Name: How to Make Gravy (Simple and Easy)
Cook time: 10 min
Total time: 10 min
Yield: 6 Servings
Cuisine: American
Ingredients: 0.25 cup butter, fat drippings, or other fat; 0.25 cup flour; 2 cups chicken or turkey broth, stock, or liquid drippings; 0.5 tsp poultry seasoning; 1 tsp Worcestershire sauce; Salt and pepper

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How to Make Gravy (Simple and Easy)

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Ingredients

Warning0 allergens identified

How to Make Gravy (Simple and Easy)

¼ cup butter, fat drippings, or other fat

¼ cup flour

2 cups chicken or turkey broth, stock, or liquid drippings

½ tsp poultry seasoningoptional

1 tsp Worcestershire sauceoptional

Salt and pepperto taste

Instructions

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Instructions

Melt ¼ cup (4 tbsp) butter in a heavy bottomed medium-sized pot. If you’re using fat drippings instead or in addition to the butter, add them now too.

Sprinkle ¼ cup flour over the melted butter or fat, then whisk in until the clumps are gone and the mixture has formed a loose paste, also called a roux. For a thicker gravy, you can add more flour (½ to 1 tbsp more for this recipe), which will give you a thicker paste.

Slowly whisk in 2 cups of warm broth, stock, or drippings (fat separated out) to the roux until it’s fully mixed in.

Season with pepper, salt (you may not need much or any if your broth or drippings are salty), and poultry seasoning and Worcestershire sauce, if using.

Cook over medium heat for 3 to 5 minutes, whisking often, until small bubbles form and the gravy thickens up slightly.

For an extra smooth gravy and to remove any unwanted clumps, you can pour it through a fine mesh strainer before serving.

Note

If your gravy isn’t as thick as you want it, you can add a cornstarch slurry (1 tbsp cornstarch whisked with 1 tbsp cold water) and bring the gravy to a low boil again.

Nutrition

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Tips & Tricks (5)

Master the Roux Ratio 🥄
Use equal parts fat and flour (typically 2 tablespoons each per cup of liquid) and cook the roux for 1-2 minutes before adding broth to eliminate raw flour taste and achieve silky consistency.
Capture Every Drop of Drippings 🍗
Deglaze the roasting pan with a splash of broth while it's still hot to dissolve all the caramelized bits, which contain concentrated flavor that elevates your gravy significantly.
Strain for Restaurant-Quality Texture ✨
Pour finished gravy through a fine-mesh strainer to remove lumps and any debris, ensuring a velvety, professional appearance every time.
Season in Stages 🧂
Taste and adjust seasonings after each major step—after making the roux, after adding liquid, and again at the end—since flavors concentrate as gravy reduces.
Keep It Warm Without Breaking 🌡️
Transfer finished gravy to a warm sauce boat or serving dish and maintain temperature in a 170°F oven; stir occasionally to prevent a skin from forming and keep consistency smooth.