In this post: Easy homemade gravy recipe that is perfect for roast or chicken or even poutine! Make it gluten-free by using rice flour or another gluten-free flour!
It took me years to learn how to make homemade gravy. Which is funny because once you know how to make gravy, it’s really not that difficult! Homemade gravy is a staple at most holiday meals – like Thanksgiving and Christmas – where family and friends gather together. So I developed this gravy recipe that doesn’t take long to make. And it’s one of those easy recipes that can add a big taste to SO many foods!
Table of Contents
This Traditional Gravy Making Method Works for All Meats and Even Veggies
Traditional gravy is made by starting with a roux. Roux is a 1:2 ratio of fat (usually butter, but other fats like oils, or bacon grease work too) and flour. To make the roux, the fat is melted over low heat in a saucepan and then the flour is added to make a paste. Then small amounts of a liquid are whisked in. The liquid can be drippings from a roast, chicken, or turkey; canned, homemade, or carton broth; and even milk! The roux mixture thickens the liquid, which makes gravy. You can then add seasonings like salt and pepper if you desire!
Why You’ll Love This Recipe
This homemade gravy recipe:
- is quick and easy to make
- doesn’t require fancy equipment or hard-to-find ingredients
- is totally adaptable to any dietary restrictions or allergies (see below for ideas!)
Cornstarch Versus Flour for Gravy
Corn and tapioca starches have more thickening power than flour, however, gravy made with these starches will become thin when refrigerated and reheated. So, if you want your gravy leftovers to stay nice and thick, using flour is a better option. And if you’re not a gluten-free household like us, you probably don’t have rice flour kicking around, so using corn or tapioca starch may be a great option if you’re planning on serving a gluten-free guest!
How to Make Roux for Gravy from Scratch
Making roux for gravy from scratch is incredibly easy! All you have to do is melt your butter (or other fat of choice) in a pan over medium-low heat and add in your flour or starch little by little until the mixture becomes a paste.
Homemade Gravy Ingredients
- Butter or butter substitute (see below for ideas): when melted and mixed with the flour, butter thickens into a paste (roux).
- Rice flour: works well for those who are allergic to gluten, but you can also use all-purpose flour, tapioca starch, or corn starch!
- Broth (beef, chicken, or vegetable): whatever liquid (broth, drippings, milk, etc.) you choose will create the gravy when mixed with the roux.
- Salt & pepper (and any other seasonings you choose): this will add just a touch of extra flavor to your gravy.
Variations
You can make your homemade gravy:
- Gluten-free: replace all-purpose flour with rice flour (white or brown), corn starch, or tapioca starch.
- Dairy-free: use a dairy-free butter substitute (like Becel or Earth’s Own).
- Vegetarian: replace meat juices with milk or vegetable broth.
- Vegan: use a vegan butter substitute (like Becel or Earth’s Own) and replace the meat juices with plant-based milk or vegetable stock.
If you want to change up the flavor of your homemade gravy, try adding spices and seasonings like:
- Paprika
- Lemon zest
- Rosemary
- Garlic powder
- Sage
- Cayenne
- Chili powder
- Onion Powder
How to Make Homemade Gravy
- First, melt butter or butter substitute (1 tablespoon) in a saucepan over medium-low heat.
- Once the butter is melted, begin to stir in the rice flour a little at a time. Continue adding flour until the butter and flour become a paste (roux).
- Now whisk in a little broth at a time, allowing the gravy to thicken before adding more broth.
- Add optional salt and black pepper (and any other seasonings you want).
- Serve over potatoes, meat, poutine, and even vegetables!
What to Serve with Gravy
I’ve used this recipe to make gravy for:
Lumpy Gravy? Here Are Some Ways to Fix It!
If your gravy is lumpy, you can do one of three things:
- Puree it with an immersion blender in the pan or pot it’s in
- Blend the gravy in a blender or food processor
- Strain the lumps out of the gravy
FAQ
How do I make gravy using pan drippings?
Using drippings – roast turkey, chicken, pork, or beef – is often the most flavorful way of making gravy and it’s fairly simple! Being careful not to burn yourself, strain out any bits and pieces and fat by pouring the drippings through a fine-mesh strainer into a measuring cup.
