11 Easy Homemade Gravy Recipes

No holiday table is complete without a boat of silky, lump-free gravy. These eleven recipes cover turkey, beef, mushroom, and make-ahead versions, so you will never reach for a jar again.

Below you’ll find 11 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Classic Turkey Giblet-Free Gravy

Silky drippings gravy, the essential Thanksgiving sidekick.

Ingredients

• 4 cups turkey drippings plus broth
• 1/2 cup flour
• 1/2 cup fat from drippings
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp poultry seasoning

Instructions

1. Separate the fat from the turkey drippings; measure 1/2 cup fat.
2. Warm the fat in a saucepan over medium heat.
3. Whisk in the flour and cook 2 minutes until golden.
4. Slowly whisk in 4 cups of drippings and broth.
5. Simmer 5 minutes, whisking, until thickened.
6. Season with salt, pepper, and poultry seasoning.

2. Easy Brown Beef Gravy

Rich, savory brown gravy ready in 15 minutes flat.

Ingredients

• 3 cups beef broth
• 1/4 cup butter
• 1/4 cup flour
• 1 tbsp Worcestershire sauce
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp salt

Instructions

1. Melt the butter in a saucepan over medium heat.
2. Whisk in the flour and cook 3 minutes until deep golden.
3. Slowly whisk in the beef broth.
4. Add the Worcestershire, onion powder, salt, and pepper.
5. Simmer 5 minutes until thick and glossy.
6. Serve over mashed potatoes or roast beef.

3. Make-Ahead Freezer Gravy

Make it weeks early and thaw for a stress-free holiday.

Ingredients

• 4 cups turkey or chicken broth
• 1/2 cup flour
• 1/2 cup butter
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp dried thyme

Instructions

1. Melt the butter and whisk in the flour; cook 2 minutes.
2. Slowly whisk in the broth until smooth.
3. Add the salt, pepper, and thyme.
4. Simmer 6 minutes until thick.
5. Cool completely, then freeze in portions up to 3 months.
6. Thaw overnight and rewarm, whisking in a splash of broth.

4. Creamy Mushroom Gravy

Earthy mushroom gravy, perfect for vegetarians and mashed potatoes.

Ingredients

• 2 cups vegetable broth
• 8 oz mushrooms, finely chopped
• 1/4 cup butter
• 1/4 cup flour
• 1 tbsp soy sauce
• 1/2 tsp thyme
• 1/4 cup cream

Instructions

1. Sauté the mushrooms in butter until deeply browned, about 8 minutes.
2. Sprinkle in the flour and cook 2 minutes.
3. Slowly whisk in the vegetable broth.
4. Add the soy sauce and thyme.
5. Simmer 5 minutes until thickened.
6. Stir in the cream and serve.

5. Sausage Breakfast Gravy

Peppery Southern sausage gravy over fluffy biscuits.

Ingredients

• 1 lb breakfast sausage
• 1/3 cup flour
• 3 cups whole milk
• 1 tsp black pepper
• 1/2 tsp salt
• 1/4 tsp cayenne
• Biscuits, for serving

Instructions

1. Brown the sausage in a skillet, breaking into crumbles.
2. Sprinkle the flour over the sausage and cook 2 minutes.
3. Slowly pour in the milk, stirring constantly.
4. Simmer 5 to 7 minutes until thick.
5. Season with pepper, salt, and cayenne.
6. Serve hot over split biscuits.

6. Creamy Chicken Gravy

Velvety cream gravy for fried chicken and mashed potatoes.

Ingredients

• 3 cups chicken broth
• 1/4 cup butter
• 1/4 cup flour
• 1/2 cup heavy cream
• 1 tsp poultry seasoning
• 1/2 tsp salt
• 1/4 tsp white pepper

Instructions

1. Melt the butter and whisk in the flour; cook 2 minutes.
2. Slowly whisk in the chicken broth.
3. Add the poultry seasoning, salt, and white pepper.
4. Simmer 5 minutes until thick.
5. Stir in the cream.
6. Serve immediately.

7. Bourbon Maple Turkey Gravy

A splash of bourbon and maple elevates classic drippings gravy.

Ingredients

• 4 cups turkey drippings
• 1/2 cup flour
• 2 tbsp bourbon
• 1 tsp maple syrup
• 1/2 tsp black pepper
• 1 tsp salt

Instructions

1. Make a roux with 1/2 cup drippings fat and the flour; cook 2 minutes.
2. Whisk in the remaining drippings gradually.
3. Simmer 4 minutes until thickened.
4. Stir in the bourbon and maple syrup.
5. Simmer 2 minutes more.
6. Season with salt and pepper.

8. Vegan Brown Gravy

Savory plant-based gravy with deep umami flavor.

Ingredients

• 3 cups vegetable broth
• 1/4 cup olive oil
• 1/3 cup flour
• 2 tbsp nutritional yeast
• 1 tbsp soy sauce
• 1/2 tsp garlic powder
• 1/2 tsp thyme

Instructions

1. Heat the olive oil and whisk in the flour; cook 3 minutes until golden.
2. Slowly whisk in the vegetable broth.
3. Add the nutritional yeast, soy sauce, garlic powder, and thyme.
4. Simmer 6 minutes until thick.
5. Taste and adjust salt.
6. Serve over mashed potatoes or lentil loaf.

9. Red Wine Pan Gravy

Elegant red wine gravy made right in the roasting pan.

Ingredients

• 2 cups pan drippings from roast
• 1/4 cup flour
• 2 cups beef broth
• 1 tbsp red wine
• 1 tsp Dijon mustard
• 1/2 tsp black pepper

Instructions

1. Set the roasting pan over medium heat with the drippings.
2. Whisk in the flour and cook 2 minutes.
3. Deglaze with the red wine, scraping up browned bits.
4. Whisk in the beef broth.
5. Stir in the Dijon and pepper.
6. Simmer 5 minutes until silky.

10. Sweet Ham Gravy

Brown sugar and pineapple glaze flavors in pourable form.

Ingredients

• 3 cups ham broth or chicken broth
• 1/4 cup butter
• 1/4 cup flour
• 1/2 cup brown sugar
• 1/4 cup pineapple juice
• 1/2 tsp cloves

Instructions

1. Melt the butter and whisk in the flour; cook 2 minutes.
2. Slowly whisk in the broth.
3. Add the brown sugar, pineapple juice, and cloves.
4. Simmer 6 minutes until thickened.
5. Remove the cloves if whole.
6. Serve warm over sliced ham.

11. Roasted Vegetable Stock Gravy

Deep flavor from roasted vegetables, no drippings needed.

Ingredients

• 4 cups turkey stock
• 1 onion, quartered
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1/2 cup flour
• 1/2 cup butter
• 1 tsp salt

Instructions

1. Roast the onion, carrots, and celery at 425°F for 30 minutes until charred at edges.
2. Simmer the vegetables in the turkey stock for 20 minutes; strain.
3. Melt the butter, whisk in the flour, and cook 2 minutes.
4. Slowly whisk in the strained stock.
5. Simmer 6 minutes until thick.
6. Season with salt and serve.