Gravy is a roux made in the roasting tin, and the flavour comes almost entirely from the fond — those stuck brown bits people scrub off. Same ratio as béchamel: two tablespoons of fat and flour per cup of liquid. Everything else is patience with the whisk.
The ratio3 tbsp fat + 3 tbsp flour + 2 cups stock. Scrape every brown bit off the pan.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep3 min
Cook12 min
Makes2 cups
CuisineAmerican
Cost$
Dairy-free
Contains gluten · fish
Make it gluten-free: swap in a gluten-free flour blend (check the other labels too).
The Ingredients — and where to get them
Cook for2cups
Our ratio, your call. The amounts below are a tested starting point — a version, not the one and only. Anything tagged to taste is the knob you turn: start there, then make it yours.
Pan drippings
The fat from the roast. If you're short, top up with butter — but the dark liquid underneath is pure flavour and all of it goes in.
3 tbsp fatrecommended
Local / market
Plain flour
Matched to the fat. Whisked in and cooked properly or it tastes pasty.
Pour off the excess fatTip the tin and spoon off all but about three tablespoons. Leave every scrap of the dark sediment behind — that's the fond.
Make the roux in the tinTin over two burners on medium. Whisk the flour into the fat and cook two minutes, scraping constantly so the fond lifts into the roux.
Deglaze graduallyAdd the stock in three additions, whisking each smooth before the next. The pan will hiss and release the last of the browned bits.
Simmer and judgeEight minutes at a simmer. If it's thin, keep going; if it's thick, more stock. It thickens as it cools, so stop it slightly loose.
Strain if you want it smoothThrough a fine sieve into a warm jug. Season only now — drippings are already salty and it's easy to overshoot.
Make it yoursA splash of sherry or Madeira makes it restaurant-grade. Cream at the end gives a Southern-style sauce. Miso, half a teaspoon, adds depth without announcing itself. For sausage gravy, brown sausage first and use its fat as the base with milk instead of stock.
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