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How to Make Gravy

Here’s a simple way to make about 3 cups of gravy for most kinds of roast.

Step 1:

Once your roast, be it turkey, chicken, beef, pork or lamb, is cooked, remove it and excess fat from the pan. Set pan on the stovetop, add 3 cups of stock (the type used will depend on what you’ve roasted) and bring to a simmer, whisking to pull off any tasty brown bits stuck to the bottom.

Step 2:

Place 1/4 cup (for thinner gravy) or 1/3 cup (for thicker gravy) of all-purpose flour in a bowl with 1/2 cup of stock and whisk until smooth. Whisk this mixture into the pan of simmering stock.

Step 3:

Simmer until the gravy thickens, about 5 minutes. Thin the gravy with a bit more stock if needed and season with salt and pepper.

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