Learn exactly how to make gravy with flour—smooth, lump-free, and ready in about 10 minutes. This beginner-friendly guide works whether you’re cooking a holiday roast or just need quick gravy for dinner.
Choose from two foolproof methods: the quick slurry, perfect for beginners, or the classic roux, trusted by cooks for centuries. Both work with pan drippings, broth, or even water with bouillon, so you can serve rich, flavorful gravy any night of the week.
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😊 Why Make Homemade Gravy
- It’s easy. If you can whisk, you can make gravy in about 10 minutes.
- It’s flexible. Works with drippings, broth, milk for white or sausage gravy, or even plain water with bouillon.
- It adapts. Flour, cornstarch, or other starches all work—once you know the ratios, you’re set.
- It’s multipurpose. The same slurry and roux techniques thicken soups, stews, and even chili.
- It impresses. Homemade gravy instantly makes any meal feel special.
🥣 Ingredients You’ll Need
- Flour: Plain all-purpose flour works best. Alternate thickeners and flours are discussed in the Alternate Thickeners section below.
- Fat (for roux): Butter, pan drippings, or oil. Not needed if using the slurry method.
- Liquid: Broth, stock, pan drippings, milk (for white or sausage gravy), or even water with bouillon.
- Seasoning: Salt and pepper at minimum. Boost with bouillon, Worcestershire, soy sauce, herbs, or spices if needed.
✌️ The Two Methods: Slurry and Roux
📌 Quick Ratios (per 1 cup of finished gravy)
Both methods use 2 tablespoons of flour per cup of liquid (broth, drippings, etc.)—the difference is whether you mix it into liquid (slurry) or cook it in fat first (roux).
Slurry vs. Roux at a Glance
| Slurry Method | Roux Method | |
|---|---|---|
| How it works | Mix flour with cool liquid, then whisk into boiling liquid | Cook flour in fat, then whisk in liquid |
| Ingredients (per 1 cup gravy) | 2 tablespoons flour and 1 cup broth/drippings | 2 tablespoons fat, 2 tablespoons flour, 1 cup broth/drippings |
| Fat required | No | Yes |
| Skill level | 2/10 (easy) | 4/10 (moderate) |
| Advantage | Fast, flexible, easy to thin or thicken | Classic flavor, less “raw flour” taste |
| Disadvantage | Some notice a flour taste if undercooked | More steps, easier for beginners to burn or lump |
✅ Pro Tip: If you’re new to making gravy, start with the slurry method. It’s faster, more forgiving, and easier to fix if it’s too thin or thick.
👨🍳The Slurry Method Step-by-Step
Key ratio: For every 1 cup of gravy, use 1 cup liquid (broth, drippings, stock, or water with bouillon/gravy base) and 2 tablespoons flour.
Equipment: A wide stovetop pan, a whisk or slotted spoon for stirring, and a small bowl with a whisk, dressing shaker, or jar with a lid.
💡 Tip: Read through the steps first—you’ll need to whisk while you pour.
Step 1 of 4 Slurry Method: Mixing the slurry
- Measure 2 tablespoons flour for each cup of gravy you plan to make.
- Add about the same amount of cool liquid (2 tablespoons water or broth per 2 tablespoons flour).
- Whisk or shake until completely smooth with no lumps.
- Make about 50% more slurry than you think you’ll need so you can adjust thickness later.
Step 2 of 4 Slurry Method: Heat the liquid
- Add your base liquid — drippings, broth, stock, or water with bouillon — to a wide pan. Do not add the slurry yet, just the liquid you’ll be thickening.
- If using drippings, keep fat to no more than 2 tablespoons per cup of gravy; skim off any extra.
- Bring to a rolling boil over medium-high heat. Use two burners if the pan spans them.
Step 3 of 4 Slurry Method: Mixing in the slurry
- Take the slurry you mixed earlier (flour + cool liquid).
- While the base liquid is at a rolling boil, begin pouring the slurry in a thin stream. Pour slowly over 2–3 minutes, not all at once
- Whisk vigorously the entire time to keep it smooth.
- As the gravy thickens, lower the heat to a gentle simmer.
- Stop adding slurry when you’re just shy of your desired thickness — it will thicken a bit more in the next step.
Step 4 of 4 Slurry Method: Simmer, adjust, and season
- Keep the gravy simmering and whisk for 2–3 minutes to cook out the raw flour taste.
