How to Make Gravy from Scratch
Learn how to make smooth gravy from scratch with pan drippings or butter, flour, broth, seasoning, troubleshooting, and FAQs.
Quick Answer
To make gravy from scratch, cook fat and flour into a smooth roux, slowly whisk in warm broth or pan juices, simmer until thick, then season to taste.
Ingredients and Tools
- Butter, fat, or pan drippings
- Flour
- Broth or stock
- Salt
- Pepper
- Whisk
- Saucepan
- Measuring spoons
Safety Precautions
- Handle hot fat carefully.
- Keep steam away from your face while whisking.
- Use fresh broth or properly stored pan juices.
- Simmer poultry drippings thoroughly.
- Refrigerate leftovers promptly.
Step-by-Step Instructions
- Step 1
Measure fat
Add butter, cooking fat, or strained drippings to a saucepan.
- Step 2
Add flour
Whisk in an equal amount of flour to form a paste.
- Step 3
Cook the roux
Cook for a minute or two until smooth and lightly golden.
- Step 4
Add liquid slowly
Whisk in warm broth a little at a time to prevent lumps.
- Step 5
Simmer
Cook until the gravy thickens enough to coat a spoon.
- Step 6
Season
Taste and add salt, pepper, or herbs as needed.
- Step 7
Adjust texture
Add more broth to thin or simmer longer to thicken.
Practical Example
Example: You cook 2 tablespoons butter with 2 tablespoons flour, whisk in 2 cups warm broth, simmer, and season for a simple dinner gravy.
Common Mistakes
- Adding cold liquid all at once
- Not cooking flour long enough
- Oversalting early
- Using too much flour
- Leaving lumps instead of whisking
- Boiling too aggressively
Troubleshooting
Gravy has lumps
Whisk firmly or strain it through a fine sieve.
Gravy is too thick
Whisk in more warm broth a small splash at a time.
Gravy is too thin
Simmer longer or add a small flour slurry if needed.
Gravy tastes flat
Add salt gradually, then try pepper, herbs, or a small splash of pan juices.
Helpful Internal Links
FAQs
What is the basic gravy ratio?
A common start is equal parts fat and flour, then enough broth to reach the thickness you like.
Can I make gravy without drippings?
Yes. Use butter and broth instead of pan drippings.
How do I prevent lumps?
Cook a smooth roux and whisk warm liquid in gradually.
Can gravy be made ahead?
Yes. Reheat gently and whisk in extra broth if it thickens.
Related Guides
How to Make Rice
Learn how to make rice with rinsing, water ratio, simmering, resting, fluffing, mistakes, troubleshooting, and FAQs.
How to Cook Pasta
Learn how to cook pasta properly with exact water and salt guidance, step-by-step instructions, a pasta cooking time table, sticky pasta fixes, mistakes, and FAQs.
How to Use a Meat Thermometer
Learn how to use a meat thermometer correctly, where to insert it, how to avoid bone and pan contact, clean it, troubleshoot readings, and FAQs.
Help us improve this guide
Tell us about an outdated instruction, unclear step, broken link or safety concern. Do not include passwords, account numbers, medical records or other sensitive information.