Easy 5-Minute Homemade Gravy

Packaged and prepared gravies are convenient, but have additives and preservatives in addition to lots of sodium. In about the time it takes to make gravy from a mix, you can make this homemade gravy recipe.

Easy 5-minute homemade gravy tastes best when made with pan dripping from roasting meat or poultry. Using drippings straight from the pan adds a lot of saturated fat. A good example is the drippings from slow cooker pork ribs.

Slow Cooker Pork Rib Drippings

Refrigerating the dripping overnight solidifies the saturated fat allowing you to easily remove most of the saturated fat. The remaining liquid can be used within a few days or frozen for later use.

Cook’s Tips

• If drippings are less than 1 cup, add water or broth to make 1 cup.
• For thicker gravy, increase butter and flour to 3 tablespoons. Adjust the amount based on desired thickness and type of flour in your area.
• For thinner gravy, reduce the amount of flour and butter to 1 to 1 1/2 tablespoons.
• If gravy is too thin after adding the broth, add 1/2 to 1 teaspoon of cornstarch dissolved in 1 tbsp (15 ml) of water.

Substitutions

To reduce saturated fat, substitute vegetable oil for the butter.

Nutrition Values

Nutrition values are based on using low sodium broth that is usually low in fat. Add 30 calories when using low saturated fat pan drippings.

Related Recipe

Mushroom Wine Gravy

Ingredients

• 2 tablespoon (14 g) butter
• 2 tablespoon (15 ml) all-purpose flour
• 1 cup (240 ml) low sodium beef or chicken broth or pan drippings
• Kosher Salt to taste
• Fresh ground black pepper to taste

Method of Preparation