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Turkey Gravy: How to Make it From Scratch

Turkey Gravy: How to Make it From Scratch


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Learn to make turkey gravy from scratch by following a few basic steps

For a flavorful turkey gravy, use the drippings in the bottom of your roasting pan.

Gravy is an essential part of a traditional Thanksgiving dinner; your turkey and mashed potatoes just wouldn’t be the same without it. If you’ve been buying store-bought gravy, consider making your own from scratch this Thanksgiving (the premade version tends to be loaded with salt and preservatives).

The basic process of making gravy is simple; make a roux by mixing equal parts flour and fat, add any meat drippings that you have (on Thanksgiving Day it will likely be turkey drippings from the roasting pan), deglaze the pan with stock or wine, and then season the gravy, whisking and stirring as you go.

If you’re looking for a really basic turkey gravy recipe, we’ve got one that uses just four ingredients; it’s a great way to learn the technique. Then, once you’re comfortable making a basic turkey gravy, you can experiment with herbs, spices, and wine.

Click here to see our favorite turkey gravy recipe.

Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.


There are some recipes we all need to have in our back pocket. This gravy is one of them. Use this gravy recipe with homemade stock, store-bought stock, or use pan drippings. You need less than 10 minutes, and you can make it in advance. It keeps in the fridge up to 5 days. Let’s do this!

Our easy method works for all the meats — chicken, turkey, beef, pork, and lamb will all benefit from our gravy recipe. I’ve even made a vegetarian gravy using our ultra-satisfying vegetable broth as a base. Speaking of vegetarian recipes, you might enjoy our amazing mushroom stuffing recipe, which is naturally vegan.

What You Need To Make Gravy

Here’s the basic ingredients for our easy homemade gravy, I’ve also shared some optional ingredients for making it extra tasty.

  • Butter and all-purpose flour combine to make a paste (also called a roux), which helps to thicken broth into a velvety gravy. For gravy without butter or for gluten-free gravy, see my tips below.
  • Warm stock or broth is the base of gravy. As I mentioned above, you can use poultry, beef or even vegetable stock. You can also use pan drippings.
  • Salt and fresh ground black pepper are essential for making sure the gravy isn’t bland or under seasoned.

Optional Ingredients (Flavor Enhancers)

  • Fresh or dried herbs like sage, thyme or rosemary add so much extra flavor to gravy. I especially love adding sage when making turkey gravy.
  • Half and half or cream added just before serving makes the gravy extra creamy and luscious.
  • Mushroom powder, Worcestershire sauce or fish sauce might sound odd to add to gravy, but they all add a savory, umami element. We use mushroom powder quite a bit in our recipes, it is easy to make yourself and can even be purchased in specialty stores or online. Fish sauce and Worcestershire are seasonings we use quite a bit in our own kitchen. Just a dash makes dishes that seem as though they are lacking in flavor really sing.

The Steps For Making Perfect, Creamy Gravy

If you’ve never made gravy before, don’t worry! Gravy is simple to make. You’ll be an expert in no time! The process takes less than 10 minutes so let’s do this!

Step 1: Make a smooth paste from melted butter and flour. This paste (also called a roux) thickens the stock, so the gravy becomes silky and smooth. To do it, I melt butter over medium heat in a skillet then I whisk in the flour. I like to cook the butter and flour for a minute or two. You will actually see the paste darken slightly in color. We are looking for a blonde color.

Step 2: Whisk in stock, broth or liquid left in a roasting pan. I like to add the liquid warm since it seems to incorporate better into the butter and flour. As the liquid heats up and begins to simmer, the gravy thickens. After a minute of simmering, you have gravy!

Adding warm stock/broth to a paste made from melted butter and flour makes creamy, thickened gravy.

Step 3: Season with salt and pepper and optional ingredients. Before serving the gravy, taste it. If it doesn’t sing, adjust the seasoning by adding some salt, herbs, or umami flavor enhancers like mushroom powder, fish sauce, or Worcestershire sauce.

Step 4: Add a splash of half-and-half or cream. This is optional, but it does make the gravy extra creamy and decadent.

How To Make Gravy With Pan Drippings

As I’ve already mentioned, you can use our recipe to make gravy with or without pan drippings. In the photo below, we show the dish used when following our whole roasted chicken recipe. The chicken roasts on a bed of onions, which makes the chicken and the pan drippings ultra-flavorful. I’d hate to lose all that flavor so I like to make a gravy from it, here’s how I do it:

First, I separate the fat and broth left in the bottom of the roasting pan. I typically use a spoon to scoop off the fat from what’s left in the bottom of the pan. Then I strain the remaining liquid. The fat I saved can be used in place of the butter called for in the recipe and the liquid I saved can be used as the broth. If you don’t want to use a spoon to separate the fat from the liquid, there are gravy fat separators you can buy (OXO makes one).

If you used a roasting pan or Dutch oven that is safe to place over the stovetop, you can make the gravy right in it. This is ideal since there will be lots of flavor stuck to the bottom of the pan/dish. If you used a baking dish like we did for our chicken, you will need to make the gravy in a skillet.

PHere’s the dish used when I roasted a chicken. The pan drippings at the bottom are ultra-flavorful so I use them to make gravy.

Making Gravy Without Butter

Butter can be substituted with other animal fats like chicken fat or lard. You can also use fat separated from pan drippings. For vegan gravy, use vegan butter or follow our method for gluten-free gravy shared below (made with cornstarch starch).

Making Gluten-Free Gravy (Without Flour)

For gluten-free gravy, we switch up the method a bit. It’s still extra easy to make, though. Here are the steps I follow for making the gravy gluten-free:

  1. Warm the broth in a skillet until a low simmer.
  2. Mix 2 tablespoons of cornstarch with 2 tablespoons of water.
  3. While whisking the simmering broth, slowly add the cornstarch mixture.
  4. Continue to whisk until the gravy is thickened, lower the heat, and then season with salt, pepper, and optional flavor enhancers like herbs.

How To Make Extra Creamy Gravy With Milk

You can use milk to make creamier gravies. Simply substitute half or more of the broth called for in our recipe with milk.


There are some recipes we all need to have in our back pocket. This gravy is one of them. Use this gravy recipe with homemade stock, store-bought stock, or use pan drippings. You need less than 10 minutes, and you can make it in advance. It keeps in the fridge up to 5 days. Let’s do this!

