Easy Skillet Pan Gravy

You can make amazing gravy without pan drippings from roasted meat with this basic recipe for Easy Skillet Pan Gravy. Making gravy is easy to do and can be made in less than 20 minutes.

After seeing how easy it is to make gravy from scratch, try our Sausage Gravy or our Turkey Gravy using drippings.

Jump to:

• Why make this recipe
• Recipe Ingredients
• How to make pan gravy
• Tips for making Easy Skillet Pan Gravy
• Adaptations
• Variations
• Recipe FAQs
• Our favorite tools to make Easy Skillet Pan Gravy!
• Other Thanksgiving Related Recipes
• Get the Recipe

Why make this recipe

Homemade gravy is apart of important, special, and holiday meals like Thanksgiving dinner. But you don't have to deny yourself tasty gravy when enjoying your everyday meals that deserve it.

The basic recipe for easy homemade gravy is incredibly simple: butter, flour, and broth.

Melt the butter, whisk in the flour, then pour in the broth. That's the cut and dry, bare-bones gravy. After that is where the fun begins. Herb, spices, and dairy can take this simple yet perfect gravy to even greater flavor heights.

Is there anything quite delicious as gravy homemade served over mashed potatoes?

Recipe Ingredients

Not all of the ingredients listed below will be or need to be used in one recipe. They are all shown to give ideas how to vary the flavor to suit your particular meal.

• Broth — select the broth that will compliment your meal. Chicken broth, beef broth, vegetable broth, and even seafood stock.
• Butter — because we're making gravy from broth, butter provides the fat component that you'd get from pan juices.
• Flour — when whisked into melted butter creates the roux that will thicken the the cooking liquid.
• Seasoning — Salt and pepper are the cornerstone seasonings.

How to give pan gravy even more flavor

• Bouillon — using bouillon cubes or granules can enhance or deepen the flavor of the gravy.
• Seasoning — your spice rack is your friend. Garlic powder, onion powder, rosemary, thyme, sage, poultry seasoning, and paprika are a few of my go-to seasonings when making any easy gravy recipe.
• Milk — if you're a slight creamy beefy gravy or chicken gravy, decrease one cup of broth and add one cup of milk (or cream) when making this basic recipe.

How to make pan gravy

Step 1 — Heat the cast iron skillet on medium high heat and melt butter. Shake the pan around or use a whisk or spoon to move it around to prevent it from browning or smoking.

Step 2 — Whisk in the flour into the butter, stirring constantly until a smooth paste forms.

Step 3 — Slowly pour the broth into the roux, whisking constantly. Pouring slowly and constant stirring will help avoid making lumpy gravy. Add salt and pepper.

Add any additional ingredients at this time: bouillon, herbs, spices, and such. If using milk or cream, do not add it now.

Step 4 — Bring the gravy to a boil. Allow it to boil for 3-5 minutes, stir constantly or whisking. Reduce to medium heat and allow the now simmering broth to become gravy, stirring frequently. As the gravy thickens and if using milk or cream, slowly stir it in now. Allow to simmer until it has reached the desired consistency. Serve immediately.

Tips for making Easy Skillet Pan Gravy

Avoid a skin forming — If not serving immediately, simply press plastic wrap over and on the gravy, directly. Softly press it right on top of the gravy, leaving little-to-no air between the plastic wrap and the gravy. When you’re ready to serve, simple pull off the plastic wrap, toss it, stir the gravy, and serve.

Consistency — for a thinner gravy, use more liquid. For a thick gravy, use a bit less liquid.

Adaptations

Extra flavor — If you've pan seared any meat or vegetables for the meal, once done, remove it all from the skillet and set it aside. Make the gravy in that pan with whatever remaining liquid or fat from frying or sauteing is left. When adding the broth to the roux, pull up any stuck on bits from the bottom of the pan. If you do not want those remaining bits left when serving the gravy, use a fine mesh strainer to remove them.

Worcestershire sauce and soy sauce can deepen the flavor of the gravy. Both are salty so watch the amount of those, any bouillon, and regular salt you add to keep it balanced.

Gluten Free — Swap out the flour for cornstarch to make gluten free gravy. But don't use it to make a roux with the butter instead make a cornstarch slurry. For the amount of broth for the recipe we've written add 4 tablespoons of corn starch into about a ½ cup of cold liquid, water, milk, or even broth. Whisk until combined. Melt the butter in pan, add the broth and any additional seasonings, bring it to a boil. Then add the slurry, allow to fully incorporate and thicken. Additionally you could swap out the wheat flour for gluten free flour.

Seasonings — Swap out all the dried herbs and spices and use fresh ones. Use minced garlic, onion pieces, and or mushrooms. Before serving the gravy, remove everything and pass it through a fine mesh strainer. If you want to retain some of the herbs in the gravy's appearance, mince some along with adding the full sprigs.

Variations

Beef Gravy

Use beef stock or broth, beef bouillon granules, garlic powder, onion powder, and thyme.

Chicken Gravy

Use chicken stock or broth, chicken bouillon granules, garlic powder, onion powder and herbs. Poultry seasoning blend, sage, thyme, rosemary, and marjoram are wonderful options.

Brown Gravy

Similar to beef gravy but less beefy in flavor. Omit the beef bouillon and add either Worcestershire sauce or soy sauce. Herbs are optional. Sometimes I like to add a bit of sweet paprika to my homemade brown gravy.

Recipe FAQs

Our favorite tools to make Easy Skillet Pan Gravy!

Lodge Blacklock 12" Cast Iron Skillet

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BuzzyWaxx Original Blend - Cast Iron and Carbon Steel Seasoning

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