Easy Gravy

Each year, our homemade gravy disappears in a matter of moments, even when we make a triple batch. We know how stressful holiday cooking can feel, so let us help you alleviate some stress with this straightforward gravy recipe. If you have yet to venture into the world of homemade gravy, prepare to be pleasantly surprised: the process is straightforward, yet yields incredibly flavorful results. Once you’ve experienced the richness of homemade gravy, it’s unlikely that you’ll ever turn back to the packaged stuff. A piece of advice: Double the recipe—believe us, it’s well worth it.

Before you start

• This straightforward gravy recipe is straightforward and yields rich, flavorful results that elevate Thanksgiving meals.
• You can customize it to be gluten-free, dairy-free, or vegetarian.
• Prepare the gravy in advance—refrigerate for up to 4 days or freeze it for later use.
• Various ingredients like herbs, garlic, or mushrooms can enhance the flavor and create different variations.
• Adjustments in consistency are straightforward; just add more broth if too thick or simmer to thicken if too thin.

What stands out

Homemade gravy is undeniably satisfying and it elevates your Thanksgiving meal to a whole new level. Unlike store-bought versions, this straightforward gravy recipe is rich, flavorful, and completely customizable. It can be made gluten-free, dairy-free, and vegetarian. Plus, preparing it in advance saves you precious time and stress on the big day. If you plan on serving a Thanksgiving Turkey or mashed potatoes this year, this gravy is a must for serving alongside.

⭐⭐⭐⭐⭐

This is a game changer! We have our gravy made, all we have to do is add the drippings. So straightforward!

– Christine

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Butter: This all-purpose gravy recipe begins by making a “roux”—a fancy word for a simple concept: a mixture of butter and flour cooked together to form a thickener. Use unsalted butter so you can control salt levels.

Salt and Pepper: The MVPs of the kitchen, this basic seasoning adds flavor and balance to gravy.

Flour: Used as a thickening agent, flour is what gives gravy its spoonable consistency. Use all-purpose white flour or a gluten-free cup-for-cup flour. Be sure to whisk well to avoid any flour clumps.

Unsalted Broth: Gravy is about 75% broth, so use homemade or high-quality store-bought. You want low-salt or no salt broth, so that your recipe doesn’t taste too salty. You can use any broth here: vegetable, chicken, turkey, beef, etc.

Kitchen tip

You can refrigerate the gravy for up to 4 days. On Thanksgiving Day, reheat it and consider adding some of the drippings from the turkey for an extra layer of flavor. Alternatively, you can freeze the gravy and defrost it the night before serving.

Swaps

1. Fresh or dried thyme, rosemary, sage or even a pinch of paprika can add unique dimensions to your gravy.
2. Sauté minced garlic or yellow onions in the butter before adding flour.
3. Sauté sliced mushrooms in the butter until they release their moisture and turn golden brown. Then, proceed with the gravy-making process for a mushroom gravy.
4. If you need a gluten-free option, substitute all-purpose flour with a 1-1 gluten-free flour blend or cornstarch. Be sure to adjust the amount accordingly as cornstarch is more potent than flour.
5. You can use various types of broth depending on your preferences. Chicken, beef, vegetable, or turkey broth are all excellent choices.

Other Thanksgiving Recipes

• Mac and Cheese
• Cranberry Sauce
• Juicy Turkey
• Stuffing
• Sweet Potato Donuts
• Pumpkin Pie
• Brussels Sprouts
• Sweet Potatoes
• Garlic Mashed Potatoes
• Roasted Squash
• Turkey Noodle Soup
• Butternut Squash Pasta
• Baked Apples
• Mushrooms
• Green Beans
• Whole Roasted Sweet Potato

Questions

strong Can we make this gravy in advance?

Yes, you can certainly make this gravy in advance. In fact, it’s recommended to prepare it ahead of time to save time and reduce stress on Thanksgiving Day. You can refrigerate it for up to 4 days or freeze it and defrost it the night before serving.

strong What if we don’t have homemade broth?

If you don’t have homemade broth, you can use store-bought unsalted broth of your choice. Just be sure to select a high-quality option for the best flavor.

strong Can we adjust the consistency of the gravy?

