Gravy Recipe that’s rich, smooth, and full of comforting flavor! This classic gravy is made with simple ingredients like pan drippings, broth, and a touch of seasoning, making it the perfect finishing touch for mashed potatoes, roasted meats, or stuffing.
I love making gravy from scratch because it adds a homemade feel to any meal. It’s really satisfying to stir it up while the house smells like a warm Sunday dinner. My little tip is to whisk continuously to keep it lump-free and get that perfect silky texture. It’s easier than you think and makes all the difference when serving family or friends.
One of my favorite ways to enjoy this gravy is poured generously over crispy roast chicken and fluffy mashed potatoes. It’s also a great excuse to make a little extra bread on the side for soaking up every last drop. It’s the kind of recipe that brings people together and makes any meal feel special.
Key Ingredients & Substitutions
Butter: This adds richness and helps create the base for the gravy. You can use olive oil or a dairy-free margarine if you want a dairy-free version, but butter gives the best flavor.
Flour: All-purpose flour thickens the gravy by making a roux with butter. For gluten-free options, try cornstarch or a gluten-free flour blend; just mix cornstarch with cold broth before adding to avoid lumps.
Broth: Beef or chicken broth adds depth and flavor. Homemade broth is ideal, but store-bought works too. Vegetable broth can be a good substitute for a vegetarian version.
Seasonings: Onion powder and garlic powder enhance the taste, even when you don’t have fresh garlic or onions on hand. Worcestershire or soy sauce adds umami sweetness, but you can skip them if you want a milder gravy.
How Do You Make a Smooth Roux and Avoid Lumps in Gravy?
The roux is the foundation of great gravy. It’s made by cooking butter and flour together. To get it just right:
- Melt butter over medium heat and then sprinkle in flour slowly, whisking nonstop.
- Keep whisking for 3-5 minutes until the roux turns golden brown; this cooks out the raw flour taste and builds flavor.
- When adding broth, pour it in gradually while whisking vigorously. This stops lumps from forming.
- If lumps do appear, whisk swiftly or strain the gravy through a fine mesh strainer.
Equipment You’ll Need
- Medium saucepan – I recommend it because it’s just the right size for whisking and simmering the gravy evenly.
- Whisk – this helps you mix the roux and broth without lumps, making the gravy smooth and silky.
- Measuring cups and spoons – for accurate measurements of butter, flour, and seasonings to get the perfect flavor and texture.
- Cooling rack or spoon – to remove the gravy from heat and serve it hot and fresh.
Flavor Variations & Add-Ins
- Swap beef broth for mushroom broth or vegetable broth to make a vegetarian gravy that still tastes rich.
- Add sautéed onions or herbs like thyme or rosemary for extra flavor layers.
- Stir in a splash of cream or a dollop of sour cream at the end for a creamier texture.
- Mix in cooked mushrooms, ladles of gravy over roast chicken, or shredded cooked beef for heartier options.
Classic Brown Gravy
Ingredients You’ll Need:
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups beef or chicken broth (depending on desired flavor)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Salt and freshly ground black pepper, to taste
- Optional: 1 tsp Worcestershire sauce or soy sauce for depth of flavor
How Much Time Will You Need?
This recipe will take about 15 minutes in total. It includes 5 minutes to prepare the roux and 7-10 minutes to whisk in the broth and thicken the gravy. It’s quick and easy to make any time you need a delicious sauce.
Step-by-Step Instructions:
1. Melt Butter and Make a Roux:
In a medium saucepan, melt the butter over medium heat until it’s fully melted and starting to bubble. Slowly whisk in the flour, stirring constantly to create a smooth mixture called a roux. Cook this for 3 to 5 minutes, whisking often, until the roux turns golden brown – this will give your gravy a rich, nutty flavor.
2. Add Broth and Seasonings:
Gradually pour in the beef or chicken broth, whisking continuously to keep the mixture smooth and lump-free. Add the onion powder, garlic powder, and Worcestershire or soy sauce if you’re using them. Bring everything to a gentle simmer.
3. Thicken and Finish Your Gravy:
Keep whisking as the gravy thickens—this should take about 5 to 7 minutes. Taste and season with salt and freshly ground pepper as you prefer. When it reaches the thickness you like, remove it from heat and serve hot over your favorite dishes.
Equipment You’ll Need
- Medium saucepan – perfect size for stirring and simmering your gravy.
- Whisk – helps you mix ingredients smoothly and avoid lumps.
- Measuring cups and spoons – for getting the right amounts of ingredients.
Flavor Variations & Add-Ins
- Use vegetable broth to make a vegetarian version.
- Add fresh herbs like thyme or rosemary for extra aroma.
- Stir in a splash of cream to make your gravy silky and rich.
- Include sautéed mushrooms or caramelized onions to add heartiness.
Can I Use Different Types of Broth?
Yes! Beef broth gives a rich, deep flavor, while chicken broth is lighter. Vegetable broth works well for a vegetarian version. Just choose the one that fits your taste or dietary needs.
How Do I Thicken Gravy If It’s Too Thin?
If your gravy is too thin, mix a small amount of flour or cornstarch with cold water to make a slurry, then whisk it into the simmering gravy. Cook for a few more minutes until it thickens to your liking.
Can I Make Gravy Ahead of Time?
Absolutely! Make the gravy, then cool it completely and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, whisking often to keep it smooth.
How Can I Avoid Lumps in My Gravy?
Whisk constantly when adding the broth to the roux, and pour the liquid slowly. If lumps do form, you can strain the gravy through a fine mesh sieve or whisk vigorously to break them up.