Thickening already made gravy, or thickening a gravy you’re currently making from scratch (right now while the guests wait!), is so much easier than you might think. You only need three ingredients and with a few simple steps, you’ll have rich and flavorful gravy with no lumps in sight. Start with the juices from a roasted turkey, chicken, pork or beef roast or simply use butter with chicken stock. The process is the same either way–and it works perfectly every time.
Trying to thicken gravy that you’ve already started? Get out a separate pan and start the process below: melt butter, add flour and cook for 2 minutes. Use your gravy as the liquid for Step 3. Whisk and bring to a boil. Your gravy should be thickened.
Things You’ll Need
1/4 cup butter (or cooking fat from any roasted protein)
1/4 cup flour
1 1/2 cups broth (or cooking drippings)
Salt and pepper to taste
Step 1: Melt the Butter
In a saute pan, melt your butter.
Step 2: Add Flour
Whisk an equal amount of flour into the pan with your butter.
Stir often on medium heat until the flour has cooked, about 2 minutes.
Step 3: Pour in Liquid
As you continue to whisk, slowly pour your broth (or roasting juices) into the pan.
Step 4: Bring to a Boil
Allow the gravy to thicken by bringing your pan to a boil. Cook for about 2 minutes for a small batch like this one (double this time if you double the recipe) until your gravy begins to reduce. Add a little salt and pepper as needed, tasting as you go.
Serve over mashed potatoes, stuffing, drizzled onto turkey or meat, or simply in a gravy bowl on the table.