Gravy

Looking for the best way to elevate your next roast? This easy, lump-free Gravy recipe uses a simple cornstarch slurry to create a velvety finish that is naturally gluten-free. What’s better with gravy than creamy mashed potatoes?

Jump to Recipe

Frequently Asked Questions

Gravy - homemade and perfect for your Sunday Dunners

The product links are affiliate links. I only link to products I've used and believe in. If you are interested in one of the products, please consider purchasing through these links because I can earn a small commission. It does not affect the price you pay, but it does allow me to keep the website free of all those crazy ads on other sites. Thank you!

Memories of Family Dinners Usually Included Gravy

There is something deeply comforting about the smell of a roasting chicken, turkey, or beef filling the house on a Sunday afternoon. For me, it brings back memories of holidays with my family and visiting my grandmother and the amazing pot roast she seemed to make every time we came in from out of town.

As dinner approached, there was the anticipation of a plate full of deliciousness covered in gravy.  I know from what many of you have told me, however, making gravy can be super stressful.  

Historically, gravy has been not only a way to enhance a meal but a way to use up every last bit of precious juices from the roast went to waste. While the French might call it jus or a velouté depending on the thickener, at its heart, a great gravy is just about capturing the soul of your meal in a pourable form.

I want to take the fear out of gravy for you with these simple steps, so you too can get back to enjoying the amazing meal you prepared.

Why You’ll Love This Simple Gravy Recipe

First, it is incredibly forgiving. If you’ve ever struggled with a lumpy flour-based roux, you are going to adore the cornstarch slurry technique. It gives you a beautiful, clear shine and a silky texture that coats a spoon (and your mashed potatoes) perfectly. Plus, it’s naturally gluten-free, so everyone at your table can enjoy it!

Also, even if you don’t have lots of juice from your roast, you can make this anytime using chicken, beef, or even vegetable stock!  You’ll have gravy at a moment’s notice.

Ingredient Spotlights

• The Pan Juices: These are liquid gold. Don't forget to scrape up those little browned bits (the fond) from the bottom of the roasting pan; that’s where all the deep, caramelized flavor lives.

• Stock: Whether you use chicken, beef, or vegetable stock, try to use a high-quality version, as it provides the backbone of your flavor.  First choice would be homemade, but I know that isn’t always an option.  I prefer Trader Joe’s stocks, or in a pinch, I’ll use Better Than Bouillon to make a stock and then carry on.

Variations

• The Wine or Jam Twist: If your gravy feels a bit too thick or needs a hit of acidity, try whisking in a splash of dry white wine or sherry.  Several other recipes will even recommend adding a bit of red currant jelly to a gravy to deepen the flavor.  I, personally, haven’t done this, but it is something to consider.

• Vegetarian Magic: You don't need meat for a savory sauce! By slowly softening minced onions in oil without browning them, you create a sweet, savory base that mimics the richness of a meat-based gravy.  Think French onion soup as a gravy…right?!?

• The Flour Method: If you're a traditionalist, you can absolutely use flour. Just remember to cook it with butter or oil for at least a minute to get rid of that "raw" flour taste before adding your liquids.

What You Need to Make This Gravy

Tools

• Roasting pan or saucepan

• Whisk or wooden spoon

• Small jar or bowl (for mixing the slurry)

• Measuring cups

Ingredients

• Pan juices from roast chicken, turkey, or beef

• Chicken, Beef, or Vegetable Stock

• Cornstarch (or 2 tablespoons flour + 2 tablespoons butter/oil)

• Salt and pepper to taste

• Onion (optional, for vegetarian version)

Here’s the Recipe

Frequently Asked Questions (FAQs)

How do I store leftover gravy?

You can keep your gravy in an airtight container in the refrigerator for up to 2 days. If you want to prep ahead, it can be frozen for up to 3 months. Just be aware that cornstarch-thickened gravies may lose some of their "sheen" or separate slightly after freezing; a quick whisk while reheating usually fixes it!

How do I reheat gravy? 

Reheat slowly in a saucepan over medium-low heat. If it has thickened too much in the fridge, whisk in a tablespoon of stock or water at a time until it reaches your desired consistency.

Can I substitute cornstarch for flour? 

Yes! If you prefer flour, make a roux by cooking 2 tablespoons of flour with 2 tablespoons of butter or oil for 1 minute before adding your liquid.

What if my gravy is too thin? 

Simply let it simmer for a few extra minutes. The reduction will naturally thicken the sauce and concentrate the flavors.

I’d love to hear how your gravy turned out! Did you try the wine twist or stick to the classic pan juices? Drop a comment below and let’s chat!

---

As the creator of Appetite for Life, Jen Vondenbrink combines years of culinary passion and experience with a mission to help others find joy and confidence in the kitchen. Whether she is developing savory weeknight meals or indulgent baked treats, every recipe is meticulously crafted and kitchen-tested to ensure reliable, delicious results for her readers. Jen is dedicated to sharing these proven techniques and practical tips so that every home cook can achieve professional-quality results in both cooking and baking.