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Foolproof Gravy

Thanksgiving dinner just isn’t complete until the gravy boat is set on the table. It’s the perfect topping for everything on the menu, from turkey to stuffing to, of course, mashed potatoes.

We’ve got a wide variety of gravy recipes on our website, but if you’re making gravy for the first time or just need a basic recipe, this recipe has got your back. Using basic pantry staples and our versatile 365 Everyday Value® broths, delicious gravy is only minutes away.

Basic Gravy


  • 1/4 cup pan drippings
  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups 365 Everyday Value® Organic Chicken Broth, Beef Broth or Vegetable Broth, divided
  • Fine sea salt to taste
  • Freshly ground black pepper to taste


Transfer juices and bits from roasting pan — turkey, pork, beef, lamb, chicken or roasted vegetables — to a bowl. (If bits are stuck, place the pan over medium-low heat and deglaze by adding a splash of broth and scraping them up.) Set bowl aside for a few minutes, and then skim fat from top and discard.

Melt butter in a large skillet over medium heat. Whisk in pan drippings and flour. Cook, stirring constantly, 1 minute.

Vigorously whisk in 1 cup broth until all lumps are gone, and then whisk in remaining broth. Bring to a boil, reduce heat to medium-low and simmer until thickened, 2 or 3 minutes.

Season to taste with salt and pepper.

Great Gravy Add-ins

Once you’ve got our basic recipe down, try amping up the flavor with one or more of these:

  • Sage
  • Rosemary
  • Thyme
  • Bay leaves
  • Shallots
  • Roasted mushrooms
  • Red or white wine
  • Garlic
  • Tamari

Do you have your own special twist for holiday gravy? I’d love to hear about it!

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Milena says …

This looks like my Dad's recipe for gravy that I never knew how to do! Thank you so much for your tip and delicious recipe!

Gail says …

Roast a turkey leg and thigh part the day before and follow the above recipe. Gravy is done and not the result of a frantic twenty minutes work before the Thanksgiving turkey is served. Refrigerate overnight. Warm in your your gravy in a slow cooker the next day and serve in the warmer. satys warm for seconds.

Claudia Young says …

Thank you for this recipe. I am definitely going to use it for Thanksgiving.

Erica says …

Adding in about a tablespoon of brown or Dijon mustard is another amazing add in!

sara says …

Is there ANY way to make gravy without pan drippings???

Linda says …

Deglaze with a splash of wine instead of broth. Yum.

Nikki - Community Moderator says …

@SARA - You bet! We have a great recipe on our site for Vegan Mushroom Gravy (http://wholefoodsmarket.com/recipes/2899). For more options, search on our recipe page for "gravy" and there will be tons of delicious varieties!

Judy says …


Allia Kabbani says …

Could you use Almond Flour for a substitute of the all-purpose?

Nikki - Community Moderator says …

@ALLIA - You should be able to sub almond flour but it might alter the texture a bit. Feel free to go off the grid with the recipe until you reach the consistency you prefer. If you are wanting to make a gluten free gravy, keep an eye out at your store for a GF All-Purpose Flour as this would more than likely produce a similar gravy.

Nicole Sison says …

I use cornstarch instead of flour (have always liked it better, but now that my son is allergic to gluten, it's even more important to me). I always mix the cornstarch with the smallest amount of water I need first to dissolve it, then add slowly to the drippings/broth, stirring continually. Never clumps, and I gauge the thickness of the gravy as I mix in the cornstarch.