- Adjust if needed: add more slurry (the extra you set aside) to thicken, or whisk in broth/water to thin.
- Taste and season with salt, pepper, and optional flavor boosters like bouillon, Worcestershire, or herbs.
- Remove from heat and serve hot.
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👨🍳 The Roux Method Step-by-Step
Key ratio: For every 1 cup of gravy, use 1 cup liquid, 2 tablespoons fat, and 2 tablespoons flour.
Equipment: A wide stovetop pan, a whisk or slotted spoon for stirring, and measuring spoons for the fat and flour.
💡 Tip: A lighter roux thickens more; a darker roux gives more flavor but less thickening power.
Step 1 of 4 – Roux Method: Heat the fat
- Measure 2 tablespoons of fat per cup of gravy (butter, oil, or skimmed drippings).
- Add to a wide pan and heat over medium until hot but not smoking.
✅ Pro Tip: If you’re comfortable in the kitchen, you can estimate the fat amount. But always measure the flour—too much or too little will throw off the consistency.
Step 2 of 4 – Roux Method: Cook the roux
- Sprinkle in 2 tablespoons flour per cup of gravy, whisking constantly to make a smooth paste.
- Keep whisking and cook the roux for 3–5 minutes until lightly browned.
- The more it browns, the deeper the flavor (and the darker the gravy), but don’t burn it.
✅ Pro Tip: If the roux smells burnt, toss it and start over. Burnt roux will ruin the flavor, and there’s no fixing it.
Step 3 of 4 – Roux Method: Add the liquid
- Slowly pour in most of your liquid (broth, stock, or water with bouillon) while whisking continuously.
- Add it in a steady stream over 1–2 minutes, not all at once.
- Save a little of the liquid to adjust the thickness later.
Step 4 of 4 – Roux Method: Simmer, adjust, and season
- Lower the heat to a gentle simmer and whisk for 2–3 minutes to fully blend and cook out the flour taste.
- Adjust consistency: whisk in more liquid to thin, or cook slightly longer to thicken.
- Taste and season with salt, pepper, and optional boosters (bouillon, Worcestershire, herbs). Serve hot.
✅ Pro Tip: If you add too much liquid and the gravy is too thin, rescue it with a small flour slurry (see the slurry method).
🥣 Alternate Thickeners (Including Gluten-Free)
If you need gluten-free gravy, skip the wheat-based thickeners and use cornstarch or arrowroot instead.
🌾 Other Wheat Flours
- Wondra – precooked and dried flour that dissolves quickly without clumping.
- Whole wheat flour – works fine, but adds a nutty flavor.
👉 Flour substitutes (like almond flour) don’t contain starch and generally don’t thicken well. Best avoided unless you’ve practiced with them.
🌽 Cornstarch (Gluten-Free)
Cornstarch has about double the thickening power of flour, so use half as much. It makes gravy with a clearer, shiny appearance.
🥣 To use, mix with a little cold water to make a smooth slurry, then slowly whisk into the hot liquid.
👍 Positives: Holds up well to long cooking (like crockpot dishes).
⚠️ Downside: refrigerated leftovers can turn jello-like — fine for pie filling, not so great for gravy.
🌿 Arrowroot (Gluten-Free)
A great alternative, though harder to find. Use about 2½ teaspoons per cup of liquid (slightly less than flour strength).
🥣 To use, make a slurry with cold water, then whisk in at the end of cooking.
👍 Positives: neutral taste and freezes well.
⚠️ Downside: doesn’t hold up to long cooking and reacts poorly with dairy.
🍖 What is Brown Gravy
Brown gravy is made from meat stock or drippings—beef, pork, chicken, or other meats—thickened with flour using either the slurry or roux method. If you don’t have drippings, water with bouillon or a gravy base works too.
You can build more flavor with add-ins like onions, mushrooms, herbs, or spices. Brown gravy can even be made vegetarian with meatless broth.
👉 Common misconception: all brown gravy is beef. Not true. All beef gravy is brown gravy, but not all brown gravy is beef. The darker the meat, the deeper the gravy color.
❓ Troubleshooting Gravy
Lumps are usually flour clumping early in the process. With the slurry method, using hot liquid to dissolve flour is the most common culprit. It can also happen if you add the slurry before the gravy liquid is boiling.
