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How to Make Gravy From Drippings

How to Make Gravy From Drippings

How to Make Gravy From Drippings: your guide to making the best, easy homemade gravy from pan drippings.
Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 115kcal
Author Tracy


Special Equipment

Gravy From Drippings

  • 2 tablespoons fat from pan drippings
  • 2 tablespoons (15g) all-purpose flour
  • 2 cups water or chicken broth or milk
  • 4 tablespoons (2oz) salted butter
  • Salt and pepper to taste
  • Freshly squeezed lemon juice to taste optional


If Cooking in Original Roasting Pan/Skillet

  • Pour off all but 2 tablespoons of fat from skillet, retaining any browned solid bits in the pan.

If Transferring Drippings to Skillet

  • In a large skillet, add 2 tablespoons of fat from pan drippings. Scrape solid, browned bits from the original cooking pan and add them to the skillet (skip this step if you don't have a fine-mesh strainer). 

Gravy From Drippings

  • Heat fat over medium-high heat. Bring to a simmer and cook until any solid bits in the drippings are well-browned. Add flour and whisk until lightly golden, 30 seconds to 1 minute. Slowly pour in the water/broth/milk, whisking out any lumps as they form.
  • Whisk continuously until thickened, 5 to 8 minutes. Add butter and, if desired, lemon juice to taste—just enough to brighten up the flavor a little. Add salt and pepper to taste.
  • Strain gravy through fine-mesh strainer if desired. Serve and enjoy!


This recipe makes about 1 1/2 cups of gravy.
Approximate nutritional information is for 1/4 cup of gravy made with water.


Calories: 115kcal