Simple Foolproof & Delicious Gravy



I went for years buying canned gravy. I never could figure out how to make it and it always had those nasty flour lumps in it! Well let me tell you, this was the first and the only gravy I ever succeeded at and that I still make today. What I like about this recipe is that it is a basic recipe for turkey, beef or chicken gravy. Even if I do bake a chicken, turkey or beef, I use canned broth whenever I want a delicious and easy gravy.






Melt 1/4 cup of butter into a

2 cup measuring cup. Add one can of

chicken, beef or turkey broth to the

butter to equal 2 cups total.



Pour broth into a small saucepan.

Gradually whisk in small

amounts of the flour until gone.



Continue to whisk until no lumps remain.



Salt and pepper to taste.

Place on the burner over medium

heat and cook until thick and bubbly

then serve.


Simple Foolproof & Delicious Gravy






  • 1/4 cup butter, (1/2 stick)
  • 1 – 14 oz can broth, (beef-chicken-turkey)
  • 1/4 cup flour
  • 1/8 tsp pepper or to taste
  • 1/4 tsp salt or to taste


  1. In a 2 cup measuring cup, melt butter.
  2. Add the can of broth to the butter, this will give you 2 cups.
  3. Pour broth into a small saucepan.
  4. Whisk the flour into the broth a small amount at a time until it is all combined and no lumps remain.
  5. Salt and pepper to taste
  6. Heat over medium heat until thick and bubbly, stirring frequently then serve.





Categories: Marinades/Gravy


  1. I always make my own gravy and have done for as long as I can remember …I use homemade stock, balsamic and a little Worcester sauce and maybe meat juice or the potato or vegetable water..I thicken with flour if needed….It is so easy isn’t it Diane 🙂

    • It really is Carol! Everyone tried to teach me how to make it when I was younger but never with a recipe. It was a little here and little there so I gave up. Then I figured it out when reading an article an a magazine, it just clicked. Definitely tastier with the homemade stock and more ingredients but this is a great recipe for beginners to start as it worked for me! Have great weekend Carol!

  2. Hi Diane, I find it easier to dissolve flour/cornflour in a room-temperature liquid first (no lumps for me 🙂 ). ‘Just wondering if you’ve tried it already. Cheers 🙂

  3. Thank you so much for this blog post. I thought I was the only person who never master basic gravy preparation. I will definitely be trying this. The only “help” I was ever offered after saying it always came out with flour lumps was to try using corn starch instead of flour.

    • I hear good things about cornstarch but this is the only one I was able to make perfectly! It is meant to be a beginners gravy. Once you make this you can start exchanging ingredients if you want. I love to make my turkey gravy this way the day before the big meal…one less thing to worry about the day of! Just heat it up and serve when ready.

  4. Indeed a good idea to always make your own. No English man can live without good gravy. Forget the can stuff. Take a stock cube of good meat juices. Crumble into flour mix and pour over melted butter. Mix into a sort or ruex. Now add potato water or apple juice if for roast pork. Stir until a good mix. Set aside and add hot roast meat juices and set on heat to bubble adding worcestersauce and tsp of English mustard. Serve and enjoy. For stews make a rue of half butter half flour and in hot pan over heat mix and take the mix to brown which takes a long time to perfect. Add stock and mix .This when boiled will be thick gravy for Dutch oven dishes of chicken Beef or pork in carrots potato lentil and onions. Love it as can be a one pan joy. Getting the basic Reux just right is the secret of good gravy

    • So easy! I swear I never could make a good gravy until I did it this way. My favorite part is not just the easy and delicious, but that I can make it early in the day or even the day before. You’re very welcome Jinger!

  5. Hi, Diane. Another way of doing the gravy is to put sifted flour and milk into a container that can be tightly sealed. Shake it like crazy to get all the lumps out (it doesn’t take long). Then while heating the base liquid (pan drippings or broth), slowly add the mix a little at a time while whisking the liquid. Season as needed. I love food. And thank you for following me at I’m just starting out (August? I lose track of time), so I need all the encouragement I can get. John M.

    • Believe it or not that is how my mom taught me to make gravy but mine was always lumpy. Lol Your welcome for the follow. I left a comment on your blog but I’m not sure it went through. Congratulations on 48 years of marriage. Tomorrow we celebrate 30 years, just not in Hawaii as we had planned…lol Good luck with your blog, looks fantastic. Time goes so fast, I have been blogging since 2017 and I can’t believe it.

  6. This is much easier than the way I did it when I first got married 50+ years ago! I recall my grandmother making gravy in a cast iron frying pan after the roast was done. She would cook the flour in the fat and scrape up the flavorful bits with her ‘special’ spoon.’ It was worn down on one end into a funny shape used especially for that purpose. I’ve since gotten better at it, but your technique would have saved me many lumps. 😉

    • Hillary I tried and tried and tried to do it that way too. My mom taught me that way but it just never worked for me. This recipe has never failed me. What great memories of your grandmother, thanks for sharing them with me. 💕

  7. I made this gravy for the first time today – Thanksgiving!! My husband said it is the best gravy he’s ever had in his life!!! Very high praise from him!! I agree that it is the absolute best!! Can’t believe how easy it was!! Thank you so very much for sharing this!!

    • You just made my day Lyn!!!! But beware, everyone will expect you to make the gravy wherever you go now! I make it up ahead of time and reheat it, so easy! Thank you for sharing this with me.

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