Homemade Easy Gravy Recipe (Ready in 15 Minutes!) 2024

Did you know the average American consumes approximately 2,092 calories during Thanksgiving dinner? That includes various dishes such as turkey, stuffing, mashed potatoes, and gravy.

I’ve spent years perfecting this incredibly easy gravy recipe, and I’m excited to share my foolproof method with you!

Whether you’re a beginner cook or a seasoned pro, this recipe will help you create silky-smooth, lump-free gravy that’ll have everyone asking for seconds.

The best part? You probably have all the ingredients in your pantry right now!

Essential Ingredients for Easy Gravy Recipe

A wooden board with a butter, flour, and stock ingredients for an easy gravy recipe. There's a stick of butter, a small bowl of flour, and a jar of chicken stock. The butter is cut into small pieces and the flour is slightly wet. The jar of stock has a label. The background is blurred, showing a kitchen with utensils.

After years of making gravy for everything from weeknight dinners to holiday feasts, I’ve learned that having the right ingredients on hand makes all the difference!

The real game-changer in my gravy journey was discovering that quality ingredients, even simple ones, create restaurant-worthy results. Let me break down exactly what you need in your pantry to whip up perfect gravy any time.

3 basic pantry ingredients needed

Your essential gravy ingredient list starts with just three basic components:

Fat (pan drippings, unsalted butter)
Thickener (all-purpose flour)
Liquid (stock or broth)

1. Fat

For the fat, pan drippings are absolute gold. They’re packed with what food scientists call the Maillard reaction compounds (those flavorful brown bits from cooking meat).

If you don’t have drippings, unsalted butter works beautifully too. I learned that salted butter can make your gravy way too salty since you’ll be adding other seasonings!

2. Thickener

For thickeners, all-purpose flour is my go-to. You’ll want about 2 tablespoons for every cup of liquid to get that perfect consistency.

If you’re cooking for someone with gluten sensitivity, there are several alternatives that work surprisingly well:

Sweet rice flour (my personal favorite for its silky texture)
Cornstarch (use half the amount you would of regular flour)
Arrowroot powder (great for lighter gravies)
Potato starch (creates a wonderfully smooth texture)

3. Liquid

When it comes to liquid, stock or broth forms the backbone of your gravy’s flavor. Here’s what I’ve discovered works best for different meats:

Chicken stock for poultry (obviously) but also for pork
Beef stock for red meats (makes the richest gravy ever)
Vegetable broth for a lighter option or vegetarian dishes
Mushroom stock for an incredibly deep, earthy flavor

Pro tip: I always keep both store-bought and homemade stock in my freezer. While homemade is amazing, there are some really good quality store-bought stocks now. Just look for ones with no added MSG and lower sodium levels so you can control the salt yourself!

seasonings & flavor enhancers

For seasonings, start with the basics: salt and black pepper.

But here’s where you can really make your gravy sing:

Fresh thyme (total game-changer)
A tiny pinch of garlic powder (not garlic salt!)
A splash of Worcestershire sauce for depth
A dash of soy sauce for umami (my secret weapon)

One mistake I made early on was under-seasoning my gravy. Remember, you’re usually serving it over meat and potatoes, so it needs to have enough flavor to stand up on its own.

However, always season gradually. You can add more, but you can’t take it out!

Tips for choosing the right fat (drippings vs. butter)

Here’s how to choose between drippings and butter.

Pan drippings are ideal because they’re already flavored from your meat, but don’t stress if you don’t have them. I make killer gravy all the time with just butter.

The key is using enough fat (about 4 tablespoons per cup of liquid). Less than that and your gravy might end up tasting flour-y!

Keep these ingredients stocked in your pantry, and you’ll be ready to make fantastic gravy whenever the craving hits! The beauty of mastering these basics is that once you understand how they work together, you can start experimenting with different combinations to create your own signature gravy recipe.

Step-by-Step Easy Gravy Recipe

Here are the exact steps that transformed my gravy game from “what is this stuff?” to “please pass the gravy boat again!”

Proper ratio of fat to flour for the perfect roux

First, let’s nail down the perfect roux ratio. This is absolutely crucial!

