It’s easy to make delicious, savory, smooth homemade gravy in only fifteen minutes!
Mashed potatoes and gravy can either be like heaven on a plate, or they can go horribly wrong — think college dining hall or hospital lunch plate, wrong.
Generally speaking if you’re able to find a simple recipe for either mashed potatoes or gravy, then your family will thank you profusely (in addition to licking their plates clean) for giving them those homemade gems.
Because, let’s be honest. Homemade, from-scratch mashed potatoes are ridiculously un-difficult to make.
Boil and drain potatoes, add butter+salt+milk, then whip/rice/smash depending on your preference.
Done in twenty minutes or less.
Homemade gravy, my friends, is just as easy to make from scratch.
Easy Homemade Gravy Tips
1. Do I have to use homemade broth or pan drippings?
You can use store-bought or fresh broth for my recipe, or a mixture of broth (either kind) and pan drippings. Also, this homemade gravy recipe works great with any type of broth (or stock), be it veggie, chicken, turkey or beef, depending on what’s for dinner; it’s very flexible.
2. How do I use pan drippings for gravy?
If you decide to use drippings, pour them into a glass measuring cup after you’re done roasting your meat.
Use a spoon to skim off any fat that rises to the top (save that to make your roux!), and then use the broth to top off what you’ve gotten out of the drippings, to equal a total of two cups of liquid.
If you don’t like the bits of yumminess that may be floating in your fresh drippings, you can pour the drippings through a strainer as you fill the measuring cup.
(Those bits are mighty tasty though!)
3. Why isn’t it a deep brown gravy?
Wondering about the color?
Well, if you use chicken broth, as opposed to beef, then the gravy will be lighter in color — though it’ll still taste savory and delicious. If you’re able to use fresh pan drippings, then you’ll get a richer, deeper color and flavor … it’s some seriously extra good gravy with the fresh drippings. Stocks are often deeper in both flavor and color as well!
So, instead of grabbing a packet of gravy powder, or a jar of gravy, how about trying your hand at making it from scratch?
It’s really simple, I promise.
- 1/4 cup salted butter, olive oil, or oil skimmed from pan drippings
- 1/4 cup all-purpose flour
- 2 cups broth
- 1 teaspoon black pepper
- 1 teaspoon salt (optional)
- Melt the butter over medium heat in a 2-quart sauce pot.
- Once the butter has melted and is a little foamy, add the flour and whisk until thoroughly combined and smooth. Then, let the roux cook until it just starts to bubble – about 1 minute more. This helps the flour taste cook off.
- Pour the broth all at once into the flour mixture, whisk to incorporate, then turn heat to medium-high.
- Continue cooking, whisking often, until the gravy mixture starts to thicken and bubble, about 5 minutes.
- Remove from heat and serve immediately.
If you used oil from pan drippings to make your roux, then be sure to taste test your gravy before adding additional salt! You may not need it.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 235 Total Fat: 20g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 34mg Sodium: 792mg Carbohydrates: 11g Net Carbohydrates: 0g Fiber: 0g Sugar: 2g Sugar Alcohols: 0g Protein: 4g