How to Make Homemade Gravy

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Key Takeaways:

Homemade gravy is the best: It uses the natural juices and drippings from your roast, making it fresher and tastier than store-bought options.
Perfect for mashed potatoes and more: Homemade gravy complements turkey, prime rib, pork roast, or any other hearty dish.
Use a metal roasting pan: This makes it easier to deglaze and prepare the gravy directly in the pan.
Gravy thickening is easy: Wondra Gravy Flour helps achieve the perfect texture. Adjust thickness as needed by adding more flour gradually.
Use a fat separator: This tool separates fat from pan juices, ensuring a smoother and less greasy gravy.
Adaptable recipe: The technique works for turkey, beef, or pork gravy, so you can customize it for any meal.

Overview

There’s nothing quite like the rich, savory flavor of homemade gravy made from pan drippings after roasting a turkey, beef, or pork. This simple yet rewarding recipe transforms the flavorful juices left in your roasting pan into a delicious gravy that pairs perfectly with mashed potatoes, stuffing, and roasted vegetables. Unlike store-bought versions, homemade gravy allows you to savor every bit of your roast’s hard-earned flavors, making it a must-have addition to any holiday or family meal. With just a few steps—like separating the fat, deglazing the pan, and thickening with Wondra flour—you can create a smooth, deeply flavored gravy that enhances your entire spread. Whether you’re preparing a holiday feast or a Sunday dinner, this guide shows just how easy and satisfying it is to make gravy from scratch.

Homemade gravy made from the juices and drippings left in the roasting pan after you are done roasting the meat is the best gravy ever. It is simple to make and so much better than purchased gravy. After all if you are going to all the work of roasting a turkey, prime rib, or a pork roast, why not use those delicious drippings to make the best every homemade gravy? This is the perfect easy gravy recipe for mashed potatoes. So, let’s get started and make gravy from scratch.

How to Make Homemade Gravy Video

Watch how I make gravy and then try it yourself … I guarantee gravy will start showing up on your table more than ever.

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SIS Simple is Smart Tip:

Roast your meat in a metal roasting pan and not a glass or ceramic roasting pan. The metal roasting pan lets you make the gravy in the pan after the roast is removed.

How to Make Homemade Gravy: Step-by-Step Instructions:

When the turkey or roast is done, remove it from the roasting pan and let it rest while you make the gravy. I put the turkey or roast on the cutting board, loosely tent it with foil, and let it rest.
Pour all the juices and the fat from the roasting pan into a Gravy and Fat Separator to strain out any chunks of meat from the bottom of the pan.
The gravy separator will let you separate the pan juices from the fat. You don’t want a lot of fat in your gravy. A little fat is ok though.
You will need a total of 2 cups of pan juices. If you don’t have two cups, add enough broth to make two cups. You would want to double the recipe if you roasted a large turkey.
Place the roasting pan on a medium-heat burner. The pan may be large enough to cover two burners.
If your roasting pan isn’t metal DON’T PUT IT ON THE BURNER. Use a kettle instead. Pour a little broth into you non-metal roasting pan and scrape as much of the browned bits off of the bottom of the pan. Then pour the broth and browned bits into a kettle. Continue with step 8.
Once the pan is hot, pour the broth/separated pan juices into the pan and deglaze all of the roasted browned bits clinging to the bottom.
Sprinkle 1/4 of a cup of Wondra Gravy Flour over the surface and whisk in to thicken the gravy. The gravy will thicken as it heats up.
Simmer for a few minutes, and add salt and pepper to taste.
If the gravy is still thin, sprinkle a little more Wondra flour and whisk in.

The gravy in the above picture is beef gravy, not turkey gravy. The technique is the same for turkey, beef, or pork gravy.

And there you have it – a delightful, homemade gravy that will elevate any meal to new heights!

I hope you enjoy making this recipe as much as I do! Homemade gravy is not just a tasty addition to your dish; it’s a labor of love that brings friends and family together.

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FAQ for Homemade Gravy

How is Gravy Made From Scratch?

This blog gives you step by step instructions for how to make gravy from scratch. I’ll summarize them here. The magic begins with a roux, a mixture of equal parts fat and flour, which serves as the foundation for the gravy. This mixture is cooked until it turns a golden brown, infusing it with a nutty aroma and deepening the flavor. Then, slowly adding liquid, such as broth or pan drippings, creates the base of the gravy. Simmering it gently allows all the flavors to meld together, resulting in a luscious and velvety texture that coats your taste buds with deliciousness.

What are the Main Ingredients in Homemade Gravy?

The first key ingredient in gravy is the pan drippings. These are the flavorful juices that are left behind after cooking meat, like roast turkey or beef. You will need about 1-2 cups of pan drippings. If you don’t have enough drippings left in the pan, add additional meat broth to give you enough liquid for the gravy. The second essential ingredient in gravy is flour. This helps to thicken the sauce and give it that perfect consistency.And of course, we can’t forget about the seasonings. From salt and pepper to herbs and spices, these add that extra punch of flavor that takes gravy to a whole new level. So there you have it, these are the main ingredients that create the magic of gravy. It’s no wonder why it’s a staple on so many dinner tables around the world!

