How to Make the Common Types of Homemade Gravy: A Guide for Home Cooks

Gravy, a savory sauce often enjoyed with meats, potatoes, and vegetables, is a staple in many homes. Whether it’s for a festive occasion or a comforting weeknight dinner, homemade gravy adds a rich depth of flavor to any meal. But making gravy from scratch can seem daunting, especially with the variety of types and techniques available. This guide aims to demystify the process, offering home cooks practical advice on how to make the most common types of homemade gravy.

Gravy is essentially a thickened sauce made from pan drippings, broth, or milk, combined with a thickening agent like flour or cornstarch. The process can vary slightly depending on the type of gravy you’re making, but the basic principles remain the same. Below, we’ll explore how to make several popular types of gravy, discussing the ingredients, techniques, and tips to ensure a delicious outcome every time.

Brown Gravy

Brown gravy is a classic and versatile sauce, commonly served with roast beef, mashed potatoes, or meatloaf. It’s made using the drippings from browned meat, combined with broth or stock, and thickened with flour or cornstarch.

Ingredients:

• Pan drippings from roasted meat
• Beef or chicken stock
• Flour or cornstarch
• Butter (optional)
• Salt and pepper
• Optional: Worcestershire sauce, soy sauce, or herbs for added flavor

Technique:

1. Deglazing the Pan: After cooking your meat, remove it from the pan, leaving the drippings behind. Place the pan on medium heat and add a little broth or stock, scraping the browned bits from the bottom. This is where the flavor lies.
2. Making the Roux: In a separate pan, melt butter over medium heat. Add an equal amount of flour, stirring constantly until the mixture turns a light golden brown. This is called a roux, and it will thicken your gravy.
3. Combining the Ingredients: Slowly add the deglazed pan juices to the roux, whisking continuously to avoid lumps. Gradually add more stock until you reach the desired consistency. Simmer for a few minutes to thicken.
4. Seasoning: Taste your gravy and adjust the seasoning with salt, pepper, and any other flavorings like Worcestershire sauce or soy sauce.

White Gravy (Country Gravy)

White gravy, also known as country gravy, is a staple in Southern cooking, often served over biscuits, fried chicken, or chicken-fried steak. This creamy gravy is made with a base of milk or cream and thickened with flour.

Ingredients:

• Butter or pan drippings
• Flour
• Milk or cream
• Salt and pepper
• Optional: Sausage crumbles, cayenne pepper

Technique:

1. Making the Roux: In a skillet, melt butter or use the drippings from fried meat. Add flour, stirring constantly until the mixture turns a light golden color.
2. Adding Milk: Slowly pour in milk or cream, whisking continuously to prevent lumps. Continue to cook until the gravy thickens to your liking.
3. Seasoning: Add salt and pepper to taste. For an extra kick, consider adding a pinch of cayenne pepper or sausage crumbles for sausage gravy.

Mushroom Gravy

Mushroom gravy is a rich, earthy sauce that pairs well with roasted meats, poultry, and vegetarian dishes. It’s made by sautéing mushrooms and onions, then adding broth and thickening the mixture with flour or cornstarch.

Ingredients:

• Mushrooms (button, cremini, or your choice)
• Onion or shallots
• Butter or olive oil
• Flour or cornstarch
• Vegetable or beef broth
• Garlic, thyme, and parsley for flavor
• Salt and pepper

Technique:

1. Sautéing the Vegetables: In a pan, heat butter or oil over medium heat. Add sliced mushrooms and onions, cooking until they are soft and golden brown. Add garlic and cook for another minute.
2. Making the Gravy Base: Sprinkle flour over the mushrooms and stir to combine. Cook for a minute to remove the raw flour taste.
3. Adding the Broth: Gradually add broth, stirring continuously. Bring the mixture to a simmer, allowing it to thicken.
4. Finishing Touches: Season with salt, pepper, and herbs like thyme and parsley. Simmer for a few minutes to blend the flavors.

Onion Gravy

Onion gravy is a flavorful and slightly sweet sauce, perfect for sausages, mashed potatoes, or Yorkshire pudding. It’s made by caramelizing onions and then simmering them in broth until thickened.

