Easy Homemade Gravy with Flour: 15-Minute Recipe

Here's the quick answer: Combine 2 tablespoons of butter, 2 tablespoons of all-purpose flour, and 1 cup of warm broth in a saucepan. Whisk constantly over medium heat for 5-7 minutes until thickened and smooth. Season with salt and pepper. This foolproof method creates rich, lump-free gravy in just 15 minutes using basic pantry staples.

The Secret to Perfect Pantry Gravy Every Time

Nothing elevates a simple meal like smooth, flavorful gravy made from scratch. While store-bought options exist, homemade gravy with flour transforms ordinary dinners into special occasions. The beauty of this method? You likely have all the ingredients already. Forget complicated techniques or special equipment—this approach delivers restaurant-quality results with minimal effort.

Why Flour Makes the Best Gravy Base

Flour creates a stable roux that thickens beautifully without the finicky nature of cornstarch. Unlike instant gravy mixes filled with preservatives, a flour-based gravy develops complex flavors as the roux cooks. The Maillard reaction (that magical browning process) creates nutty, toasty notes you can't get from powdered alternatives.

Ingredient	Why It Matters	Substitution Options
Unsalted butter	Creates rich flavor foundation	Drippings, olive oil, or bacon fat
All-purpose flour	Forms stable thickening base	Wondra flour (lump-resistant)
Warm broth	Prevents temperature shock	Stock, water + bouillon
Salt & pepper	Essential flavor enhancers	Herbs, garlic powder, soy sauce

Step-by-Step: Foolproof Gravy Method

1. Prepare your ingredients - Measure everything before starting (2 tbsp butter, 2 tbsp flour, 1 cup warm broth)
2. Melt butter in saucepan over medium heat until foaming subsides
3. Add flour and whisk constantly for 2 minutes until golden blonde
4. Slowly pour broth while whisking vigorously to prevent lumps
5. Cook 5-7 minutes until thickened to coating consistency
6. Season with salt, pepper, and optional flavor boosters

Troubleshooting Common Gravy Problems

Fixing Lumps

If lumps form, immediately remove from heat and whisk vigorously. For stubborn lumps, strain through a fine mesh sieve. Prevention tip: Always use warm liquid and whisk constantly during incorporation.

Adjusting Thickness

Too thick? Add broth 1 tablespoon at a time. Too thin? Make a slurry (1 tbsp flour + 2 tbsp cold water) and whisk in gradually. Remember: Gravy continues thickening as it cools.

Flavor Variations to Try

• Herb-Infused: Add 1 tsp thyme and 2 minced garlic cloves with the flour
• Mushroom: Sauté ½ cup mushrooms before making roux
• Umami Boost: Stir in 1 tsp soy sauce or Worcestershire at the end
• Creamy Version: Replace ¼ cup broth with heavy cream

Serving and Storage Tips

For best results, serve gravy immediately while hot. It pairs perfectly with roast meats, mashed potatoes, biscuits, or poutine. Leftovers keep refrigerated for 3 days or frozen for 2 months. When reheating, add a splash of broth and warm gently over low heat while whisking.

Mastering this easy homemade gravy with flour opens endless possibilities for elevating weeknight dinners. The technique remains consistent whether you're making turkey gravy for Thanksgiving or a quick weeknight sauce—the only variables are your flavor additions and the quality of your broth.

Frequently Asked Questions

Can I make gravy without meat drippings?

Absolutely. This easy homemade gravy with flour works perfectly with vegetable or chicken broth. For richer flavor, substitute 2 tablespoons of the broth with soy sauce or mushroom broth.

Why does my gravy always turn out lumpy?

Lumps form when cold liquid hits hot roux or when you stop whisking. Always use warm broth and whisk constantly during the first minute of liquid incorporation. If lumps appear, strain through a fine mesh sieve for perfectly smooth gravy.

How can I make gravy gluten-free using this method?

Replace all-purpose flour with equal parts cornstarch or arrowroot powder. Mix the starch with cold water first to create a slurry, then whisk into hot broth. Note: The texture will be slightly different but still delicious.

What's the difference between using flour and cornstarch for gravy?

Flour creates a more stable, opaque gravy with richer flavor from the cooked roux. Cornstarch makes a clearer, glossier sauce but breaks down more easily with prolonged cooking. Flour requires longer cooking to eliminate raw taste, while cornstarch thickens instantly.