Whether you're trying to thicken gravy that's already made, or you're starting from scratch, there's a simple process that results in thick, rich gravy every time. You only need three ingredients and with a few easy steps, you'll have delicious gravy with no lumps in sight. Start with the juices from a roasted turkey, chicken, pork, or beef roast or simply use butter with chicken stock. The process is the same either way, and it works perfectly every time.
Things You'll Need
1/4 cup butter (or cooking fat from any roasted protein)
1/4 cup flour
1 1/2 cups broth (or cooking drippings)
Salt and pepper to taste
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Tip
This recipe makes enough gravy for 4 to 6 people. If you're hosting a large group, double the recipe and be sure to add a little extra cooking time to each step.
You'll want to use equal amounts fat and flour. If you're starting with the drippings from a roasted turkey, chicken pork, or beef roast, use a fat separator as a first step. Then follow the rest of these directions.
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1. Melt the butter
In a saute pan, melt your butter.
2. Add the flour
Whisk an equal amount of flour into the pan with your butter.
Stir often on medium heat until the flour has cooked, about 2 minutes.
3. Pour in the liquid
As you continue to whisk, slowly pour your broth (or roasting juices) into the pan.
4. Bring the gravy to a boil
Allow the gravy to thicken by bringing your pan to a boil. Cook for about 2 minutes for a small batch (or double the time if you are doubling the recipe) until your gravy begins to reduce. Add a little salt and pepper as needed, tasting as you go.
Serve over mashed potatoes, stuffing, drizzled onto turkey or meat, or simply in a gravy bowl on the table.