Our easy method works for all the meats — chicken, turkey, beef, pork, and lamb will all benefit from our gravy recipe. I’ve even made a vegetarian gravy using our ultra-satisfying vegetable broth as a base. Speaking of vegetarian recipes, you might enjoy our amazing mushroom stuffing recipe, which is naturally vegan.

What You Need To Make Gravy

Here’s the basic ingredients for our easy homemade gravy, I’ve also shared some optional ingredients for making it extra tasty.

  • Butter and all-purpose flour combine to make a paste (also called a roux), which helps to thicken broth into a velvety gravy. For gravy without butter or for gluten-free gravy, see my tips below.
  • Warm stock or broth is the base of gravy. As I mentioned above, you can use poultry, beef or even vegetable stock. You can also use pan drippings.
  • Salt and fresh ground black pepper are essential for making sure the gravy isn’t bland or under seasoned.

Optional Ingredients (Flavor Enhancers)

  • Fresh or dried herbs like sage, thyme or rosemary add so much extra flavor to gravy. I especially love adding sage when making turkey gravy.
  • Half and half or cream added just before serving makes the gravy extra creamy and luscious.
  • Mushroom powder, Worcestershire sauce or fish sauce might sound odd to add to gravy, but they all add a savory, umami element. We use mushroom powder quite a bit in our recipes, it is easy to make yourself and can even be purchased in specialty stores or online. Fish sauce and Worcestershire are seasonings we use quite a bit in our own kitchen. Just a dash makes dishes that seem as though they are lacking in flavor really sing.

The Steps For Making Perfect, Creamy Gravy

If you’ve never made gravy before, don’t worry! Gravy is simple to make. You’ll be an expert in no time! The process takes less than 10 minutes so let’s do this!

Step 1: Make a smooth paste from melted butter and flour. This paste (also called a roux) thickens the stock, so the gravy becomes silky and smooth. To do it, I melt butter over medium heat in a skillet then I whisk in the flour. I like to cook the butter and flour for a minute or two. You will actually see the paste darken slightly in color. We are looking for a blonde color.

Step 2: Whisk in stock, broth or liquid left in a roasting pan. I like to add the liquid warm since it seems to incorporate better into the butter and flour. As the liquid heats up and begins to simmer, the gravy thickens. After a minute of simmering, you have gravy!

Adding warm stock/broth to a paste made from melted butter and flour makes creamy, thickened gravy.

Step 3: Season with salt and pepper and optional ingredients. Before serving the gravy, taste it. If it doesn’t sing, adjust the seasoning by adding some salt, herbs, or umami flavor enhancers like mushroom powder, fish sauce, or Worcestershire sauce.

Step 4: Add a splash of half-and-half or cream. This is optional, but it does make the gravy extra creamy and decadent.

How To Make Gravy With Pan Drippings

As I’ve already mentioned, you can use our recipe to make gravy with or without pan drippings. In the photo below, we show the dish used when following our whole roasted chicken recipe. The chicken roasts on a bed of onions, which makes the chicken and the pan drippings ultra-flavorful. I’d hate to lose all that flavor so I like to make a gravy from it, here’s how I do it:

First, I separate the fat and broth left in the bottom of the roasting pan. I typically use a spoon to scoop off the fat from what’s left in the bottom of the pan. Then I strain the remaining liquid. The fat I saved can be used in place of the butter called for in the recipe and the liquid I saved can be used as the broth. If you don’t want to use a spoon to separate the fat from the liquid, there are gravy fat separators you can buy (OXO makes one).

If you used a roasting pan or Dutch oven that is safe to place over the stovetop, you can make the gravy right in it. This is ideal since there will be lots of flavor stuck to the bottom of the pan/dish. If you used a baking dish like we did for our chicken, you will need to make the gravy in a skillet.

PHere’s the dish used when I roasted a chicken. The pan drippings at the bottom are ultra-flavorful so I use them to make gravy.

Making Gravy Without Butter

Butter can be substituted with other animal fats like chicken fat or lard. You can also use fat separated from pan drippings. For vegan gravy, use vegan butter or follow our method for gluten-free gravy shared below (made with cornstarch starch).

Making Gluten-Free Gravy (Without Flour)

For gluten-free gravy, we switch up the method a bit. It’s still extra easy to make, though. Here are the steps I follow for making the gravy gluten-free:

  1. Warm the broth in a skillet until a low simmer.
  2. Mix 2 tablespoons of cornstarch with 2 tablespoons of water.
  3. While whisking the simmering broth, slowly add the cornstarch mixture.
  4. Continue to whisk until the gravy is thickened, lower the heat, and then season with salt, pepper, and optional flavor enhancers like herbs.

How To Make Extra Creamy Gravy With Milk

You can use milk to make creamier gravies. Simply substitute half or more of the broth called for in our recipe with milk.


There are some recipes we all need to have in our back pocket. This gravy is one of them. Use this gravy recipe with homemade stock, store-bought stock, or use pan drippings. You need less than 10 minutes, and you can make it in advance. It keeps in the fridge up to 5 days. Let’s do this!

Our easy method works for all the meats — chicken, turkey, beef, pork, and lamb will all benefit from our gravy recipe. I’ve even made a vegetarian gravy using our ultra-satisfying vegetable broth as a base. Speaking of vegetarian recipes, you might enjoy our amazing mushroom stuffing recipe, which is naturally vegan.

What You Need To Make Gravy

Here’s the basic ingredients for our easy homemade gravy, I’ve also shared some optional ingredients for making it extra tasty.

  • Butter and all-purpose flour combine to make a paste (also called a roux), which helps to thicken broth into a velvety gravy. For gravy without butter or for gluten-free gravy, see my tips below.
  • Warm stock or broth is the base of gravy. As I mentioned above, you can use poultry, beef or even vegetable stock. You can also use pan drippings.
  • Salt and fresh ground black pepper are essential for making sure the gravy isn’t bland or under seasoned.

Optional Ingredients (Flavor Enhancers)

  • Fresh or dried herbs like sage, thyme or rosemary add so much extra flavor to gravy. I especially love adding sage when making turkey gravy.
  • Half and half or cream added just before serving makes the gravy extra creamy and luscious.
  • Mushroom powder, Worcestershire sauce or fish sauce might sound odd to add to gravy, but they all add a savory, umami element. We use mushroom powder quite a bit in our recipes, it is easy to make yourself and can even be purchased in specialty stores or online. Fish sauce and Worcestershire are seasonings we use quite a bit in our own kitchen. Just a dash makes dishes that seem as though they are lacking in flavor really sing.

