How to Make Gravy? 2 Simple Methods for Everyone

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How to make gravy? There is no denying that good gravy is more than just a sauce for the turkey. It is even the best sauce for many people.

Is making gravy daunting to you? Honestly, I have to admit it scared me for years, until recently, when I finally decided I could do it!

I quickly discovered that making easy perfect gravy was doable. That’s why I came up with this post. Creating delicious homemade gravy is easy, and you will never turn to store-bought powder packets!

How to Make Gravy?

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How to make homemade gravy?

Here are the basic steps for each method. So just follow our guide on how to make homemade gravy, and you’ll have the most fantastic sauce ever.

Ingredients

  • Fat drippings: 1/4 cup.
  • Cornstarch or All-purpose flour: 1/4 cup.
  • Cream, water, milk, stock, or a combination: 3 or 4 cups.

Make Gravy With Cornstarch

Step 1: Get Rid of All but a Quarter Cup of Fat From Your Pan

You’ll need to start by removing the roast from your pan. Get rid of excess fat except for four tablespoons of fat plus browned drippings and juices in your pan.

Step 2: Scrape off the Drips Before Place Your Pan on the Stove

You need to scrape any drippings from your pan with your metal spoon. After that, put your pan on medium heat.

If your roasting pan does not work great with the stovetop, it is okay to scrape the fat and drippings before putting it into a large sauté pan.

Step 3: Create a Cornstarch Slurry

This step requires combining the cornstarch (4 tablespoons) with just enough water to create a thin paste (I recommend 1/2 cup).

Step 4: Pour Your Cornstarch Slurry Into Your Pan 

Use a wire whisk to stir your mix until it begins to thicken. Once your sauce has thickened, slowly pour water, milk, stock, or cream into your pan (I prefer to utilize milk, while my mom typically uses water).

Alternate adding and stirring liquid, maintain the expected consistency, for a few minutes (we recommend 5 minutes).

You will probably utilize three to four cups of liquid. You also need to consider the evaporation which happens while your sauce is simmering. You should end up with around two cups of gravy.

If you find that your gravy is not thick enough, it is okay to create more cornstarch slurry, followed by whisking it into your pan.

Step 6: Taste & Season

Taste your gravy first. After that, you can add pepper and salt if necessary.

Make Gravy With Flour

Step 1: Get Rid of All but a Quarter Cup of Fat From Your Pan

You need to start by removing the roast from your pan. Get rid of excess fat except for four tablespoons of fat plus browned drippings and juices in your pan.

Step 2: Scrape off the Drips Before Place Your Pan on the Stove

Using your metal spoon, you will have to scrape any drippings from the pan. Afterward, put your pan on medium heat.

If your roasting pan does not work great with the stovetop, it is okay to scrape the fat and drippings before putting it into a large saute pan.

Step 3: Cover the Drippings With Sprinkle Flour (4 Tablespoons)

Use your wire whisk to stir quickly. In that way, the flour will get incorporated. You can let your flour brown slightly if you want.

On the flip side, you can go with a mix of water and flour, and equal amounts of cold water and flour whisked together.

Step 4: Whisk Your Sauce While Slowly Pouring Liquid

Slowly pour water, cream, milk, stock, or a combination into your pan. Afterward, you must whisk vigorously to turn your flour into liquid.

Allow your gravy to thicken and simmer. Then, continue to pour liquid until you get around two cups of sauce. You need three to four cups of liquid.

Step 5: Taste & Season

Taste your sauce first. Then, it is okay to add pepper and salt if necessary.

Cornstarch And Flour 

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Cornstarch and flour in making gravy.

What’s the main difference between using flour and cornstarch to create your homemade gravy? 

The main difference is that cornstarch has more thickening power than flour. The reason is that it is pure starch, and flour contains some protein.

As a result, you usually need to use a bit less cornstarch than when you use flour to get the equivalent thickening power.

Although my guides mentioned using equal amounts of cornstarch and flour, I changed the quantity of liquid added and reduced the sauce by simmering it. In that way, I still have the expected thickness.

Cornstarch will lose its thickening power, making gravy thin again if you cook it too long. Also, your sauce will lose some thickness if refracted or reheated. In this case, you must add cornstarch before heating your sauce to thicken it.

If you go with flour, browning your flour before pouring liquid is wise. Browning would add more flavor to your gravy and remove the raw flour taste.

In my experience, a gravy made with flour will hold up and reheat better. That’s why I always prefer using flour to make my homemade gravy unless I have a gluten-free guest.

How Much Cornstarch Or Flour to Use For Making Gravy?

For each gravy cup you want, you should start with two tablespoons of fat and drippings and two tablespoons of cornstarch and flour. In that way, you will have a thick and rich gravy. 

If you prefer a thinner gravy, it is wise to start with a tablespoon of starch or drippings or use more liquid to make your gravy thinner.

If you need to create 2 cups of sauce, removing all but four tablespoons of drippings and fat from your roasting pan is needed (set them aside for use later).

My instructions will allow you to create two cups of sauce. However, you can quickly multiply or divide to tweak for how much sauce you want to gain.

Making You Gravy in your Saucepan Or Skillet: Which Is Better?

My guide mainly deals with making gravy using a roasting pan. Yet, if your pan doesn’t work well with the stove, making it with a saucepan or skillet is alright.

Could You Keep Gravy In Your Freezer?

how to make gravy

It is alright to freeze your gravy.

It is okay to freeze your gravy, and gravy can last for four to six months.

Step 1: Prepare your gravy as usual. If you’re preparing the sauce for a future event, ensure to reduce fat and milk content.

Step 2: Once your gravy is entirely cooled, put the container into an ice bath for at least a quarter of one hour. You can pick to store sauce inside a refrigerator instead of the ice bath.

Step 3: Transfer your gravy into freezer-safe containers. Seal your containers tightly, ensuring enough space for the sauce to expand.

Step 4: Label these containers with the date of preparation and place them in your freezer. You can store your gravy in your freezer for up to six months.

Step 5: To thaw, move your gravy into a refrigerator overnight. Serve the gravy as a dip,  sauce, or whatever the recipe calls.

FAQs

How Long Does Gravy Last?

Sadly, gravy is quite a perishable ingredient. The fact is that it would only last around two days in your refrigerator. Yet, you can increase your gravy’s self-life for up to one week if you bring it to a boil before using it again.

How to Tell if My Gravy Has Spoiled

If you find any moldy, soft, discolored, or slimy, your gravy is probably spoiled. Even if you remove the mold or slime, the leftover microbes can still cause a foodborne illness.

Which Is Better for Gravy: Flour Or Cornstarch?

Cornstarch has more thickening power than flour as it is pure starch. Meanwhile, flour features some protein.

The Bottom Line

Gravy is luscious and full of umami, one of my favorite food enhancers. 

Hopefully, through my homemade gravy recipe, you can create the best gravy yourself ever, and no need to buy store-bought packets of powder.

What is your plan for freezing gravy? You can share it with me in the comment section below, and I will be glad to check them out.

Thank you for reading!

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