Easy Homemade Gravy Recipe (2024)

FAQs

What is the formula for gravy? ›

(The classic ratio for gravy is three:two:one, so 3 tablespoons flour, 2 tablespoons fat, and 1 cup of hot stock.) You can add other flavors to the mixture, swap out the stock for another liquid, or use cornstarch rather than flour to thicken your gravy.

(You can also start with a slurry of flour and water—equal amounts flour and cold water whisked together—if you want.) Whisk the gravy while slowly adding liquid: Slowly add stock, water, milk, cream, or a combination to the pan, whisking vigorously to dissolve the flour into liquid.

Self-rising or all-purpose flour can both work in making gravy. Self-rising flour contains rising agents, which is more important for baking purposes. These aren't essential in gravy making as it doesn't need leavening. What flavor of sausage is best for biscuits and gravy?

Melt butter in a medium-sized sauce pan. Add flour and whisk constantly until mixture is golden caramel color and smells fragrant (3-5 minutes). Slowly whisk in liquids, while whisking, until mixture is smooth. Bring to a simmer and cook until thickened and bubbly, 5 minutes or longer.

Bonus: Seasoning for Tasty Gravy

I only season my homemade gravy with salt and pepper, and it's delicious! If you want to add more spices, avoid anything with large pieces (such as dried rosemary) to keep gravy smooth. Thyme, onion powder, garlic powder, parsley, paprika, and oregano all taste great.

Mix one tablespoon of cornstarch with one cup of cold water, whisking the mixture together until the cornstarch granules dissolve. Stir this mixture into your gravy on low heat. You can use arrowroot powder, tapioca flour, or potato starch as a thickener if you don't have cornstarch.

Flour also gives the gravy a traditional opaque look, she adds, whereas cornstarch will make the gravy shiny and clear. It's also important to consider whether you'll be reheating your gravy, as flour-thickened gravy is much better for reheating.

Gravy gets a jelly-like texture due to too much thickener. Too much flour, for instance, can result in a gummy consistency (particularly when left overnight in the fridge). Reheating with additional liquid can often help soften things up.

The liquid needs to be very hot before thickening the gravy with flour. Combine ½ cup cold water and ½ cup flour in a container with a tight-fitting lid and shake to mix it. I find if I use cold water to mix with the flour, lumps do not form in the container.

The fat and drippings are combined with flour to make a roux, and milk is typically used as the liquid to create the sauce, however cream is often added or may be the primary liquid. It is frequently seasoned with black pepper and complimenting herbs and bits of meat may be added such as sausage or diced chicken liver.

What is plain gravy made of? ›

This basic sauce is prepared with ingredients you likely already have on hand: butter, flour, milk, salt, and pepper. For a bit of heat, a pinch of cayenne can be added as well. It's the kind of recipe that can be used so often, that you will find you soon have it committed to memory.

Starch is essential for thickening gravy. Starch is a long chain of sugar molecules stuck together that form grains in our food. Starch grains absorb water and turn into a jelly type substance and makes water more viscous or makes gravy thicker.

Making a roux with flour and butter “boosts flavor and gives the gravy a silky texture and rich flavor,” she says. Flour also gives the gravy a traditional opaque look, she adds, whereas cornstarch will make the gravy shiny and clear.