The Steps For Making Perfect, Creamy Gravy

If you’ve never made gravy before, don’t worry! Gravy is simple to make. You’ll be an expert in no time! The process takes less than 10 minutes so let’s do this!

Step 1: Make a smooth paste from melted butter and flour. This paste (also called a roux) thickens the stock, so the gravy becomes silky and smooth. To do it, I melt butter over medium heat in a skillet then I whisk in the flour. I like to cook the butter and flour for a minute or two. You will actually see the paste darken slightly in color. We are looking for a blonde color.

Step 2: Whisk in stock, broth or liquid left in a roasting pan. I like to add the liquid warm since it seems to incorporate better into the butter and flour. As the liquid heats up and begins to simmer, the gravy thickens. After a minute of simmering, you have gravy!

Adding warm stock/broth to a paste made from melted butter and flour makes creamy, thickened gravy.

Step 3: Season with salt and pepper and optional ingredients. Before serving the gravy, taste it. If it doesn’t sing, adjust the seasoning by adding some salt, herbs, or umami flavor enhancers like mushroom powder, fish sauce, or Worcestershire sauce.

Step 4: Add a splash of half-and-half or cream. This is optional, but it does make the gravy extra creamy and decadent.

How To Make Gravy With Pan Drippings

As I’ve already mentioned, you can use our recipe to make gravy with or without pan drippings. In the photo below, we show the dish used when following our whole roasted chicken recipe. The chicken roasts on a bed of onions, which makes the chicken and the pan drippings ultra-flavorful. I’d hate to lose all that flavor so I like to make a gravy from it, here’s how I do it:

First, I separate the fat and broth left in the bottom of the roasting pan. I typically use a spoon to scoop off the fat from what’s left in the bottom of the pan. Then I strain the remaining liquid. The fat I saved can be used in place of the butter called for in the recipe and the liquid I saved can be used as the broth. If you don’t want to use a spoon to separate the fat from the liquid, there are gravy fat separators you can buy (OXO makes one).

If you used a roasting pan or Dutch oven that is safe to place over the stovetop, you can make the gravy right in it. This is ideal since there will be lots of flavor stuck to the bottom of the pan/dish. If you used a baking dish like we did for our chicken, you will need to make the gravy in a skillet.

PHere’s the dish used when I roasted a chicken. The pan drippings at the bottom are ultra-flavorful so I use them to make gravy.

Making Gravy Without Butter

Butter can be substituted with other animal fats like chicken fat or lard. You can also use fat separated from pan drippings. For vegan gravy, use vegan butter or follow our method for gluten-free gravy shared below (made with cornstarch starch).

Making Gluten-Free Gravy (Without Flour)

For gluten-free gravy, we switch up the method a bit. It’s still extra easy to make, though. Here are the steps I follow for making the gravy gluten-free:

  1. Warm the broth in a skillet until a low simmer.
  2. Mix 2 tablespoons of cornstarch with 2 tablespoons of water.
  3. While whisking the simmering broth, slowly add the cornstarch mixture.
  4. Continue to whisk until the gravy is thickened, lower the heat, and then season with salt, pepper, and optional flavor enhancers like herbs.

How To Make Extra Creamy Gravy With Milk

You can use milk to make creamier gravies. Simply substitute half or more of the broth called for in our recipe with milk.


There are some recipes we all need to have in our back pocket. This gravy is one of them. Use this gravy recipe with homemade stock, store-bought stock, or use pan drippings. You need less than 10 minutes, and you can make it in advance. It keeps in the fridge up to 5 days. Let’s do this!

Our easy method works for all the meats — chicken, turkey, beef, pork, and lamb will all benefit from our gravy recipe. I’ve even made a vegetarian gravy using our ultra-satisfying vegetable broth as a base. Speaking of vegetarian recipes, you might enjoy our amazing mushroom stuffing recipe, which is naturally vegan.

What You Need To Make Gravy

Here’s the basic ingredients for our easy homemade gravy, I’ve also shared some optional ingredients for making it extra tasty.

  • Butter and all-purpose flour combine to make a paste (also called a roux), which helps to thicken broth into a velvety gravy. For gravy without butter or for gluten-free gravy, see my tips below.
  • Warm stock or broth is the base of gravy. As I mentioned above, you can use poultry, beef or even vegetable stock. You can also use pan drippings.
  • Salt and fresh ground black pepper are essential for making sure the gravy isn’t bland or under seasoned.

Optional Ingredients (Flavor Enhancers)

  • Fresh or dried herbs like sage, thyme or rosemary add so much extra flavor to gravy. I especially love adding sage when making turkey gravy.
  • Half and half or cream added just before serving makes the gravy extra creamy and luscious.
  • Mushroom powder, Worcestershire sauce or fish sauce might sound odd to add to gravy, but they all add a savory, umami element. We use mushroom powder quite a bit in our recipes, it is easy to make yourself and can even be purchased in specialty stores or online. Fish sauce and Worcestershire are seasonings we use quite a bit in our own kitchen. Just a dash makes dishes that seem as though they are lacking in flavor really sing.

The Steps For Making Perfect, Creamy Gravy

If you’ve never made gravy before, don’t worry! Gravy is simple to make. You’ll be an expert in no time! The process takes less than 10 minutes so let’s do this!

Step 1: Make a smooth paste from melted butter and flour. This paste (also called a roux) thickens the stock, so the gravy becomes silky and smooth. To do it, I melt butter over medium heat in a skillet then I whisk in the flour. I like to cook the butter and flour for a minute or two. You will actually see the paste darken slightly in color. We are looking for a blonde color.

Step 2: Whisk in stock, broth or liquid left in a roasting pan. I like to add the liquid warm since it seems to incorporate better into the butter and flour. As the liquid heats up and begins to simmer, the gravy thickens. After a minute of simmering, you have gravy!

Adding warm stock/broth to a paste made from melted butter and flour makes creamy, thickened gravy.

Step 3: Season with salt and pepper and optional ingredients. Before serving the gravy, taste it. If it doesn’t sing, adjust the seasoning by adding some salt, herbs, or umami flavor enhancers like mushroom powder, fish sauce, or Worcestershire sauce.

Step 4: Add a splash of half-and-half or cream. This is optional, but it does make the gravy extra creamy and decadent.