With the roux method, lumps form if you didn’t whisk continuously, didn’t smooth out the roux, or didn’t whisk enough when adding the liquid.
If it happens, run the gravy through a strainer — and whisk better next time.
Boost flavor with a soup base or bouillon product (my go-to for pork or turkey stock when I can’t find broth). A splash of Worcestershire or soy sauce works wonders too. Don’t forget herbs and spices like thyme, sage, or rosemary..
White gravy is made with milk as the primary liquid — think chicken fried steak with its creamy gravy. I’ll often use leftover seasoned flour from the coating plus pan drippings for lots of flavor.
Sausage gravy is a version of white gravy made with cooked breakfast sausage, flour, and milk. I usually use the slurry method and season with salt and pepper. Both can technically be called brown gravies, too, since they start with meat drippings.
Yes. Flour-thickened gravy keeps in the fridge for 4–5 days and freezes for 3–4 months. When reheating, thin with a little broth or water since flour absorbs liquid.
Gravy thickened with cornstarch, arrowroot, or other alternatives varies — see the alternate thickeners section above for details.
Yes. Use the slurry method — it doesn’t require meat drippings, just broth or stock. Make the slurry with cold water and flour, whisk it into boiling broth, and season to taste.
Refrigerate for up to 4–5 days or freeze for 3–4 months. When reheating, thin with a splash of broth or water if it gets too thick.
📖The Recipe Card
Homemade Gravy (With or Without Drippings)
Ingredients
- Liquid from the cooking - if available
- Extra broth if needed
- all-purpose flour
- salt and pepper to taste
- extra fat - oil or butter if needed for the roux
Step-by-Step Instructions
The Slurry Method of Making Gravy
- Key ratio: For every 1 cup of gravy, use 1 cup liquid (broth, drippings, stock, or water with bouillon/gravy base) and 2 tablespoons flour.Equipment: A wide stovetop pan, a whisk or slotted spoon for stirring, and a small bowl with a whisk, dressing shaker, or jar with a lid.💡 Tip: Read through the steps first—you’ll need to whisk while you pour.
- Measure 2 tablespoons flour for each cup of gravy you plan to make.Add about the same amount of cool liquid (2 tablespoons water or broth per 2 tablespoons flour).Whisk or shake until completely smooth with no lumps.Make about 50% more slurry than you think you’ll need so you can adjust the thickness later.
- Add your base liquid — drippings, broth, stock, or water with bouillon — to a wide pan. Do not add the slurry yet, just the liquid you’ll be thickening.If using drippings, keep fat to no more than 2 tablespoons per cup of gravy; skim off any extra.Bring to a rolling boil over medium-high heat. Use two burners if the pan spans them.
- While the base liquid is at a rolling boil, begin pouring the slurry in a thin stream. Pour slowly over 2–3 minutes, not all at onceWhisk vigorously the entire time to keep it smooth.As the gravy thickens, lower the heat to a gentle simmer.Stop adding slurry when you’re just shy of your desired thickness — it will thicken a bit more in the next step.
- Keep the gravy simmering and whisk for 2–3 minutes to cook out the raw flour taste.Adjust if needed: add more slurry (the extra you set aside) to thicken, or whisk in broth/water to thin.Taste and season with salt, pepper, and optional flavor boosters like bouillon, Worcestershire, or herbs.Remove from heat and serve hot.
The Roux Method of Making Gravy
- Key ratio: For every 1 cup of gravy, use 1 cup liquid, 2 tablespoons fat, and 2 tablespoons flour.Equipment: A wide stovetop pan, a whisk or slotted spoon for stirring, and measuring spoons for the fat and flour.💡 Tip: A lighter roux thickens more; a darker roux gives more flavor but less thickening power.
- Measure 2 tablespoons of fat per cup of gravy (butter, oil, or skimmed drippings).Add to a wide pan and heat over medium until hot but not smoking.
- Sprinkle in 2 tablespoons flour per cup of gravy, whisking constantly to make a smooth paste.Keep whisking and cook the roux for 3–5 minutes until lightly browned.The longer you cook, the darker and more flavorful the roux—but it will thicken less. Stop before it scorches.
- Slowly pour in most of your liquid (broth, stock, or water with bouillon) while whisking continuously.Add it in a steady stream over 1–2 minutes, not all at once.Save a little of the liquid to adjust the thickness later.