For every cup of liquid you plan to use, you need:

2 tablespoons fat (drippings or butter)
2 tablespoons flour

Here’s the process that hasn’t failed me in years:

Start with your fat in the pan over medium heat.
Wait until the fat is shimmering but not smoking (you should be able to hold your hand about 6 inches above the pan for a comfortable 3-4 seconds).
Now comes the flour. Sprinkle it gradually while whisking constantly.
Wait for the mixture to become paste-like but still stirrable.
Keep whisking that roux for about 2-3 minutes. You’ll notice it start to smell slightly nutty. That’s your signal that the raw flour taste is cooking out!
- If you skip this step, you’ll end up with gravy that tastes like wet flour. Not exactly what we’re going for!

Technique for combining liquid without creating lumps

Here’s the game-changing technique for adding liquid without creating lumps: warm your stock or broth first. I can’t stress this enough! Cold liquid hitting hot roux is a recipe for lumps.

Pour the warm liquid in gradually while whisking like your life depends on it. I mean continuous, vigorous whisking. Your arm should feel it!

3 Temperature control tips for smooth consistency

Temperature control is everything during this phase. Keep that heat at medium and watch for these signs:

Bubbles should be gentle, not rapid
The gravy should move slowly when you stir it
It should coat the back of a spoon smoothly

3 Signs your gravy has reached the right thickness

Speaking of thickness, here’s how to tell when your gravy has reached perfection:

Draw your finger across the back of a spoon coated with gravy
If the line holds and the gravy doesn’t run back together, you’re there
The gravy should pour smoothly but still cling to the food when served

5 Common mistakes to avoid during preparation

Here are some common mistakes I’ve made so you don’t have to:

Rushing the roux (patience is key!)
Not whisking continuously (yes, your arm will get tired)
Adding cold liquid to hot roux (instant lumps)
Seasoning too early (wait until the end to adjust salt)
Walking away from the stove (gravy needs constant attention!)

Tips for Making Smooth, Thick Gravy

If disaster strikes and you end up with lumps despite following these steps, don’t panic. I keep a fine-mesh strainer nearby just in case. A quick strain will rescue even the lumpiest gravy, though I’ll admit I don’t need this backup plan much anymore!

Remember, gravy continues to thicken as it cools, so it’s better to err on the slightly thin side. You can always simmer it longer to reduce if needed, but thinning out thick gravy usually means starting the seasoning process all over again.

The most satisfying moment is watching your perfectly smooth gravy cascade over mashed potatoes or a slice of roast. When you nail this process (and you will!), you’ll never fear gravy-making again.

Just remember:

Right ratio
Medium heat
Constant whisking
Warm liquid

These are the secrets to gravy success every single time!

Flavor Variations & Enhancements

Here are some game-changing variations I’ve discovered through countless (and sometimes hilarious) kitchen experiments.

5 Herbs & spices to elevate your gravy

A delicious herb-infused gravy. The gravy is a rich, dark brown color with a few pieces of herbs visible. The gravy is served in a white bowl and is accompanied by a few slices of bread. The background is a wooden surface.

Let’s talk herbs and spices first. My absolute revelation moment came when I started infusing fresh herbs into my gravy!

Here’s what I’ve found works magically:

Fresh thyme sprigs added during simmering for a fragrant, earthy flavor (remove before serving)
A bay leaf or two for more depth (again, remove these!)
Finely minced fresh sage for more aroma (especially amazing with turkey gravy)
A tiny pinch of white pepper instead of black (for a more subtle heat)
Fresh rosemary for a more robust flavor (but go easy)

Wine & alcohol additions for depth

A rich, darker gravy with a glossy sheen. The gravy has a deep, dark brown color and is thick, with a glossy sheen. The gravy is served in a white bowl, garnished with fresh thyme and parsley. The bowl is placed on a wooden board. There are cooked mushrooms beside the bowl. The background is blurred, showing a kitchen with wooden counters and cabinets.

Wine additions took my gravy game to a whole new level! But moderation is key.

