Gravy is the savory, versatile sauce everyone expects at Thanksgiving, Christmas, and beyond. Made from flavorful pan drippings and brown bits mellowed with stock, it adds moisture to dishes that can sometimes be a little dry—especially meats and dressing. Thickened with a roux, a simple blend of flour and butter, it achieves that perfect smooth consistency.
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Whether you want a classic brown gravy that enhances beef and poultry, a turkey gravy that brightens creamy mashed potatoes, a savory pork gravy with mushrooms, thyme, and sage, or a creamy white gravy with crumbled sausage poured over hot biscuits—this guide will help you make the perfect gravy to elevate every meal.

Choose the Right Thickener

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The texture and finish of your gravy hinge on the thickener you choose. Use this quick guide to find the perfect match for your dish.

How to Make Classic Turkey Gravy

Common Gravy Issues

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Too Thin? Make a roux by cooking equal parts butter and flour for 1–2 minutes, then whisk in your thin gravy a little at a time until thickened. Alternatively, mix flour or cornstarch with cold water to make a slurry and whisk it into the simmering gravy until it thickens.
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Too Thick? Thin with additional stock or broth.
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Lumpy? Strain through a fine-mesh sieve, or blend using an immersion or countertop blender until smooth.
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Bland? Boost flavor with more than just salt and pepper—try sautéed onions or garlic, fresh chopped herbs (like rosemary, thyme, or sage), or a small spoonful of Dijon mustard.

3 Gravies that Impress

Classic Turkey Gravy

The savory drippings of an herbed roast turkey are whisked together with flour and rich chicken broth for a smooth, well-balanced gravy. Ladled generously over tender turkey, creamy mashed potatoes, or hearty stuffing, it brings all the flavors of the holiday table together.
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View recipe‍

How to Store and Reheat Gravy

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Transfer cooled gravy to an airtight container and refrigerate up to 4 days. Reheat gently over low heat, stirring often. Flour-based gravies hold up well to reheating and freezing. Cornstarch-based gravies can thin or separate if overheated—reheat quickly and avoid prolonged simmering. Arrowroot-thickened gravies reheat well but avoid overheating to prevent sliminess.