Can you make homemade gravy without meat juices?
I have good news for all vegetarians and vegans, you can make gravy without meat juices! All you have to do is replace the meat juices in this recipe with equal amounts of plant-based milk or vegetable broth. And even better news, it tastes just as amazing!
How do I make gluten-free gravy?
To make gluten-free gravy from scratch, you can simply replace any required all-purpose flour with the same amount of rice flour (white or brown) when making the roux. You can also use tapioca (or corn) starch to replace the flour, but then you will only need about half as much because those starches thicken up much more than flour.
How do I make gravy with milk?
If you’d like a creamier gravy, you can replace some or all of the liquid with milk. Any milk works too – even plant-based milk like soy, coconut, and almond. Just be sure to use unsweetened versions of those or your gravy may come out much sweeter than you would like!
What kind of liquids can I use to make homemade gravy from scratch?
To make your homemade gravy, you can use any of the following liquids:
- chicken broth
- bone broth
- beef broth
- vegetable broth
- pan drippings
- milk – soy, almond, coconut, dairy, etc.
What other seasonings can I add to my homemade gravy?
I like to keep my gravy pretty simple and just season it with salt and pepper. But you could try these other seasonings as well:
- poultry seasoning
- sage
- black pepper
- rosemary
- thyme
- paprika
Can you freeze homemade gravy?
Absolutely! You can freeze your homemade gravy in an airtight container or ziplock bag for up to 3 months. Thaw in the refrigerator and reheat at medium heat until the gravy reaches a rolling boil.
How do you keep gravy warm until serving time?
Cold gravy is the opposite of delicious. But we all know – especially if you’ve made gravy before – it can be SO difficult to keep the gravy from cooling down. Thankfully, I’ve got some ideas to help you keep your gravy warm:
- Store the gravy in a thermos then transfer it to a gravy boat when it’s time to serve
- Make the gravy right before everyone gets their food
- Prepare the gravy ahead of time and reheat it right before everyone gets their food
What to add to gravy to make it taste better?
If you want extra flavorful gravy, here are some ideas:
- Use pan drippings
- Simmer with fresh herbs like rosemary and thyme
- Add some fresh crushed garlic
- Try cooking with mushrooms and/or caramelized onions
- Add extra spices and seasonings like those listed in the “Variations” section of this post
How to Store
Once your gravy is fully cooled, store it in an air-tight container or ziplock bag (for freezer storage) in the refrigerator for up to five days or in the freezer for up to 3 months.
Dietary Considerations
This homemade gravy recipe can be made in a way that even those with many restrictions can participate in its deliciousness! You can make your homemade gravy:
- Gluten-free: replace all-purpose flour with rice flour (white or brown), corn starch, or tapioca starch.
- Dairy-free: use a dairy-free butter substitute (like Becel or Earth’s Own).
- Vegetarian: replace meat juices with milk or vegetable broth.
- Vegan: use a vegan butter substitute (like Becel or Earth’s Own) and replace the meat juices with plant-based milk or vegetable broth.
Homemade Gravy Recipe
Easy homemade gravy recipe that is perfect for roast or chicken or even poutine! Make it gluten-free by using rice flour or another gluten-free flour!
Ingredients
- 1 tbsp butter or butter substitute
- 2-4 tbsp rice flour
- 1 cup broth: beef, chicken, or vegetable
- Salt & pepper (optional)
Instructions
- In a saucepan over medium heat melt butter or butter substitute.
- Once the butter is melted, begin to stir in rice flour a little at a time. Continue adding flour until butter and flour become a paste (roux).
- Then whisk in broth, a little at a time allowing gravy to thicken before adding more broth.
- Add salt and pepper (optional).
- Serve over potatoes, poutine, meat, and even vegetables!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 166Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 42mgSodium: 85mgCarbohydrates: 9gFiber: 1gSugar: 0gProtein: 11g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily via Nutrifox.
Do you know how to make homemade gravy? Do you make it this way? Or do you use another method?