How To Make Gravy With Pan Drippings

As I’ve already mentioned, you can use our recipe to make gravy with or without pan drippings. In the photo below, we show the dish used when following our whole roasted chicken recipe. The chicken roasts on a bed of onions, which makes the chicken and the pan drippings ultra-flavorful. I’d hate to lose all that flavor so I like to make a gravy from it, here’s how I do it:

First, I separate the fat and broth left in the bottom of the roasting pan. I typically use a spoon to scoop off the fat from what’s left in the bottom of the pan. Then I strain the remaining liquid. The fat I saved can be used in place of the butter called for in the recipe and the liquid I saved can be used as the broth. If you don’t want to use a spoon to separate the fat from the liquid, there are gravy fat separators you can buy (OXO makes one).

If you used a roasting pan or Dutch oven that is safe to place over the stovetop, you can make the gravy right in it. This is ideal since there will be lots of flavor stuck to the bottom of the pan/dish. If you used a baking dish like we did for our chicken, you will need to make the gravy in a skillet.

PHere’s the dish used when I roasted a chicken. The pan drippings at the bottom are ultra-flavorful so I use them to make gravy.

Making Gravy Without Butter

Butter can be substituted with other animal fats like chicken fat or lard. You can also use fat separated from pan drippings. For vegan gravy, use vegan butter or follow our method for gluten-free gravy shared below (made with cornstarch starch).

Making Gluten-Free Gravy (Without Flour)

For gluten-free gravy, we switch up the method a bit. It’s still extra easy to make, though. Here are the steps I follow for making the gravy gluten-free:

  1. Warm the broth in a skillet until a low simmer.
  2. Mix 2 tablespoons of cornstarch with 2 tablespoons of water.
  3. While whisking the simmering broth, slowly add the cornstarch mixture.
  4. Continue to whisk until the gravy is thickened, lower the heat, and then season with salt, pepper, and optional flavor enhancers like herbs.

How To Make Extra Creamy Gravy With Milk

You can use milk to make creamier gravies. Simply substitute half or more of the broth called for in our recipe with milk.


There are some recipes we all need to have in our back pocket. This gravy is one of them. Use this gravy recipe with homemade stock, store-bought stock, or use pan drippings. You need less than 10 minutes, and you can make it in advance. It keeps in the fridge up to 5 days. Let’s do this!

Our easy method works for all the meats — chicken, turkey, beef, pork, and lamb will all benefit from our gravy recipe. I’ve even made a vegetarian gravy using our ultra-satisfying vegetable broth as a base. Speaking of vegetarian recipes, you might enjoy our amazing mushroom stuffing recipe, which is naturally vegan.

What You Need To Make Gravy

Here’s the basic ingredients for our easy homemade gravy, I’ve also shared some optional ingredients for making it extra tasty.

  • Butter and all-purpose flour combine to make a paste (also called a roux), which helps to thicken broth into a velvety gravy. For gravy without butter or for gluten-free gravy, see my tips below.
  • Warm stock or broth is the base of gravy. As I mentioned above, you can use poultry, beef or even vegetable stock. You can also use pan drippings.
  • Salt and fresh ground black pepper are essential for making sure the gravy isn’t bland or under seasoned.

Optional Ingredients (Flavor Enhancers)

  • Fresh or dried herbs like sage, thyme or rosemary add so much extra flavor to gravy. I especially love adding sage when making turkey gravy.
  • Half and half or cream added just before serving makes the gravy extra creamy and luscious.
  • Mushroom powder, Worcestershire sauce or fish sauce might sound odd to add to gravy, but they all add a savory, umami element. We use mushroom powder quite a bit in our recipes, it is easy to make yourself and can even be purchased in specialty stores or online. Fish sauce and Worcestershire are seasonings we use quite a bit in our own kitchen. Just a dash makes dishes that seem as though they are lacking in flavor really sing.

The Steps For Making Perfect, Creamy Gravy

If you’ve never made gravy before, don’t worry! Gravy is simple to make. You’ll be an expert in no time! The process takes less than 10 minutes so let’s do this!

Step 1: Make a smooth paste from melted butter and flour. This paste (also called a roux) thickens the stock, so the gravy becomes silky and smooth. To do it, I melt butter over medium heat in a skillet then I whisk in the flour. I like to cook the butter and flour for a minute or two. You will actually see the paste darken slightly in color. We are looking for a blonde color.

Step 2: Whisk in stock, broth or liquid left in a roasting pan. I like to add the liquid warm since it seems to incorporate better into the butter and flour. As the liquid heats up and begins to simmer, the gravy thickens. After a minute of simmering, you have gravy!

Adding warm stock/broth to a paste made from melted butter and flour makes creamy, thickened gravy.

Step 3: Season with salt and pepper and optional ingredients. Before serving the gravy, taste it. If it doesn’t sing, adjust the seasoning by adding some salt, herbs, or umami flavor enhancers like mushroom powder, fish sauce, or Worcestershire sauce.

Step 4: Add a splash of half-and-half or cream. This is optional, but it does make the gravy extra creamy and decadent.

How To Make Gravy With Pan Drippings

As I’ve already mentioned, you can use our recipe to make gravy with or without pan drippings. In the photo below, we show the dish used when following our whole roasted chicken recipe. The chicken roasts on a bed of onions, which makes the chicken and the pan drippings ultra-flavorful. I’d hate to lose all that flavor so I like to make a gravy from it, here’s how I do it:

First, I separate the fat and broth left in the bottom of the roasting pan. I typically use a spoon to scoop off the fat from what’s left in the bottom of the pan. Then I strain the remaining liquid. The fat I saved can be used in place of the butter called for in the recipe and the liquid I saved can be used as the broth. If you don’t want to use a spoon to separate the fat from the liquid, there are gravy fat separators you can buy (OXO makes one).

If you used a roasting pan or Dutch oven that is safe to place over the stovetop, you can make the gravy right in it. This is ideal since there will be lots of flavor stuck to the bottom of the pan/dish. If you used a baking dish like we did for our chicken, you will need to make the gravy in a skillet.

PHere’s the dish used when I roasted a chicken. The pan drippings at the bottom are ultra-flavorful so I use them to make gravy.

Making Gravy Without Butter

Butter can be substituted with other animal fats like chicken fat or lard. You can also use fat separated from pan drippings. For vegan gravy, use vegan butter or follow our method for gluten-free gravy shared below (made with cornstarch starch).