Ingredients:

• Onions (yellow, white, or red)
• Butter or oil
• Flour
• Beef or vegetable broth
• Worcestershire sauce or balsamic vinegar
• Salt and pepper
• Optional: Thyme or rosemary

Technique:

1. Caramelizing the Onions: In a pan, heat butter or oil over medium heat. Add thinly sliced onions and cook slowly, stirring occasionally, until they turn a deep golden brown. This process can take 20-30 minutes.
2. Making the Gravy Base: Sprinkle flour over the onions and stir to combine. Cook for a minute to remove the raw flour taste.
3. Adding the Broth: Gradually add broth, stirring continuously. Bring the mixture to a simmer and let it thicken.
4. Enhancing the Flavor: Add Worcestershire sauce or a splash of balsamic vinegar for depth. Season with salt, pepper, and herbs if desired.

Giblet Gravy

Giblet gravy is a traditional Thanksgiving staple, made using the giblets (heart, liver, gizzard) from the turkey. This rich, flavorful gravy is often served over mashed potatoes and stuffing.

Ingredients:

• Giblets from turkey or chicken
• Butter
• Flour
• Turkey or chicken broth
• Hard-boiled egg (optional)
• Salt and pepper
• Fresh herbs like sage or thyme

Technique:

1. Preparing the Giblets: In a saucepan, cover the giblets with water and bring to a boil. Reduce heat and simmer for about an hour until tender. Remove from water, chop finely, and set aside.
2. Making the Roux: In a large pan, melt butter over medium heat. Add flour and stir constantly until the mixture turns a light golden brown.
3. Adding the Broth: Slowly add the broth, whisking to prevent lumps. Bring to a simmer, then add the chopped giblets.
4. Final Touches: Season with salt, pepper, and herbs. For extra richness, stir in a chopped hard-boiled egg.

Turkey Gravy

Turkey gravy is a must-have for Thanksgiving or any turkey dinner. It’s made using the drippings from the roasted turkey, combined with broth and thickened with flour.

Ingredients:

• Turkey drippings
• Flour
• Turkey broth or stock
• Butter (optional)
• Salt and pepper
• Optional: White wine, fresh herbs

Technique:

1. Deglazing the Pan: Remove it from the pan after roasting your turkey, leaving the drippings. Place the pan over medium heat and add a little broth or white wine, scraping up the browned bits.
2. Making the Roux: Melt butter in a separate pan over medium heat. Add flour, stirring constantly until the mixture turns light golden brown.
3. Combining Ingredients: Slowly add the deglazed drippings to the roux, whisking to avoid lumps. Gradually add more broth until you reach the desired consistency. Simmer to thicken.
4. Seasoning: Adjust the seasoning with salt, pepper, and fresh herbs.

Red Wine Gravy

Red wine gravy is a sophisticated sauce, ideal for beef or lamb dishes. It’s made by combining red wine with pan drippings or stock and thickened with flour or cornstarch.

Ingredients:

• Pan drippings or beef stock
• Red wine
• Flour or cornstarch
• Butter
• Garlic, rosemary, or thyme for flavor
• Salt and pepper

Technique:

1. Deglazing the Pan: After cooking your meat, remove it from the pan, leaving the drippings. Place the pan over medium heat, add red wine, and scrape up the browned bits.
2. Making the Roux: In a separate pan, melt butter over medium heat. Add flour, stirring constantly until the mixture turns a light golden brown.
3. Combining Ingredients: Slowly add the deglazed wine mixture to the roux, whisking to avoid lumps. Gradually add beef stock until you reach the desired consistency. Simmer to thicken.
4. Finishing Touches: Season with salt, pepper, and herbs like rosemary or thyme. Simmer for a few minutes to blend the flavors.

Table of Popular Homemade Gravy

Gravy Type	Base Ingredients	Common Pairings
Brown Gravy	Pan drippings, beef/chicken stock, flour	Roast beef, meatloaf, mashed potatoes
White Gravy	Butter, flour, milk/cream	Biscuits, fried chicken, chicken-fried steak
Mushroom Gravy	Mushrooms, onions, broth, flour	Roasted meats, poultry, vegetarian dishes
Onion Gravy	Caramelized onions, broth, flour	Sausages, mashed potatoes, Yorkshire pudding
Giblet Gravy	Giblets, broth, flour	Thanksgiving turkey

, stuffing, mashed potatoes |
| Turkey Gravy | Turkey drippings, broth, flour | Roast turkey, mashed potatoes, stuffing |
| Red Wine Gravy | Red wine, pan drippings, beef stock, flour | Beef, lamb, rich meats |

Conclusion

Making homemade gravy is a rewarding and straightforward process once you understand the basics. Whether you’re preparing a simple white gravy for breakfast or an elegant red wine gravy for a special dinner, the key is to start with quality ingredients and build flavor with patience. Practice makes perfect, and soon you’ll create gravies enhancing every meal.