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Pouring gravy unto mashed potatoes

How to make gravy from scratch

Easy homemade brown gravy made from scratch (using drippings or without drippings)! Perfect for the holidays or dinner any day!
5 from 8 votes
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Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 10 people
Calories: 74kcal
Author: MinShien


  • 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!


To make gravy with drippings, substitute drippings for salted butter. Start with just half of a chicken bouillon and add more if needed. Salt may not be necessary as well. 


Calories: 74kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 147mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 177IU | Calcium: 3mg | Iron: 1mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!