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Make the perfect easy gravy every time in just 5 minutes with or without pan drippings using these step by step directions. Pour it over potatoes or meat for your holiday meal or anytime! Makes 2 cups.
Does making gravy scare you? I have to admit it scared me for years and true confession, my husband always made the gravy until recently when I finally decided I could do it! How hard could it be. I quickly discovered that making easy perfect gravy was totally doable.
How to Make Gravy without Meat Juices.
Making this easy gravy without drippings from the roast or turkey is totally doable. Instead of pan drippings you can use butter or a butter substitute.
Ingredients Needed
- Fat. You can use either butter or pan drippings for your fat.
- Flour. For gluten free gravy you an use cornstarch instead.
- Stock. You can use beef, chicken or turkey.
How to Make Easy Gravy From Scratch
- Place either butter or pan drippings in a pan and get them hot. If you are using butter, allow it to melt slowly, you don’t want to burn your butter.
- Sprinkle flour over melted butter or pan drippings and whisk until smooth.
- Slowly pour the stock into the fat and flour mixture. Don’t pour it all in at once or you will end up with lumps. Stir as you pour.
- Stir constantly until the desired consistency is reached. If it gets too thick, add in some more broth.
- Taste for seasoning and add salt and pepper as desired. If I am serving the easy gravy with turkey and didn’t have pan drippings I like to add in a little poultry seasoning for more flavor. You could also add in some rosemary or thyme.
Leigh Anne’s Tips to Perfect Turkey Gravy
The secret to perfect gravy is a 2:2:1 ratio. You want 2 Tbsp of fat which can be butter or pan drippings, 2 Tbsp of flour and 1 cup of stock. You can increase the ratio depending on how much gravy you want or need.
How do I save the turkey drippings?
Fat is the essential ingredient of perfect gravy. If you are roasting a turkey or roast you will end up with quite a bit of fat in the roasting pan. This is your key to amazing gravy. DON’T POUR IT DOWN THE DRAIN!
Allow the drippings to cool in the roasting pan after you have removed the meat to allow it to sit for several minutes. Strain the drippings in a strainer over a bowl or saucepan. Discard what is left in the strainer. Now use what is in the bowl as the fat in your gravy. Depending on how much seasoning you used on your meat, you may or may not need to season the gravy.
Frequently Asked Questions
Instead of using flour in your gravy use cornstarch. In place of the 1/4 cup of flour, use 3 Tbsp of cornstarch. You could also use a gluten free flour as your thickener.
If you are using butter instead of pan drippings you can definitely make it ahead of time. It will keep in the refrigerator for 2 -4 days. It only takes about 15 minutes to make so if you are using pan drippings it is easy to make as the turkey or roast is sitting for a few minutes before carving. You can also freeze the easy gravy for up to 3 months in an airtight container. Thaw in the refrigerator for a day before use.
Gravy freezes great in an airtight container. Will last up to 3 months in the freezer. After it thaws stir well as it may have separated a bit.
Do you make mashed potatoes just so you can have gravy or the other way around?? Use this easy gravy recipe whether you have drippings or not!
Serve this Easy Gravy Recipe over:
For more delicious recipes try these:
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Easy Gravy Recipe
Ingredients
- 4 Tbps fat butter or pan drippings
- 4 Tbsp flour
- 3 cups broth beef, turkey or chicken
- salt and pepper to taste
- 1/2 tsp poultry seasoning if desired
Instructions
- Add butter or pan drippings to a large pan. Melt butter over medium heat.
- While stirring, add flour a tablespoon at a time. Whisk as you add.
- Slowly pour in the stock, a cup at a time to prevent lumps. Whisk or stir well.
- Stir constantly over medium heat until gravy thickens and reaches desired thickness. Add additional broth if it gets too thick.
- Taste for seasoning and add salt and pepper and/or poultry seasoning if desired. I only use poultry seasoning if I used butter instead of pan drippings.
Tips & Notes:
- As you pour liquid into roux, add in a slow steady stream. This help prevent lumps.
- For a little additional flavor in your gravy use onion powder or garlic powder.
- You can also use a combination of beef and chicken broth for more flavor.
- If gravy gets too thick add a little more water or broth to desired consistency.
- This recipe makes 2 cups of gravy
Nutrition Facts:
Trina says
Simple & easy. Right up my alley. Thank you!
Bee says
This is such an easy recipe-has saved my butt many times! Thanks so much for sharing!
For anyone wondering….I have used butter and bacon fat. They both turn out great but we prefer the bacon taste.
Leigh Anne Wilkes says
So glad you love it!
Kelly says
Just curious, if the recipe calls for 3 cups of broth how can the result be 2 cups of gravy?
Leigh Anne Wilkes says
It does cook down.
Henrietta says
How much flour do you use? What is the ratio of flour to liquid (stock or water)
Leigh Anne says
Henrietta, If you scroll down to the recipe card, the amounts I use are in there.
Enjoy