This is the gravy to make when there are no pan drippings, or when the turkey is still resting and everyone is asking when supper is ready. Butter, flour, broth, salt and pepper. That is the whole list, and it takes about 15 minutes in one small saucepan.
Why You’ll Love It
- Four ingredients you already have in the kitchen.
- No drippings needed. Make it before the roast is done, or for a weeknight supper.
- Works with any broth. Turkey or chicken broth for poultry, beef broth for roasts and meatloaf.
- Smooth every time if you add the broth slowly.
What You Need
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups broth (turkey, chicken or beef)
- Salt and black pepper, to taste
Optional: a splash of Worcestershire sauce or soy sauce for a deeper brown color, or a pinch of dried thyme or sage.
How to Make Homemade Gravy
- Melt the butter in a saucepan over medium heat.
- Whisk in the flour. Keep whisking for 1 to 2 minutes, until it smells nutty and turns light golden. Cook it 2 minutes longer for a darker gravy.
- Pour in about 1/2 cup of the broth while whisking. It will thicken into a paste. Keep whisking until smooth.
- Add the rest of the broth a little at a time, whisking the whole time.
- Bring to a simmer and cook 3 to 5 minutes, stirring, until it coats the back of a spoon.
- Taste, then add salt and pepper. Go easy on the salt if your broth is already salted.
Tips
- Add the broth slowly. Pouring it all in at once is what makes lumps. More on that in our guide to [making gravy without lumps](https://itsnotaboutnutrition.com/how-to-make-gravy-without-lumps/).
- Too thick? Whisk in a little more broth.
- Too thin? Simmer a few more minutes. It also thickens as it cools.
- Have drippings? Use them in place of some or all of the butter.
- Already lumpy? Pour it through a strainer.
Serving and Storing
Serve hot over mashed potatoes, turkey, biscuits, meatloaf or chicken fried steak.
The USDA FoodKeeper lists gravy at 1 to 2 days in the refrigerator and 2 to 3 months in the freezer. Cool it, then store it in a covered container. When you reheat it, the USDA says to bring gravy to a rolling boil. Whisk in a spoon of broth if it has set up thick.
Frequently Asked Questions
Can I use cornstarch instead of flour?
Yes. Skip the butter-and-flour step. Bring the broth to a simmer, stir 2 tablespoons of cornstarch into 1/4 cup of cold water, and whisk it in. Simmer until thick.
How much does this make?
About 2 cups, enough for 6 to 8 people over potatoes.
Can I make it ahead for Thanksgiving?
Yes, a day ahead. Keep it in the fridge and bring it to a boil before serving.
Can I make it gluten-free?
Use the cornstarch method above with a gluten-free broth.
4-Ingredient Homemade Gravy
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Ingredients
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups broth turkey, chicken or beef
- salt and black pepper to taste
Instructions
- Melt the butter in a saucepan over medium heat.
- Whisk in the flour and cook, whisking, for 1 to 2 minutes until light golden. Cook 2 minutes longer for a darker gravy.
- Whisk in about 1/2 cup of the broth until smooth, then add the rest a little at a time, whisking constantly.
- Bring to a simmer and cook 3 to 5 minutes, stirring, until it coats the back of a spoon.
- Season with salt and pepper to taste and serve hot.
Notes
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