how to make homemade gravy

Here’s a straightforward way to make homemade gravy, either with or without pan drippings:

Gravy with Pan Drippings:

1. After roasting meat, skim about 1/4 cup of drippings from the pan, leaving some fat.
2. Add the drippings to a skillet over medium heat.
3. Whisk in an equal amount of all-purpose flour to create a roux. Cook until golden and nutty, about 3 minutes.
4. Slowly whisk in about 3 cups of warmed stock (chicken, beef, or turkey, depending on the meat) gradually until smooth.
5. Simmer, whisking occasionally, until thickened enough to coat the back of a spoon, about 5-7 minutes.
6. Season with salt and pepper to taste and serve.

Gravy without Pan Drippings (Vegetarian-friendly):

1. Melt 1/4 cup unsalted butter in a skillet over medium heat.
2. Add minced garlic and shallots; cook until softened, about 3 minutes.
3. Whisk in 1/4 cup flour to make a roux; cook until pale golden, about 3 minutes.
4. Add a splash of white wine if desired, cook for 2 minutes, then add poultry seasoning.
5. Slowly whisk in 3 cups of warmed stock.
6. Simmer until thickened, about 5 minutes.
7. Season with salt and pepper before serving.

This process produces rich, smooth, savory gravy perfect for poultry, beef, or vegetarian meals.