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homemade gravy being poured over mashed potatoes
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How to Make Gravy

It's easy to make delicious, homemade gravy in only three steps with this recipe—you'll never go back to store-bought packets of powder again!
CourseHoliday, Sides
CuisineAmerican
DietDairy Free, Egg Free, Peanut/Tree Nut-Free
Prep Time 3 minutes
Cook Time 10 minutes
Total Time 13 minutes
Servings 4 servings (¼ cup each)
Author Lisa Leake

Ingredients

  • 2 tablespoons cooking fat separated from roasting pan juices or slow cooker juices OR butter
  • 1 tablespoon whole-wheat flour
  • 1 cup juices from the roasting pan, fat removed. You can also use chicken broth.
  • salt to taste
  • pepper to taste

Instructions

  • Separate the cooking fat from the pan juices—a gravy / fat separator makes this job easy.
    Separating fats in gravy on 100 days of real food
  • Heat the cooking fat (or butter) over medium-low heat until melted. Carefully whisk in the flour to help avoid clumps. Cook until the mixture darkens in color, about 1 to 2 minutes. This step is called making a roux.
    make a roux for gravy on 100 days of real food
  • Whisk in the pan juices (or broth/stock) and bring to a light boil. Cook while whisking occasionally until the gravy reduces and thickens. Season with salt and pepper and serve warm over meat or potatoes.
    final gravy on 100 days of real food

Video

Notes

  • Homemade chicken stock (which is what we typically use) contains much less salt than store-bought broth. Whichever you use, remember to taste test as you add salt to your gravy.
  • We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
How to Make Gravy
Amount Per Serving
Calories 74 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 5g31%
Sodium 32mg1%
Carbohydrates 1g0%
Protein 2g4%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.