This 3 ingredient gravy recipe is so easy to make homemade that you’ll never need a store-bought packet again! Your gravy will come out silky smooth every time in less than 10 minutes!
The beauty of using 3 simple ingredients to make this easy homemade gravy recipe is the versatility it will give you in the kitchen. This gravy recipe can be made using chicken, beef, pork, turkey, or even venison broths.
You can serve this with virtually any meat you’d want a gravy on… Including as a homemade sausage gravy over buttermilk biscuits!
Think of this easy recipe as a replacement to the store-bought packet of gravy mix. Simple, yet able to be adjusted easily to each application as needed.
What You’ll Need to Make this 3 Ingredient Gravy Recipe
The only three ingredients you need for this recipe are butter, flour, and broth (or drippings) but I have a few tips and tricks for you to make sure your gravy comes out perfect every time.
- A medium sauce pan or cast iron skillet – I used a 10 inch cast iron skillet here.
- Wire whisk – this is arguably the most important tool in making this recipe. The whisk will ensure that there are no clumps, leaving you with a silky smooth gravy for the table.
- Butter – I use salted butter, but unsalted butter works as well. Just be sure to check your
- Broth or Pan drippings – I use chicken broth most often but you can also use turkey, beef, venison, or even vegetable stock.
- Salt and black pepper to taste
How to Make this 3 Ingredient Gravy Recipe
Melt butter over medium heat until frothy.
Add the flour to the frothy butter to form a roux.
Whisk to combine the flour and butter. Continue stirring frequently, scraping the sides often.
The roux needs to be cooked to a golden brown, about 3-4 minutes, to ensure that the flour is cooked thoroughly.
Cooking the flour in the roux to a golden brown color will not only impart extra flavor to your finished gravy, but will prevent the raw flour taste from being present at the end.
Definitely do not skip this step!
As the roux cooks, it will begin to take on a smoother texture.
Begin to add in the broth very slowly, whisking as you do.
Many recipes will tell you the broth, pan drippings, or “pan juice” you add needs to be hot first. However, I’ve found that room temperature is just fine, as long as you are adding it in slowly and stirring to combine thoroughly as you do.
The first 1/4 to 1/2 cup you add will turn the roux into a very thick, almost doughy, consistency. Continue to stir until all liquid is absorbed each time.
Continue to whisk the gravy until warmed through. About another 2 minutes.
At this point, you’ve made an entirely homemade gravy in a matter of minutes!
Season the gravy with salt and pepper to taste.
A secret to an extremely smooth and luxurious gravy is adding a small pat of butter at the very end and whisking to combine.
Serve and enjoy!
Should I Use Flour or Corn Starch to Make Homemade Gravy?
I’ve found that browning a roux (flour and butter) tastes much better in a homemade gravy than corn starch.
I’ve also found that a gravy made with flour and butter reheats better than those made with cornstarch. The texture of my gravy can be returned to a silky smooth consistency using flour and butter, whereas my cornstarch gravy tends to have a grittier texture after reheating.
What Should I Use this Gravy For?
This gravy, being only three ingredients, is the perfect jumping off point for customization in the kitchen. Don’t just save it for a holiday meal, this delicious gravy recipe will definitely make it into your regular meal rotation.
For your Thanksgiving dinner, or after making my herb butter roasted turkey breast, use the turkey drippings in place of the chicken broth to make a turkey gravy for the table.
Or, using beef broth, make a beef gravy to thicken your favorite beef stew for a pot pie or to go over roast beef.
For a hearty breakfast, make the gravy using broth and a little milk, to create a homemade sausage gravy to serve over buttermilk biscuits.
I find myself using chicken stock or broth for the most versatile gravy. My favorite way to eat this is over fried chicken with mashed potatoes. It’s a classic Sunday night dinner.
Can you tell we use this perfect gravy is a family favorite!? My kids will tell you it’s the best part.
How Long is this Gravy Good For?
Leftover gravy will keep in the fridge for 5-7 days if stored in an airtight container.
Can I Reheat this 3 Ingredient Gravy?
Yes! For the best results, reheat your gravy on the stove.
Add the gravy to a sauce pan over medium low heat (go slowly). Whisk often and add a tablespoon or two of broth or even water to the gravy as it heats to prevent scorching on the bottom. My gravy is always a little thicker after reheating, so adding a little liquid won’t thin it out too much.
For total convenience, you can simply pop the gravy in the microwave and reheat.
How do I Fix a Lumpy Gravy?
If the texture of your gravy is lumpy, you can simply strain it into your gravy boat for serving.
For next time, focus on incorporating the flour into the butter thoroughly, then slowly incorporating the broth into the roux for the ultimate creamy gravy.
- 2 TB Butter
- 3 TB Flour
- 1.5 Cups broth or drippings from meat of choice
- Melt butter over medium heat until frothy.
- Add the flour to the frothy butter to form a roux.
- Whisk to combine the flour and butter. Continue stirring frequently, scraping the sides often.
- Begin to add in the broth very slowly, whisking as you do.
- Continue to stir until all liquid is absorbed each time.
- Continue to whisk the gravy until warmed through. About another 2 minutes.
- Season the gravy with salt and pepper to taste.
- (optional) Add a pat of butter and mix until combined to add an extra smooth and rich finish.
- Be sure to cook the roux until golden brown to avoid having a raw flour flavor.
- Add the liquid to the roux slowly, mixing in thoroughly between each addition to avoid clumps.