A basic gravy that’s foolproof and fabulous is essential if you ever make any sort of roast or chops or cutlets. Here’s how to pull it off with ease.
This basic gravy recipe works spectacularly with any kind of roast. No fuss. No mess. No lumps. Just easy, foolproof gravy. This recipe has been updated. Originally published October 30, 2012.–Renee Schettler Rossi
Do Not Make Gravy With The Pan Juices From Anything That's Been Brined
This basic gravy recipe is a cinch to toss together. There’s just one big no-no. Do not attempt to make gravy from a brined cut of meat for what we think are pretty obvious and thirst-inducing reasons.
Basic Gravy Recipe
- Quick Glance
- 15 M
- 15 M
- Makes 2 1/2 cups
- Pan and drippings from a roast beef, chicken, turkey, guinea hen, pork loin, or other cut of meat
- 3 tablespoons all-purpose flour
- 2 1/2 cups homemade stock, warmed (use a chicken stock for roast chicken, turkey stock for turkey, beef stock for roast beef, and so on)
- Salt and freshly ground black pepper
- 1. After roasting the meat, transfer it to a warmed platter or plate and set aside to rest.
- 2. Skim the excess fat from the surface of the liquid that collected in the roasting pan, leaving about 2 tablespoons juices mingled with a little fat. Place the roasting pan over 1 or 2 burners on medium heat. Using a wooden spoon, scrape up the caramelized pan juices, then sprinkle the flour over the top, stirring constantly to blend it well with the fat and juices. Cook, still stirring constantly, for 2 minutes, or until the flour becomes a light golden color.
- 3. Still stirring, slowly add the warm stock to the roasting pan. Bring to a boil and cook—say it with us, still stirring constantly—until the sauce thickens and the mixture is reduced by about a third and has a gravylike consistency. Season the gravy with salt and pepper to taste. If desired, strain through a fine-mesh strainer. Serve immediately.
- Herb and Mustard Gravy
- Simply add a small handful of your favorite herbs, such as rosemary, thyme, or sage, to the gravy as it reduces. Whisk in 1 tablespoon Dijon mustard before straining.
- Wine Gravy
- Substitute 1/3 cup red wine, port, or white wine for 1/3 cup stock and add it gradually, as you did with the stock.
- Beer Gravy
- Add a 12-ounce bottle dark beer to the gravy in place of 1 1/2 cups stock. Wonderful with roast beef or pork.
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Basic Gravy Recipe © 2012 Paul Gayler. Photo © 2012 Richard Jung. All rights reserved.
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