Absolutely. If your gravy is too thick, you can add a bit more broth to reach your desired consistency. If it’s too thin, simmer it a bit longer to reduce and thicken.

strong Are there any gluten-free options for this recipe?

Yes, you can make this gravy gluten-free by substituting all-purpose flour with a 1-1 gluten-free flour or cornstarch. Just be aware that cornstarch is more potent than flour, so adjust the quantity accordingly.

strong How do we reheat the gravy on Thanksgiving Day?

To reheat the gravy on Thanksgiving Day, warm it gently on the stove. You can also incorporate some of the drippings from the turkey to enhance the flavor.

strong Can we make this gravy ahead and freeze it?

Yes, you can make the gravy ahead of time and freeze it. Ensure it’s fully cooled before freezing, and then defrost it in the refrigerator the night before you plan to use it.

Can i use Bouillon or a Broth concentrate?

Yes, you can use bouillon, but note that whether a paste, a powder, or a cube, bouillons are salty. Do not add additional salt to the recipe. Following the directions on the label of the packaging, dissolve the bouillon into water before using it in the recipe. Check out our strong a Homemade Chicken Bouillon Cubes Recipe.

Can this Gravy be made dairy-free?

Yes, you can make this straightforward gravy dairy-free by using a vegan butter or ghee (clarified butter).

How do i make homemade chicken Broth?

Check out our strong a Homemade Chicken Broth recipe. You can also use strong a Vegetable Stock Cubes or strong a Homemade Chicken Bouillon Cubes.

What makes this an all-purpose gravy?

This is a base recipe that can be adapted to different diets and preferences. Use dairy-free butter or ghee to make it dairy or lactose-free. Swap all-purpose for gluten-free flour. Add different seasonings to modify the flavor, such as sauteed garlic or fresh or dried herbs.

Ingredients

Makes 6 servings

• 4 tablespoons unsalted butter
• ½ teaspoon salt, to taste
• ¼ teaspoon pepper, to taste
• ¼ cup all-purpose flour, or gluten-free cup-for-cup flour
• 2 cups unsalted broth, homemade or store-bought: chicken, veggie, turkey, or beef broth

Equipment

• Medium Pot
• whisk
• Measuring Cups + Spoons

Method

1. In a medium pot melt the butter over medium heat until it shimmers. Season the butter with salt and black pepper, stirring to infuse the flavors for a few seconds.
2. Next, add the flour to the melted butter and stir continuously. Continue to stir until the mixture reaches a playdoh-like consistency, about 30 seconds. The butter-flour mixture (called a roux) should be lightly browned and smell a bit nutty. If the mixture still has a raw flour smell, cook it for about 30 more seconds.
3. Gradually incorporate the broth into the mixture whisking as you add the liquid. Allow the mixture to thicken over medium-low heat for 6 to 10 minutes. For a thicker sauce, allow the gravy to continue to simmer and reduce for a few additional minutes, stirring occasionally. For a looser gravy, add about 1/2 cup more broth, and whisk to incorporate.
4. Once the gravy has reached your desired thickness, serve at once or transfer it to a glass Tupperware container. Don't be concerned if it appears slightly runny; it will continue to thicken as it cools.
5. Refrigerate the gravy for up to 4 days. On Thanksgiving Day, reheat the gravy in a saucepan and consider adding some of the drippings (fat that has cooked off the turkey and liquified in the baking dish) from the turkey for an extra layer of flavor. Alternatively, you can freeze the gravy and defrost it the night before for future use.

Kitchen notes

• Less Salt: Store-bought gravy and gravy concentrates or starter packets are loaded in sodium. Our easy homemade gravy recipe keeps the sodium content low by using unsalted butter and low or salt-free broth.
• Which comes first: the gravy or the turkey? Some people swear by preparing their gravy in advance of Thanksgiving day, while others prefer to prepare it fresh, the day of. The benefit of making it in advance is less cooking on the day of entertaining. The benefit of making it the day of is that you can transfer your roasted turkey to a cutting board (or serving platter) and use the same roasting pan for cooking the gravy. All the turkey drippings can be used as a base, right alongside butter, to build the base of the gravy.
• Turkey Broth: To make a turkey broth, you can use the leftover carcass from a cooked turkey and cook it in the style of an Easy Homemade Chicken Broth.