How to Make Gravy from Scratch

Learning how to make gravy from scratch is easy! Serve it with a holiday feast or at a casual weeknight dinner. It's packed with flavor and delicious!

Homemade gravy from scratch is one of the best contributions to the dinner table. Using stock or drippings from the meat course to help flavor the gravy just helps to bring all of the flavors together. For those without culinary skills, making homemade gravy sounds intimidating. But we know better!

It’s not nearly as hard as some may think, and it’s only a few more involved steps than buying a gravy packet from the store and boiling together with water. When you know how to make gravy with flour, you can adjust to your tastebuds and dietary needs. 

With this easy gravy recipe, you can have a good contribution to your table that will wow everyone and make you feel like one of those chefs from the Food Network. So tighten up your apron, roll up your sleeves, and learn how to make gravy from stock.

Don’t forget to try this gravy recipe with my homemade mashed potatoes!

How to make gravy with from scratch

1. In a medium saucepan, melt your butter over medium-low heat. Be careful not to overheat the butter and cause it to blacken.
2. Add in your carrots, celery, onion, salt, and pepper. Cook them until they are slightly softened and are turning a golden brown.
3. Add in your flour and stir until the veggies are coated and the butter is absorbed.
4. Slowly pour in your broth and stir until smooth (using a whisk is helpful).
5. Bring your gravy to a boil and continue to cook until it has thickened. This should take about 3-5 minutes depending on how thick you want it and the temperature of the stove burner.
6. Strain your gravy to remove chunks and then serve.

How do you make thick gravy?

Thick gravy can be made using flour or cornstarch. Both of these agents work well to thicken any liquid. Just make sure that you stir quickly and efficiently to work out all of the lumps.

What is the best substitute for flour in gravy?

This gravy is a roux-based recipe, meaning that it uses a fat (butter) and flour to make the gravy. If you’d like to use a different flour, other alternatives include rice flour, whole wheat, or almond (this one might give a nutty undertone to the gravy flavor).

You can also use a slurry mixture of cornstarch and water to thicken the gravy as an alternative to flour altogether. 

What can I use to make gravy besides stock or broth?

Gravies are magical sauces that can be made with just about any liquid that you have on hand. This could be why gravies were used so often in depression-era food recipes. 

Other liquids that you can use:

Meat dripping gravy

If you have a good roast or chicken in the oven, you’ll notice the greasy oils and drippings gathering at the bottom of the pan. Carefully remove the meat from the pan and tilt it at an angle so that you can pour it into a safe container. Measure and use the drippings, adding water if needed to help to reach the measured requirement.

Pro Tip: Try the drippings first like a small taste- you may find that the drippings are too sweet or salty for your taste.

Water or milk gravy

When using milk, it’s important to continue whisking so that it doesn’t scorch. This will make a white gravy like what you see at breakfast time poured over chicken fried steak. Just season it to taste.

Water can yield a flavorless gravy, but adding in some bullion or seasonings can help to bring it to life and really taste great.