EASY homemade gravy made with 3 ingredients in under 10 minutes! Simple to make and perfect for beginners. You’ll never use store-bought gravy again!
Flavorful Brown Gravy
Growing up, one of my favorite jobs was to help my grandma make the mashed potatoes and beef gravy with our Sunday pot roast. I loved being her little taste tester and telling her when we needed to add some more salt or pepper. Such great memories!
My grandma did make her brown gravy a little different (she created a slurry with flour and water then whisked into the broth), but I love the flavor that the butter in this recipe adds. It gives the gravy a richness and another layer of depth.
I think gravy is one of those things that sometimes intimidates people, but I promise it is a lot easier to make than you think! The key to making a good homemade gravy is creating a creamy roux before adding the liquids. The roux helps to thicken the consistency and give it that perfect gravy-like texture. It tastes amazing over meat, sides, and even dipped in a homemade dinner roll or biscuit. Seriously so delicious!
3 Simple Ingredients
- 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.
How to Make a Roux
Making a roux (or slurry) for homemade gravy is very simple. Just follow these steps below.
- MELT about 3 Tablespoons of butter over medium-heat in a large saucepan. Allow to start to bubble.
- WHISK in 3 Tablespoons of flour and continue whisking until it has thickened and formed a paste.
- COOK for 3-5 minutes or until smooth and creamy. Wait to add any seasonings until after the broth has been added.
How to Make Homemade Gravy
Scroll down for the printable homemade gravy recipe.
- Make the roux. Use the following steps above to make your roux.
- Whisk in broth. Then slowly whisk in the broth from the meat. Alternate whisking and adding liquid until you reach the consistency you like. If you don’t have enough liquid from your meat, add in canned broth.
- Let simmer, then season. Allow to 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 in a mesh strainer to remove any excess fat.
- If you don’t have 3 cups of drippings, pour in some beef or chicken broth to compensate.
- Whisk, whisk, whisk! You’ll basically be whisking the entire time until the consistency is just right.
- Keep an eye on the heat when making your gravy. The mixture can easily burn if the pan gets too hot.
- I used pot roast pan drippings to make a brown gravy, but you can also use pan drippings from a roasted turkey or roasted chicken. Just add in chicken broth for poultry drippings or beef broth for beef drippings.
More Delicious Comfort Foods:
Easy Homemade Gravy
- 3 Tablespoons unsalted butter
- 3 Tablespoons flour or cornstarch
- 2-3 cups pan drippings (can add broth)
Optional seasonings: Salt & Pepper, Worcestershire sauce
- Place the pan drippings from cooking your meat (get every last drop and loosened browned drippings) in a fat separator, or through a mesh strainer. If you don't have 3 cups, add the remainder of beef or chicken broth.
- First make the roux. Melt 3 Tablespoons of butter over medium-heat in a large saucepan. Allow to start to bubble. Whisk in 3 Tablespoons of flour and whisk until it has thickened and formed a paste. Cook for 3-5 minutes or until smooth and creamy. Wait to add any seasonings until after the broth has been added.
- Then slowly whisk in the broth from the meat. Alternate whisking and adding liquid until you reach the consistency you like. Bring to a light simmer. Cook until it has thickened, about 3 to 5 minutes. If you’d like a thicker gravy, add less liquid. Add more liquid for a thinner gravy.
- Season with salt and pepper (or additional seasonings), to taste. Add a dash or two of Worcestershire if desired. Serve over meat and mashed potatoes.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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