Quick and Easy Gravy

My homemade gravy recipe is easy to make from scratch and works with or without pan drippings. It’s delicious with turkey, chicken, mashed potatoes, or veggies.

This easy gravy recipe is my go-to for busy weeknights and holidays. It comes together in about 10 minutes and is incredibly versatile. You can serve it with almost anything! I especially love it poured over creamy mashed potatoes.

Make it with homemade broth, store-bought broth, or pan drippings. It works beautifully with chicken, beef, or pork, and you can easily make it vegetarian by using vegetable broth. This recipe is perfect for the holidays, but if you’re roasting a turkey for Thanksgiving, don’t miss my favorite turkey gravy recipe.

Key Ingredients

• Butter and Flour: These two are combined to make a roux, which thickens the broth into a smooth, velvety gravy. For gravy without butter, substitute chicken fat, lard, or the fat from pan drippings. For vegan gravy, use plant-based butter. For gluten-free gravy, use cornstarch instead. I’ve included tips for this in the recipe below.
• Stock or Pan Drippings: This is the base of the gravy. Use chicken, beef, or vegetable broth, or the drippings from roasted meats, like in our roasted chicken recipe. For homemade options, see our chicken stock, vegetable broth, or beef stock recipes.
• Herbs: Fresh herbs, such as sage, thyme, and rosemary, provide the best flavor, but dried herbs also work well. The recipe below includes amounts for both.
• Mushroom Powder (Optional): I’m a big fan of mushroom gravy, so I often add a little mushroom powder for rich, savory umami flavor. You can make your own or use store-bought. A few dashes of Worcestershire or fish sauce also add great depth.
• Cream (Optional): A splash of cream or half-and-half makes the gravy silky and rich, but it’s completely optional.

Find the full recipe with measurements below.

How to Make Gravy from Scratch

Tip 1: Make a roux for a thick, silky gravy. A roux is the secret to smooth, flavorful gravy. Melt butter in a skillet over medium heat, then whisk in an equal amount of flour. Cook for 1 to 2 minutes, which cooks out the raw flour taste and adds a subtle, toasty flavor. (A great roux is the secret to our sausage gravy, too!)

Tip 2: Slowly whisk in warm stock or pan drippings. Warm liquid combines more easily with the roux and reduces clumps. Gradually whisk in the warm stock, broth, or pan drippings. As it heats and simmers, the mixture will thicken into a smooth, rich gravy. It only takes about a minute.

Tip 3: Taste and adjust the seasoning. Before serving, taste your gravy and adjust with salt and pepper. Add extras like fresh herbs, mushroom powder, or Worcestershire sauce for more depth. A splash of cream makes it extra silky. If it tastes flat, it likely needs a touch more salt or something with umami, like mushroom powder.

Tip 4: Use pan drippings for extra flavor. If you’ve roasted meat, use the drippings to make your gravy even more flavorful. Separate the fat from the liquid (a spoon or fat separator works well). Use the fat instead of butter for your roux, and the liquid as your broth.

If your roasting pan is stovetop-safe, make the gravy right in the pan to capture all those browned bits. Otherwise, a skillet works just as well.

Serving Suggestions

I love pouring this silky smooth gravy over our favorite roasted vegetables, roasted carrots, homemade mashed potatoes, creamy mashed sweet potatoes, or even low-carb mashed cauliflower.

It’s perfect served alongside pan-roasted chicken breasts, juicy pork chops, or pork tenderloin with apples. And in our home, roasted turkey is never complete without gravy. I always make it using the pan drippings from our whole roasted turkey or this garlic herb roasted turkey breast.