How to make an easy homemade gravy with or without pan drippings! You’ll never buy a store-bought packet again with this easy, flavorful gravy recipe.

I used drippings from pot roast, but you can also use pan drippings from roasted chicken or, for Thanksgiving, from a roasted turkey breast to make turkey gravy.

Homemade gravy in a gravy boat with a spoon showing smooth texture.

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Key Takeaways: Easy Gravy Recipe

  • Just 3 ingredients. All you need is butter, flour and pan drippings or broth to make rich, flavorful homemade gravy.
  • Ready in 10 minutes. This simple gravy recipe comes together quickly with no store-bought packets needed.
  • Perfect for any occasion. Serve it with Sunday pot roast, mashed potatoes or your Thanksgiving turkey. You can even make it ahead for the holidays!

Why I Love This Recipe

Growing up, one of my favorite jobs was to help my grandma make the mashed potatoes and brown beef gravy with our Sunday pot roast. This recipe is adapted from hers but with the addition of rich, flavorful butter.

The key to making easy homemade gravy is creating a smooth roux before adding the liquid. This helps thicken the gravy and gives it that rich, silky texture. It’s delicious served over roasted turkey and Thanksgiving sides, with a warm dinner roll or biscuit to soak up every last drop.

XO - Jamielyn
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“You had me at 3 ingredients and 10 minutes! Such an easy recipe that is perfect for the busy holidays!”

Jessica

3 Ingredients for Easy Homemade Gravy

Whisking flour in a pot with butter to make a roux for homemade gravy.

Find the full printable recipe with specific measurements below.

  • Butter: I like to use unsalted butter. That way I can control the amount of salt used and my gravy isn’t overly salty.
  • Flour: This helps thicken the gravy. Flour is my first choice, although corn starch also works great.
  • Pan drippings: Use the pan drippings (every last bit) from cooking your meat. You can also use chicken broth.

How to Make a Gravy Roux

Making a perfect roux for homemade gravy is very simple with these tips!

  • Melt butter over medium-low heat in a large saucepan. Allow to start to bubble but don’t overheat.
  • Whisk in flour and continue whisking until it has darkened, thickened and formed a paste. Stir constantly to avoid burnt flour!
  • Cook for 3-5 minutes breaking up any lumps to avoid a lumpy homemade gravy recipe. It should be smooth and creamy.

How to Make Homemade Gravy from Scratch

Whisking homemade gravy in a pot with a roux, pan drippings and seasonings.
  1. Make the roux. Use the following steps above to make your roux with flour and butter.
  2. Whisk in broth. Slowly add the pan drippings or broth to the roux, whisking constantly until smooth. Continue adding liquid until the gravy reaches your desired consistency.
  3. Simmer, then season. Simmer for a few minutes. Season with salt and pepper (or additional seasonings), to taste. Add a dash or two of Worcestershire if desired.

Tips for the Best Gravy

  • Strain the drippings. Pour pan drippings through a fine-mesh strainer to remove solids. Use a fat separator or skim off excess fat if needed.
  • Add more broth. If you don’t have 3 cups of pan drippings, add beef or chicken broth to make up the difference.
  • Whisk, whisk, whisk! Keep whisking as you slowly add the liquid to prevent lumps and create a smooth, creamy gravy.
  • Boost the flavor. Add poultry seasoning, garlic powder, onion powder or fresh herbs like parsley, sage, rosemary or thyme.
  • Make ahead for Thanksgiving. Prepare the gravy up to 2 days in advance and refrigerate. Reheat on the stovetop over low heat, whisking in a splash of broth if needed to thin it out.

Easy Homemade Gravy Recipe FAQs

What type of pan drippings can I use to make homemade gravy?

Almost any roasted meat works! I love using drippings from pot roast, chicken or turkey, but pork, lamb and prime rib are delicious options, too. Each gives the homemade gravy a slightly different flavor.

Can I make this easy homemade gravy gluten-free?

Yes! You can use cornstarch instead of flour, but you’ll need to adjust the method slightly. Skip the roux and whisk the cornstarch with a little cold broth to make a slurry. Slowly whisk it into the hot pan drippings and simmer until thickened.

Can I make brown gravy lighter or darker?

The color of your gravy depends on the drippings or broth you use. Chicken broth creates a lighter gravy, while beef drippings or beef broth give it a deeper brown color. You can also cook the flour roux a little longer for a darker, nuttier flavor, being careful not to burn it.

What can I serve with homemade gravy?

Everything! Ok, maybe not everything, but I pour it over mashed potatoes, sausage stuffing, turkey, and even Parker House rolls.

Homemade brown gravy served over pot roast and mashed potatoes.

More comfort food recipes we love include homemade biscuits and gravy, Swedish meatballs and this homemade meatloaf recipe!

More Ways to Use Gravy

Homemade gravy served over mashed potatoes.

Easy Homemade Gravy

4.96 from 25 votes
Recipe by: Jamielyn Nye
Prep Time: 3 minutes
Cook Time: 7 minutes
Total Time: 10 minutes
Servings: 12
How to make an easy homemade gravy with or without pan drippings! You'll never buy a store-bought packet again with this easy, flavorful gravy recipe.
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Ingredients 

  • 2-3 cups pan drippings (can subsidize with chicken broth)
  • 3 Tablespoons unsalted butter
  • 3 Tablespoons all-purpose flour , or 1 1/2 Tablespoons cornstarch*

Optional seasonings: Salt & Pepper, Worcestershire sauce

Instructions

  • Separate drippings from fat. Pour 2-3 cups meat drippings, getting every last drop and loosening any browned bits, from the roasting pan into a fat separator, or through a fine-mesh sieve. If you don't have 2 to 3 cups, add chicken or beef stock until you do.
  • Make the roux. In a large saucepan, melt 3 Tablespoons butter over medium heat until it starts to bubble. Whisk in 3 Tablespoons flour until thickened and formed a paste. Cook 2 minutes or until smooth and creamy, but not browned. Wait to add any seasonings until after the broth has been added.
  • Whisk and simmer. Slowly whisk in the meat drippings. Alternate whisking and adding liquid until you reach the consistency you like. Bring to a light simmer. Cook 3 to 5 minutes, or until it has thickened. If you'd like a thicker gravy, add less liquid. Add more liquid for a thinner gravy. 
  • Season and serve. Season with salt and pepper (or additional seasonings), to taste. Add 1 to 2 dashes Worcestershire, if desired. Pour into a gravy boat. Serve warm over meat and mashed potatoes. 

Last step: Please leave a comment and rating after you make the recipe.

Notes

Cooking Note: If I’m making a roast, I will add beef broth. If I’m making turkey gravy, I will use turkey or chicken broth.
Gravy too thin or thick? If too thin, whisk 1 Tablespoon flour with 1/4 cup cold broth until smooth, then stir into the gravy and simmer until thickened. If too thick, add more drippings or broth until you reach your desired consistency.
Gluten-free gravy: Melt the butter, then add the drippings or broth. Mix cornstarch with a little cold broth to make a slurry, then whisk into the hot liquid and simmer until thickened. Start with less cornstarch than flour.
Storage: This gravy will keep in an airtight container in the fridge up to 4 days.
Freeze: Because this is not a cream-based gravy, you can absolutely freeze it for up to 3 months without it separating. Freeze in individual portions and only thaw what you need!

Nutrition

Calories: 35kcal, Carbohydrates: 1g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 8mg, Sodium: 149mg, Potassium: 24mg, Fiber: 0.1g, Sugar: 0.01g, Vitamin A: 87IU, Calcium: 4mg, Iron: 0.2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.