How to Make Gravy
Learn how to make gravy from pan drippings in six steps. Covers the roux, the right ratio, how to fix lumps, and make-ahead storage tips.
Gravy is one of those things that sounds harder than it actually is. It is really just fat, flour, and broth cooked together until thick. Once you learn the basic ratio and technique, you can make it from any roast, any night of the week.
Gravy also tends to be treated as a holiday dish. A YouGov survey of 1,120 US adults put gravy on 56 percent of Thanksgiving tables in November 2025, just behind stuffing and mashed potatoes at 61 percent each. But good gravy does not need to wait for a holiday. A weeknight roast chicken produces enough drippings to make a batch in about ten minutes.
We went through a long phase of buying the jarred stuff before we realized how simple the from-scratch version is. The whole process comes down to six steps, and once you have done it a few times, you will not need to measure anything.
Pan drippings or 4 tablespoons butter 4 tablespoons all-purpose flour 2 to 3 cups broth or stock Salt and pepper Whisk Saucepan Wooden spoon
Collect and separate the drippings
After roasting your meat, transfer it to a cutting board and let it rest. Pour the pan drippings into a fat separator or a glass measuring cup. Wait about five minutes so the fat rises to the top, then skim it off and set it aside. Keep the darker juices underneath too. You will use both. If you do not have drippings, melt 4 tablespoons of butter in a saucepan and skip ahead to step three.
Good to know: Match the broth to the meat. Chicken drippings pair best with chicken broth, beef with beef broth, and so on. This keeps the flavor consistent from start to finish.
Deglaze the roasting pan
Set the roasting pan across one or two burners over medium heat. Pour in about half a cup of broth and scrape the bottom with a wooden spoon. Those brown bits stuck to the pan are called fond, and they hold the most concentrated flavor in the whole dish. Keep scraping until the liquid has picked up all the color and the pan looks clean. Pour this into your reserved juices.
Make the roux
In a saucepan over medium heat, warm the reserved fat. If you did not get enough from the drippings, add butter to reach about 4 tablespoons total. Sprinkle in 4 tablespoons of all-purpose flour and whisk constantly for one to two minutes. The mixture should turn smooth and bubbly, and the raw flour smell should fade. For poultry gravy, stop when it reaches a pale golden color. For beef gravy, keep cooking until it turns light brown, about five minutes total.
Heads up: Do not skip cooking the roux. Undercooked flour leaves a starchy, pasty taste that no amount of seasoning will fix.
Add liquid gradually
Pull the pan off the heat for a moment. Pour in about half a cup of broth and whisk until smooth before adding more. Repeat this process, adding 2 to 3 cups of broth total in small batches, whisking between each one. Going slowly is what keeps it smooth. Flour meeting a lot of cold liquid at once seizes into clumps before the whisk can break them up. Once all the liquid is in, return the pan to medium heat.
Simmer until thickened
Bring the gravy to a gentle boil, then lower the heat and let it simmer for five to ten minutes. Stir often. The gravy will thicken as the flour absorbs the liquid and the mixture reduces. To test if it is ready, dip a clean spoon into the gravy and run your finger across the back. If the line holds and does not run back together, the gravy has reached the right consistency. This is called the nappe stage, and it means you are done.
Good to know: Gravy continues to thicken as it cools. Pull it off the heat when it looks just slightly thinner than you want the final version to be.
Season and strain
Taste the gravy and add salt and pepper until it tastes right. For extra depth, stir in a splash of Worcestershire sauce or a pinch of fresh thyme. If you want silky-smooth results, pour the gravy through a fine-mesh strainer into a clean pot or gravy boat. This catches any small lumps or bits of fond. Serve right away while it is hot.
That is all there is to it. Fat, flour, broth, and a little patience at the stove. The ratio to remember is 2 tablespoons fat + 2 tablespoons flour + 1 cup liquid, which is the proportion Illinois Extension gives for a medium sauce. That is why the 4 tablespoons in step three pair with 2 cups of broth. Take the same roux out to 3 cups and you get a deliberately thinner gravy, which is a choice rather than a mistake. Scale it up or down depending on how many people you are feeding. If you are building up your kitchen skills, this pairs well with our other Kitchen Basics guides. Learning how to cook rice and how to boil an egg round out the fundamentals. One last thing on storage. The University of Illinois Extension puts leftover gravy at one to two days in the fridge and two to three months in the freezer. Press plastic wrap directly onto the surface before refrigerating to prevent a skin from forming.
Questions we get asked about this
Answers from experience, not a textbook.
Pour it through a fine-mesh strainer into a clean pot. That catches every lump instantly. If you do not have a strainer, use an immersion blender directly in the pot for a few seconds. To avoid lumps in the first place, always add your broth slowly and whisk constantly.
Yes. Melt 4 tablespoons of butter in a saucepan, whisk in 4 tablespoons of flour, and gradually add 2 to 3 cups of broth. The technique is the same. You lose the roasted meat flavor from the fond, but a good quality broth and a pinch of poultry seasoning or onion powder will get you close.
Absolutely. Let it cool, then refrigerate in an airtight container for up to two days. Reheat gently on the stove, whisking in a splash of broth to thin it back out. If you are making Thanksgiving gravy early, whisk in the fresh pan drippings from the roast right before serving.
Flour-and-broth gravy freezes well for two to three months. Avoid freezing gravy made with cream or milk because the dairy separates and the texture becomes grainy. Thaw overnight in the refrigerator, then reheat on the stove until it reaches a full boil.
Skip the roux entirely. Bring your broth and drippings to a simmer, then stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water per cup of liquid). Cook for one to two minutes until thickened. Arrowroot and tapioca starch work the same way.
Kitchen Basics
How to Cook Rice
How to Boil an Egg
How to Cook Bacon in the Oven
How to Meal Prep
How to Sharpen a Knife
How to Use Chopsticks
How to Make Simple Syrup
How to Make Gravy
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