The Kitchen · Building Blocks
Gravy Basics
The basic proportions of fat, flour, and liquid for making gravy.
The Basics
Gravy is a flavorful liquid thickened to the desired consistency. A common method starts with a roux made from fat and flour, followed by stock, broth, milk, or pan drippings.
Rule of Thumb
For a medium-thick gravy, start with approximately 2 tablespoons of fat and 2 tablespoons of flour for every 1 cup of liquid. Adjust the amount of liquid to achieve your preferred consistency.
Good to Know
Add liquid gradually while whisking to prevent lumps. Simmer until the flour is cooked and the gravy reaches the desired thickness.