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Everyone needs an easy recipe for homemade gravy to go alongside your roast! Just a few tips and a handful of ingredients will set you up for success every time. Use drippings from your roast and a splash of wine for a flavour boost, and you have an easy yet incredible gravy ready in just over 10 minutes.
This fantastic gravy needs an equally fabulous companion. Don’t forget to grab our favourite recipe for a herb and garlic rubbed roast turkey.
Whenever I plan a menu for holiday meals, gravy never seems to get its own line on the list. Not because it’s not important, far from it. In my mind I simply assume its presence. Whether or not on the list, gravy will be made and enjoyed by all.
Perhaps this is why it took me so long to share my recipe. Sometimes simple things get overlooked and it’s not right or fair.
Perfect homemade gravy
My recipe is extremely simple but it’s the only one I use as it produces reliable results every single time. The main ingredient in my recipe is the turkey or any other meat drippings, which collect at the bottom of a This is an affiliate link.roasting pan.
They are single-handedly responsible for that deep and savoury taste we associate with a well made gravy.
Second after the drippings comes the wine. I don’t have a firm preference for the alcohol I use. Most often I use port or sherry as I usually have a bottle stashed away.
Fortified wines like sherry and port keep much longer than regular wines and have a deeper flavour. Marsala wine is another one of those great additions. A white wine can work best if making chicken or turkey gravy.
To add bulk and thickness I incorporate flour and a good quality stock. Homemade stock is ideal, but if you don’t make your own, store-bought will do. My favourite ones are This is an affiliate link.concentrated stock pots made by Knorr.
Another way to add great flavour to gravy is by using an additional ingredient, as I did with Red Onion Gravy.
Recipe Tips and Notes
- I like to use the same This is an affiliate link.roasting pan where the meat was cooked to make my gravy. The bottom of that pan is covered with burnt-on bits that will later contribute to that incredible depth of flavour. The more burnt bits you’ve got, the darker you gravy will be. You can, of course, transfer the drippings to a This is an affiliate link.saucepan but I feel like it adds more work and dishes and you will inevitably lose some of that flavour I was talking about earlier during that transfer.
- Set the roasting pan over two elements of the stove since it’s too large to be heated by just one. Then add butter and flour to the pan. These two ingredients will make the gravy rich and thick.
- The wine goes next, then your stock and seasoning. Don’t stop whisking your gravy while it’s bubbling. Continuous stirring is the only cooking skill that is required for a smooth, lump free gravy.
- Once in a while I stir in a tablespoon of blackcurrant jelly at the end and let it melt into my gravy. Although it’s optional, this flavour goes especially well with pork roasts.
- Lastly I always strain my gravy through a This is an affiliate link.sieve before pouring it into my gravy boat. Some people don’t mind little bits but I do. I love my gravy to be silky smooth!
Serving suggestions
A roast dinner is just not complete without a gravy to finish it off, and this recipe is exactly what you need for that extra touch. Fortunately this gravy will work for everything from Roast Chicken to Pork Roast to Prime Rib.
To really show the flavours of this gravy off, add some sides that will soak it up and carry it even further. I vote for Herb and Garlic Mashed Potatoes and Yorkshire Puddings!
Storage and leftovers
We usually end our meals with a healthy amount of gravy leftover, which is not an problem since it can be used as leftovers in so many ways. Keep it refrigerated in an This is an affiliate link.airtight container and use within 3-4 days, or freeze for up to 6 months.
Although gravy can be reheated in a microwave, it’s best when done in a This is an affiliate link.saucepan over medium heat. If the gravy is looking a little too thick, add a splash of water or broth.
More amazing side dishes
- Sausage, Pear and Sage Stuffing
- Port Cranberry Sauce
- Herb and Garlic Mashed Potatoes
- Fresh Green Bean Casserole
- Sweet Potato and Rutabaga Mash
Easy Homemade Gravy Recipe
Ingredients
- 2 tbsp butter
- 2 tbsp flour
- fat and meat juices on the bottom of pan, aka drippings
- 125ml /½ cup red or white wine, see recipe notes
- 1 litre / 4 cups stock, chicken, turkey or beef
- salt and black pepper to taste
Instructions
- Remove the meat from the roasting pan and cover with foil. Put the roasting pan with the drippings on the stove top over two elements and turn them on medium. (If your roast was very fatty, spoon some fat off and discard. )
- Once the meat juices start to bubble, add the butter and let it melt, then sprinkle the flour all over and blend it in with a whisk until you see a smooth paste rather than lumps.
- Next pour in the wine and continue whisking, cook it down until slightly reduces for about 1 minute. Finally add the stock, whisk to combine and bring to a boil. Cook while stirring until the gravy reaches desired consistency. It should take 5-7 minutes. Season with black pepper. Strain the gravy through a sieve for a smooth texture. Serve hot with your choice of meat.
Notes
- If you make a gravy for a beef or pork roast, red wine might be more suitable.
- For turkey or chicken gravy you might want to use white wine.
- You can also use Marsala wine, Sherry or Port for a deeper and slightly sweet taste.
- You might need to add salt or leave it as is depending on the stock used. Always taste your gravy at the end to determine if more seasoning is needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you so much for this recipe! Best gravy EVER!
Such good news, Lauren! 🙂
This looks so delicious and tasty! I can’t wait to give this a try! My family is going to love it!
Enjoy!
mmm I love a good gravy. This recipe is so easy to make and absolutely delicious, perfect for mashed potatoes or with biscuits!
Thanks, Matt!