Homemade gravy

By Mary Berg
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  • 8 tablespoons unsalted butter
  • 8 tablespoons all-purpose flour
  • 1 litre low sodium chicken broth
  • Drippings from turkey roasting pan, some of the fat skimmed and the remaining liquid loosened with some of the chicken broth, if needed
  • Kosher salt
  • Freshly ground black pepper


  1. In a saucepot, melt the butter over medium heat. When melted, sprinkle the flour over top and whisk to combine. Allow this mixture (the roux) to bubble away over medium heat until it turns a lovely golden brown colour.
  2. While whisking, slowly add in the chicken broth followed by the turkey drippings. Allow this mixture to come up to a simmer and let it bubble away for ten to 15 minutes or until thick and lovely. Season with salt and pepper and keep the gravy warm over low heat until ready to serve.

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