Creamy, flavorful, and lump free, this broth-based gravy is easy to pull off, even with those finicky in-laws looking over your shoulder. Watch our how-to video.
Method
Transfer juices and bits from roasting pan — turkey, pork, beef, lamb, chicken or roasted vegetables — to a bowl. (If bits are stuck, place the pan over medium-low heat and deglaze by adding a splash of broth and scraping them up.)
Set bowl aside for a few minutes, and then skim fat from top and discard.
Melt butter in a large skillet over medium heat.
Whisk in pan drippings and flour. Cook, stirring constantly, 1 minute.
Vigorously whisk in 1 cup broth until all lumps are gone, and then whisk in remaining broth.
Bring to a boil, reduce heat to medium-low and simmer until thickened, 2 or 3 minutes.
Season to taste with salt and pepper.
Nutritional Info
Serving Size
(about 1/4 cup)
Calories
110
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.