<\/span><\/h2>\nDrippings:<\/em><\/strong> The drippings are separated into fat and broth. If you pour the drippings into a clear jar or gravy separator, you will see two layers. The top layer is fat, which is used for the roux, and the bottom layer is juices, which are added to the broth.<\/p>\nIf you don\u2019t have enough fat, you can add butter in place, and if you don\u2019t have enough drippings, add broth in place.<\/p>\n
Flour: <\/strong>All-purpose flour is combined with the fat from the drippings to make a roux and thicken the gravy. <\/p>\nBroth: <\/em><\/strong>The juices from the roasting pan are the liquid that makes the gravy. If you don\u2019t have enough, you can add broth\u2014boxed or canned broth works just fine in this recipe.<\/p>\nSeasonings: <\/em><\/strong>Poultry seasoning is my secret to a flavorful and savory gravy. You can also add fresh herbs like parsley, sage, and thyme. If adding fresh herbs, check your grocery store for a \u201cpoultry pack\u201d with many herbs packaged together.<\/p>\n\n
If you\u2019ve roasted the meat in a metal roasting pan, cook the gravy right in the pan. Most metal roasting pans can be cooked right on the stovetop. Add broth and scrape up the flavorful brown bits (which is called fond) from the pan.<\/p>\n<\/div>\n
<\/span>Variations<\/span><\/h2>\n\nMy mom always adds a can of sliced mushrooms to gravy, you can also add sauteed mushrooms or caramelized onions to homemade gravy.<\/li>\n A dash of Kitchen Bouquet or browning sauce will create a deeper, darker brown color and add a little flavor if you\u2019d like. <\/li>\n A pat of garlic herb compound butter can be swirled in at step 6 if desired. <\/li>\n<\/ul>\n\n
If you don\u2019t have fat <\/em><\/strong>from your meat, you can still make delicious gravy! Replace the fat (or some of the fat) with butter. Of course the flavor will be a bit different and more buttery, but delicious.<\/p>\nIf you don\u2019t have drippings<\/em><\/strong>, it\u2019s important to cook the flour until it is lightly browned for a deeper flavor. I like to add a pinch of dried rosemary and about \u00bd teaspoon of onion powder along with the poultry seasoning. <\/p>\n<\/div>\n<\/span>How to Make Gravy<\/span><\/h2>\nHere is an overview how I make smooth delicious gravy, you can find the full measurements below.<\/p>\n
\nSeparate drippings: <\/strong>Transfer the drippings from the roasting pan to a clear jar or bowl (you can strain it through a sieve if needed). Discard the the solids and let the drippings rest so the fat and juices separate. You will use both the fat and the drippings for this recipe.<\/li>\nAdd the flour: <\/strong>Skim about \u00bd cup of fat from the drippings and add it to a saucepan with flour and seasonings. If you don\u2019t have enough fat, add butter to make \u00bd cup. Stir until the flour begins to brown (this is the roux).<\/li>\nAdd liquid: <\/strong>Add liquid, a little bit at a time, whisking until smooth after each addition. It will be very thick at first, and then it will thin out.<\/li>\nSeason: <\/strong>Add optional fresh herbs (per the recipe below)<\/strong>. Let the gravy boil for a couple of minuts. Taste and season with salt and pepper.<\/li>\n<\/ol>\n\n\n
Roux: <\/strong>A roux thickens sauces, soups, and gravies. In this recipe I use equal parts flour and fat (butter or meat drippings). Brown the flour a little bit to add extra flavor.<\/p>\nSlurry:<\/strong> A gluten-free gravy can be made by replacing a roux with a slurry, which I make with equal parts cold water and cornstarch. Once the slurry is smooth, it\u2019s poured into a hot liquid to thicken it.<\/p>\n<\/div>\n<\/span>Storing Homemade Gravy<\/span><\/h2>\n\nM<\/b>ake ahead: <\/strong>Homemade gravy can be made up to 2 days in advance and kept in the refrigerator. Reheat it on medium-low heat while whisking until it\u2019s smooth and heated.<\/li>\nFridge: <\/strong>Keep leftover gravy in a covered container in the refrigerator for up to 4 days. Whisk while reheating on the stovetop. <\/li>\nFreezer: <\/strong>Freeze in zippered bags for up to 4 weeks. Thaw overnight or in a saucepan on medium-low heat.<\/li>\n<\/ul>\nDid you make this easy homemade gravy? Be sure to leave a rating and a comment below! <\/em><\/strong><\/p>\n\n
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<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n<\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/p>\n5<\/span> from 37<\/span> votes\u2191 Click stars to rate now!<\/span>How to Make Gravy<\/span><\/h2>\nThis recipe is a step by step guide on how to make gravy that is perfectly flavorful (and lump-free) every time!<\/span><\/p>\n\n
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