How to Make Gravy from Scratch

Pan drippings, roux-based, and vegetarian — three methods for perfect gravy every time.

This guide covers three approaches so you can make gravy for any occasion. A good gravy ties an entire meal together, turning roasted meats and mashed potatoes into something extraordinary. Despite its reputation as fussy or difficult, gravy is straightforward once you understand the basic technique: fat plus flour plus liquid, cooked until thick. This guide covers three approaches so you can make gravy for any occasion.

The Science of Gravy

All gravy relies on the same principle: starch molecules (from flour or cornstarch) absorb liquid and swell when heated, thickening the sauce. Fat carries flavor and creates a smooth texture. The liquid — stock, drippings, wine, or milk — provides the base flavor. Get these three elements in balance and you'll have perfect gravy.

The ratio to remember: for every tablespoon of fat, use 1 tablespoon of flour and 1 cup of liquid. This produces a medium-bodied gravy. Use more flour for thicker gravy, less for thinner.

Method 1: Pan Drippings Gravy

This is the classic holiday gravy, built directly in the roasting pan after you've cooked a turkey, chicken, or roast. The fond (browned bits stuck to the pan) is concentrated flavor that no store-bought gravy can match.

Steps

1. Remove the roasted meat and set it aside to rest. Pour the pan drippings into a fat separator or measuring cup. Let the fat rise to the top.
2. Place the roasting pan on the stovetop over medium heat (use two burners if needed).
3. Add 3 to 4 tablespoons of the separated fat back to the pan. If you don't have enough fat from the drippings, supplement with butter.
4. Sprinkle in an equal amount of all-purpose flour (3 to 4 tablespoons). Whisk constantly for 1 to 2 minutes to cook out the raw flour taste. This is your roux — it should turn golden and smell nutty.
5. Gradually pour in 3 to 4 cups of warm stock (chicken, turkey, or beef, depending on your roast), whisking constantly. Scrape up all the fond from the bottom of the pan.
6. Add the separated (defatted) drippings back in.
7. Bring to a simmer and cook for 5 to 8 minutes, whisking occasionally, until the gravy thickens enough to coat the back of a spoon.
8. Season with salt, black pepper, and a splash of wine or soy sauce for depth. Strain through a fine-mesh sieve if you want it silky smooth.

Method 2: Roux-Based Gravy (No Drippings Needed)

You don't need a roast to make great gravy. A simple roux-based gravy is perfect for weeknight meals, biscuits, or slow cooker dishes that don't produce drippings.

Steps

1. Melt 3 tablespoons of butter in a saucepan over medium heat.
2. Add 3 tablespoons of flour and whisk for 2 minutes until golden (for white gravy) or 4 to 5 minutes until medium brown (for brown gravy — the darker the roux, the deeper the flavor).
3. Slowly whisk in 3 cups of stock. For a white country gravy (like you'd serve with biscuits), use whole milk instead of stock.
4. Bring to a gentle simmer, whisking frequently. Cook 5 to 8 minutes until thickened.
5. Season with salt, pepper, and any aromatics — sautéed onions, minced garlic, fresh thyme, or a bay leaf add depth.

Roux Colors and Their Uses

Method 3: Vegetarian Mushroom Gravy

This rich, savory gravy proves you don't need meat to make something deeply satisfying. Mushrooms provide the umami depth that makes this gravy almost indistinguishable from a meat-based version.

Steps

1. Slice 8 ounces of cremini or mixed mushrooms. Dice a small onion and mince 2 cloves of garlic.
2. Heat 2 tablespoons of olive oil in a saucepan over medium-high heat. Sauté the mushrooms until deeply browned, about 6 to 8 minutes. Don't crowd the pan — cook in batches if needed.
3. Add the onion and cook until soft, about 3 minutes. Add the garlic and cook 30 seconds more.
4. Add 2 tablespoons of butter and 2 tablespoons of flour. Stir for 1 to 2 minutes.
5. Pour in 2 cups of vegetable stock and 1 tablespoon of soy sauce (for extra umami). Whisk well.
6. Simmer for 5 to 8 minutes until thickened. Add fresh thyme or a splash of balsamic vinegar for brightness.
7. For a smooth gravy, blend half the mixture and stir it back in. For a rustic, chunky version, leave it as is.

Troubleshooting

Lumpy Gravy

Lumps form when flour isn't properly dispersed before the liquid is added, or when cold liquid hits the roux too fast. To fix lumpy gravy, pour it through a fine-mesh strainer into a clean pot. Alternatively, use an immersion blender to smooth it out. To prevent lumps, add liquid gradually and whisk constantly.

Too Thin

If your gravy is too thin after simmering, make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk the slurry into the simmering gravy and cook for 2 more minutes. Repeat if needed. Alternatively, just keep simmering — gravy thickens as water evaporates.

Too Thick

Simply whisk in more warm stock or water, a few tablespoons at a time, until you reach your desired consistency. Gravy also thickens as it cools, so make it slightly thinner than you want the final result.

Bland or Flat

Gravy needs more seasoning than you think. Taste and add salt first. If it's salty enough but still tastes flat, try a splash of acid — wine, cider vinegar, or lemon juice — to brighten it up. Soy sauce or Worcestershire sauce adds umami depth. A pinch of black pepper and a small pat of butter stirred in at the end round everything out.

Make-Ahead and Storage

Gravy is one of the best make-ahead components of a meal. Let it cool completely, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. When reheating, whisk in a splash of stock — gravy thickens considerably when cold. Heat gently over medium-low, whisking often, until smooth and hot.

Gravy Variations

• Red wine gravy: Deglaze with ½ cup red wine before adding stock. Let the wine reduce by half, then proceed as usual.
• Onion gravy: Caramelize 2 thinly sliced onions in butter for 20 minutes before making the roux. Classic with bangers and mash.
• Cream gravy: Use whole milk instead of stock and add crumbled cooked sausage. The classic Southern biscuit topping.
• Herb gravy: Stir in 2 tablespoons of minced fresh sage, thyme, or rosemary at the end.

Mastering gravy gives you a skill that pays dividends across dozens of meals. Whether it's Thanksgiving dinner or a Tuesday night pork chop, a good gravy made from scratch is always worth the extra five minutes.