Gravy for Beef Pork Chicken or Turkey
Elevate your roast dinners with this versatile and deeply flavorful gravy, perfect for pairing with beef, pork, chicken, or turkey. Made from savory pan drippings and enhanced with the rich, golden base of a classic roux, this homemade gravy delivers restaurant-quality taste in just 15 minutes. Whether you use chicken, beef, or vegetable stock, this recipe adapts seamlessly to complement your choice of meat. For added indulgence, a splash of heavy cream creates an irresistibly creamy finish, while fresh herbs provide an elegant garnish. Ideal for holiday feasts or weeknight meals, this silky-smooth gravy is sure to impress and bring warmth to your table.
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Recipe Information
Ingredients
- 4 tablespoons Pan drippings (fat and juices from cooked meat)
- 2 tablespoons Unsalted butter (if needed to supplement drippings)
- 4 tablespoons All-purpose flour
- 2 cups Chicken, beef, or vegetable stock (based on meat used)
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Optional: Heavy cream (for creamier gravy)
- 1 teaspoon Optional: Fresh herbs (such as thyme or parsley for garnish)
Instructions
After roasting your meat, carefully pour the pan drippings into a heatproof bowl or measuring cup. Let the drippings sit for a minute to separate the fat from the juices.
Skim off the fat with a spoon and measure out 4 tablespoons. If the drippings are insufficient, add unsalted butter to make up the difference.
In the same roasting pan or a medium saucepan, heat the reserved fat over medium heat. If using the roasting pan, scrape up any browned bits from the bottom of the pan as these add flavor to the gravy.
Add the all-purpose flour to the pan and whisk continuously to form a smooth paste (called a roux). Cook the roux for 1-2 minutes, stirring constantly, until it turns a light golden brown and loses its raw flour smell.
Gradually whisk in the chicken, beef, or vegetable stock (depending on the type of meat you’re serving) in small increments, ensuring each addition is fully incorporated before adding more to avoid lumps.
Allow the gravy to simmer gently for 3-5 minutes, stirring frequently, until it thickens to your desired consistency. If the gravy becomes too thick, add a tablespoon or two of additional stock to thin it out.
Season the gravy with salt and black pepper to taste. For a richer flavor, stir in heavy cream if desired.
Strain the gravy through a fine-mesh sieve if you prefer a smoother texture, or serve as is for a more rustic feel.
Transfer the gravy to a serving dish or gravy boat and garnish with fresh herbs like thyme or parsley if desired. Serve warm alongside your beef, pork, chicken, or turkey.
Nutrition Facts
Calories |
908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.9 g | 109% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 2989 mg | 130% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.9 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 274 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
