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How to Make Gravy

Learn how to make gravy with drippings, roux, stock, whisking, seasoning, common mistakes, troubleshooting, and FAQs.

Food & CookingEdited by Pramod Tiwari
2 min read

Quick Answer

To make gravy, whisk fat and flour into a roux, slowly add warm stock or pan drippings while whisking, simmer until thickened, season gradually, and strain if you want a smoother texture.

Ingredients and Tools

  • Pan drippings or butter
  • Flour
  • Stock or broth
  • Whisk
  • Saucepan
  • Salt and pepper
  • Strainer optional

Safety Precautions

  • Handle hot fat and pans carefully.
  • Use low to medium heat to avoid scorching.
  • Check broth saltiness before adding extra salt.
  • Keep raw meat juices separate from finished gravy unless fully cooked.
  • Refrigerate leftovers promptly.

Step-by-Step Instructions

  1. Step 1

    Collect fat or drippings

    Use pan drippings or butter as the fat base.

  2. Step 2

    Make roux

    Whisk flour into fat and cook briefly to remove raw flour taste.

  3. Step 3

    Add liquid slowly

    Whisk in warm stock or drippings a little at a time.

  4. Step 4

    Simmer

    Cook until gravy thickens and becomes smooth.

  5. Step 5

    Season

    Add salt, pepper, herbs, or pan juices gradually.

  6. Step 6

    Adjust texture

    Thin with stock or thicken by simmering longer.

  7. Step 7

    Strain if needed

    Strain for a smoother gravy.

Practical Example

Example: After roasting chicken, you use pan drippings, whisk in flour, slowly add warm broth, simmer, and season after tasting.

Common Mistakes

  • Adding liquid too fast
  • No whisking
  • Raw flour taste
  • Oversalting
  • Scorching
  • Too much flour

Troubleshooting

Gravy is lumpy

Whisk vigorously or strain it.

Gravy is too thin

Simmer longer or add a small slurry gradually.

Gravy is too thick

Whisk in warm stock a little at a time.

Gravy tastes flat

Add salt carefully, pepper, herbs, or a splash of pan juices.

FAQs

Can I make gravy without drippings?

Yes, use butter and stock as the base.

Why is my gravy lumpy?

Liquid was likely added too fast or whisking was uneven.

Can I make gravy ahead?

Yes, reheat gently and thin with stock if needed.

What thickens gravy?

A roux, slurry, or reduction can thicken gravy.

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