Making Gluten-Free Gravy (Without Flour)

For gluten-free gravy, we switch up the method a bit. It’s still extra easy to make, though. Here are the steps I follow for making the gravy gluten-free:

  1. Warm the broth in a skillet until a low simmer.
  2. Mix 2 tablespoons of cornstarch with 2 tablespoons of water.
  3. While whisking the simmering broth, slowly add the cornstarch mixture.
  4. Continue to whisk until the gravy is thickened, lower the heat, and then season with salt, pepper, and optional flavor enhancers like herbs.

How To Make Extra Creamy Gravy With Milk

You can use milk to make creamier gravies. Simply substitute half or more of the broth called for in our recipe with milk.


There are some recipes we all need to have in our back pocket. This gravy is one of them. Use this gravy recipe with homemade stock, store-bought stock, or use pan drippings. You need less than 10 minutes, and you can make it in advance. It keeps in the fridge up to 5 days. Let’s do this!

Our easy method works for all the meats — chicken, turkey, beef, pork, and lamb will all benefit from our gravy recipe. I’ve even made a vegetarian gravy using our ultra-satisfying vegetable broth as a base. Speaking of vegetarian recipes, you might enjoy our amazing mushroom stuffing recipe, which is naturally vegan.

What You Need To Make Gravy

Here’s the basic ingredients for our easy homemade gravy, I’ve also shared some optional ingredients for making it extra tasty.

  • Butter and all-purpose flour combine to make a paste (also called a roux), which helps to thicken broth into a velvety gravy. For gravy without butter or for gluten-free gravy, see my tips below.
  • Warm stock or broth is the base of gravy. As I mentioned above, you can use poultry, beef or even vegetable stock. You can also use pan drippings.
  • Salt and fresh ground black pepper are essential for making sure the gravy isn’t bland or under seasoned.

Optional Ingredients (Flavor Enhancers)

  • Fresh or dried herbs like sage, thyme or rosemary add so much extra flavor to gravy. I especially love adding sage when making turkey gravy.
  • Half and half or cream added just before serving makes the gravy extra creamy and luscious.
  • Mushroom powder, Worcestershire sauce or fish sauce might sound odd to add to gravy, but they all add a savory, umami element. We use mushroom powder quite a bit in our recipes, it is easy to make yourself and can even be purchased in specialty stores or online. Fish sauce and Worcestershire are seasonings we use quite a bit in our own kitchen. Just a dash makes dishes that seem as though they are lacking in flavor really sing.

The Steps For Making Perfect, Creamy Gravy

If you’ve never made gravy before, don’t worry! Gravy is simple to make. You’ll be an expert in no time! The process takes less than 10 minutes so let’s do this!

Step 1: Make a smooth paste from melted butter and flour. This paste (also called a roux) thickens the stock, so the gravy becomes silky and smooth. To do it, I melt butter over medium heat in a skillet then I whisk in the flour. I like to cook the butter and flour for a minute or two. You will actually see the paste darken slightly in color. We are looking for a blonde color.

Step 2: Whisk in stock, broth or liquid left in a roasting pan. I like to add the liquid warm since it seems to incorporate better into the butter and flour. As the liquid heats up and begins to simmer, the gravy thickens. After a minute of simmering, you have gravy!

Adding warm stock/broth to a paste made from melted butter and flour makes creamy, thickened gravy.

Step 3: Season with salt and pepper and optional ingredients. Before serving the gravy, taste it. If it doesn’t sing, adjust the seasoning by adding some salt, herbs, or umami flavor enhancers like mushroom powder, fish sauce, or Worcestershire sauce.

Step 4: Add a splash of half-and-half or cream. This is optional, but it does make the gravy extra creamy and decadent.

How To Make Gravy With Pan Drippings

As I’ve already mentioned, you can use our recipe to make gravy with or without pan drippings. In the photo below, we show the dish used when following our whole roasted chicken recipe. The chicken roasts on a bed of onions, which makes the chicken and the pan drippings ultra-flavorful. I’d hate to lose all that flavor so I like to make a gravy from it, here’s how I do it:

First, I separate the fat and broth left in the bottom of the roasting pan. I typically use a spoon to scoop off the fat from what’s left in the bottom of the pan. Then I strain the remaining liquid. The fat I saved can be used in place of the butter called for in the recipe and the liquid I saved can be used as the broth. If you don’t want to use a spoon to separate the fat from the liquid, there are gravy fat separators you can buy (OXO makes one).

If you used a roasting pan or Dutch oven that is safe to place over the stovetop, you can make the gravy right in it. This is ideal since there will be lots of flavor stuck to the bottom of the pan/dish. If you used a baking dish like we did for our chicken, you will need to make the gravy in a skillet.

PHere’s the dish used when I roasted a chicken. The pan drippings at the bottom are ultra-flavorful so I use them to make gravy.

Making Gravy Without Butter

Butter can be substituted with other animal fats like chicken fat or lard. You can also use fat separated from pan drippings. For vegan gravy, use vegan butter or follow our method for gluten-free gravy shared below (made with cornstarch starch).

Making Gluten-Free Gravy (Without Flour)

For gluten-free gravy, we switch up the method a bit. It’s still extra easy to make, though. Here are the steps I follow for making the gravy gluten-free:

  1. Warm the broth in a skillet until a low simmer.
  2. Mix 2 tablespoons of cornstarch with 2 tablespoons of water.
  3. While whisking the simmering broth, slowly add the cornstarch mixture.
  4. Continue to whisk until the gravy is thickened, lower the heat, and then season with salt, pepper, and optional flavor enhancers like herbs.

How To Make Extra Creamy Gravy With Milk

You can use milk to make creamier gravies. Simply substitute half or more of the broth called for in our recipe with milk.


There are some recipes we all need to have in our back pocket. This gravy is one of them. Use this gravy recipe with homemade stock, store-bought stock, or use pan drippings. You need less than 10 minutes, and you can make it in advance. It keeps in the fridge up to 5 days. Let’s do this!

Our easy method works for all the meats — chicken, turkey, beef, pork, and lamb will all benefit from our gravy recipe. I’ve even made a vegetarian gravy using our ultra-satisfying vegetable broth as a base. Speaking of vegetarian recipes, you might enjoy our amazing mushroom stuffing recipe, which is naturally vegan.

What You Need To Make Gravy

Here’s the basic ingredients for our easy homemade gravy, I’ve also shared some optional ingredients for making it extra tasty.

  • Butter and all-purpose flour combine to make a paste (also called a roux), which helps to thicken broth into a velvety gravy. For gravy without butter or for gluten-free gravy, see my tips below.
  • Warm stock or broth is the base of gravy. As I mentioned above, you can use poultry, beef or even vegetable stock. You can also use pan drippings.
  • Salt and fresh ground black pepper are essential for making sure the gravy isn’t bland or under seasoned.

