How to Make Thick, Lump-Free Gravy From Scratch

Light, dark, and gluten-free gravy

For pale gravy, cook the roux only until it smells lightly nutty and looks blond. For darker gravy, let the flour and fat turn a deeper golden brown before adding broth; this adds roasted flavor but reduces thickening power slightly, so you may need to simmer longer. Add a splash of Worcestershire sauce or a pinch of dried herbs only after tasting the base, since both can quickly dominate the flavor.

To make gravy without wheat flour, use a cornstarch slurry instead of a roux. Whisk 1 tablespoon cornstarch with 1 tablespoon cold water for each cup of broth, bring the broth to a simmer, then drizzle in the slurry while whisking. Simmer for a minute or two until glossy. Never add dry cornstarch directly to hot liquid because it forms lumps.

Holding gravy for a meal

Gravy thickens as it stands. Keep it warm over very low heat and whisk in a little warm broth if it becomes too thick. Avoid a rolling boil after adding butter or cream. If making it ahead, cool and refrigerate it promptly, then reheat gently until steaming hot. Taste again before serving because reheating and added broth can change the seasoning.

Homemade gravy is easier than it looks. The most dependable method is to make a smooth roux with equal parts fat and flour, then whisk in warm broth gradually. Keeping the heat moderate and adding the liquid in stages gives the flour time to absorb it and prevents lumps. The same method works with pan drippings or butter.

Ingredients

• 3 tablespoons pan drippings or unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups warm low-sodium broth
• Black pepper and salt to taste
• Optional: thyme, sage, or a small splash of cream

Step-by-step method

1. Separate the fat from the drippings. If using roast drippings, pour them into a measuring cup and let the fat rise. Spoon off about 3 tablespoons of fat, leaving behind any excess liquid. If you do not have drippings, use butter.
2. Make a roux. Warm the fat in a saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes, stirring constantly, until the mixture is smooth and lightly golden. This cooks out the raw flour taste.
3. Add broth slowly. Pour in a small splash of warm broth while whisking to make a thick paste. Add another splash and whisk again until smooth. Continue adding the broth in a thin stream, whisking as you go.
4. Simmer until thickened. Bring the gravy to a gentle simmer and cook for 3 to 5 minutes, whisking often. It will thicken as it bubbles. Add more broth if it becomes too thick.
5. Season at the end. Taste before adding salt, especially if the drippings or broth are already seasoned. Add pepper and herbs to taste.

How to fix gravy problems

• Lumps: Whisk vigorously, or strain the gravy through a fine sieve. For a stubborn batch, use an immersion blender briefly.
• Too thin: Simmer a little longer or whisk in a small amount of cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water).
• Too thick: Whisk in warm broth a few tablespoons at a time.
• Too salty: Add unsalted broth or water. A little cream can soften the flavor if it suits the dish.
• Flour taste: Simmer for another few minutes, keeping the sauce from scorching.

Can you make gravy ahead?

Yes. Cool and refrigerate in a covered container, then reheat gently over low heat while whisking. Add a splash of broth to loosen it. Gravy thickens as it cools, so do not judge the final texture straight from the refrigerator.

Quick questions

Can I use cold broth? You can, but warm broth blends into the roux more easily. Can I make it without drippings? Yes, butter and broth make a simple gravy. Can I use gluten-free flour? Some blends work, but thickening strength varies; follow the package or use a cornstarch slurry.

The key to smooth gravy is a cooked roux and gradual liquid. Once you know that sequence, you can adjust the broth, herbs, and richness to fit roast chicken, vegetables, mashed potatoes, or a holiday meal.