Go Back
+ servings
Ladling brown gravy from a bone china gravy boat.
Print Recipe
No ratings yet

How to Make Gravy

How to Make Gravy: An easy gravy recipe that comes out perfect every time! Lots of rich flavor, accented with a lovely blend of seasonings.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Topping
Cuisine: American
Keyword: gravy, gravy recipe, how to make gravy, how to make homemade gravy, how to make turkey gravy
Servings: 8 1/4- cup servings
Calories: 53kcal

Ingredients

  • 1 tablespoon fat from pan drippings (or substitute with the same amount of butter or oil)
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 1/4 cup white wine (or substitute with the same amount of pan juices or stock)
  • 1 cup pan juices (or substitute with the same amount of stock)
  • 1 cup stock (beef, pork, chicken, or turkey)
  • 1 sprig fresh sage
  • 3/4 teaspoon onion powder
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon kosher salt (or to taste)
  • 1/8 teaspoon freshly ground black pepper (or to taste)

Instructions

  • After cooking your roast or searing your meat, remove it from the pan and pour the drippings into a fat separator.
  • Place the roasting pan over medium high heat, add 1 tablespoon of fat from the pan drippings along with the butter, and cook until browned.
  • Whisk in the flour and continue to cook until a deep nut-brown color.
  • Whisk in the wine, scraping up any brown bits from the bottom.
  • Continue whisking until no lumps remain and the mixture is a mahogany brown color.
  • Slowly whisk in the pan juices, then the stock, making sure to whisk out any lumps.
  • Whisk in the fresh sage, onion powder, poultry seasoning, salt, and pepper.
  • Simmer the gravy until thickened.

Video

Notes

You will need 2 1/4 cups of liquid total.  That can be any combination of pan juices and stock, depending upon how much liquid your roast yields.  The wine should account for 1/4 cup, but if you want to make this gravy without wine, just use an additional 1/4 cup of pan juices or stock.

Nutrition

Serving: 0.25cup | Calories: 53kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 246mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 106IU | Iron: 1mg