Homemade Gravy (Printable)

Create rich, silky gravy in 20 minutes using butter, flour, and stock. Perfect for drizzling over roasts and sides.

# What You'll Need:

→ Base

01 - 4 tbsp unsalted butter (or pan drippings from roast)
02 - 1/4 cup all-purpose flour

→ Liquid

03 - 2 cups low-sodium chicken stock (or beef/vegetable stock for variation)

→ Seasonings

04 - 1/2 tsp kosher salt, or to taste
05 - 1/4 tsp freshly ground black pepper
06 - Optional: 1/2 tsp dried thyme or sage

# How To Make It:

01 - In a medium saucepan, melt the butter over medium heat (or use pan drippings after roasting meat).
02 - Whisk in the flour to form a smooth roux. Cook, stirring constantly, for 2-3 minutes until lightly golden and fragrant.
03 - Gradually pour in the stock, whisking continuously to prevent lumps.
04 - Bring to a gentle simmer and cook, whisking often, until thickened to your desired consistency (about 10 minutes).
05 - Season with salt, pepper, and optional herbs. Taste and adjust seasoning as needed.
06 - Strain through a fine-mesh sieve for an ultra-smooth gravy, if desired. Serve hot.

# Tips from dashanddishes:

01 -
  • Transforms basic pan drippings into something that makes people close their eyes and hum
  • Takes less time than waiting for delivery but tastes like someone spent hours on it
  • Becomes the secret weapon that turns ordinary weeknight dinners into celebrations
02 -
  • Always whisk the flour into the fat before adding any liquid. This step prevents those frustrating lumps that ruin the texture.
  • Low-sodium stock gives you complete control over the final seasoning.
  • The gravy thickens as it cools, so stop cooking when it is slightly thinner than you want.
03 -
  • Use pan drippings instead of butter for deep, rich flavor
  • Add a splash of cream or soy sauce for extra umami depth
  • For gluten-free, use a certified flour blend and expect slightly different thickening time

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