How to Make Gravy

Ladling brown gravy from a bone china gravy boat.

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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

Cook Time10

Total Time20

Course: Topping

Cuisine: American

Keyword: gravy, gravy recipe, how to make gravy, how to make homemade gravy, how to make turkey gravy

Servings: ¼- cup servings

Calories: 55kcal

Ingredients

1 ½ tablespoons fat from pan drippings (or substitute with the same amount of butter or oil)
1 ½ tablespoons butter
¼ cup all-purpose flour
⅓ cup white wine (or substitute with the same amount of pan juices or stock)
1 ½ cups pan juices (or substitute with the same amount of stock)
1 cup stock (beef, pork, chicken, or turkey)
1 sprig fresh sage
1 teaspoon onion powder
¾ teaspoon poultry seasoning
½ teaspoon kosher salt scant (or to taste)
¼ teaspoon freshly ground black pepper scant (or to taste)

US Customary - Metric

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 ½ tablespoons 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, then fish out the sage before serving.

Video

Notes

You will need just under 3 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 ⅓ cup, but if you want to make this gravy without wine, just use an additional ⅓ cup of pan juices or stock.

Nutrition