Use our simple recipe for homemade gravy with pictures and step-by-step instructions to make gravy without ever struggling again. Works for turkey, chicken, pork, or beef.
Making gravy from a roast can be done in a variety of ways. Some can get rather complicated. What we do is simple. The pan drippings can be used to make a delicious, lip-smacking gravy!
We transfer the roast to a cutting board to rest as soon as it has finished cooking. We set the roasting pan and all of the drippings it contains on the stovetop and begin making the gravy while the roast is resting.
To thicken the gravy, we’ll either use flour or cornstarch; the procedure is the same for both.
WHAT SIDES GO WELL WITH GRAVY?
The first thing that comes to mind is mashed potatoes. Whatever method you choose to use to prepare them—on the stovetop or in a slow cooker—mashed potatoes aren’t complete until they are topped with gravy. They complement each other just like chocolate and milk, apple pie and ice cream, hamburgers and fries, and so on. However, gravy is a fantastic finishing touch for many dishes, such as:
- Because slow cooker mashed potatoes are delicious and we’ll take any opportunity to free up stove and oven space, we also make slow cooker buttery garlic herb mashed potatoes.
- Turkey. A generous ladle of gravy always enhances the flavor of turkey, whether it is roasted, brined, dry-rubbed, fried, or grilled. Don’t worry, beef gravy pairs excellently with poultry.
- Rolls. I enjoy tearing off pieces of buttery dinner rolls and drizzling my gravy over them. Or, even better, create a miniature sandwich the following day using the leftover turkey, gravy, and any other desired fixings.
- Save some for a meatball sub, or use it to season pasta, fries, or both.
- Put gravy on top of a split open baked potato.
HOW DO YOU MAKE GRAVY FROM BEEF DRIPPINGS?
Save the drippings from your beef roast if you’ve just made one or plan to soon. To store them for later use, you can always put them in the freezer. Replace the beef broth with the drippings, then proceed with the recipe below exactly as written.
What people are saying about this Beef Broth Brown Gravy
The best gravy I’ve ever made came from using this recipe, which calls for 2 cups of Au jus rather than beef broth. —Harly
“This is very good. I served it over rice with some browned ground beef and green peas. Nice comfort food. It’s a regular in our rotation!” – Bobi.
Thanks to Tonya, who made this for the first time, it will become her go-to recipe for brown gravy.
Amazing! I made a large quantity and added roast beef for a party. YUM! However, since I used Swanson 50 percent less sodium broth, I did add one tablespoon of better-than-bouillon beef flavor. People were raving about it, and I’m now convinced that Worcestershire sauce is the best! Thanks!”
How to Make Gravy From Drippings | EASIEST METHOD EVER!
Do you use the fat from drippings for gravy?
When making gravy, the first ingredient that goes into the pan is fat. You can use the turkey drippings that are at the bottom of the roasting pan.
How do you thicken beef juice for gravy?
Use flour or cornstarch to quickly thicken your gravy if it’s on the thin side. However, avoid adding your thickener straight to the gravy as this will result in lumps. Try making a smooth paste instead by adding three to four tablespoons of flour or cornstarch to a small amount of cold water.
Is cornstarch or flour better for gravy?
When making gravy, cornstarch has a greater ability to thicken than flour because it is made entirely of starch as opposed to flour, which contains some protein. Consequently, you typically need a little less cornstarch than flour to achieve the same level of thickening.
How to add drippings to gravy?
Making sure not to add too much and thin out the gravy, stir one to two tablespoons of pan drippings into each cup of gravy. Heat over low-medium heat until warmed through. To help the gravy thicken up if you add too much, simmer it on medium heat for a few minutes.