- Lower the heat to a gentle simmer and whisk for 2–3 minutes to fully blend and cook out the flour taste.Adjust consistency: whisk in more liquid to thin, or cook slightly longer to thicken.Taste and season with salt, pepper, and optional boosters (bouillon, Worcestershire, herbs). Serve hot.
Recipe Notes
Pro Tips:
1. Gravy can be stored in the refrigerator for 4–5 days or frozen for 3–4 months.2. General ratio: 2 tablespoons of flour per cup of liquid for both methods. For the roux method, also add 2 tablespoons of fat.
3. If pan drippings have a lot of fat, skim to no more than 2 tablespoons per cup of gravy.
4. Use two burners if your pan is large.
5. Alternative thickeners and tips are discussed in the post.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally published February 15, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Glenda says
Apologies for the following reply as (since I'm incredibly NON tech savvy) I thought it was going to Anna; I realized it before I sent it, but then thought, instead of starting all over, I'd send as is in hopes of getting some really good "old fashioned" recipes like my Gramma used to make. I'll be back soon to see what you've got cooking soon.. Glenda
****************************** Anna~ Unfortunately, I have no idea how to create a blog😔 HOWEVER~ Plz let me know if you do as my grandmother said she had planned to leave her recipes to me in her will (& she had a LOT; in the Era she was born, 99% of married women didn't work outside the home & Grampa LOVED to eat! Lol); tragically, they we're lost in a fire; shortly after dementia had begun & progressed quickly (thankfully, the good Lord saw fit to still let us have her for almost 20 years~ she was less than a month away from being 101 yrs old).. on good days, she tried so hard to remember what she could but there were so many she often got them "mixed together". I sincerely hope to hear about your blog soon & can guarantee I'll visit it often! Good Luck!! Glenda Barrett
Dan Mikesell AKA DrDan says
Hi Glenda,
Welcome to the blog. There are occasionally food blogs specializing in vintage recipes but they seem to never last. I don't think Anna followed up on creating a blog—not positive on that... I do have some old recipes, mostly from the 1950s to 1970s range.
I find the best source is your local antique mall. For a dollar or two, you can pick up those old cookbooks your local school PTAs published as fundraisers decades ago. Everybody contributed their own best recipes. About once a year, I go through a couple of malls and come home with treasures. Some from the 1930s but mostly the 1950-1970 range.
Good luck with your quest.
Dan
Anna Gilstrap says
I am a 68 year old granny who cooks for a family of four daily plus cooking for many more at holidays. I will definitely use this recipe when I want a brown gravy. My family insists on country gravy (white gravy, usually with sausage in it) and biscuits very often. I have never had anyone complain about them and often receive compliments. Anyway, I don't know how one goes about starting a recipe blog site on the internet but I would love to do that. I want to share old fashioned, economical and/or easy recipes that I think many people would benefit from reading. I love cooking and make simple everyday foods as well as fancy foods. If anyone has any information on how I can start a site to share my recipes and tips I would be very greatful for your help. Thank you, Anna Gilstrap
Dan Mikesell AKA DrDan says
Hi Anna,
Welcome to the blog and glad an experienced n cook approves of my discussion.
About start a blog, it is a lot more involved than many want you to believe in the "How to start a blog in 5 minutes" type articles. Following their direction is like a new driver learning to drive by just getting in a car blindfolded and hoping to drive somewhere safely without any guidance. But the car salesman made money which is all they cared about.
I have a long discussion at https://www.101cookingfortwo.com/start-food-blog/ where I cover the basics and lots of the pitfalls. The main issue is other bloggers trying to make money off the newbie blogger want-to-be. They suggest things that make them money and are not the best for you. DON'T FALL FOR IT. The first question for every suggestion, like a spam phone call, what is in it for them. My guide has no paid links, I just got mad about the whole thing and did 4000 words on it.
Let me know if you have any questions. I will drop you an email when I have time probably later today.
Dan
Jeremy Kiter says
Very helpful thanks
Anna says
Throughout the decades, for as long as I have been making my gravy, I have *never* come across a recipe that mirrors my own nor did I have a name for it - The Slurry Method! My husband of nearly 30 years is a meat/potato/gravy man so when we got married, I joke that learning how to make gravy was in my wedding vows! ; )
By default, I always skip gravy recipe's that are there to compliment the main dish recipe that I'm after (the roux method makes me question my abilities at everything, lol) but that doesn't stop me from scanning over them, always looking for ideas/insights. I'm so glad I've kept that habit and picked up your idea (just in time for Holiday Cooking!) to use cold BROTH instead of water when combining the flour/cornstarch 1:1 to create the liquefied flour/starch mixture. Genius! I started using cornstarch so long ago I don't even recall why except I believe I found the finished gravy to be silkier so I've stuck with it ever since.