What is the Formula for Gravy?

The basic formula for gravy typically involves a mixture of fat, flour, and liquid. Start by melting some fat, such as butter or drippings, in a saucepan over medium heat. Then, whisk in an equal amount of flour to form a roux. Cook the roux for a few minutes until it turns golden brown. Gradually add your desired liquid, such as broth, milk, or a combination of both, while whisking continuously to prevent lumps from forming. Cook the gravy until it thickens to your desired consistency, and season with salt, pepper, and any other desired herbs or spices. Remember, the amount of fat, flour, and liquid can be adjusted based on personal preference and the desired thickness of the gravy.

Is Homemade Gravy Better with Cornstarch or Flour?

The choice between using cornstarch or flour as a thickening agent is a matter of personal preference. Both ingredients have their own advantages and can result in delicious gravies. Cornstarch is known for its ability to create a smooth and glossy texture in gravies. It also has a neutral taste, which allows the other flavors in the dish to shine through. On the other hand, flour has a slightly more pronounced flavor and can give gravies a slightly thicker consistency. Ultimately, the decision between cornstarch and flour depends on the desired texture and flavor of the gravy. Some chefs even opt to use a combination of both to achieve the perfect balance.

What is the Secret to Good Homemade Gravy?

There are a few secrets that can make all the difference in taste and texture. Firstly, using high-quality ingredients is key. This means using fresh herbs, flavorful stocks, and high-quality fats like butter or rendered meat drippings. Another secret to good gravy is achieving the right consistency. This can be done by adjusting the amount of liquid and thickening agent used. It’s important to slowly incorporate the liquid into the thickening agent while whisking continuously to avoid lumps. Lastly, seasoning is crucial in creating a flavorful gravy. Adding salt, pepper, and other herbs and spices to taste will enhance the overall flavor profile.

How do you Store and Reheat Homemade Gravy?

There are a few important steps to follow to ensure that it maintains its flavor and texture. Firstly, allow the gravy to cool completely before storing it in an airtight container. This will prevent any excess moisture from forming and affecting the consistency of the gravy. It is recommended to store the gravy in the refrigerator, where it can stay fresh for up to three days. When reheating, a microwave or stovetop can both be used. To maintain the desired consistency, add a splash of water or broth while reheating and stir regularly.

How Long can Gravy be Stored without Refrigeration?

In general, gravy should not be left at room temperature for more than two hours. After that, it is advisable to refrigerate or freeze the gravy to prevent the growth of bacteria. It is always best to err on the side of caution and refrigerate gravy as soon as possible to maintain its quality and safety for consumption.

5 from 1 vote

How to Make Gravy from the Roasting Pan Drippings

When you roast a turkey, beef or pork roast, the bottom on the roasting pan has juices and browned bits from the piece of roasted meat that will make a delicious rich gravy.

Servings servings

Prep Time 5

Cook Time 11

Total Time 16

Equipment

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To see the ingredient amounts in metric units, click the blue "METRIC:" button between the ingredients and the instructions for this recipe.
metal roasting pan. Don't use a glass or ceramic roasting pan.

Ingredients

Roasting pan with the browned bits stuck to the bottom of the pan. The Roast, grease, and drippings removed.
¼ cup Wondra Flour for Gravy
2 cups of the pan drippings/juices.
salt and pepper to taste.

US Customary - Metric

Instructions

Remove the juices and fat from the roasting pan. Use a gravy separator to strain out any large chunks of meat. The gravy separator will also let you separate the fat from the broth portion of the drippings. After you have removed the fat from the pan juices you will need a total of 2 cups. If you don't have enough pan juices add broth to make two cups total. Double the recipe if you roasted a large turkey.
Place the roasting pan on the burner. Only do this if the pan is metal. DO NOT PUT A GLASS OR CERAMIC PAN ON THE BURNER. IT WILL SHATTER. See the blog or notes if your roasting pan isn't metal.
If the pan is large enough, it may cover two burners. Turn the heat to medium and let the pan get hot.
Once the pan is hot pour the broth/separated pan juices into the pan and deglaze all of the roasted browned bits clinging to the bottom of the pan.
Sprinkle 1/4 cup of the Wondra Gravy Flour over the surface of the gravy and whisk to thicken.
Salt and pepper to taste and if needed, you can add a little extra Wondra flour.

Video

Notes

If you didn't roast the turkey or meat in a metal roasting pan you can still use the pan drippings to make a rich and hearty gravy. Simply put the separated juices in a kettle, add the flour, and bring to a boil, whisking constantly.

Calories: 51kcal

Course: Main Course

Cuisine: American

Keyword: easy homemade gravy, gravy, how to make gravy, pan drippings gravy

Nutrition