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!
It doesn’t get more comforting than roast and mashed potatoes topped with gravy. I love comfort meals during the winter and pot roast with gravy is a favorite. I also love chicken pot pie, crockpot potato soup, crockpot lasagna and chicken broccoli rice casserole.
Mashed potatoes and gravy are possibly one of my favorite comfort foods. Growing up, one of my favorite jobs was to help my grandma make the mashed potatoes and beef gravy with our Sunday roast. I loved being her little taste tester and telling her when we needed to add some more salt or pepper. 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 adds.
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 gravy is creating a creamy roux before adding the liquids. The roux helps to thicken the gravy and give it that perfect gravy-like texture. Yum!
How to make a roux
Making a roux is very simple. Just follow these steps below.
- Melt 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 gravy
Scroll down for the printable gravy recipe.
- Make your roux following the above steps.
- 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.
- 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.
- 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. If I'm making a roast, I will add beef broth. If I'm making turkey gravy, I will use 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.