Optional Ingredients (Flavor Enhancers)

  • Fresh or dried herbs like sage, thyme or rosemary add so much extra flavor to gravy. I especially love adding sage when making turkey gravy.
  • Half and half or cream added just before serving makes the gravy extra creamy and luscious.
  • Mushroom powder, Worcestershire sauce or fish sauce might sound odd to add to gravy, but they all add a savory, umami element. We use mushroom powder quite a bit in our recipes, it is easy to make yourself and can even be purchased in specialty stores or online. Fish sauce and Worcestershire are seasonings we use quite a bit in our own kitchen. Just a dash makes dishes that seem as though they are lacking in flavor really sing.

The Steps For Making Perfect, Creamy Gravy

If you’ve never made gravy before, don’t worry! Gravy is simple to make. You’ll be an expert in no time! The process takes less than 10 minutes so let’s do this!

Step 1: Make a smooth paste from melted butter and flour. This paste (also called a roux) thickens the stock, so the gravy becomes silky and smooth. To do it, I melt butter over medium heat in a skillet then I whisk in the flour. I like to cook the butter and flour for a minute or two. You will actually see the paste darken slightly in color. We are looking for a blonde color.

Step 2: Whisk in stock, broth or liquid left in a roasting pan. I like to add the liquid warm since it seems to incorporate better into the butter and flour. As the liquid heats up and begins to simmer, the gravy thickens. After a minute of simmering, you have gravy!

Adding warm stock/broth to a paste made from melted butter and flour makes creamy, thickened gravy.

Step 3: Season with salt and pepper and optional ingredients. Before serving the gravy, taste it. If it doesn’t sing, adjust the seasoning by adding some salt, herbs, or umami flavor enhancers like mushroom powder, fish sauce, or Worcestershire sauce.

Step 4: Add a splash of half-and-half or cream. This is optional, but it does make the gravy extra creamy and decadent.

How To Make Gravy With Pan Drippings

As I’ve already mentioned, you can use our recipe to make gravy with or without pan drippings. In the photo below, we show the dish used when following our whole roasted chicken recipe. The chicken roasts on a bed of onions, which makes the chicken and the pan drippings ultra-flavorful. I’d hate to lose all that flavor so I like to make a gravy from it, here’s how I do it:

First, I separate the fat and broth left in the bottom of the roasting pan. I typically use a spoon to scoop off the fat from what’s left in the bottom of the pan. Then I strain the remaining liquid. The fat I saved can be used in place of the butter called for in the recipe and the liquid I saved can be used as the broth. If you don’t want to use a spoon to separate the fat from the liquid, there are gravy fat separators you can buy (OXO makes one).

If you used a roasting pan or Dutch oven that is safe to place over the stovetop, you can make the gravy right in it. This is ideal since there will be lots of flavor stuck to the bottom of the pan/dish. If you used a baking dish like we did for our chicken, you will need to make the gravy in a skillet.

PHere’s the dish used when I roasted a chicken. The pan drippings at the bottom are ultra-flavorful so I use them to make gravy.

Making Gravy Without Butter

Butter can be substituted with other animal fats like chicken fat or lard. You can also use fat separated from pan drippings. For vegan gravy, use vegan butter or follow our method for gluten-free gravy shared below (made with cornstarch starch).

Making Gluten-Free Gravy (Without Flour)

For gluten-free gravy, we switch up the method a bit. It’s still extra easy to make, though. Here are the steps I follow for making the gravy gluten-free:

  1. Warm the broth in a skillet until a low simmer.
  2. Mix 2 tablespoons of cornstarch with 2 tablespoons of water.
  3. While whisking the simmering broth, slowly add the cornstarch mixture.
  4. Continue to whisk until the gravy is thickened, lower the heat, and then season with salt, pepper, and optional flavor enhancers like herbs.

How To Make Extra Creamy Gravy With Milk

You can use milk to make creamier gravies. Simply substitute half or more of the broth called for in our recipe with milk.


There are some recipes we all need to have in our back pocket. This gravy is one of them. Use this gravy recipe with homemade stock, store-bought stock, or use pan drippings. You need less than 10 minutes, and you can make it in advance. It keeps in the fridge up to 5 days. Let’s do this!

Our easy method works for all the meats — chicken, turkey, beef, pork, and lamb will all benefit from our gravy recipe. I’ve even made a vegetarian gravy using our ultra-satisfying vegetable broth as a base. Speaking of vegetarian recipes, you might enjoy our amazing mushroom stuffing recipe, which is naturally vegan.

What You Need To Make Gravy

Here’s the basic ingredients for our easy homemade gravy, I’ve also shared some optional ingredients for making it extra tasty.

  • Butter and all-purpose flour combine to make a paste (also called a roux), which helps to thicken broth into a velvety gravy. For gravy without butter or for gluten-free gravy, see my tips below.
  • Warm stock or broth is the base of gravy. As I mentioned above, you can use poultry, beef or even vegetable stock. You can also use pan drippings.
  • Salt and fresh ground black pepper are essential for making sure the gravy isn’t bland or under seasoned.

Optional Ingredients (Flavor Enhancers)

  • Fresh or dried herbs like sage, thyme or rosemary add so much extra flavor to gravy. I especially love adding sage when making turkey gravy.
  • Half and half or cream added just before serving makes the gravy extra creamy and luscious.
  • Mushroom powder, Worcestershire sauce or fish sauce might sound odd to add to gravy, but they all add a savory, umami element. We use mushroom powder quite a bit in our recipes, it is easy to make yourself and can even be purchased in specialty stores or online. Fish sauce and Worcestershire are seasonings we use quite a bit in our own kitchen. Just a dash makes dishes that seem as though they are lacking in flavor really sing.

The Steps For Making Perfect, Creamy Gravy

If you’ve never made gravy before, don’t worry! Gravy is simple to make. You’ll be an expert in no time! The process takes less than 10 minutes so let’s do this!

Step 1: Make a smooth paste from melted butter and flour. This paste (also called a roux) thickens the stock, so the gravy becomes silky and smooth. To do it, I melt butter over medium heat in a skillet then I whisk in the flour. I like to cook the butter and flour for a minute or two. You will actually see the paste darken slightly in color. We are looking for a blonde color.

