in minutes.

This is an easy homemade gravy recipe that’s perfect for the holiday table, family dinners, or everyday comfort food.

What You Need for Gravy

Pan Drippings: Pan drippings are the flavorful juices and fat left at the bottom of a roasting pan after cooking meat, such as turkey, tender roast beef, or pork roast. They’re the heart of homemade gravy, providing a rich, meaty essence that gives gravy a deep, savory flavor. Pan drippings are the secret ingredient of good gravy!

All-Purpose Flour or Cornstarch (for Gluten-Free): Flour or cornstarch serves as a thickening agent in the gravy. It helps create the desired consistency, whether you prefer a thicker or thinner gravy. Cornstarch can be used as a gluten-free alternative. If you’re looking for a gluten-free, clear, and quick-thickening, cornstarch is best. If you want a richer, heartier flavor and don’t have dietary restrictions, flour is the best.

Butter: Butter adds a luscious, creamy texture to the gravy. It also helps to create a roux when combined with flour, which not only thickens the gravy but also contributes to its flavor.

Broth or Stock (Poultry, Beef, Pork, or Vegetable): Broth or stock provides the liquid base for the gravy. It can be made from various sources like poultry, beef, pork, or vegetables, and it imparts essential moisture and richness to the gravy.

Mushroom Powder (Optional): Adding mushroom powder is optional but highly recommended. It infuses the gravy with a rich umami flavor that enhances its overall depth and complexity.

Sage or Thyme (Fresh or Dried): Sage and thyme are aromatic herbs that contribute to the gravy’s fragrance and taste. Their earthy, herby notes complement the meaty flavors of the pan drippings.

Cream (Optional): Cream is an optional ingredient that can be added to make the gravy even creamier and indulgent. It gives the gravy a silky texture and a hint of richness.

Salt and Pepper: These seasonings are essential for balancing and enhancing the overall flavor of the gravy. Salt adds savory depth, while black pepper provides a touch of warmth and spice.

How to make gravy in 5 minutes flat

Making homemade gravy from scratch is simple and satisfying and it makes your meat and potatoes sing!

Warm a Medium Pot to Medium Heat and Melt Butter. Start by melting butter in a medium pot over medium heat. Butter adds richness and flavor to your gravy. Melting it at a medium heat helps prevent it from burning.

While Butter Is Bubbling, Whisk Flour into It till a Smooth Paste Forms. Whisking flour into the bubbling butter creates a roux, and the roux thickens the gravy.

Let Butter and Flour Mixture Bubble for a Minute Till a Medium Blonde Color Develops; to Eliminate the Raw Flour Taste. Letting the roux to turn a medium blonde color cooks out the raw taste of the flour… It makes the gravy taste and look delicious!

Into the roux whisk in broth, stock, or pan drippings till smooth. Keep whisking to prevent lumps… No One Likes Lumpy Gravy! Broth, stock, or pan drippings are the liquid base and flavor to your gravy. Whisking it vigorously as you add the roux makes it smooth and lump-free… Whisking is key to making perfect smooth gravy!

Simmer gravy over low heat. This low simmer is key: it allows the gravy to thicken properly and develop a smooth, glossy finish.

Stir Fresh or Dried Sage or Thyme Into Gravy (Optional). Sage or thyme (fresh or dried) is optional, but they add aromatic flavors that complement the richness of the gravy! (Sage is my favorite in gravy) This step is about personal preference.

Add Mushroom Powder and Simmer for a Minute (Optional). Adding mushroom powder infuses your gravy with a depth of flavor. It’s a fantastic addition to take your gravy to the next level.

Remove Gravy from Stove, and Mix in Cream Right Before Serving (Optional). Mixing in cream just before serving adds a luxurious creaminess to your gravy. It’s an optional final touch for extra richness.

Taste for Seasoning and Adjust with Salt and Black Pepper. Tasting and seasoning are crucial for the final touch. Salt and black pepper help balance and enhance the flavor of your gravy. Adjust amount to your taste.

Problems & solutions when making gravy from scratch

Lumpy Gravy: You find lumps in your gravy. Solution: To salvage lumpy gravy, strain it through a fine-mesh sieve or use an immersion blender. This smooths out the lumps and makes gravy silky smooth!

Thin or Watery Gravy (too thin, not thickening): Your gravy is thinner than expected and won’t thicken. Solution: Create a slurry by combining 1/4 cup cold water and 1/4 cup flour (or cornstarch if you need gluten-free gravy). Gradually whisk this slurry into your thin gravy and allow it to simmer until it thickens.

Overly Thick Gravy: Your gravy has thickened too much. Solution: While simmering, gradually add more broth, stock, or pan drippings to thin out your gravy. If you prefer a creamy gravy use milk or cream.

Gravy Separation: Your gravy has separated into distinct layers. Solution: To fix separated gravy, gently reheat it and whisk vigorously to emulsify it back into a smooth gravy. You can also add a bit more liquid while whisking.

Burnt Roux: Accidentally overcooking the roux has resulted in a burnt taste. Solution: You can’t fix a burn roux… Throw it out and start with a fresh combination of butter and flour. Make sure to watch it closely to prevent burning.

More Roast Recipes

Prime Rib Roast

Sirloin Tip Roast

Rump Roast Recipe

Boston Butt Roast Recipe

Recipe Card

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