Common Questions
How do I keep gravy smooth?
Make a roux first, then whisk in broth gradually. Warm broth helps it blend in faster, but the real key is pace. Add liquid a little at a time and whisk like you’re trying to prove a point for the first minute. If you pour too much too fast, lumps can happen even with warm broth.
I already have lumps. Can I fix it?
Yes. Strain it through a fine-mesh sieve, or blitz briefly with an immersion blender. Then return to the pot and simmer for 1 to 2 minutes to smooth out the texture.
What if I do not have drippings?
Use butter plus broth. To add more “roasty” flavor, whisk in a tiny splash of soy sauce or Worcestershire at the end, then taste.
My drippings are super fatty. What do I do?
Totally normal. Spoon off excess fat or use a fat separator, then measure 3 tablespoons fat for the roux. Use broth (and any defatted juices) for the rest of the liquid so your gravy tastes rich, not greasy.
How do I make it darker and more flavorful?
Cook the roux a little longer, 2 to 4 minutes, until it turns light golden and smells nutty. If you have browned bits in the pan (fond), deglaze with a splash of broth (or a little wine), scrape it up, then proceed. Your gravy will taste like it came from a restaurant.
How do I thicken gravy quickly?
Option 1: simmer uncovered until thicker. Option 2: mix 1 tablespoon cornstarch with 1 tablespoon cold water, whisk it in, and simmer 1 to 2 minutes. That amount gives light to medium thickening for about 2 cups of liquid, so repeat in small increments if you want it thicker.
Can I make this gluten-free?
Yes. Skip the flour roux and use a cornstarch slurry (start with 1 tablespoon cornstarch mixed with 1 tablespoon cold water per 2 cups broth for light to medium thickness). Simmer 1 to 2 minutes until glossy and thickened, then add more slurry if needed.