Step 2: Whisk in stock, broth or liquid left in a roasting pan. I like to add the liquid warm since it seems to incorporate better into the butter and flour. As the liquid heats up and begins to simmer, the gravy thickens. After a minute of simmering, you have gravy!

Adding warm stock/broth to a paste made from melted butter and flour makes creamy, thickened gravy.

Step 3: Season with salt and pepper and optional ingredients. Before serving the gravy, taste it. If it doesn’t sing, adjust the seasoning by adding some salt, herbs, or umami flavor enhancers like mushroom powder, fish sauce, or Worcestershire sauce.

Step 4: Add a splash of half-and-half or cream. This is optional, but it does make the gravy extra creamy and decadent.

How To Make Gravy With Pan Drippings

As I’ve already mentioned, you can use our recipe to make gravy with or without pan drippings. In the photo below, we show the dish used when following our whole roasted chicken recipe. The chicken roasts on a bed of onions, which makes the chicken and the pan drippings ultra-flavorful. I’d hate to lose all that flavor so I like to make a gravy from it, here’s how I do it:

First, I separate the fat and broth left in the bottom of the roasting pan. I typically use a spoon to scoop off the fat from what’s left in the bottom of the pan. Then I strain the remaining liquid. The fat I saved can be used in place of the butter called for in the recipe and the liquid I saved can be used as the broth. If you don’t want to use a spoon to separate the fat from the liquid, there are gravy fat separators you can buy (OXO makes one).

If you used a roasting pan or Dutch oven that is safe to place over the stovetop, you can make the gravy right in it. This is ideal since there will be lots of flavor stuck to the bottom of the pan/dish. If you used a baking dish like we did for our chicken, you will need to make the gravy in a skillet.

PHere’s the dish used when I roasted a chicken. The pan drippings at the bottom are ultra-flavorful so I use them to make gravy.

Making Gravy Without Butter

Butter can be substituted with other animal fats like chicken fat or lard. You can also use fat separated from pan drippings. For vegan gravy, use vegan butter or follow our method for gluten-free gravy shared below (made with cornstarch starch).

Making Gluten-Free Gravy (Without Flour)

For gluten-free gravy, we switch up the method a bit. It’s still extra easy to make, though. Here are the steps I follow for making the gravy gluten-free:

  1. Warm the broth in a skillet until a low simmer.
  2. Mix 2 tablespoons of cornstarch with 2 tablespoons of water.
  3. While whisking the simmering broth, slowly add the cornstarch mixture.
  4. Continue to whisk until the gravy is thickened, lower the heat, and then season with salt, pepper, and optional flavor enhancers like herbs.

How To Make Extra Creamy Gravy With Milk

You can use milk to make creamier gravies. Simply substitute half or more of the broth called for in our recipe with milk.


There are some recipes we all need to have in our back pocket. This gravy is one of them. Use this gravy recipe with homemade stock, store-bought stock, or use pan drippings. You need less than 10 minutes, and you can make it in advance. It keeps in the fridge up to 5 days. Let’s do this!

Our easy method works for all the meats — chicken, turkey, beef, pork, and lamb will all benefit from our gravy recipe. I’ve even made a vegetarian gravy using our ultra-satisfying vegetable broth as a base. Speaking of vegetarian recipes, you might enjoy our amazing mushroom stuffing recipe, which is naturally vegan.

What You Need To Make Gravy

Here’s the basic ingredients for our easy homemade gravy, I’ve also shared some optional ingredients for making it extra tasty.

  • Butter and all-purpose flour combine to make a paste (also called a roux), which helps to thicken broth into a velvety gravy. For gravy without butter or for gluten-free gravy, see my tips below.
  • Warm stock or broth is the base of gravy. As I mentioned above, you can use poultry, beef or even vegetable stock. You can also use pan drippings.
  • Salt and fresh ground black pepper are essential for making sure the gravy isn’t bland or under seasoned.

Optional Ingredients (Flavor Enhancers)

  • Fresh or dried herbs like sage, thyme or rosemary add so much extra flavor to gravy. I especially love adding sage when making turkey gravy.
  • Half and half or cream added just before serving makes the gravy extra creamy and luscious.
  • Mushroom powder, Worcestershire sauce or fish sauce might sound odd to add to gravy, but they all add a savory, umami element. We use mushroom powder quite a bit in our recipes, it is easy to make yourself and can even be purchased in specialty stores or online. Fish sauce and Worcestershire are seasonings we use quite a bit in our own kitchen. Just a dash makes dishes that seem as though they are lacking in flavor really sing.

The Steps For Making Perfect, Creamy Gravy

If you’ve never made gravy before, don’t worry! Gravy is simple to make. You’ll be an expert in no time! The process takes less than 10 minutes so let’s do this!

Step 1: Make a smooth paste from melted butter and flour. This paste (also called a roux) thickens the stock, so the gravy becomes silky and smooth. To do it, I melt butter over medium heat in a skillet then I whisk in the flour. I like to cook the butter and flour for a minute or two. You will actually see the paste darken slightly in color. We are looking for a blonde color.

Step 2: Whisk in stock, broth or liquid left in a roasting pan. I like to add the liquid warm since it seems to incorporate better into the butter and flour. As the liquid heats up and begins to simmer, the gravy thickens. After a minute of simmering, you have gravy!

Adding warm stock/broth to a paste made from melted butter and flour makes creamy, thickened gravy.

Step 3: Season with salt and pepper and optional ingredients. Before serving the gravy, taste it. If it doesn’t sing, adjust the seasoning by adding some salt, herbs, or umami flavor enhancers like mushroom powder, fish sauce, or Worcestershire sauce.

Step 4: Add a splash of half-and-half or cream. This is optional, but it does make the gravy extra creamy and decadent.

How To Make Gravy With Pan Drippings

As I’ve already mentioned, you can use our recipe to make gravy with or without pan drippings. In the photo below, we show the dish used when following our whole roasted chicken recipe. The chicken roasts on a bed of onions, which makes the chicken and the pan drippings ultra-flavorful. I’d hate to lose all that flavor so I like to make a gravy from it, here’s how I do it:

First, I separate the fat and broth left in the bottom of the roasting pan. I typically use a spoon to scoop off the fat from what’s left in the bottom of the pan. Then I strain the remaining liquid. The fat I saved can be used in place of the butter called for in the recipe and the liquid I saved can be used as the broth. If you don’t want to use a spoon to separate the fat from the liquid, there are gravy fat separators you can buy (OXO makes one).

