Homemade Gravy
Homemade gravy adds rich, savory flavor to your meals, perfect for enhancing meats, biscuits, and breakfast dishes with a smooth, hearty sauce.
Ingredients
Instructions
- After cooking your meat, pour off grease until just the bottom of the pan is covered.
- Add salt and pepper to the pan drippings.
- Stir in 2 to 3 heaping tablespoonfuls of self-rising flour.
- Cook, stirring constantly, until a nice brown roux is formed, just before scorching.
- Have hot water in a bowl ready. Pour about half of the hot water into the roux.
- The mixture will be thin.
- Cook over medium heat, constantly stirring, until the desired consistency is reached.
Tips & Substitutions
For a richer flavor, use pan drippings from roasted meats like chicken or beef. If you don’t have self-rising flour, you can substitute with all-purpose flour and add 1 teaspoon of baking powder per cup. Stir continuously to avoid lumps and ensure even browning of the roux. Always use hot water to prevent the gravy from becoming lumpy.
Serving Suggestions
This homemade gravy pairs beautifully with roasted meats, mashed potatoes, or biscuits. Serve it alongside your favorite chicken recipes or drizzle it over Old-Fashioned Chicken-N-Dressing for a comforting meal. Consider garnishing with fresh herbs for added flavor.
Storage & Reheating
Homemade gravy can be stored in an airtight container in the refrigerator for up to three days. To reheat, gently warm it on the stovetop over low heat, adding a splash of water or broth to restore its consistency. Stir frequently to avoid burning.
Nutrition & Diet Analysis (per serving)
Each serving of Homemade Gravy contains roughly 6 calories, with 0g protein, 1g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 498mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make gravy without pan drippings?
Yes, you can use butter or oil as a base instead of pan drippings. Simply melt 1/4 cup of butter and proceed with the recipe, adding vegetable broth instead of drippings for flavor. This method works well for vegetarian options.
How can I thicken my gravy if it’s too thin?
If your gravy is too thin, create a slurry by mixing equal parts flour and cold water, then gradually whisk it into the simmering gravy until it reaches your desired thickness. Let it cook for a few minutes to eliminate any raw flour taste.
Can I freeze homemade gravy?
Yes, homemade gravy can be frozen. Allow it to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to three months. Thaw it in the refrigerator overnight and reheat gently on the stove, adding a bit of water or broth if needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).