You will love this recipe on How to Make Gravy because it is simple and gravy enriches a meal, making it so satisfying. Of course, there are many types of gravies and sauces.
How To Make Gravy
Hi. It’s Lois at Recipe Idea Shop, telling you How to Make Gravy. I love gravy, but I generally only make it a couple of times a year—Thanksgiving and Christmas—because it is full of fat and not so good for me. I figure if I only eat it on special occasions, it won’t hurt me too much!
Since Thursday is Thanksgiving, I thought I’d add a recipe to help you make your gravy. The method is the same for all gravies, so once you learn how to make Turkey Gravy, you will also be able to make Beef Gravy, Pork Gravy, and even Ham Gravy (which is both sweet and salty because most people put brown sugar on the top of ham). A 12-pound turkey will generally give you enough drippings to serve 8-12 people (1/4 cup each) and still leave plenty of leftovers.
When I finish making a gravy using meat drippings, I sometimes use a fat separator (affiliate link) to reduce the amount of fat in the gravy.
If I am over-zealous with the flour and get lumps, I simply put it through a sieve (or strainer) (affiliate link) and strain the lumps out. No one is the wiser. Also, if your gravy is too thick, no problem. Simply add some water or broth to thin it.
How to Make Gravy RecipePrint
How to Make Gravy
Creamy, smooth, succulent gravy
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 1x
- Category: Gravy, Sauce
- Cuisine: American
- Drippings from a cooked 12-pound turkey (about 2 cups)
- 1/4 cup flour or gluten free flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup water
- Pour the drippings into a sauce pan, reserving about ¾ cup of drippings.
- Stir ¼ cup flour into the reserved drippings until smooth. Alternately, for gluten free, use 2-3 tablespoons of corn starch instead of flour or substitute gluten free flour.
- Heat the sauce pan with the drippings on high heat until boiling. Then turn the temperature down to medium.
- Whisk in the flour mixture and continue to stir until the gravy thickens to the desired thickness.
- Add salt and pepper to taste. I add about 1 teaspoon of salt and ½ teaspoon of pepper for this amount of gravy.
For a Healthier Option: You can reduced the amount of fat by using a gravy server or a fat separator.
Special Note: If the gravy doesn’t have the amount of flavor you would like, you can add one-half teaspoon of Kitchen Bouquet seasoning, or a bouillon cube, or a little bit of dried thyme leaves (about half teaspoon). You can also season with Soy Sauce (a couple of teaspoons).
Option: Instead of the meat drippings, uses 2-4 tablespoons butter. Melt the butter, add the flour. Whisk until thoroughly mixed and it begins to turn brown. Then continue with the recipe above.
- Serving Size: 1/4 cup of Gravy
- Calories: 313
- Sugar: 0 g
- Sodium: 380.7 mg
- Fat: 33.7 g
- Saturated Fat: 15.3 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.1 g
- Protein: 0.3 g
- Cholesterol: 34.5 mg
Keywords: Make Gravy; Gravy; How to Make Gravy
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Recipe Nutrition Information
This recipe is DF, NF, SF, EF*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
This post was first published on Recipe Idea Shop November 24, 2011 and updated October 19, 2021.