If you used a roasting pan or Dutch oven that is safe to place over the stovetop, you can make the gravy right in it. This is ideal since there will be lots of flavor stuck to the bottom of the pan/dish. If you used a baking dish like we did for our chicken, you will need to make the gravy in a skillet.

PHere’s the dish used when I roasted a chicken. The pan drippings at the bottom are ultra-flavorful so I use them to make gravy.

Making Gravy Without Butter

Butter can be substituted with other animal fats like chicken fat or lard. You can also use fat separated from pan drippings. For vegan gravy, use vegan butter or follow our method for gluten-free gravy shared below (made with cornstarch starch).

Making Gluten-Free Gravy (Without Flour)

For gluten-free gravy, we switch up the method a bit. It’s still extra easy to make, though. Here are the steps I follow for making the gravy gluten-free:

  1. Warm the broth in a skillet until a low simmer.
  2. Mix 2 tablespoons of cornstarch with 2 tablespoons of water.
  3. While whisking the simmering broth, slowly add the cornstarch mixture.
  4. Continue to whisk until the gravy is thickened, lower the heat, and then season with salt, pepper, and optional flavor enhancers like herbs.

How To Make Extra Creamy Gravy With Milk

You can use milk to make creamier gravies. Simply substitute half or more of the broth called for in our recipe with milk.


There are some recipes we all need to have in our back pocket. This gravy is one of them. Use this gravy recipe with homemade stock, store-bought stock, or use pan drippings. You need less than 10 minutes, and you can make it in advance. It keeps in the fridge up to 5 days. Let’s do this!

Our easy method works for all the meats — chicken, turkey, beef, pork, and lamb will all benefit from our gravy recipe. I’ve even made a vegetarian gravy using our ultra-satisfying vegetable broth as a base. Speaking of vegetarian recipes, you might enjoy our amazing mushroom stuffing recipe, which is naturally vegan.

What You Need To Make Gravy

Here’s the basic ingredients for our easy homemade gravy, I’ve also shared some optional ingredients for making it extra tasty.

  • Butter and all-purpose flour combine to make a paste (also called a roux), which helps to thicken broth into a velvety gravy. For gravy without butter or for gluten-free gravy, see my tips below.
  • Warm stock or broth is the base of gravy. As I mentioned above, you can use poultry, beef or even vegetable stock. You can also use pan drippings.
  • Salt and fresh ground black pepper are essential for making sure the gravy isn’t bland or under seasoned.

Optional Ingredients (Flavor Enhancers)

  • Fresh or dried herbs like sage, thyme or rosemary add so much extra flavor to gravy. I especially love adding sage when making turkey gravy.
  • Half and half or cream added just before serving makes the gravy extra creamy and luscious.
  • Mushroom powder, Worcestershire sauce or fish sauce might sound odd to add to gravy, but they all add a savory, umami element. We use mushroom powder quite a bit in our recipes, it is easy to make yourself and can even be purchased in specialty stores or online. Fish sauce and Worcestershire are seasonings we use quite a bit in our own kitchen. Just a dash makes dishes that seem as though they are lacking in flavor really sing.

The Steps For Making Perfect, Creamy Gravy

If you’ve never made gravy before, don’t worry! Gravy is simple to make. You’ll be an expert in no time! The process takes less than 10 minutes so let’s do this!

Step 1: Make a smooth paste from melted butter and flour. This paste (also called a roux) thickens the stock, so the gravy becomes silky and smooth. To do it, I melt butter over medium heat in a skillet then I whisk in the flour. I like to cook the butter and flour for a minute or two. You will actually see the paste darken slightly in color. We are looking for a blonde color.

Step 2: Whisk in stock, broth or liquid left in a roasting pan. I like to add the liquid warm since it seems to incorporate better into the butter and flour. As the liquid heats up and begins to simmer, the gravy thickens. After a minute of simmering, you have gravy!

Adding warm stock/broth to a paste made from melted butter and flour makes creamy, thickened gravy.

Step 3: Season with salt and pepper and optional ingredients. Before serving the gravy, taste it. If it doesn’t sing, adjust the seasoning by adding some salt, herbs, or umami flavor enhancers like mushroom powder, fish sauce, or Worcestershire sauce.

Step 4: Add a splash of half-and-half or cream. This is optional, but it does make the gravy extra creamy and decadent.

How To Make Gravy With Pan Drippings

As I’ve already mentioned, you can use our recipe to make gravy with or without pan drippings. In the photo below, we show the dish used when following our whole roasted chicken recipe. The chicken roasts on a bed of onions, which makes the chicken and the pan drippings ultra-flavorful. I’d hate to lose all that flavor so I like to make a gravy from it, here’s how I do it:

First, I separate the fat and broth left in the bottom of the roasting pan. I typically use a spoon to scoop off the fat from what’s left in the bottom of the pan. Then I strain the remaining liquid. The fat I saved can be used in place of the butter called for in the recipe and the liquid I saved can be used as the broth. If you don’t want to use a spoon to separate the fat from the liquid, there are gravy fat separators you can buy (OXO makes one).

If you used a roasting pan or Dutch oven that is safe to place over the stovetop, you can make the gravy right in it. This is ideal since there will be lots of flavor stuck to the bottom of the pan/dish. If you used a baking dish like we did for our chicken, you will need to make the gravy in a skillet.

PHere’s the dish used when I roasted a chicken. The pan drippings at the bottom are ultra-flavorful so I use them to make gravy.

Making Gravy Without Butter

Butter can be substituted with other animal fats like chicken fat or lard. You can also use fat separated from pan drippings. For vegan gravy, use vegan butter or follow our method for gluten-free gravy shared below (made with cornstarch starch).

Making Gluten-Free Gravy (Without Flour)

For gluten-free gravy, we switch up the method a bit. It’s still extra easy to make, though. Here are the steps I follow for making the gravy gluten-free:

  1. Warm the broth in a skillet until a low simmer.
  2. Mix 2 tablespoons of cornstarch with 2 tablespoons of water.
  3. While whisking the simmering broth, slowly add the cornstarch mixture.
  4. Continue to whisk until the gravy is thickened, lower the heat, and then season with salt, pepper, and optional flavor enhancers like herbs.

How To Make Extra Creamy Gravy With Milk

You can use milk to make creamier gravies. Simply substitute half or more of the broth called for in our recipe with milk.



Comments:

  1. Kagore

    You look like an expert)))

  2. Nadav

    Accept bad sales.

  3. Humam

    I consider, that the theme is rather interesting. I suggest all to take part in discussion more actively.



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