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

- Link: https://lifeandwork.blog/how-to-make-the-common-types-of-homemade-gravy-a-guide-for-home-cooks/
- Published: 2026-10-23T21:05:40-05:00
- Author: Bert Swope

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](https://lifeandwork.blog/how-to-make-brown-gravy-a-home-cooks-guide-to-perfecting-this-classic-sauce/)󠁿

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)](https://lifeandwork.blog/how-to-make-white-gravy-country-gravy-a-home-cooks-guide/)󠁿

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](https://lifeandwork.blog/how-to-make-mushroom-gravy-a-flavorful-and-easy-recipe-for-home-cooks/)󠁿

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](https://lifeandwork.blog/how-to-make-onion-gravy-a-flavorful-staple-for-home-cooks/)󠁿

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](https://lifeandwork.blog/how-to-make-turkey-gravy-a-home-cooks-guide/)󠁿

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.

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