Believe it or not, making gravy is easier than you think! If you are wondering how to make gravy from scratch…you came to the right place… and are in for a pleasant surprise!
As we approach the Thanksgiving and Christmas holiday season, I feel the need to share this ridiculously easy and delicious gravy recipe with you.
If you are one of those people who thinks making yummy gravy is a hard task, I am making it my mission to change your mind! 😉
Here’s what we are looking at: 15 minutes, 7 ingredients, 1 pot.
Yep. You heard me right. That is all you need to make that luscious, creamy gravy that is you smother on turkey, ham, mashed potatoes and stuffing and every else in between!
I’m making this gravy without drippings, and I will show you that you can actually make truly flavorful gravy without drippings.
The best part about making gravy without drippings is that you can make this it ahead of time! Which offers such flexibility when you are cooking a huge holiday meal.
If you decide you really want those drippings in there, no worries, I got you covered as well!
While my no-dripping gravy is seriously da bomb, gravy with drippings is actually super yummy and has a lot of depth in flavor.
If I am cooking for a lot of people and need to cook ahead, I go with no drippings. But if I have lots of time and want a more gourmet gravy, I like those drippings in there.
So in a nutshell, everything you need to know about making the best, easiest gravy ever is here!
Ingredients for Gravy
Here’s what goes into making this easy and tasty brown gravy:
- Salted butter (or drippings)
- Chicken stock
- Chicken bouillon
- Worcestershire sauce
- Salt & pepper to taste
How to make brown gravy
Start by melting butter in a pot under medium low heat. Then add flour and whisk to combine.
Very quickly, add chicken stock, chicken bouillon and a little bit of Worcestershire sauce.
Chicken bouillon is used to add more flavor to the gravy. Worcestershire also opens up the flavors of the gravy while giving it a brown-ish color. A little bit of Worcestershire goes a long way in bringing up the flavor profile of the gravy.
Whisk continuously though the whole process! Bring to a boil and once gravy thickens to your liking, remove from heat and serve.
Tips and Tricks
- I know I am repeating myself, but using a whisk to whisk continuously throughout the cooking process is so important to smooth out gravy!
- Adjust consistency by adding more chicken stock to make gravy thinner and flour to make gravy thicker
- Add salt to open up flavors (if needed)
How to make gravy using drippings
If you have drippings on hand feel free to use it instead of butter! Drippings usually carry incredible a lot of flavor and is always yummy in gravy (if you have it).
You may need less chicken bouillon if using dripping. Start by adding only half of a bouillon, taste and then add more if needed.
Make Ahead Gravy
Gravy is one of those sides that you can totally make ahead for your Thanksgiving and Christmas meals, especially if you do not plan to use drippings to make it.
Refrigerate or freeze gravy in an airtight container if you are making ahead.
When reheating gravy, defrost completely if frozen, then heat it in a pot under meat low heat until gravy is boiling. Add more chicken stock to thin out gravy if needed.
If you are on the fence whether to buy store bought gravy or make it from scratch…you should TOTALLY MAKE IT!
It tastes so much better, it calls for pantry friendly ingredients, and is so quick and easy to make!
Don’t be intimidated by the word “from scratch”, because it is definitely not as hard as it sounds!
What to serve with gravy
- Garlic Mashed Potatoes
- Restaurant Style Steak
- Baked Chicken Tenders
- Roasted Pork Tenderloin
- Instant Pot Turkey Breast (by The Fresh Cooky)
If you make this recipe, comment below and let me know what you think! Also, don’t forget to take a picture and tag me on Instagram, because I WANNA SEE!!
How to make gravy from scratch
- 6 tbsp salted butter
- 5 tbsp all purpose flour
- 1 1/2 cup chicken stock
- 1 chicken bouillon
- 1 tsp Worcestershire sauce
- salt to taste
- black pepper to taste
- In a pot, melt butter on medium heat. Once butter is melted (not brown or burned), add flour.
- Use a whisk to whisk flour and butter, then slowly add chicken stock to pot while whisking. Add chicken bouillon and Worcestershire sauce.
- Bring to a boil, then let it simmer under medium low heat for 3-5 minutes, or until gravy thickens to desired thickness. Add more chicken stock to thin out gravy, or more flour to thicken if needed.
- Taste gravy, and add salt and black pepper to taste.
- Pour into gravy boat and serve! Enjoy!