how to make gravy: A Simple Roux Method That Works Every Time
Gravy is a sauce made by thickening flavourful cooking juices or stock with a cooked mixture of fat and flour. The most dependable approach is to build a roux, whisk in warm liquid gradually, simmer until the sauce coats a spoon, then season to taste.
The 5-step method
1. Save the flavourful pan juices
After roasting meat or poultry, pour the liquid from the pan into a heatproof jug. Let it settle briefly so the fat rises, then spoon off what you need for the roux.
Put the roasting pan over low to medium heat, add a splash of water, stock, or dry wine, and scrape up the browned bits. Stir these concentrated roasting juices into the gravy for a fuller savoury flavour.
2. Make a simple roux
For about 2 cups of medium-bodied gravy, use:
- 3 to 4 tablespoons of separated drippings, butter, or another cooking fat
- 3 to 4 tablespoons of plain (all-purpose) flour
- 2 cups of warm stock, pan juices, or a combination
- Black pepper and salt, as needed
Whisk the flour into the hot fat until it becomes a smooth paste with no dry patches. Cook it over moderate heat until it smells lightly toasted rather than raw; the roux should remain pale for a classic gravy.
The quantities are a useful starting point, not an exact finish line. Drippings differ in fat and seasoning, stock differs in concentration, and the final thickness changes with simmering and cooling.
3. Add liquid in stages
The key to how to make gravy that stays smooth is to add warm liquid gradually at the start. Whisk in a small splash first, turning the roux into a thick, lump-free paste.
Once that paste is smooth, continue adding the remaining stock or juices in several additions. Whisk after each addition, paying attention to the edges and corners of the pan where flour can collect.
4. Simmer until it pours well
Bring the gravy to a gentle simmer and whisk or stir regularly. It is ready when it coats the back of a spoon and runs off in a smooth stream rather than falling in heavy clumps.
Take it off the heat when it is slightly looser than you want to serve, because flour-thickened gravy becomes firmer as it cools. This visual check is more reliable than chasing a fixed cooking time.
5. Season at the end
Taste the gravy once it has thickened. Add black pepper, then add salt only if it needs it.
This is an important part of how to make gravy from drippings: roasting juices and stock can both be salty, and simmering concentrates that salt further. Taste after reduction before making final seasoning decisions.
Drippings or no drippings?
You can make an excellent gravy with roast juices, but you can also use butter and stock when there is no roasting pan.
| Starting point | What to do | What to watch |
| Plenty of drippings | Use only the amount of separated fat needed for the roux; add juices and stock for the liquid | Excess fat can leave an oily finish |
| Small amount of drippings | Use the juices for flavour and supplement with stock | Saltiness may increase as gravy simmers |
| No drippings | Use butter or a neutral oil, then add stock | Build depth with browned onions, mushrooms, or a restrained amount of herbs |
| Salty or concentrated stock | Replace part of it with water | Season only after the gravy has reduced |
If you are deciding how to make gravy for a roast dinner, use the browned pan residue and juices for flavour, but do not pour all the fat into the sauce. Fat forms the roux; browned bits and cooking juices provide the savoury character.
Adjust the consistency
A gravy should be easy to pour but substantial enough to cling to food. Its thickness depends on the amount of roux, the volume of liquid, evaporation during simmering, and how warm it is when served.
When it is too thin
Let the gravy simmer for a few more minutes before adding another thickener. It may simply need more time for the flour to hydrate and for excess liquid to evaporate.
If it remains too thin, use one of these methods:
- For a classic finish: Cook a small additional roux with equal parts fat and flour, then whisk it into the simmering gravy.
- For a quick correction: Mix cornflour (cornstarch) with cold water until smooth. Whisk it into the hot gravy a little at a time and heat only until the gravy thickens and clears.
A flour-and-water paste is possible, but it needs thorough cooking and can be harder to blend smoothly. An extra roux is often the better choice for a flour-based gravy.
When it is too thick
Whisk in warm stock, water, or milk one tablespoon at a time. Let the gravy return to a gentle simmer after each addition before deciding whether it needs more liquid.
When it is greasy
Skim the excess fat from the surface, then whisk the gravy well. If it still feels heavy, add a little stock after skimming; dilution alone cannot fully correct a sauce made with too much fat.
The most useful lesson in how to make gravy is that texture is adjustable. Start with a sensible proportion, then correct the sauce while it is still warm and fluid.
Avoid lumps and blandness
Lumps occur when flour hits liquid before it has been evenly dispersed. Whisking flour completely into fat, then adding the first portion of liquid slowly, prevents most problems.
If lumps appear, whisk firmly while the gravy is hot. For a perfectly smooth result, pass the gravy through a fine sieve or blend it briefly with an immersion blender before returning it to gentle heat.
If the flavour is flat, first check the salt level. Then consider black pepper, a small amount of deglazed roasting liquid, or a little more stock. Use herbs such as thyme or sage sparingly so the gravy complements the roast instead of covering its flavour.
Make gravy without drippings
For an everyday version, melt 3 to 4 tablespoons of butter in a saucepan and whisk in the same amount of flour. Cook the roux until lightly toasted, then gradually whisk in 2 cups of warm stock.
This method for how to make gravy without drippings works with chicken, beef, vegetable, or mushroom stock. Choose the stock to suit the food being served, then season after simmering.
Make it ahead and reheat it
You can prepare gravy ahead to reduce work before serving. Cool it promptly, transfer it to a shallow covered container, and refrigerate it for 1 to 2 days.
For longer storage, freeze gravy for up to 2 to 3 months for best quality. Thaw it in the refrigerator when practical, then reheat it while whisking until it reaches a rolling boil; add a small splash of stock or water if it has thickened.
Read more: How to Make Gravy: 6 Powerful Steps for Smooth, Flavorful Results
Frequently Asked Questions
Start with roughly equal amounts of fat and flour. For about 2 cups of medium gravy, 3 to 4 tablespoons of each is a practical starting point; adjust the liquid and simmering time for your preferred texture.
Yes, especially if you have flavourful pan drippings and browned bits. If you do not have drippings, stock generally gives the gravy a fuller savoury base.
The flour-thickened sauce firms as its temperature drops. Remove it from the heat while it is a little looser than the texture you want to serve.
Flour produces traditional opaque, roux-based gravy. Cornflour gives a clearer, glossier finish and is useful when you need a quick thickening adjustment.
Use darker roasting juices or stock, or cook the roux a little longer for a toasted colour. Do not overcook it: a very dark roux thickens less effectively and may taste bitter.
The roux or the finished sauce needs more gentle cooking. Keep the gravy at a simmer, stirring regularly, until the raw flour taste has disappeared.
Whisk in unsalted stock or water in small amounts, tasting after each addition. If it becomes too thin, simmer it gently or thicken it with a small additional roux.
Yes. Prepare it up to 1 to 2 days ahead, chill it promptly, and reheat it to a rolling boil while whisking. Keep a little stock nearby to loosen it before serving.
