Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Lazy Gravy

By , from the Culinate Kitchen collection
Yield 2 cups


You can make the basic version of this gravy (butter, flour, stock) way ahead of time and heat it up just before serving, or trick it out with last-minute extras like pan drippings. Either way, this gravy is guaranteed to be lump-free and delicious.


~ A few Tbsp. pan drippings from a roasted bird, loin, or other cut of meat (optional)
4 Tbsp. butter, softened
4 Tbsp. flour
2 Tbsp. wine, sherry, port, brandy, etc. (optional)
2 to 4 cups stock (vegetable, chicken, turkey, or beef), warmed in a saucepan
cup cream (optional)
~ Salt and pepper, to taste


  1. If using the pan drippings, drain off the clear juices from a freshly roasted bird or cut of meat into a skillet.
  2. In a small bowl, cut together the butter and the flour. With your fingers, mash the mixture together into a smooth paste. This is called beurre manié, and it makes for a lump-free gravy.
  3. Over medium heat, heat the drippings and gradually whisk in the beurre manié until smooth. (If you’re not using drippings, heat the butter-flour mixture, stirring, until it starts to melt, then whisk in a bit of stock.) Cook, stirring, for a few minutes to get the raw taste out of the flour.
  4. Add the alcohol, if using, and then gradually add the remaining stock, whisking all the while. (Stop at 2 cups stock and add more later as needed.) Bring to a boil, then simmer, stirring constantly, until the gravy has an even consistency and the desired thickness.
  5. Whisk in the cream, if using, and salt and pepper to taste. Cook for a minute or two more, then either serve immediately or let cool and refrigerate until needed.


If you like, start out with a few tablespoons of minced onion or shallot in the pan. For mushroom sauce, sauté sliced mushrooms with the onion or shallot, then proceed with the gravy recipe; use mushroom stock if available. You can also add fresh minced herbs or a bit of dried herbs, such as parsley or thyme.

Read more about Thanksgiving menu planning in “Classic Thanksgiving.”

This content is from the Culinate Kitchen collection.

There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice