Gravy, Brown Sauce, and White Sauce

READY IN: 22mins


  • 13
    cup meat drippings or 1/3 cup butter
  • 13
    cup flour
  • 6
    cups water (more or less, according to taste)
  • 14
    teaspoon salt, to taste
  • 14
    teaspoon pepper, to taste (optional)


  • When baking a turkey, or chicken, I use the brown drippings from the pan. (It is also one of the ways I can tell if it is done). The quantities may be different if you have less drippings, but proportions are the same.
  • Fill a large measuring cup with water, and set it aside.
  • Put the pan on the stove and turn the burner to medium to get rid of any water, as it is the fat and flour that actually make the roux.
  • After the water is gone, add an amount of flour about equal to the fat, stirring constantly, and turning down the heat if needed.
  • Cook enough to get rid of the raw taste, but don't let it get too hard or burn. I turn down the heat to get more control of this. After it seems done, (just a few minutes) slowly add the water stirring constantly, using enough water to make a medium consistency (thick gravies tend to be more paste like, and I don't like thin either!).
  • This needs to be cooked for at least 10 minutes to insure no raw flavor. I make sure I have plenty of water at my fingertips, so that it does not quickly become gummy and gooey.
  • For beef, the same method, use the pan drippings.
  • For something with no fat, you can use butter, flour and, water.
  • To make a brown roux (for brown sauce) follow the same instructions, but cook until the butter and flour become a medium brown.
  • A white roux (for white sauce), stop cooking it as soon as it turns from white to a hint of a golden color. I usually use milk, instead of water, in a white sauce.
  • Salt and pepper to taste.