This easy recipe makes the best gravy using chicken, beef, or turkey broth, or pan drippings. You can even use vegetable stock, making this recipe super versatile! Butter and flour combine for a simple roux before whisking in the broth and seasonings. Don’t have broth on hand? Make this recipe in minutes with bouillon and water instead!
You’ll need just a few pantry ingredients to whip up this delicious gravy recipe! Roast turkey, chicken, potatoes, and vegetables can all be topped with this creamy gravy. Personalize the flavor of this easy gravy recipe with your preferred broth, onion powder, and optional herbs for a rich and velvety sauce that’s great on biscuits too! Enjoy this perfect gravy with other Thanksgiving side recipes like my basic mashed potatoes, classic green bean casserole, and homemade stuffing recipe.
What You Need to Make This Recipe
Butter – unsalted butter adds richness and a velvety texture to this recipe. Don’t skimp on this ingredient because the butter is essential for the roux to come together and not be lumpy.
Flour – all-purpose flour works best for this recipe. Combined with the butter, flour makes the roux base that thickens the gravy. Breakup or sift any lumps of flour before adding it to the butter to achieve the smoothest sauce!
Broth – this recipe can be made with chicken broth, beef broth, turkey broth, or pan drippings from roasting chicken, beef, or turkey. I prefer using warm broth so that it thickens more quickly. When using pan drippings, a fat separator will help to easily separate the fat from the broth. If you don’t have broth, use stock or boullion and water.
Onion Powder – onion power is a simple way to add flavor to this recipe, and it whisks smoothly into the sauce.
Salt and Pepper – season to taste before serving with salt and freshly ground black pepper.
How to Make Gravy
1. In a saucepan over medium heat, melt the butter. Whisk in the flour, and cook, stirring constantly, until the flour turns golden brown, about 4 minutes.
2. While whisking, slowly pour in the broth into the flour mixture and whisk until smooth.
3. Stir in the onion powder. Reduce the heat to medium-low.
4. Simmer, stirring frequently, until desired thickness. Add salt and pepper to taste. Serve immediately or keep warm until ready to serve.
Pro Tips For Making This Recipe
- Use turkey drippings for the best flavor. Making gravy with roast meat drippings is the best way to add flavor, and it comes together in minutes while your turkey rests before carving. Transfer the pan juices from the bottom of the pan to a fat separator or measuring cup and allow them to cool slightly so that the fat can easily be removed. If you don’t have enough drippings, supplement with chicken stock, turkey stock, or another type.
- Add salt and pepper to taste. Finish the gravy with salt and black pepper to taste and additional onion powder or garlic powder if desired. Especially when using pan drippings, it is important to taste it before adding salt or pepper because the flavor will vary depending on the seasonings used for roasting the meat.
- Season with herbs. You can season this homemade gravy recipe with fresh or dried herbs such as thyme, sage, or rosemary. Use 1 tablespoon of minced fresh herbs or 2 teaspoons of dried herbs for extra flavor and color.
- For the smoothest gravy, use a fine mesh strainer. To avoid lumpy gravy, I like to strain mine after it has thickened to catch any potential lumps of flour that didn’t incorporate or little pieces of herb or meat from the drippings.
- Easily make vegetarian gravy. Use vegetable broth, stock, or bouillon. Use 1 bouillon cube per cup of hot water and stir together until the bouillon completely dissolves before using.
- Make the gravy gluten-free. You can swap the flour for corn starch for a gluten-free version if needed but do not stir it into the butter like you would flour. Just dissolve it in water or broth first, melt the butter in the pan, add the broth or dripping, then add to the mixture once hot.
- White gravy variation. Use whole milk in place of the broth. Perfect for serving with my buttermilk biscuits recipe and even more delicious with the addition of browned ground sausage for white sausage gravy.
Frequently Asked Questions
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gravy in a saucepan at medium heat, adding additional broth if it becomes too thick.
Gravy is a decadent addition to any holiday table, and the rich and creamy taste pairs well with roasted poultry, savory beef, and sides. While gravy is classically served with Thanksgiving turkey and mashed potatoes, you’ll love it on my chicken fried steak recipe, pork chops, roasted chicken, or roast beef. Because this recipe works with any broth, you can personalize it for your meal. It is a delicious addition to roasted asparagus, air fryer Brussels sprouts, cauliflower, or other roasted vegetables.
While this recipe will have the creamiest, most pourable consistency when served immediately, gravy can be kept warm on the stove while you finish cooking other parts of your meal, or it can be made a day or two ahead of time and stored in the refrigerator then reheated when ready to serve.
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If you’ve tried this gravy recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Gravy
Equipment
- Saucepan
Ingredients
- 5 tablespoons unsalted butter (71g)
- ⅓ cup all-purpose flour (40g)
- 4 cups warm broth (chicken, beef, or turkey broth or pan drippings*) (960ml)
- 1 teaspoon onion powder
- Salt to taste
- Ground black pepper to taste
Instructions
- In a saucepan over medium heat, melt the butter. Whisk in the flour, and cook, stirring constantly, until the flour turns golden brown, about 4 minutes.
- While whisking, slowly pour in the broth and whisk until smooth. Stir in the onion powder. Reduce the heat to medium-low. Simmer, stirring frequently, until desired thickness. Add salt and pepper to taste. Serve immediately or keep warm until ready to serve.
Notes
- Use turkey drippings for the best flavor. Making gravy with roast meat drippings is the best way to add flavor, and it comes together in minutes while your turkey rests before carving. Transfer the pan juices from the bottom of the pan to a fat separator or measuring cup and allow them to cool slightly so that the fat can easily be removed. If you don’t have enough drippings, supplement with chicken stock, turkey stock, or another type.
- Add salt and pepper to taste. Finish the gravy with salt and black pepper to taste and additional onion powder or garlic powder if desired. Especially when using pan drippings, it is important to taste it before adding salt or pepper because the flavor will vary depending on the seasonings used for roasting the meat.
- Season with herbs. You can season this homemade gravy recipe with fresh or dried herbs such as thyme, sage, or rosemary. Use 1 tablespoon of minced fresh herbs or 2 teaspoons of dried herbs for extra flavor and color.
- For the smoothest gravy, use a fine mesh strainer. To avoid lumpy gravy, I like to strain mine after it has thickened to catch any potential lumps of flour that didn’t incorporate or little pieces of herb or meat from the drippings.
- Easily make vegetarian gravy. Use vegetable broth, stock, or bouillon. Use 1 bouillon cube per cup of hot water and stir together until the bouillon completely dissolves before using.
- Make the gravy gluten-free. You can swap the flour for corn starch for a gluten-free version if needed but do not stir it into the butter like you would flour. Just dissolve it in water or broth first, melt the butter in the pan, add the broth or dripping, then add to the mixture once hot.
- White gravy variation. Use whole milk in place of the broth. Perfect for serving with buttermilk biscuits and even more delicious with the addition of browned ground sausage for white sausage gravy.
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