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0 from 123 votes

The Best Homemade Gravy

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 servings
Course: Side Dish
Cuisine: American

Ingredients

  • 4 4 cups broth or stock, preferably low-sodium (see note for how to use drippings)
  • 10 10 tablespoons butter
  • ⅔ ⅔ cup all-purpose flour (don't pack the flour into the cup - should be right around 10 tablespoons)
  • 1 1 tablespoon bouillon paste (optional - see note)
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Warm the broth or stock in a saucepan or in the microwave until steaming. Keep warm.
  2. Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking constantly, until the roux is golden brown, 4 to 5 minutes. Whisk in the bouillon paste, if using.
  3. Whisking constantly and quickly, slowly ladle in warm broth about 1/2 cup at a time. Combine fully before adding more. The mixture will look crumbly and may even look curdled. It's ok! Trust the process.
  4. Once all the broth has been added, simmer the gravy for 3 to 4 minutes, whisking constantly, until thick and silky smooth. Season to taste with salt and pepper (important! The exact amount will depend on unsalted/salted butter and/or regular or low-sodium broth/stock). Thin with additional broth, if desired.
  5. Serve immediately or keep warm to serve later. The gravy will thicken as it cools.

Notes

  • Broth/Stock: using a flavorful broth or stock for this gravy is key for good flavor. I prefer stock over broth for deeper flavor. Homemade or storebought works great. I like Pacific Foods, Swansons and Trader Joe's brands of chicken or beef stock. It's beneficial to use a low-sodium stock so the salt level can be controlled at the end by taste.
  • Drippings: this recipe works very well using drippings from cooked or roasted meat. To use drippings, skim or strain the fat from the drippings (use a fat separator or refrigerate all the drippings until the fat solidifies and can easily be skimmed off the top). Pour the drippings into a liquid measuring cup and add broth or stock to equal 4 cups. Proceed with the recipe. You can use the fat from the drippings in place of some or all of the butter, if desired.
  • Bouillon Paste: adding a spoonful of bouillon paste boosts the flavor of homemade gravy. I prefer the Better Than Bouillon brand. If I'm making gravy for chicken or turkey, I use chicken-flavor bouillon (and obviously beef-flavored bouillon for gravy to be served with beef).

Nutrition Information

Serving 1 serving (1/2 cup gravy) Calories 120kcal (6%) Carbohydrates 5g (2%) Protein 4g (8%) Fat 10g (15%) Saturated Fat 6g (30%) Cholesterol 25mg (8%) Sodium 105mg (4%) Fiber 0.2g (1%) Sugar 0.03g (0%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories

% Daily Value*

Serving 1 serving (1/2 cup gravy)
Calories 120kcal 6%
Carbohydrates 5g 2%
Protein 4g 8%
Fat 10g 15%
Saturated Fat 6g 30%
Cholesterol 25mg 8%
Sodium 105mg 4%
Fiber 0.2g 1%
Sugar 0.03g 0%

* Percent Daily Values are based on a 2,000 calorie diet.