5.0 from 117 votes
How to Make Gravy
This recipe is a step by step guide on how to make gravy that is perfectly flavorful (and lump-free) every time!
Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 12 servings
Calories: 90 kcal
Course:
Side Dish , Condiments
Cuisine:
American
Ingredients
- ½ cup fat from turkey drippings or from meat drippings, or unsalted butter*
- ½ cup all-purpose flour
- ½ teaspoon poultry seasoning
- 3 to 4 cups liquid skimmed meat drippings and extra broth if needed
- 1 tablespoon chopped fresh parsley and/or fresh herbs to taste, optional
- salt and pepper to taste
Instructions
- Once your meat is cooked, transfer it to a plate to rest. Use the moisture from the drippings to scrape any brown bits from the bottom and sides of the pan. Strain the drippings through a fine sieve if desired.
- Allow the drippings to rest for a few minutes so the fat and drippings separate. Spoon ½ cup of the fat into a medium saucepan, adding butter to make ½ cup if you don't have enough fat.
- Stir in the flour and poultry seasoning and cook for 3 to 4 minutes over medium heat, while stirring, until the flour begins to brown slightly.
- Gradually add the liquid (drippings and/or broth), whisking until smooth after each addition. The mixture will be very thick at first and will gradually thin out; you may not need all of the broth.
- Bring to a boil over medium heat while whisking, and let boil for 1 to 2 minutes.
- Taste the gravy, and season with salt & pepper as needed. Stir in parsley or other fresh herbs and serve.
Cup of Yum
Notes
- When spooning ½ cup of the fat into a saucepan, skim the remaining fat and set aside in case you want more.
- If you do not have enough fat, add unsalted butter to make the total amount of fat 1/2 cup.
- If you do not have enough juices/drippings from the meat, add additional broth (canned, boxed, or homemade).
- Optional: ½ teaspoon onion powder or ¼ teaspoon garlic powder can be added to the flour when cooking in the fat. I love to add ½ teaspoon poultry seasoning to my gravy.
- Leftovers will keep in an airtight container for 4 days in the refrigerator and 4 weeks in the freezer.
Nutrition Information
Calories
90
(5%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
20mg
(7%)
Sodium
296mg
(12%)
Potassium
10mg
(0%)
Fiber
0.2g
(1%)
Sugar
1g
(2%)
Vitamin A
392IU
(8%)
Vitamin C
0.5mg
(1%)
Calcium
4mg
(0%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 90
% Daily Value*
| Calories | 90 | 5% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 296mg | 12% |
| Potassium | 10mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 392IU | 8% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.