Dinner

Gravy

Name: Gravy
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8 servings
Ingredients: 3 tablespoons fat (from meat drippings or butter); 3 tablespoons all-purpose flour; 2 cups beef, chicken, or turkey stock; ¼ cup water; Salt and black pepper to taste; ¼ teaspoon dried thyme or sage (optional)

This is the foundational gravy made from pan drippings and stock, thickened with a roux. It's the gravy that belongs on mashed potatoes, roasted chicken, and turkey.

69calper serving 2gprotein 4gcarbs 5gfat 5min prep 10min cook 8serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Gravy — common questions

Can I make gravy ahead?

Yes; make it up to 2 days ahead and refrigerate in an airtight container. Reheat gently over low heat, whisking in a splash of stock if it thickens too much as it sits.

What if my gravy is lumpy?

Strain it immediately through a fine-mesh strainer, pressing gently with the back of a spoon. To prevent lumps, always add stock slowly while whisking constantly, and whisk the roux for a full 1–2 minutes before adding liquid.

Can I use cornstarch instead of flour?

Yes; use 2 tablespoons cornstarch instead of 3 tablespoons flour, mixed with 3 tablespoons cold stock to form a slurry before stirring into simmering drippings. Cornstarch gravy sets up firmer and has a more delicate mouthfeel, but less savory depth.

How do I fix gravy that's too thin or too thick?

If too thin, make a slurry of 1 teaspoon flour and 2 teaspoons cold water, stir it in, and simmer 1 minute more. If too thick, whisk in stock a little at a time until it reaches the consistency you want.

What's the best way to store and reheat leftover gravy?

Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat gently in a saucepan over low heat, whisking frequently and adding a splash of stock or water to loosen it if needed.

Can I make gravy if I don't have meat drippings?

Yes; use 3 tablespoons butter instead of drippings, make the roux the same way, and use all stock (no water). The flavor will be less rich but still deeply savory.