Learn how to make perfect homemade gravy from scratch every time so you can be ready when it comes to Thanksgiving day. No drippings needed! Once again it is November and it’s time to start prepping for Thanksgiving. I’ve had this blog for well over 10 years now and I can’t believe there’s no recipe for how to make homemade gravy on here. Sorry folks! Today I’m finally sharing how to make gravy with you and it’s so simple. Only requires one pot. This recipe can be used not just on Thanksgiving but the gravy can be poured over meatloaf, poutine, pot roast, beef tips, chicken tenders, steak you name it. Gravy is just good on top of anything, ok! If you’re looking for a mashed potato recipe be sure to head over here for this recipe: Dairy Free Mashed Potatoes made in the Slow Cooker. If you love Thanksgiving recipes check out these other recipes for Air Fryer Turkey Breast, Instant Pot Turkey Breast with Gravy, and Turkey Cranberry Paninis.
Ingredients Needed
Beef Broth low sodium or not salt added beef broth preferred Flour - regular flour, self rising flour, or cornstarch can be used to help thicken the gravyButter - unsalted Worcestershire sauce Onion Powder Garlic Powder Salt and Black Pepper to Taste
How to Make Homemade Gravy from Scratch
Add butter and flour to a large pot and stir continuously until a roux is formed about 2 minutesSlowly pour in half the beef broth while stirring vigorously with a whisk. This will help prevent lumps. Once the gravy is smooth and lump-free, add the rest of the beef broth, onion powder, garlic powder, and Worcestershire. Let the gravy boil until thick and smooth, about 3 minutes—taste and season with salt and pepper. Enjoy!
Tips for Homemade Gravy
To prevent lumps from forming in your gravy you must vigorously stir that flour with a whisk until it is smooth. This is not the time to be texting Grandma about your Christmas list. If your gravy tastes like flour you didn’t cook the flour long enough with the butter when whisking it on the stove top.
Frequently Asked Questions
What is the difference between a roux or slurry? Roux: Roux is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. Slurry: A slurry is another method used in cooking to thicken gravy our soups. The most common use of slurry is as a means of transporting solids or separating minerals, the liquid being a carrier that is pumped on a device such as a centrifugal pump.How To make gravy tastier? add in extra seasonings like onion powder, garlic powder, Worstechire Sauce, beef bullion, thyme, sage, chopped parsley, a teeny bit of tarragon, some chivesShould I use Chicken Stock or Beef Broth? Both can be used to make homemade gravy from scratch, just depends on how deep in color you want the gravy to be.
More Great Recipes to Try:
Air Fryer Onion RingsGrinder Salad Sandwich - Tiktok Recipe Zero Point Cabbage Soup Air Fryer Mozzarella SticksFrench Fries in the Air FryerAir Fryer Pickle Chips
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