Whether it’s for the upcoming holidays or just Sunday dinner—I beg you to please not use those highly-processed store-bought packets of gravy mix to make your gravy! The ingredient list is full of refined additives you would not cook with at home, even including “corn syrup solids.” No, thank you! Plus it’s SO super easy to make your own homemade gravy from scratch!
How to Make Homemade Gravy from Scratch
Making gravy with pan drippings (from cooking your turkey, chicken, roast, etc.) results in the most flavor, but if you really want to make gravy quickly you can get it done in just two easy steps without pan drippings! The process is similar except you skip the first step and sub butter for cooking fat and broth/stock (store-bought or homemade chicken stock) for pan juices.
Here are the basic steps for each method, and you can check out the video and recipe below for detailed instructions.
With Pan Drippings
- Separate the pan drippings into cooking juices and fat.
- Combine the fat and flour to make a roux.
- Whisk in the cooking juices plus salt and pepper while reducing until thickened.
Without Pan Drippings
- Combine the butter and flour to make a roux.
- Whisk in your favorite stock (e.g. chicken, beef, or vegetable) plus seasonings and reduce.
How to Make Homemade Gravy Video
Watch how I do it and then try it yourself…I guarantee gravy will start showing up on your table for more than just Thanksgiving dinner. Enjoy :)
Kitchen Tools I Used in the Video
Can You Freeze Gravy?
Yes! You can freeze it in air-tight storage containers or plastic zip-top bags, or in ice trays for easy portioning. For the best flavor and texture, use within 4-6 months.
Ways to Use Gravy
- Serve with mashed potatoes (classic, or try my fancy Easy Duchess Potatoes Recipe).
- Pour over fluffy homemade biscuits and eggs for breakfast, with a side of fruit.
- With The Best Whole Chicken in a Crock Pot or a roasted chicken.
- On a hot sandwich with leftover chicken.
- Over rice or pasta.
- Over Shepherd’s Pie or Chicken Pot Pie.