How to Make Gravy

Here are two basic ways of making gravy from roast drippings, one using corn starch, the other using flour. In each case, you start with the roast drippings. You may have much more drippings than you need for the amount of gravy you want to make. You can follow this guideline – for each cup of gravy you would like to make, start with a tablespoon of drippings. So, if you want to make 2 cups of gravy, drain all but 2 tablespoons of fat and drippings from the roasting pan (set aside for future use). These instructions will be for the end result of 2 cups of gravy, but you can easily divide or multiply to adjust for how much gravy you want to make.

How to Make Gravy

  • Cook time: 10 minutes


Making Gravy with Corn Starch

1 Remove the roast from the pan. Place pan on stove on medium high heat. Pour off all but 2 Tbsp of the drippings in the pan.

2 Dissolve 2 Tbsp of corn starch in the minimum amount of water needed to make a thin paste - about 1/4 cup. Pour into pan with drippings and use a wire whisk or spatula (as pictured) to blend into the drippings

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3 Stir with a wire whisk until the gravy begins to thicken. As it thickens, slowly add water, stock, milk, or cream, or some combination to the pan. Alternate stirring and adding liquid, maintaining the consistency you want, for several minutes (about 5). You will probably add about 2 cups of liquid all together. Taking into consideration the evaporation that is occurring while you are cooking, you will end up with about 2 cups of gravy. Season with salt (we use Vege-Sal).

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Making Gravy with Flour

1 Remove the roast from the pan. Place pan on stove on medium high heat. Pour off all but 2 Tbsp of the drippings in the pan.

2 Into the 2 tablespoons of drippings in the pan stir in 1 to 2 tablespoons of flour. Stir with a wire whisk until the flour has thickened and the gravy is smooth. Continue to cook slowly to brown the flour, and stir constantly.

3 Slowly add back some of the previously removed drippings (remove some of the fat beforehand if there is a lot of fat). In addition, add either water, milk, stock, or cream to the gravy, enough to make 2 cups. Season the gravy with salt and pepper and herbs.

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Showing 4 of 45 Comments

  • Michael Armstrong

    Back when I worked in a kitchen, a sous chef taught me how to make gravy. He put in a dash of Tobasco sauce to serve as a flavor enhancer (not for its kick) sort of in the same way you use salt. You should try it. It makes a difference.

  • Charles W. Stanton

    Rather than whisk flour or cornstarch directly into the drippings, I’ve always started with a roux. (Light-to-medium works great. Use butter for the flavor, olive oil for a healthier gravy, or mix them for both.) I then whisk my mostly-fat-separated drippings with the roux and add other liquids/seasonings as desired. This approach is simple and ensures a tasty, lump-free gravy!

  • barbara

    For no lump gravy , I use the stock and drippings of whatever has been cooked, roast , turkey ,, etc. Pour it into a sauce pan. Use a jar with a lid, add about 1/4 cup of flour , or three heaping table spoons . To the flour, add “COLD” water about a cup. SHAKE WELL . Heat the drippings to a boil over medium high heat, pour in the desired amount of flour water,continually stir til gravy boils lightly and thickened to the desired consistancy . Season to taste.

  • Dave Hatfield

    I much prefer not to use either cornstarch or flour in a gravy. Both alter the flavor.
    Pour off excess fat from the roasting pan.
    Then simply put the roasting tin over high heat on your stovetop. Add a bit of wine (3-4 oz); white for chicken, veal or fish & red for red meats or duck. Deglaze the pan making sure you scrape off all the browned bits. Reduce until all the alchol has evaporated. Add full cream & reduce again. That’s it!
    If you need a bit more volume add a non-salty stock cube of the appropriate variety & increase the amount of wine & cream.

    Yes, its rich, but worth it!

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