Here’s my tried-and-true approach:

Red wine: 1/4 cup per 2 cups of gravy for beef-based gravies
White wine: 3 tablespoons per 2 cups for chicken or pork gravies
Marsala wine: 2 tablespoons for an Italian twist
Port: Just a splash for richness in beef gravy
Brandy or cognac: 2 tablespoons, but let it reduce first

Mushroom & onion variations

A delicious mushroom gravy with small bits of mushrooms that have been finely chopped. The gravy is served in a white dish and has a rich, creamy texture. The mushrooms are visible in the gravy, and they have a brown colour. The background is simple and clean.

My mushroom gravy variation is one of my most requested recipes!

Here’s the magic formula:

Sauté finely diced mushrooms in butter before making your roux
Use the mushroom-infused butter as your fat base
Add a few drops of soy sauce for extra umami
Finish with a tiny splash of sherry

For onion gravy (which, by the way, is absolutely incredible on bangers and mash), I learned to caramelize the onions properly first. And by properly, I mean taking a full 30-40 minutes to get them golden brown and sweet.

Don’t rush this! You’ll end up with sharp, almost raw-tasting onion gravy.

Cream-based alternatives

A delicious cream-based gravy that looks good enough to eat. The gravy is a rich, golden color and is served in a white bowl. There is a piece of bread dipped in the gravy on the side. The background is a wooden surface.

Cream-based variations opened up a whole new world of possibilities. My favorite discovery is what I call “French country gravy”:

Start with a traditional roux
Use half stock and half heavy cream for the liquid
Add sautéed shallots and a touch of Dijon mustard
Finish with fresh tarragon

5 Regional & international gravy styles

Each region has its own unique take on gravy. I’ve had fun experimenting with:

British onion gravy (perfect for Yorkshire puddings). This gravy is typically made by caramelizing onions and then deglazing the pan with stock.
Southern white gravy (ideal for biscuits or fried chicken). This creamy gravy is made from a roux (flour and fat) combined with milk or cream.
French velouté (fancy but worth learning). As one of the five French mother sauces, velouté is made by thickening stock (such as chicken or veal) with a blond roux. It serves as a base for many sauces and can be used in various dishes.
Italian marsala gravy (amazing with chicken or veal). The Marsala wine adds a rich flavor to gravies, enhancing the dish’s overall taste.
Swedish meatball gravy (with a touch of nutmeg). This gravy has a creamy texture and is usually made from beef broth and cream.

3 Umami Boosters

One of my favorite discoveries was adding umami boosters. These can transform an ordinary gravy into something extraordinary:

A dash of fish sauce (It adds a complex, salty taste without making the dish taste fishy when used in moderation)
A splash of Worcestershire (It adds a savory flavor)
A tiny bit of miso paste (It adds a rich, savory depth that complements other ingredients well)

Vegetarian Variations

For vegetarian variations, I’ve found that roasted garlic and nutritional yeast create an incredibly rich flavor profile. The key is developing those deep, caramelized flavors that you’d typically get from meat drippings.

Remember though, whatever variation you try, the basic principles of good gravy-making still apply:

Your roux needs to be cooked properly
Your liquids should be warm when added
Constant whisking is your friend

Don’t be afraid to experiment, but maybe don’t try your experiments for the first time during a holiday meal. Each of these variations has a place and purpose, and mastering them will make you the gravy guru at any gathering!

Serving & Pairing Suggestions

A plate of delicious gravy served alongside trimmings. There's a piece of meat with a few vegetables, such as carrots and potatoes. The gravy is poured over the meat and vegetables. There's a spoon next to the plate. The background is a wooden surface with a few utensils.

You know what’s wild? I spent years focusing on perfecting my gravy recipe but totally overlooked the importance of serving it properly. Live and learn, right?

6 Best dishes to serve with gravy

Let’s start with what gravy pairs best with because this sauce isn’t just for turkey!

Here’s what I’ve discovered makes gravy sing:

Mashed potatoes (obviously, but try it with roasted garlic mashed for next-level delicious)
Roasted meats of any kind (beef, pork, chicken, turkey)
Yorkshire puddings or popovers (they’re literally made for gravy!)
Stuffing or dressing (the gravy soaks into all those nooks and crannies)
Biscuits (especially for breakfast with sausage gravy)
Roasted vegetables (trust me, drizzle some gravy over roasted carrots!)

