Ridiculously Quick and Easy Gravy Recipe
How to make ultra-flavorful homemade gravy with or without pan drippings. Use this easy gravy recipe for chicken, turkey, beef and even vegetables! Jump to the Quick and Easy Gravy Recipe or read on to see our tips for making it.
There are some recipes we all need to have in our back pocket. This gravy is one of them. Make this with homemade stock, store-bought stock or use pan drippings. You need less than 10 minutes, and you can make it in advance. It keeps in the fridge up to 5 days!
YOU MAY ALSO LIKE: Serve this silky smooth gravy next to our Whole Roasted Chicken with Lemon and Onions. The meat stays juicy and the pan drippings are insanely delicious — perfect for making gravy!
How to Easily Make Gravy from Scratch
Every time we make gravy, we are reminded of how easy it is. Our method works for all the meats. Chicken, turkey, beef, pork, and lamb are all possibilities. You could even make this using our ultra-satisfying vegetable broth for vegetarian gravy.
To make gravy, there are three important steps. They all happen in less than 10 minutes.
- Make a smooth paste from melted butter (or fat skimmed from pan drippings) and flour. This paste thickens the stock, so the gravy is silky smooth.
- Whisk in stock, broth or juices left in a roasting pan.
- Season with fresh herbs, mushroom powder (optional, I’ll talk about that below), salt and pepper.
I told you it was easy. In the photo above, there’s the dish we used when following our whole roasted chicken recipe. The chicken roasts on a bed of onions, which makes the chicken and the pan drippings ultra-flavorful.
YOU MAY ALSO LIKE: See how we make perfectly juicy oven-roasted turkey breast with garlic, herbs, and orange. Roasting a turkey breast is much quicker than roasting a whole turkey and it will still serve 6 people!
Now, back to that mushroom powder. I know it sounds weird, but wow does it add lots of flavor. We’ve used mushroom powder before — remember this secret-ingredient taco seasoning? You can buy it online or make it yourself. Start with dried mushrooms — any type of mushroom will work. We particularly love dried porcini. They are sold in large or specialty grocery stores, or you can buy online. Throw the dried mushrooms into a blender and blend until ground. Store in a spice jar and use to your heart’s content. It’s excellent in gravy, works wonders for sauces and can be added to spice rubs. If you’re not into trying it yet, that’s okay. The recipe below will still work nicely without it.
If you try this recipe, let us know! Leave a comment, review it, and don’t forget to tag a photo #inspiredtaste on Instagram. Happy cooking!
Ridiculously Quick and Easy Gravy Recipe
Homemade gravy is quick and easy. If you’ve roasted chicken, turkey or beef, use the drippings left in the roasting pan. They make the gravy extra flavorful and seasoned. You can make gravy without drippings and use stock or broth in it’s place. Store-bought stock is usually under seasoned. Take care when seasoning with salt and pepper towards the end of the recipe. Finally, for more flavor, whisk in mushroom powder. This is optional, but adds a deep savory flavor.
You Will Need
1/4 cup unsalted butter
1/4 cup all-purpose flour
3 cups warm stock (poultry, beef or vegetable stock) or use pan drippings, see note below
1/2 teaspoon mushroom powder, optional
1/2 tablespoon chopped fresh herbs or 1/2 teaspoon dried herbs (try sage, thyme or rosemary)
2 to 3 tablespoons half and half or cream, optional
Sea salt and fresh ground black pepper to taste
- Make Gravy
- Tips for Using Pan Drippings
In a wide skillet with sides, melt butter over medium heat. When melted and sizzling, whisk in the flour. Whisk until the flour and butter turn into a smooth paste and look medium blonde in color; about 1 minute. It smells toasty, like browned butter.
Pour in stock and whisk until smooth. Bring the gravy to a low simmer. As it simmers, it thickens and becomes glossy. Whisk in the herbs and mushroom powder then cook at a low simmer for a minute or two. Remove from the heat then stir in half and half or cream (optional). Taste for seasoning and adjust with salt and black pepper (we like a generous amount of pepper).
Substitute some or all the butter with fat left in the pan from roasting. If there are juices left in the pan, strain them then swap all or some of the stock for the pan juices. Pan drippings and juices will be well seasoned compared to the stock. When seasoning, taste the gravy first then adjust with more salt and/or pepper. If you used a stove-top safe pan such as a Dutch oven or stainless steel pan for roasting, there is no need for the skillet. Make the gravy directly in the roasting pan.
Adam and Joanne's Tips
- Make ahead: Cool the gravy then store in an airtight dish. Refrigerate up to 5 days. When ready to serve, reheat the gravy over low heat. If you have pan drippings pour some of them into the gravy before serving.
- Make onion gravy: To add even more flavor and sweetness, chop 1/2 an onion then cook in the butter until very soft and translucent (10 to 15 minutes). When the onion is ready, whisk in the flour and follow the recipe as stated above.
- More flavor: Depending on the stock used, you may find you need to add more flavor. A dash of Worcestershire sauce, fish sauce and even soy sauce can help deepen the flavor of sauces.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.
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