Making gravy using the slurry method easily allows for multiplying the ingredients for large events. On several occasions I've made huge batches (gallons +) for church events using a dutch oven. It's also a perfect way to make a gravy when you don't have the fat from a meat or for dietary reasons (that would be me) prefer to forgo the fat and just create a basic gravy. No matter the portion or reason, your slurry method allows the gravy to be tailored to the main dish, so since I don't add the meat fat or pan scrapings for my gravy, instead I add the same seasonings to the gravy mixture that I put in the main dish (a tip I learned years ago in an old cookbook I found in a thrift store - those are the best!), That way there is a compliment of flavors as opposed to a competition or flavorless gravy.
Hope you don't mind that I share, to make a gravy w/o meat fat or pan scrapping, I always start with a warm sauce pan, heat up olive oil and saute' a bit of chopped onion for a few minutes (just enough to sweat them) then add the chosen seasonings and a broken up bay leaf to the onion, stir a few more minutes to get those flavors cracked open, then add my base liquid/broth. Cover and let it simmer on the lowest setting for about 15-20 min. I don't necessarily use 'all' the same seasonings as the main dish but at least the ones which will set the flavor in the right direction. After the simmer, I pour the cooked gravy liquid through a mesh strainer into another saucepan I've had sitting on the stove nearby to get it nice and warm, straining out the cooked onion, bay leaf and seasonings. Now I have just the flavored base for my gravy so I put it on a burner set at med-high and right away start whisking in the measured amount of flour/cornstarch mixture for my batch. I keep whisking and whisking until it starts to come to a boil and begins to thicken; adding more flour/cornstarch mixture (only if necessary) to get that preferred sticks-to-the-back-of-a-spoon thickness. Boom! Perfect gravy, every time - The Slurry Method!
People are so afraid of making gravy but this slurry method you've laid out truly is very easy. I am now known for my gravy and when people come over I'm always asked, "are you making your gravy?" Not kidding! The main tips I always give out: no mater the flavor or dish, never forgo the bay leaf (unless, of course, there is dislike) and most important, when it comes time to make the gravy for the meal, make certain nothing else needs your attention and plant yourself at the stove; make that whisk your best friend because you're not going anywhere! Never stop stirring/whisking for even a second until it's done.
I always notice the following but never comment: When people are over for dinner, I always leave the final steps of whisking to make the finished gravy for last, right before it's time to serve the meal. Fresh, hot-off-the-stove gravy - yum! At the start of the process there's always a 'hush' that comes over the room...an involuntary *Respect* for The Gravy. Lol.
Best Wishes & Happy Holidays to You & Yours!
Anna [aka The Gravy Lady]
Anna says
I do want to add about the bay leaf, the longer my broth simmers, the better the flavor since after closer to an hour, the bay leaf can change to deeper complex flavors that are not the star but definitely the shoulders for the rest of the flavors. If I have a long cooking time for the main meal, I start off in my kitchen with the broth simmering up to 30-35 min then leave it sitting on that same but now 'off' burner, nearer to other burners in use or a hot oven always helps, keeping the broth warm and steeping the bay leaf for at least an hour. There is nothing to watch over, it does it all on it's own, much like making a cup of tea but longer steep time. Then after an hour or more, when it's time to make the gravy, I strain out the bay leaf, seasons, and onions and proceed.
Just wanted to clarify since my previous post was a bit vague on this and vagueness doesn't go over well on the internet. When in a hurry or needing to whip up a batch, I'll go with the quicker, shorter simmer time.
DrDan says
Hi Anna
I somewhat made up the "slurry method" name but it does fit well. I always talk about using things like cornstarch in a slurry and I needed to call it something. I learned it from my wife but really it is what my mother did but I didn't learn it then. I have never seen it documented in any formal way although I'm sure it is out there without a name.
I do find this method very forgiving so great for home cooking. But it does move fast so the beginners need to read and understand it before starting.
Thanks for the note and experience.
Happy Holidays
Dan