Proper serving temperature

Temperature is absolutely crucial for serving gravy properly.

Gravy should ideally be served at a temperature of 165°F (74°C) to ensure both safety and optimal texture. Any hotter and it’s too runny; any cooler and it gets gloppy.

I keep a digital thermometer handy just for this!

5 Make-ahead tips for busy occasions

For make-ahead situations, here’s what works like a charm:

Make your gravy up to 3 days ahead (it won’t lose its quality)
Store it in an airtight container in the fridge (to maintain freshness)
Reheat slowly over low heat while whisking (prevents it from scorching and ensures even warming)
Add a splash of warm stock if needed to thin it out (it may thicken when cooled)
Never microwave your gravy (you’ll end up with hot spots and cold patches)

How to Keep Gravy Warm During Service

Speaking of reheating, here’s my go-to method for keeping gravy warm during service:

Pour it into a pre-warmed gravy boat
Place the gravy boat in a water bath (like a slow cooker on warm)
Give it a quick whisk before each refill
Keep extra warm gravy ready in a separate container

5 Garnishing ideas for presentation

For presentation (because we eat with our eyes first), I’ve learned some nice garnishing tricks:

Fresh herbs like thyme or parsley sprinkled on top
A light drizzle of extra virgin olive oil for shine
Cracked black pepper for contrast
Caramelized onions floating on top for onion gravy
A swirl of cream for mushroom or wine-based gravies

Portion recommendations per person

After years of either running out or having way too much, I’ve nailed down the perfect amounts:

For regular meals: Plan on 1/4 to 1/3 cup per person
For holiday meals: Bump it up to 1/2 cup per person (people love their holiday gravy!)
For buffets: Make extra because people tend to be more generous when serving themselves

One of my biggest serving revelations was investing in proper gravy boats. I used to just put it in a bowl (rookie move), but a good gravy boat with a wide mouth makes serving so much easier.

Plus, the long spout helps control the pour. No more gravy floods on the plate!

The most important lesson I’ve learned about serving gravy? Make more than you think you need.

I can’t count how many times I’ve heard “Pass the gravy, please!” Even when I think I’ve made enough, people always want more. After all, is there anything sadder than running out of gravy before the mashed potatoes are gone?

Time to Make This Homemade Easy Gravy Recipe

Creating delicious, smooth gravy doesn’t have to be intimidating! With this easy gravy recipe in your cooking arsenal, you’ll be ready to elevate any meal from ordinary to extraordinary.

Practice makes perfect. Don’t be afraid to experiment with different variations.

Now that you know the secrets to perfect gravy, it’s time to get cooking! Your friends and family will definitely be impressed with your newfound gravy-making skills.

Check out my other recipes:

Frequently Asked Questions

How is gravy made from scratch?

To make gravy from scratch, start by creating a roux by melting butter (or fat from pan drippings) in a skillet over medium heat and whisking in an equal amount of flour until it turns a light blonde color. Next, gradually whisk in warm broth or pan drippings, allowing the mixture to simmer until it thickens to your desired consistency, usually within a few minutes.

Is gravy just flour and water?

No, gravy is not just flour and water; it typically includes fat (such as butter or drippings), flour, and a flavorful liquid like broth or stock. The combination of these ingredients, along with seasonings, creates a rich and savory sauce that enhances the flavor of various dishes.

What is the secret ingredient for good gravy?

A secret ingredient that can elevate your gravy is soy sauce, which adds a rich umami flavor and depth to the sauce without overpowering it. Another excellent option is to incorporate Worcestershire sauce, as it also enhances the savory profile of the gravy, making it more complex and flavorful.

What is the formula for gravy?

The basic formula for making gravy involves creating a roux by combining equal parts of fat (such as butter or drippings) and flour, which is then cooked until golden. Gradually whisk in a flavorful liquid, typically broth or stock, until the mixture thickens to your desired consistency.