Easy Homemade Gravy Recipe

French

Homemade gravy brings warmth and depth to any comforting meal.

With just a few simple ingredients and an easy technique, you can create a silky, flavorful sauce that enhances mashed potatoes, roasted meats, vegetables, and holiday dishes.

It’s quick, reliable, and always delicious.

Easy Gravy Recipe for Perfectly Smooth, Flavorful Results Every Time

Homemade gravy has a comforting, nostalgic quality that instantly warms up any meal.

With butter, flour, and broth, ingredients most of us already have, you can create a deeply flavorful sauce without any planning or extra shopping.

A spoonful poured over mashed potatoes, roasted chicken, or simple vegetables adds richness and makes even the most basic dish feel special.

One of the things I appreciate most about this recipe is its accessibility. These pantry staples come together in minutes, offering an easy way to finish a meal with something smooth and satisfying.

The technique is simple, and the roux ensures a glossy, lump-free texture that even beginners can achieve.

Allowing the roux to darken slightly brings a depth of flavor that packaged gravies never deliver.

You can keep it classic or make it your own with herbs, cracked pepper, a splash of cream, roasted garlic, or even pan drippings.

Whether it’s a weeknight dinner or a holiday meal, this adaptable base always delivers comfort and consistency.

Ingredients for a Perfect Gravy

• 60 g / 4 tbsp Butter : Creates a rich base and helps form the roux that gives the gravy its velvety texture.
• 30 g / ¼ cup All-purpose flour : Thickens the sauce naturally and takes on a deeper flavor when lightly browned.
• 500 ml / 2 cups Hot chicken broth : Provides body and savory depth. Warm broth ensures a smooth, lump-free blend.
• ½ tsp Onion powder : Adds subtle umami and enhances overall flavor without overpowering.
• ¼ tsp Garlic powder : Brings a gentle aromatic note that rounds out the gravy.
• a pinch Thyme : Adds a mild herbal touch that balances the richness.
• Salt : Adjust depending on how salty your broth is.
• Black pepper : Brightens the flavor and adds a mild kick to the sauce.

Step-by-Step Instructions for Making Homemade Gravy

– Heat the broth

• Warm the broth in a saucepan or microwave until steaming. Keeping it hot makes it easier to blend smoothly into the roux.

– Make the roux

• Melt the butter in a medium saucepan over medium heat.
• Add the flour and whisk constantly for 4–5 minutes until the mixture turns golden and develops a light nutty aroma. The darker the roux, the deeper the color and flavor of your gravy.

– Add the broth gradually

• Pour in about ½ cup (125 ml) at a time while whisking vigorously. The mixture may look clumpy at first, this is completely normal.
• Keep adding broth little by little until the base becomes smooth.

– Let the gravy thicken

• Once all the broth is incorporated, let the gravy simmer for 3-4 minutes, whisking often. It should thicken and take on a glossy, silky finish.

– Season and adjust

• Taste the gravy and season with salt and pepper, keeping in mind the saltiness of your broth and butter.
• Add a splash of extra broth if you prefer a thinner consistency.

– Serve or keep warm

• Serve immediately for the best texture. The gravy will thicken slightly as it cools, making it ideal for drizzling over meats, potatoes, and vegetables.

Practical Tips for an Ultra-Smooth Gravy

– Use a metal whisk (or a silicone-coated one like mine) : It blends the roux and broth evenly from the very beginning, helping prevent any lumps from forming.

– Let the roux develop a good golden color : A deeper shade adds richer flavor and gives the gravy a warm, comforting character while improving the final texture.

– Add a splash of cream for extra richness : Replace about 50 ml (3 tbsp) of broth with cream to create a velvety, more indulgent gravy, perfect with roasted meats.

– Adjust the thickness if needed : If the gravy becomes too thick, whisk in a little hot broth to bring it back to a smooth, pourable consistency without diluting the flavor.

– Strain the gravy before serving : Passing it through a fine sieve removes any small lumps and gives you a perfectly smooth, restaurant-quality finish.

How to Store and Reheat Homemade Brown Gravy

– Refrigerator, up to 3 days : Store the gravy in an airtight container to keep it fresh and prevent it from absorbing other odors from the fridge.

– Freezer, up to 2 months : Freeze it in a small container or freezer-safe bag. This helps maintain the texture and makes it easy to defrost just the amount you need.

– Reheat gently : Warm the gravy over low heat, adding a splash of hot broth if needed to bring back its smooth, velvety consistency.

Can You Use Pan Drippings? Absolutely.

Yes! Drippings from roasted chicken, beef, lamb, or even a Thanksgiving turkey add exceptional depth and flavor to your gravy. Since gravy cooks quickly, it’s ideal to prepare it while the meat rests before carving.

To use the drippings properly:

• Pour the liquid from the roasting pan into a large measuring cup or a fat separator.
• Skim off as much fat as possible.
• Check how much liquid remains.
• Add broth or water until you reach about 500 ml (2 cups), the perfect amount for a rich, balanced gravy.

Other sauces to try with your roasts

• Cranberry Sauce for Holiday Meals
• Fig Chutney : Easy, Sweet & Savory Condiment
• Easy Cocktail Sauce for Seafood