How to Cook: Basic Gravy

How to Cook: Basic Gravy

Recipe Rating: 3.36322
Makes about 2 cups, enough for 8 servings

Creamy, flavorful, and lump free, this broth-based gravy is easy to pull off, even with those finicky in-laws looking over your shoulder. Watch our how-to video.

  • 1/4 cup pan drippings
  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken or vegetable broth, divided
  • Fine sea salt to taste
  • Ground black pepper to taste
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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.

Nutritional Info: 
Per Serving: Serving size: (about 1/4 cup), 110 calories (90 from fat), 10g total fat, 3g saturated fat, 10mg cholesterol, 35mg sodium, 3g carbohydrates, 1g protein.