A very simple, all-purpose gravy uses just fat, flour, and broth, and takes about 5–10 minutes on the stove.
Basic ingredients
- 4 tablespoons butter or pan drippings (from turkey, chicken, or beef)
- 4 tablespoons all‑purpose flour
- About 2–3 cups chicken, turkey, beef, or vegetable broth, preferably low‑salt
- Salt and black pepper to taste
Simple method
- Melt the butter or drippings in a saucepan over medium heat.
- Whisk in the flour and cook 1–2 minutes until bubbly and just starting to smell toasty; this is your roux.
- Slowly whisk in the broth, a little at a time, until smooth, then bring to a gentle simmer.
- Simmer a few minutes, whisking, until it thickens to your liking; thin with more broth if needed.
- Taste and season with salt and pepper; serve hot over potatoes, meat, or rice.
Quick tips
- Use equal parts fat and flour (1:1 by volume) and adjust the broth for thinner or thicker gravy.
- For extra flavor, you can add a pinch of onion or garlic powder and a splash of Worcestershire or soy sauce.
