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How To Make Gravy From Scratch

There are a variety of methods to create gravy from the roast. Specific recipes can be complex. The way we approach it is easy. Using the pan’s drippings, you can make an incredibly delicious, mouth-watering gravy!

Once the roast is cooked, we transfer it to an eating board for resting. When the roast has finished resting in the oven, place the roasting pan and all the leftover drippings on the stovetop and begin cooking the gravy.

The process is the same for both.


This gravy recipe is similar to that found in containers containing KFC Potato and Gravy. People who stay away from fast food might not be aware of the taste of it. However, all you need to know is that you would think of KFC as delicious and consistently tasty. Properly seasoned and will make everything tasty!
The key ingredient to make the gravy more delicious is beef stock cubes and chicken (bouillon cubes).

The following are the essential ingredients to make the gravy at home. I’ve also included some additional ingredients to make it even more delicious.

What You Need To Make Gravy

All-purpose flour and butter combine to form a mixture (also known as the Roux) that can help make broth more thick and velvety gravy. If you want gravy with no butter or gluten-free gravy, check out my suggestions in the section below.
Warm broth or warm stock is the basis of gravy; as I said that you could use chicken meat or even vegetable broth. Also, you can make use of pan fats.

Freshly grounded black peppers ensure that gravy isn’t overly bland or poorly spiced.

Optional Ingredients (Flavor Enhancers)

Fresh or dried herbs such as rosemary, thyme, or sage provide a wonderful flavour to the gravy. I love the addition of rosemary when I make turkey gravy.
The gravy is even more decadent and more delicious when added right before serving, half and half, or even cream.
Adding Worcestershire sauce, mushroom powder, or fish sauce could appear odd when added to the gravy, but they all provide a flavorful umami component. The powder we use is used quite often in our dishes. It is simple to prepare yourself and can be found in certain stores or on the internet. Worcestershire and Fish Sauce are the two seasonings we often utilize in our kitchen. A little bit makes meals that lack flavour sound like they are.

Cornstarch Versus Flour for Gravy

What’s the difference between flour and cornstarch to create your gravy? Cornstarch has more thickening strength than flour made from wheat (because it’s pure starch and flour also has protein). You’ll require just a bit less cornstarch than flour to achieve the same amount of thickening.

However, we’re using equal quantities of either the cornstarch or flour in this recipe because we alter the amount of liquid that we make and lower the gravy’s volume through simmering to achieve the required thickness.

Cornstarch can also be used to make gravy. It is said that cooking in gravy for an extended period can reduce its ability to thicken, and the gravy will turn thinner. The gravy will also lose its thickness when refrigerated and then reheated. If this happens, you’ll need to mix in more cornstarch and then heat the gravy to thicken it again.

If you’re using flour, it’s best to cook it slightly in the fat before adding the liquid. Browning will add flavour to the gravy and removes any fresh flour flavour. It’s creating a roux.

The flour-based gravy is more durable and is more reheated later on. This is why we prefer flour instead of cornstarch for making gravy unless there are gluten-free guests.

How Much Flour or Cornstarch to Use to Make Gravy

You should follow this formula. Add two tablespoons of cooked drippings and fat for every cup of gravy you’d like to make, then add two teaspoons of cornstarch or flour. (This creates a thick and dense gravy. If you’d like thinner gravy, begin with one tablespoon each of starch and drippings or use more liquid to make the gravy thinner.)

Therefore, if you’d like to prepare 2 cups of gravy, take everything but four tablespoons of grease and drips from the pan used for roasting (set aside for later use).

This recipe will make about 2 cups of gravy, and you can easily divide or multiply the recipe to account for the amount of gravy you’d like to create.

Adjustment to high altitude

The temperature at which boiling water is heated decreases as elevation increases. For example, the boiling water temperature is just 95 degrees Celsius (203 degrees Fahrenheit) at 2000 metres (6561.7 feet), slows cook time. Dry beans can be challenging to cook when you live at a high altitude because of this reason. Try cooking your meals in darkened canned containers with lids for regular canning and rings that have been tightened. The rubber seal permits the pressure to release while a minimal rise in pressure remains and accelerates cooking. It is recommended to use standard canning lids and jars because they’re designed to withstand pressure.

Serving Suggestions

  • I am a sucker for pouring this silky smooth gravy on our most-loved roast Vegetables such as these homemade Mashed Potatoes These, creamy Mashed Sweet Potatoes, and in this low-carb 20-minute Mashed Cauliflower.
  • Serve with the Pan Roasted Chicken Breasts with Thyme This Whole Roasted Chicken and our Roasted Pork Tenderloins with Apples.
  • Turkey is always served with gravy in our family. I am a huge fan of making gravy with the leftover pan drippings from the Roasted Turkey breast.

How to make the perfect gravy using leftover meat juices. Top techniques:

Take the meat out of the pan used for roasting.
Cook some vegetables that have been finely chopped, like celery, carrots, and onions, at the bottom of the pan, over a highly high temperature till the vegetables are cooked.
Stir in the flour until the flour is light brown.
A little wine can be added and allowed to reduce
Pour the stock gradually so the gravy is as thin or thick as you’d like. Stir it constantly – using as an example, 1 pint to 1 tablespoon of flour is enough to create an even consistency.
The mixture should simmer for about a minute. You can include a balsamic or soy sauce vinegar splash to help make the gravy more brown. Adding herbs such as bay leaves, thyme, or even thyme may be added to enhance the flavour.
The mixture should be strained into a container by pressing it down against the vegetables using a spoon, releasing the juices. The result is a large gravy jug.

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