Basic Gravy
Making a basic gravy is something every cook should know how to do. It's easy, can be made ahead of time and finishes a roast chicken or turkey perfectly.
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Basic Gravy
- Prep Time: 5 m
- Cook Time: 10 m
- Total Time: 15 m
- Servings: 82 cups
Ingredients
- 2 tablespoon butter
- 2 tablespoon flour
- 2 cups stock chicken, beef or mushroom, room temperature
- salt and freshly ground black pepper
- Other optional seasonings: soy sauce, Worcestershire sauce, fresh herbs, cream
Instructions
- Pre-heat a 2-quart saucepan on medium heat.
- Add butter and melt. Add flour and whisk butter and flour together. Cook, stirring regularly for 2 minutes.
- Add 1 cup of stock, whisking constantly.
- Bring the mixture to a boil and thicken it. Set it aside.
When you have finished roasting your meat, pour the drippings from the roast into a fat separator. Let the fat rise to the surface and pour the flavorful drippings into the gravy. This will dilute the gravy to the right consistency and add the flavor from the roast to your gravy. If you want the gravy a little looser, gradually add the remainder of your stock.
Season to taste with salt, pepper and any optional ingredients like soy sauce, Worcestershire sauce, fresh herbs and/or cream.
Nutrition Facts
Basic Gravy
Amount Per Serving (0.25 cup)
Calories 35
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g10%
Cholesterol 8mg3%
Sodium 260mg11%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 215IU4%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Thanks for the easy gravy recipe. I doubled the amount and it still turned out great. Love your tutorials and recipes.
I meant to leave 5 stars! It must have been a typo.
Made my first ever gravy tonight using your above recipe and I didn’t die after eating it. Just teasing. I think it came out very tasty. Easy to follow instructions and the videos are a huge help. Thank you for everything!
Meredith, what if you are frying a turkey and have no pan drippings? Should I add anything else. I love all your recipes. Thanks.
Hi Pat. I would just make sure you are using a rich or homemade stock made with roasted bones. If you roast the bones yourself, you can drain away the drippings and add the de-fatted juices to the gravy. You can also boil the giblets from the turkey and add a tablespoon or two of minced giblets to your gravy. Finishing the gravy with some brandy and fresh herbs will add to the flavor too.
Will this still taste ok if I don’t have any pan drippings? We have a giant outdoor turkey air fryer so there won’t be any drippings. Also, can this be made a day ahead of time? Thanks
I would just make sure you are using a rich or homemade stock that uses roasted bones. You can get some turkey necks or backbones from the butcher and roast them in the oven beforehand. Use these drippings in the gravy and or use them to make your own turkey stock. You can also boil the giblets from the turkey and add a tablespoon or two of minced giblets to your gravy. Finishing the gravy with some brandy and fresh herbs will add to the flavor too.
So easy! Thanks it is delicious and so glad to have this made and not need to fuss on Thanksgiving. I tripled the recipe as we like to have a lot.
Thank you for the easy gravy recipe! I can’t wait to try it.
All your recipes that I’ve tried have been delicious, and easy! I really appreciate that you have an easy link to the actual recipe right at the beginning!
I have been using this recipe for some time now and it’s soooooooo easy and very good. I would never use that stuff in a jar or package now that I know how to make this easy, easy recipes!!!